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My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"mkahn":{"type":"authors","id":"5397","meta":{"index":"authors_1591205172","id":"5397","found":true},"name":"Mike Kahn","firstName":"Mike","lastName":"Kahn","slug":"mkahn","email":"mike@kahncious.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mike Kahn is proud to be a Project Supervisor for KQED Presents, helping independent film producers distribute their programs nationally to public television. He has the pleasure to help distribute programs like Food Forward and Joanne Weir's Cooking Confidence (examples hand picked for you foodies out there!). Mike holds degrees in Sociology (U.C. Berkeley) and Interactive Media Design (Art Institute of California - San Francisco). Mike loves to learn about environmental sustainability and to share that knowledge with others through photography and multimedia projects. He's a Bay Area native and has been a lacto-ovo vegetarian for 15 years. His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337589":{"type":"posts","id":"food_1337589","meta":{"index":"posts_1591205157","site":"food","id":"1337589","found":true},"guestAuthors":[],"slug":"corn-tortilla","title":"Your Corn Tortilla Sucks…Science Can Fix It","publishDate":1714406452,"format":"video","headTitle":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","labelTerm":{},"content":"\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1714177113,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":234},"headData":{"title":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","description":"You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself! Thanks to Emmanuel Galvan, owner of Bolita Masa, for unlocking the magic of corn tortillas. Subscribe to KQED Food’s YouTube channel to watch more Beyond The Menu videos. Read more: Masa by Jorge Gaviria What is nixtamal? How corn became corn","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Corn Tortilla Sucks…Science Can Fix It","datePublished":"2024-04-29T16:00:52.000Z","dateModified":"2024-04-27T00:18:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Ht1NVEHLgCs","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337589/corn-tortilla","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337589/corn-tortilla","authors":["byline_food_1337589"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337594","label":"source_food_1337589"},"bayareabites_1769":{"type":"posts","id":"bayareabites_1769","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1769","found":true},"guestAuthors":[],"slug":"how-to-save-a-fruitcake","title":"How to Save a Fruitcake","publishDate":1230819420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake.jpg\" alt=\"fruitcake\" align=\"right\">We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\u003c/p>\n\u003cp>I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\u003c/p>\n\u003cp>While visiting the gift shop at \u003ca href=\"http://www.royal.gov.uk/OutPut/Page559.asp\">Holyrood Palace\u003c/a> in Edinburgh -- I spied some traditional British fruitcakes and thought it would be fun to bring one home to share with my mom over the holidays. When I asked the cashier if it would last until December, he laughed and said \"Definitely.\" Thinking his droll response had more to do with the reputation fruitcake has than the actual merit of the one I sat on the counter, I spent 5 pounds on it (that's $10 US bucks) and packed it up in my suitcase. When we got home, I stuck it in the fridge, all bundled up in its shrink wrap niceties, until the holiday season arrived. Then, on Christmas Eve, my mom and I made a hot pot of tea while it stormed outside, and sat down to our plate of authentic English fruitcake.\u003c/p>\n\u003cp>After one bite, our eyes met as we mutually realized the obvious: if this fruitcake was an authentic representation, the stories weren't rumors. With a texture both brittle and brick-like, it was difficult to chew even the smallest bite without choking. I read the list of ingredients on the wrapper and realized that this sad example of a holiday cake didn't have any alcohol in it. \u003c/p>\n\u003cp>Fruitcakes are traditionally aged in a cloth wrapping of alcohol for at least five weeks. The alcohol preserves the cakes, fruits, and nuts within, and keeps everything moist. I wondered what the chefs at Holyrood Palace Gift Shop were thinking when they stuck this sad use of flour, fruit and nuts in cellophane without a little brandy. Maybe it was an attempt to get more people to purchase one, although I was reminded of the old adage that when you try to please everyone, you end up making absolutely nobody happy. I began to wonder how many of these confections were made -- and aged -- without alcohol or some type of moistening agent. It seemed that in an attempt to gain a wider audience through omitting the alcohol, cooks had turned what had once been a yearly treat into an inedible burden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My mom and I love a culinary challenge, so we jumped into action. With just a little bit of work, and about a half cup of brandy, the fruitcake became more than edible. Yes, I am here to say that a hard-as-nails, dry-as-the-desert dessert can be revived in, amazingly, less than ten minutes. Not only revived, but made moist and delicious. After \"fixing\" the cake, mom and I enjoyed our nice hot cup of tea and gobbled up our treat quite happily. \u003c/p>\n\u003cp>So if you find yourself a recipient of a fruitcake this year, please know that your only recourse is not to pass it on to another unsuspecting dupe. In just a few short minutes you can bring new life to your confection, and spend an afternoon happily nibbling away with a hot cup of tea.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake-pan.jpg\" alt=\"reviving a fruitcake\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Revive a Fruitcake\u003c/strong>\u003cbr>\n1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. I used brandy, but you could also use cognac, rum, Grand Marnier, or whatever else you like.\u003cbr>\n2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.\u003cbr>\n3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.\u003cbr>\n4. Cover and steam for a few minutes and then start spooning the sauce over the cake so it runs through the many holes you created.\u003cbr>\n5. Cover the cake in the pan for another minute and then spoon the remaining alcohol over the cake. Continue this process until most of the alcohol is absorbed.\u003cbr>\n6. Turn off the heat, cover the cake and let it sit for another five minutes.\u003cbr>\n7. Set the cake on a plate to cool and then serve with your favorite pot of tea.\u003c/p>\n\n","blocks":[],"excerpt":"We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\r\n \r\nI thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\r\n","status":"publish","parent":0,"modified":1528473445,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":793},"headData":{"title":"How to Save a Fruitcake | KQED","description":"We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to "re-gift," can last for years, and are hockey-puck textured. According to the late Johnny Carson, "The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other."\r\n \r\nI thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Save a Fruitcake","datePublished":"2009-01-01T14:17:00.000Z","dateModified":"2018-06-08T15:57:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1769 http://blogs.kqed.org/bayareabites/2009/01/01/how-to-save-a-fruitcake/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/01/01/how-to-save-a-fruitcake/","disqusTitle":"How to Save a Fruitcake","path":"/bayareabites/1769/how-to-save-a-fruitcake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake.jpg\" alt=\"fruitcake\" align=\"right\">We've all heard horror stories about rock-hard fruitcakes. They're supposedly the favored gift to \"re-gift,\" can last for years, and are hockey-puck textured. According to the late Johnny Carson, \"The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.\"\u003c/p>\n\u003cp>I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I'm Italian and my people don't make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don't give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.\u003c/p>\n\u003cp>While visiting the gift shop at \u003ca href=\"http://www.royal.gov.uk/OutPut/Page559.asp\">Holyrood Palace\u003c/a> in Edinburgh -- I spied some traditional British fruitcakes and thought it would be fun to bring one home to share with my mom over the holidays. When I asked the cashier if it would last until December, he laughed and said \"Definitely.\" Thinking his droll response had more to do with the reputation fruitcake has than the actual merit of the one I sat on the counter, I spent 5 pounds on it (that's $10 US bucks) and packed it up in my suitcase. When we got home, I stuck it in the fridge, all bundled up in its shrink wrap niceties, until the holiday season arrived. Then, on Christmas Eve, my mom and I made a hot pot of tea while it stormed outside, and sat down to our plate of authentic English fruitcake.\u003c/p>\n\u003cp>After one bite, our eyes met as we mutually realized the obvious: if this fruitcake was an authentic representation, the stories weren't rumors. With a texture both brittle and brick-like, it was difficult to chew even the smallest bite without choking. I read the list of ingredients on the wrapper and realized that this sad example of a holiday cake didn't have any alcohol in it. \u003c/p>\n\u003cp>Fruitcakes are traditionally aged in a cloth wrapping of alcohol for at least five weeks. The alcohol preserves the cakes, fruits, and nuts within, and keeps everything moist. I wondered what the chefs at Holyrood Palace Gift Shop were thinking when they stuck this sad use of flour, fruit and nuts in cellophane without a little brandy. Maybe it was an attempt to get more people to purchase one, although I was reminded of the old adage that when you try to please everyone, you end up making absolutely nobody happy. I began to wonder how many of these confections were made -- and aged -- without alcohol or some type of moistening agent. It seemed that in an attempt to gain a wider audience through omitting the alcohol, cooks had turned what had once been a yearly treat into an inedible burden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My mom and I love a culinary challenge, so we jumped into action. With just a little bit of work, and about a half cup of brandy, the fruitcake became more than edible. Yes, I am here to say that a hard-as-nails, dry-as-the-desert dessert can be revived in, amazingly, less than ten minutes. Not only revived, but made moist and delicious. After \"fixing\" the cake, mom and I enjoyed our nice hot cup of tea and gobbled up our treat quite happily. \u003c/p>\n\u003cp>So if you find yourself a recipient of a fruitcake this year, please know that your only recourse is not to pass it on to another unsuspecting dupe. In just a few short minutes you can bring new life to your confection, and spend an afternoon happily nibbling away with a hot cup of tea.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/fruitcake-pan.jpg\" alt=\"reviving a fruitcake\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Revive a Fruitcake\u003c/strong>\u003cbr>\n1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. I used brandy, but you could also use cognac, rum, Grand Marnier, or whatever else you like.\u003cbr>\n2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.\u003cbr>\n3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.\u003cbr>\n4. Cover and steam for a few minutes and then start spooning the sauce over the cake so it runs through the many holes you created.\u003cbr>\n5. Cover the cake in the pan for another minute and then spoon the remaining alcohol over the cake. Continue this process until most of the alcohol is absorbed.\u003cbr>\n6. Turn off the heat, cover the cake and let it sit for another five minutes.\u003cbr>\n7. Set the cake on a plate to cool and then serve with your favorite pot of tea.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1769/how-to-save-a-fruitcake","authors":["5016"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_1694"],"featImg":"bayareabites_128860","label":"bayareabites"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_107764":{"type":"posts","id":"bayareabites_107764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107764","found":true},"guestAuthors":[],"slug":"diy-bone-broth-you-really-should-be-making-it-at-home","title":"DIY Bone Broth - You Really Should be Making It at Home","publishDate":1459271683,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","status":"publish","parent":0,"modified":1459447708,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1719},"headData":{"title":"DIY Bone Broth - You Really Should be Making It at Home | KQED","description":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Bone Broth - You Really Should be Making It at Home","datePublished":"2016-03-29T17:14:43.000Z","dateModified":"2016-03-31T18:08:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107764 http://ww2.kqed.org/bayareabites/?p=107764","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/","disqusTitle":"DIY Bone Broth - You Really Should be Making It at Home","path":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_14140","bayareabites_15324"],"featImg":"bayareabites_108104","label":"bayareabites"},"bayareabites_1446":{"type":"posts","id":"bayareabites_1446","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1446","found":true},"guestAuthors":[],"slug":"ending-it-all-how-to-finish-your-dinner","title":"Ending It All: How to Finish Your Dinner","publishDate":1221240843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/knifeandfork.jpg\" alt=\"knife and fork placesetting\" align=\"left\">I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.\u003c/p>\n\u003cp>I don't mention this for reasons of stodginess, I mention it because I see what is happening at the tables of countless business dinners and first dates-- people trying to impress one another and failing miserably. On one end of the spectrum, there are the overly cautious-- those who navigate their dinner with extreme caution, eating their olives with knife and fork, for example. Then, of course, there is the other, cork-sniffing variety too hideous to mention this morning. Most people, fortunately, fall somewhere in between, but are sadly unclear on the finer and much more subtle points of dining. So I thought I might drop in from time to time and explain, as gently as I can, how you might avoid some of the most common pitfalls of eating in public.\u003c/p>\n\u003cp>Since my mood this week is decidedly morbid, I thought I would share with you the proper way of ending it all.\u003c/p>\n\u003cp>\u003cstrong>Finishing Your Meal\u003c/strong>\u003c/p>\n\u003cp>When one has had enough of whatever is placed in front of him, no pushing away of the plate is necessary, no handing your mess off to the first member of the wait staff who passes by, no verbal proclamations other than those that convey how lovely everything was, is necessary to let others know your condition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\u003c/p>\n\n","blocks":[],"excerpt":"I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.","status":"publish","parent":0,"modified":1221240843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":728},"headData":{"title":"Ending It All: How to Finish Your Dinner | KQED","description":"I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ending It All: How to Finish Your Dinner","datePublished":"2008-09-12T17:34:03.000Z","dateModified":"2008-09-12T17:34:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1446 http://blogs.kqed.org/bayareabites/2008/09/12/ending-it-all-how-to-finish-your-dinner/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/12/ending-it-all-how-to-finish-your-dinner/","disqusTitle":"Ending It All: How to Finish Your Dinner","path":"/bayareabites/1446/ending-it-all-how-to-finish-your-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/knifeandfork.jpg\" alt=\"knife and fork placesetting\" align=\"left\">I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.\u003c/p>\n\u003cp>I don't mention this for reasons of stodginess, I mention it because I see what is happening at the tables of countless business dinners and first dates-- people trying to impress one another and failing miserably. On one end of the spectrum, there are the overly cautious-- those who navigate their dinner with extreme caution, eating their olives with knife and fork, for example. Then, of course, there is the other, cork-sniffing variety too hideous to mention this morning. Most people, fortunately, fall somewhere in between, but are sadly unclear on the finer and much more subtle points of dining. So I thought I might drop in from time to time and explain, as gently as I can, how you might avoid some of the most common pitfalls of eating in public.\u003c/p>\n\u003cp>Since my mood this week is decidedly morbid, I thought I would share with you the proper way of ending it all.\u003c/p>\n\u003cp>\u003cstrong>Finishing Your Meal\u003c/strong>\u003c/p>\n\u003cp>When one has had enough of whatever is placed in front of him, no pushing away of the plate is necessary, no handing your mess off to the first member of the wait staff who passes by, no verbal proclamations other than those that convey how lovely everything was, is necessary to let others know your condition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1446/ending-it-all-how-to-finish-your-dinner","authors":["5017"],"categories":["bayareabites_752"],"tags":["bayareabites_666","bayareabites_806"],"label":"bayareabites"},"food_1337534":{"type":"posts","id":"food_1337534","meta":{"index":"posts_1591205157","site":"food","id":"1337534","found":true},"guestAuthors":[],"slug":"birria-taco","title":"Your Birria Taco Is Ancient History—Here’s Why","publishDate":1712161417,"format":"video","headTitle":"Your Birria Taco Is Ancient History—Here’s Why | KQED","labelTerm":{},"content":"\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":259},"headData":{"title":"Your Birria Taco Is Ancient History—Here’s Why | KQED","description":"We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet. Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos. Subscribe to KQED Food’s YouTube channel to watch more","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Birria Taco Is Ancient History—Here’s Why","datePublished":"2024-04-03T16:23:37.000Z","dateModified":"2024-04-15T17:08:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/jhIDKr9PR2M?si=h-oxaYVJJ9uuYZwS","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Matt Morales","subhead":"A recent food craze might just be the world’s oldest recipe.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337534/birria-taco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337534/birria-taco","authors":["byline_food_1337534"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337543","label":"source_food_1337534"},"bayareabites_124417":{"type":"posts","id":"bayareabites_124417","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124417","found":true},"guestAuthors":[],"slug":"sunshine-in-the-winter-a-farmers-market-guide-to-citrus","title":"Sunshine in the Winter: A Farmers Market Guide to Citrus","publishDate":1516038237,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Even on the chilly days of January, a much-anticipated sunny spot of the winter farmers market is peak citrus season. From Cara Cara oranges to Buddha’s Hand citron, a rainbow of locally grown, perfectly ripe citrus awaits you in varieties and flavors you can only find in the coldest months and can’t often find at the grocery store.\u003c/p>\n\u003cp>Today’s citrus varieties are believe to have descended from just a \u003ca href=\"https://www.nationalgeographic.com/magazine/2017/02/explore-food-citrus-genetics/\" target=\"_blank\" rel=\"noopener\">handful of ancestors \u003c/a>primarily in Asia. Citrus trees first reached America in the 1500s, but were not grown widely in California until an ample supply of irrigation water was channeled to the Central Valley. Today, California leads the country in fresh citrus production.\u003c/p>\n\u003cp>Here are some of citrus varieties you’ll find at our farmers markets to brighten your days and help you get your dose of vitamin C in the winter months. Click on the links below for more about specific varieties, growers, and recipes.\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/oranges\">\u003cstrong>Oranges\u003c/strong>\u003c/a>: Oranges are thought to be a hybrid of pomelos and mandarins. Most oranges, such as the navel orange (with its distinctive “belly button” on the blossom end), are seasonally available late fall through early spring. Cara Cara is a rich and sweet variety of navel orange with salmon-colored flesh. Blood oranges (shown above) have a deep red color, which is due to the presence of anthocynanins, plant pigments that have antioxidant properties. Valencia oranges, the seeded variety that is popular for juicing, are generally available May through September, when other varieties are out of season at the farmers market. Some varieties, like the navel, are generally easy to peel by hand, while others are best cut with a knife.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/mandarins\">\u003cstrong>Mandarins\u003c/strong>\u003c/a>: Certain varieties of mandarins are marketed as tangerines, but many people consider the two names synonymous. Satsuma mandarins have loose, leathery skin, while Clementines have thinner, tighter skin and few seeds. Pages are often called mandarins, but are actually a cross between a tangelo (a mandarin-grapefruit hybrid) and a Clementine. Kishus (shown above) are tiny, sweet, seedless mandarins (perfect for kids!). Canned mandarins are usually bathed in lye after they are peeled to remove their membranes—a good reason to buy them fresh at the farmers market.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124423\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/citron\">\u003cstrong>Citrons\u003c/strong>\u003c/a>: Citron is a citrus fruit that resembles a lumpy lemon. Unlike lemons and oranges, however, citron is used primarily for its zest, since its pulp is dry and contains little juice. It is prized for the essential oils in the outer rind (flavedo), which are especially fragrant and believed to have antibiotic properties, as well as its pith (albedo), which is often candied and used in baking, particularly around the winter holidays. Another popular use is infused vodka. The pulp-less, many-tentacled Buddha’s Hand citron is almost all peel, with a pith that is not bitter, unlike most citrus fruits.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/limes\">\u003cstrong>Limes\u003c/strong>\u003c/a>: Limes have thin green (sometimes yellow) rinds and green flesh. Lime juice and zest are widely used in cooking and beverages. The citrus can be used for both its savory and sweet properties and is used in a variety of cuisines. The common “bartender’s lime,” or Bearss lime, may be a hybrid of the Key lime and citron. Sweet limes (aka Palestine limes) resemble lemons and are less acidic. The lumpy Makrut lime is has aromatic leaves that are popular in Southeast Asian cuisine, with juice and rind that are used medicinally.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/lemons\">\u003cstrong>Lemons\u003c/strong>\u003c/a>: For thousands of years, lemons have been widely used medicinally and as an antiseptic. Lemon juice prevents oxidation of foods that brown after being peeled or sliced, such as apples, avocados, and bananas. A true lemon, Eureka is the most common variety. Meyer lemons are likely a hybrid of lemon and orange. They have a thinner skin and sweet-tart flesh, and are more perishable than other lemon varieties. Variegated lemons (shown above) have green and yellow stripes, pink flesh, and a tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124420\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/grapefruit\">\u003cstrong>Grapefruit\u003c/strong>\u003c/a>: Large with whitish or pink pulp, grapefruits are the result of a natural cross between sweet orange and pomelo. Pink varieties, like Red Ruby or Rio Red, contain the pigment lycopene and are especially good for juicing. Besides the sour flavor in all citrus fruits (the result of citric acid), they contain a flavonoid, called naringin, that gives them a bitter flavor. Narigin and other organic compounds in grapefruits can also interact with certain drugs in the human body. Though sometimes called grapefruits, Oro Blancos and Cocktail “grapefruits” are crosses between a pomelo and a mandarin.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\" alt=\"\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/pomelos\">\u003cstrong>Pomelos\u003c/strong>\u003c/a>: With thick, soft rinds and juicy interiors, pomelos are the largest (and perhaps the oldest) of the cultivated citrus fruits. They are not particularly sweet, but don’t have the characteristic bitterness of grapefruits. Some varieties still have green skin when they are ripe. They are easy to peel and are best eaten by hand, rather than with a spoon.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124418\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\" alt=\"\" width=\"610\" height=\"458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-375x282.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-520x390.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/food/kumquats\">Kumquats\u003c/a>:\u003c/strong> The perfect winter sweet snack, kumquats are shaped like tiny oranges, which can be gobbled whole—skin, seeds, and all. They have very sour flesh, but their rinds are sweet. Meiwa kumquats are more round, while the Nagami is ovoid. The fruit is also often candied or preserved in salt or sugar. Some mixologists are even swapping kumquats for olives for a more modern twist on the martini.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Find farmers who have citrus fruits at the Ferry Plaza Farmers Market and Jack London Square Farmers Markets \u003ca href=\"https://cuesa.org/sellers?product=2765&title\">here\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Use CUESA's guide to winter citrus to pick out your next fruit at the farmers market.","status":"publish","parent":0,"modified":1550268673,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":930},"headData":{"title":"Sunshine in the Winter: A Farmers Market Guide to Citrus | KQED","description":"Use CUESA's guide to winter citrus to pick out your next fruit at the farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sunshine in the Winter: A Farmers Market Guide to Citrus","datePublished":"2018-01-15T17:43:57.000Z","dateModified":"2019-02-15T22:11:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124417 https://ww2.kqed.org/bayareabites/?p=124417","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/15/sunshine-in-the-winter-a-farmers-market-guide-to-citrus/","disqusTitle":"Sunshine in the Winter: A Farmers Market Guide to Citrus","path":"/bayareabites/124417/sunshine-in-the-winter-a-farmers-market-guide-to-citrus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Even on the chilly days of January, a much-anticipated sunny spot of the winter farmers market is peak citrus season. From Cara Cara oranges to Buddha’s Hand citron, a rainbow of locally grown, perfectly ripe citrus awaits you in varieties and flavors you can only find in the coldest months and can’t often find at the grocery store.\u003c/p>\n\u003cp>Today’s citrus varieties are believe to have descended from just a \u003ca href=\"https://www.nationalgeographic.com/magazine/2017/02/explore-food-citrus-genetics/\" target=\"_blank\" rel=\"noopener\">handful of ancestors \u003c/a>primarily in Asia. Citrus trees first reached America in the 1500s, but were not grown widely in California until an ample supply of irrigation water was channeled to the Central Valley. Today, California leads the country in fresh citrus production.\u003c/p>\n\u003cp>Here are some of citrus varieties you’ll find at our farmers markets to brighten your days and help you get your dose of vitamin C in the winter months. Click on the links below for more about specific varieties, growers, and recipes.\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/oranges\">\u003cstrong>Oranges\u003c/strong>\u003c/a>: Oranges are thought to be a hybrid of pomelos and mandarins. Most oranges, such as the navel orange (with its distinctive “belly button” on the blossom end), are seasonally available late fall through early spring. Cara Cara is a rich and sweet variety of navel orange with salmon-colored flesh. Blood oranges (shown above) have a deep red color, which is due to the presence of anthocynanins, plant pigments that have antioxidant properties. Valencia oranges, the seeded variety that is popular for juicing, are generally available May through September, when other varieties are out of season at the farmers market. Some varieties, like the navel, are generally easy to peel by hand, while others are best cut with a knife.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/mandarins\">\u003cstrong>Mandarins\u003c/strong>\u003c/a>: Certain varieties of mandarins are marketed as tangerines, but many people consider the two names synonymous. Satsuma mandarins have loose, leathery skin, while Clementines have thinner, tighter skin and few seeds. Pages are often called mandarins, but are actually a cross between a tangelo (a mandarin-grapefruit hybrid) and a Clementine. Kishus (shown above) are tiny, sweet, seedless mandarins (perfect for kids!). Canned mandarins are usually bathed in lye after they are peeled to remove their membranes—a good reason to buy them fresh at the farmers market.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124423\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/citron\">\u003cstrong>Citrons\u003c/strong>\u003c/a>: Citron is a citrus fruit that resembles a lumpy lemon. Unlike lemons and oranges, however, citron is used primarily for its zest, since its pulp is dry and contains little juice. It is prized for the essential oils in the outer rind (flavedo), which are especially fragrant and believed to have antibiotic properties, as well as its pith (albedo), which is often candied and used in baking, particularly around the winter holidays. Another popular use is infused vodka. The pulp-less, many-tentacled Buddha’s Hand citron is almost all peel, with a pith that is not bitter, unlike most citrus fruits.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/limes\">\u003cstrong>Limes\u003c/strong>\u003c/a>: Limes have thin green (sometimes yellow) rinds and green flesh. Lime juice and zest are widely used in cooking and beverages. The citrus can be used for both its savory and sweet properties and is used in a variety of cuisines. The common “bartender’s lime,” or Bearss lime, may be a hybrid of the Key lime and citron. Sweet limes (aka Palestine limes) resemble lemons and are less acidic. The lumpy Makrut lime is has aromatic leaves that are popular in Southeast Asian cuisine, with juice and rind that are used medicinally.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/lemons\">\u003cstrong>Lemons\u003c/strong>\u003c/a>: For thousands of years, lemons have been widely used medicinally and as an antiseptic. Lemon juice prevents oxidation of foods that brown after being peeled or sliced, such as apples, avocados, and bananas. A true lemon, Eureka is the most common variety. Meyer lemons are likely a hybrid of lemon and orange. They have a thinner skin and sweet-tart flesh, and are more perishable than other lemon varieties. Variegated lemons (shown above) have green and yellow stripes, pink flesh, and a tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124420\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/grapefruit\">\u003cstrong>Grapefruit\u003c/strong>\u003c/a>: Large with whitish or pink pulp, grapefruits are the result of a natural cross between sweet orange and pomelo. Pink varieties, like Red Ruby or Rio Red, contain the pigment lycopene and are especially good for juicing. Besides the sour flavor in all citrus fruits (the result of citric acid), they contain a flavonoid, called naringin, that gives them a bitter flavor. Narigin and other organic compounds in grapefruits can also interact with certain drugs in the human body. Though sometimes called grapefruits, Oro Blancos and Cocktail “grapefruits” are crosses between a pomelo and a mandarin.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\" alt=\"\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/pomelos\">\u003cstrong>Pomelos\u003c/strong>\u003c/a>: With thick, soft rinds and juicy interiors, pomelos are the largest (and perhaps the oldest) of the cultivated citrus fruits. They are not particularly sweet, but don’t have the characteristic bitterness of grapefruits. Some varieties still have green skin when they are ripe. They are easy to peel and are best eaten by hand, rather than with a spoon.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124418\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\" alt=\"\" width=\"610\" height=\"458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-375x282.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-520x390.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/food/kumquats\">Kumquats\u003c/a>:\u003c/strong> The perfect winter sweet snack, kumquats are shaped like tiny oranges, which can be gobbled whole—skin, seeds, and all. They have very sour flesh, but their rinds are sweet. Meiwa kumquats are more round, while the Nagami is ovoid. The fruit is also often candied or preserved in salt or sugar. Some mixologists are even swapping kumquats for olives for a more modern twist on the martini.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Find farmers who have citrus fruits at the Ferry Plaza Farmers Market and Jack London Square Farmers Markets \u003ca href=\"https://cuesa.org/sellers?product=2765&title\">here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124417/sunshine-in-the-winter-a-farmers-market-guide-to-citrus","authors":["5484"],"categories":["bayareabites_95","bayareabites_1245"],"tags":["bayareabites_55","bayareabites_14747","bayareabites_14877","bayareabites_16284"],"featImg":"bayareabites_124446","label":"bayareabites"},"bayareabites_57047":{"type":"posts","id":"bayareabites_57047","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57047","found":true},"guestAuthors":[],"slug":"kqeds-forum-study-links-alcohol-to-cancer-deaths","title":"KQED's Forum: Study Links Alcohol to Cancer Deaths","publishDate":1361313478,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3\"] \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?","status":"publish","parent":0,"modified":1361850124,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":183},"headData":{"title":"KQED's Forum: Study Links Alcohol to Cancer Deaths | KQED","description":"A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Study Links Alcohol to Cancer Deaths","datePublished":"2013-02-19T22:37:58.000Z","dateModified":"2013-02-26T03:42:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57047 http://blogs.kqed.org/bayareabites/?p=57047","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/19/kqeds-forum-study-links-alcohol-to-cancer-deaths/","disqusTitle":"KQED's Forum: Study Links Alcohol to Cancer Deaths","path":"/bayareabites/57047/kqeds-forum-study-links-alcohol-to-cancer-deaths","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57047/kqeds-forum-study-links-alcohol-to-cancer-deaths","authors":["5014"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_1245","bayareabites_45","bayareabites_2035","bayareabites_34","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_8360","bayareabites_11213","bayareabites_11015","bayareabites_635","bayareabites_1325","bayareabites_1326","bayareabites_392","bayareabites_10921"],"featImg":"bayareabites_57053","label":"bayareabites"},"bayareabites_88274":{"type":"posts","id":"bayareabites_88274","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88274","found":true},"guestAuthors":[],"slug":"feed-your-ginger-bug-and-brew-some-diy-ginger-beer","title":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer","publishDate":1412187001,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\" alt=\"Homemade ginger beer. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-88282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>My family was not a soda drinking family. We had a stockpile of seltzer water in the pantry at all times, but we’d only drink Coke or Spite at the movies. The only exception to the rule? Ginger ale. My mom kept it on hand for the days that my siblings and I fell sick with a cold, flu, or stomach bug —whatever the ailment, ginger ale was part of the cure. Schweppes and Canadian Dry were both acceptable brands at the time, and I grew to associate their sweet, barely spicy flavor with healing and comfort.\u003c/p>\n\u003cp>Many years later, I still turn to ginger-y beverages when I’m not feeling at my best. But instead of mass-market soda, I tend crave the spicier, drier brews made in small batches and bottled at a premium. It wouldn’t be long before I decided to make it at home. \u003c/p>\n\u003cfigure id=\"attachment_88283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\" alt=\"To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-88283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most homemade ginger beer recipes call for adding champagne or brewer’s yeast to a sugary ginger tea. The yeast eats the sugar and creates carbonation. It’s a simple recipe that gives decent results, but we can do better. Capturing wild yeast from grated fresh ginger and the air that surrounds it is not much more difficult and it creates a far more flavorful and unique beverage. The only drawback is that it takes about an extra week, but I’m willing to plan ahead for a better ginger beer.\u003c/p>\n\u003cp>To start the ginger beer, you’ll first need to make what’s called a ginger “bug.” This “bug” is a strong fermented mixture of ginger, sugar, and distilled water. If you don’t have distilled water handy, you can boil and cool tap water — the main concern with plain tap water is that it can contain chlorine, which will interfere with the fermentation process. Chlorine is evaporated upon boiling. \u003c/p>\n\u003cfigure id=\"attachment_88284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\" alt=\"I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine a teaspoon of grated ginger with a cup of water and a teaspoon of sugar in a glass jar. (I like turbinado sugar, but you could use plain granulated if you prefer.) Mix well, cover with a towel, and place in a dark, room temperature spot in your kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Much like a sourdough starter, a ginger bug needs to be fed in order to thrive. Every other day, add another teaspoon of ginger and sugar to the bug mixture, stirring well and covering after each addition. After about a week, the bug will have fermented and become active. You’ll know it’s ready when it smells slightly fermented, the ginger has floated to the surface, and there are bubbles floating on the surface. You’ll also notice a white residue building up on the bottom of the jar.\u003c/p>\n\u003cfigure id=\"attachment_88280\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\" alt=\"Fully fermented ginger bug. Photo: Kate Williams\" width=\"560\" class=\"size-full wp-image-88280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fully fermented ginger bug. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger bug is active, you’re ready to brew your ginger beer. If needed, you can hold your ginger bug for several more days. Simply continue to feed the bug as before.\u003c/p>\n\u003cp>To brew the ginger beer, you’ll need two lemons, ice, and more ginger, sugar and distilled water. Juice the lemons into a large pot. Add their rinds to the pot as well. Grate anywhere from 2 to 4 more teaspoons of ginger into the pot. If you prefer a milder ginger beer, stick with 2 teaspoons. If you’re looking for something spicier, increase the amount by up to 2 additional teaspoons. Add a scant cup of sugar and four cups of water to the pot.\u003c/p>\n\u003cfigure id=\"attachment_88276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\" alt=\" To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\" width=\"1000\" height=\"791\" class=\"size-full wp-image-88276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring it all to a boil and cook the mixture for about 15 minutes. Remove from heat and cool the mixture to a warm room temperature by adding 7 cups of ice water. I like to measure out 7 cups of ice in my large (8-cup) measuring cup and then add water until it fills in the space between the ice cubes. Mix the ice water into the ginger mixture until the ice melts. Take the temperature of the mixture. If it is already below 80 degrees, move on to the next step. If it is above 80 degrees, let the mixture cool for 15 more minutes and take its temperature again.\u003c/p>\n\u003cfigure id=\"attachment_88277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\" alt=\"Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger mixture is cooled, strain it through a fine-mesh strainer into a large bowl. Stir the ginger bug to release the white residue on the bottom of the jar and pour it through the strainer into the ginger mixture. Make sure to pour all of the residue into the bowl — it contains most of the natural yeast. You can save the strained ginger bug for future batches of ginger beer. Add it back to the jar with a teaspoon of sugar and a cup of water.\u003c/p>\n\u003cp>Carefully transfer inoculated ginger mixture to glass or plastic bottles using a funnel. I prefer to use bottles with bail-top lids so that I don’t need to use separate crown lids. Leftover kombucha or beer bottles work well. You can also use plastic bottles or even canning jars if you are careful with them. I actually always like to use at least one plastic bottle because it will expand as the ginger beer ferments and carbonates, making it easy to monitor the beer’s progress.\u003c/p>\n\u003cfigure id=\"attachment_88278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\" alt=\"I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\" width=\"1000\" height=\"740\" class=\"size-full wp-image-88278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The only danger with using glass jars is that the run the risk of exploding as pressure builds up from carbonation. To prevent explosions, make sure to leave at least 1 inch of headspace in each bottle. I also like to store the bottles in a lidded cardboard box to catch any spills. \u003c/p>\n\u003cp>Place the bottles in an out-of-the-way room temperature spot in the kitchen and let them ferment for at least 5 days. Depending on the temperature of the room and the amount of yeast that made it into the bottle, your ginger beer can take up to 10 days to fully ferment and carbonate. Check on the plastic bottle after 5 days. If it is firm, the soda is likely carbonated. Open the bottle and give it a taste. Too sweet and flat? Let the bottles ferment for another couple of days. Lightly fermented and only slightly sweet? Your ginger beer is ready. Transfer all of the bottles to the fridge and let them chill completely before drinking.\u003c/p>\n\u003cfigure id=\"attachment_88281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\" alt=\"Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-88281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Ginger Beer\u003c/h3>\n\u003cp>\u003cem>Makes 4–6 bottles (16–22 ounces each)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In step 3, you can choose to add more or less grated ginger depending on your desired level of spice. Two teaspoons of ginger will yield a ginger ale-like flavor. Four teaspoons will be much stronger.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6–10 \tinches fresh ginger\u003c/li>\n\u003cli>1 \tcup turbinado sugar\u003c/li>\n\u003cli>Distilled water (or boiled and cooled tap water)\u003c/li>\n\u003cli>2 \tlemons\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 (8- or 16-ounce) glass jar\u003c/li>\n\u003cli>1 clean dish towel or triple layer of cheesecloth\u003c/li>\n\u003cli>4–6 glass or plastic bottles, preferably with a bail-top, thoroughly washed\u003c/li>\n\u003cli>Instant read thermometer\u003c/li>\n\u003cli>Small funnel\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the ginger bug: Grate about 1 inch of the ginger, unpeeled, to make 1 teaspoon grated ginger. Combine ginger with 1 teaspoon of the turbinado sugar and 1 cup of the distilled water in glass jar. Stir to combine. Cover with dish towel or a triple layer of cheesecloth and secure with a rubber band. Place the jar in a dark room temperature area (around 75 degrees).\u003c/li>\n\u003cli>Every other day, add another teaspoon of grated ginger and sugar. Continue to feed the bug until it becomes active. It will take 6 to 8 days, depending on the temperature of the room. The bug is active when ginger has floated to the top, bubbles have formed around the floating ginger, white residue forms on the bottom of the jar, and the bug smells sweetly fermented.\u003c/li>\n\u003cli>To make the ginger beer: Halve and juice the lemons into the large pot. Add the rinds to the pot as well. Combine the lemon juice and rinds with 2–4 teaspoons grated ginger, remaining turbinado sugar, and four cups of distilled water. Bring to a boil over high heat. Continue to boil over medium-high heat for 15 minutes. Remove from heat.\u003c/li>\n\u003cli>Combine ice and distilled water to measure 7 cups. Add to boiled ginger beer mixture and stir to melt the ice. Once ice is melted, take the temperature of the mixture. It should read 80 degrees or below. If it is warmer than 80 degrees, let the mixture cool for 15 minutes, and check the temperature again.\u003c/li>\n\u003cli> Once mixture is cooled, pour through a fine mesh strainer into a large bowl, preferably with a spout. Use a spoon to agitate and stir the ginger bug and pour it through the strainer into the ginger beer mixture. Make sure that all of the white residue in the bottom of the jar makes its way into the bowl. Stir to combine.\u003c/li>\n\u003cli>Carefully transfer the ginger beer mixture to clean bottles using the small funnel. Leave at least 1 inch of headspace in each bottle. Place bottles in a cardboard box, cover, and place in an out-of-the way room temperature area. Let the ginger beer ferment for 5 to 10 days. Keep an eye on the plastic bottle. Once the plastic is completely taut, open the bottle and taste it to test the fermentation. When the soda is ready, it will be lightly carbonated and will have a balanced sweetness. If you’re not happy with the test bottle, close it and return it to the box. Let the ginger beer continue to ferment until you’re happy with the flavor.\u003c/li>\n\u003cli>Transfer fully fermented ginger beer to the fridge to chill completely before opening.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":" Homemade, naturally fermented ginger beer is far easier to make than you'd imagine. All you need is ginger, sugar, lemons, and a little patience. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481661999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1789},"headData":{"title":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer | KQED","description":" Homemade, naturally fermented ginger beer is far easier to make than you'd imagine. All you need is ginger, sugar, lemons, and a little patience. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer","datePublished":"2014-10-01T18:10:01.000Z","dateModified":"2016-12-13T20:46:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88274 http://blogs.kqed.org/bayareabites/?p=88274","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/","disqusTitle":"Feed Your Ginger Bug and Brew Some DIY Ginger Beer","path":"/bayareabites/88274/feed-your-ginger-bug-and-brew-some-diy-ginger-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\" alt=\"Homemade ginger beer. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-88282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>My family was not a soda drinking family. We had a stockpile of seltzer water in the pantry at all times, but we’d only drink Coke or Spite at the movies. The only exception to the rule? Ginger ale. My mom kept it on hand for the days that my siblings and I fell sick with a cold, flu, or stomach bug —whatever the ailment, ginger ale was part of the cure. Schweppes and Canadian Dry were both acceptable brands at the time, and I grew to associate their sweet, barely spicy flavor with healing and comfort.\u003c/p>\n\u003cp>Many years later, I still turn to ginger-y beverages when I’m not feeling at my best. But instead of mass-market soda, I tend crave the spicier, drier brews made in small batches and bottled at a premium. It wouldn’t be long before I decided to make it at home. \u003c/p>\n\u003cfigure id=\"attachment_88283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\" alt=\"To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-88283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most homemade ginger beer recipes call for adding champagne or brewer’s yeast to a sugary ginger tea. The yeast eats the sugar and creates carbonation. It’s a simple recipe that gives decent results, but we can do better. Capturing wild yeast from grated fresh ginger and the air that surrounds it is not much more difficult and it creates a far more flavorful and unique beverage. The only drawback is that it takes about an extra week, but I’m willing to plan ahead for a better ginger beer.\u003c/p>\n\u003cp>To start the ginger beer, you’ll first need to make what’s called a ginger “bug.” This “bug” is a strong fermented mixture of ginger, sugar, and distilled water. If you don’t have distilled water handy, you can boil and cool tap water — the main concern with plain tap water is that it can contain chlorine, which will interfere with the fermentation process. Chlorine is evaporated upon boiling. \u003c/p>\n\u003cfigure id=\"attachment_88284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\" alt=\"I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine a teaspoon of grated ginger with a cup of water and a teaspoon of sugar in a glass jar. (I like turbinado sugar, but you could use plain granulated if you prefer.) Mix well, cover with a towel, and place in a dark, room temperature spot in your kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Much like a sourdough starter, a ginger bug needs to be fed in order to thrive. Every other day, add another teaspoon of ginger and sugar to the bug mixture, stirring well and covering after each addition. After about a week, the bug will have fermented and become active. You’ll know it’s ready when it smells slightly fermented, the ginger has floated to the surface, and there are bubbles floating on the surface. You’ll also notice a white residue building up on the bottom of the jar.\u003c/p>\n\u003cfigure id=\"attachment_88280\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\" alt=\"Fully fermented ginger bug. Photo: Kate Williams\" width=\"560\" class=\"size-full wp-image-88280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fully fermented ginger bug. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger bug is active, you’re ready to brew your ginger beer. If needed, you can hold your ginger bug for several more days. Simply continue to feed the bug as before.\u003c/p>\n\u003cp>To brew the ginger beer, you’ll need two lemons, ice, and more ginger, sugar and distilled water. Juice the lemons into a large pot. Add their rinds to the pot as well. Grate anywhere from 2 to 4 more teaspoons of ginger into the pot. If you prefer a milder ginger beer, stick with 2 teaspoons. If you’re looking for something spicier, increase the amount by up to 2 additional teaspoons. Add a scant cup of sugar and four cups of water to the pot.\u003c/p>\n\u003cfigure id=\"attachment_88276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\" alt=\" To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\" width=\"1000\" height=\"791\" class=\"size-full wp-image-88276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring it all to a boil and cook the mixture for about 15 minutes. Remove from heat and cool the mixture to a warm room temperature by adding 7 cups of ice water. I like to measure out 7 cups of ice in my large (8-cup) measuring cup and then add water until it fills in the space between the ice cubes. Mix the ice water into the ginger mixture until the ice melts. Take the temperature of the mixture. If it is already below 80 degrees, move on to the next step. If it is above 80 degrees, let the mixture cool for 15 more minutes and take its temperature again.\u003c/p>\n\u003cfigure id=\"attachment_88277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\" alt=\"Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger mixture is cooled, strain it through a fine-mesh strainer into a large bowl. Stir the ginger bug to release the white residue on the bottom of the jar and pour it through the strainer into the ginger mixture. Make sure to pour all of the residue into the bowl — it contains most of the natural yeast. You can save the strained ginger bug for future batches of ginger beer. Add it back to the jar with a teaspoon of sugar and a cup of water.\u003c/p>\n\u003cp>Carefully transfer inoculated ginger mixture to glass or plastic bottles using a funnel. I prefer to use bottles with bail-top lids so that I don’t need to use separate crown lids. Leftover kombucha or beer bottles work well. You can also use plastic bottles or even canning jars if you are careful with them. I actually always like to use at least one plastic bottle because it will expand as the ginger beer ferments and carbonates, making it easy to monitor the beer’s progress.\u003c/p>\n\u003cfigure id=\"attachment_88278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\" alt=\"I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\" width=\"1000\" height=\"740\" class=\"size-full wp-image-88278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The only danger with using glass jars is that the run the risk of exploding as pressure builds up from carbonation. To prevent explosions, make sure to leave at least 1 inch of headspace in each bottle. I also like to store the bottles in a lidded cardboard box to catch any spills. \u003c/p>\n\u003cp>Place the bottles in an out-of-the-way room temperature spot in the kitchen and let them ferment for at least 5 days. Depending on the temperature of the room and the amount of yeast that made it into the bottle, your ginger beer can take up to 10 days to fully ferment and carbonate. Check on the plastic bottle after 5 days. If it is firm, the soda is likely carbonated. Open the bottle and give it a taste. Too sweet and flat? Let the bottles ferment for another couple of days. Lightly fermented and only slightly sweet? Your ginger beer is ready. Transfer all of the bottles to the fridge and let them chill completely before drinking.\u003c/p>\n\u003cfigure id=\"attachment_88281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\" alt=\"Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-88281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Ginger Beer\u003c/h3>\n\u003cp>\u003cem>Makes 4–6 bottles (16–22 ounces each)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In step 3, you can choose to add more or less grated ginger depending on your desired level of spice. Two teaspoons of ginger will yield a ginger ale-like flavor. Four teaspoons will be much stronger.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6–10 \tinches fresh ginger\u003c/li>\n\u003cli>1 \tcup turbinado sugar\u003c/li>\n\u003cli>Distilled water (or boiled and cooled tap water)\u003c/li>\n\u003cli>2 \tlemons\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 (8- or 16-ounce) glass jar\u003c/li>\n\u003cli>1 clean dish towel or triple layer of cheesecloth\u003c/li>\n\u003cli>4–6 glass or plastic bottles, preferably with a bail-top, thoroughly washed\u003c/li>\n\u003cli>Instant read thermometer\u003c/li>\n\u003cli>Small funnel\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the ginger bug: Grate about 1 inch of the ginger, unpeeled, to make 1 teaspoon grated ginger. Combine ginger with 1 teaspoon of the turbinado sugar and 1 cup of the distilled water in glass jar. Stir to combine. Cover with dish towel or a triple layer of cheesecloth and secure with a rubber band. Place the jar in a dark room temperature area (around 75 degrees).\u003c/li>\n\u003cli>Every other day, add another teaspoon of grated ginger and sugar. Continue to feed the bug until it becomes active. It will take 6 to 8 days, depending on the temperature of the room. The bug is active when ginger has floated to the top, bubbles have formed around the floating ginger, white residue forms on the bottom of the jar, and the bug smells sweetly fermented.\u003c/li>\n\u003cli>To make the ginger beer: Halve and juice the lemons into the large pot. Add the rinds to the pot as well. Combine the lemon juice and rinds with 2–4 teaspoons grated ginger, remaining turbinado sugar, and four cups of distilled water. Bring to a boil over high heat. Continue to boil over medium-high heat for 15 minutes. Remove from heat.\u003c/li>\n\u003cli>Combine ice and distilled water to measure 7 cups. Add to boiled ginger beer mixture and stir to melt the ice. Once ice is melted, take the temperature of the mixture. It should read 80 degrees or below. If it is warmer than 80 degrees, let the mixture cool for 15 minutes, and check the temperature again.\u003c/li>\n\u003cli> Once mixture is cooled, pour through a fine mesh strainer into a large bowl, preferably with a spout. Use a spoon to agitate and stir the ginger bug and pour it through the strainer into the ginger beer mixture. Make sure that all of the white residue in the bottom of the jar makes its way into the bowl. Stir to combine.\u003c/li>\n\u003cli>Carefully transfer the ginger beer mixture to clean bottles using the small funnel. Leave at least 1 inch of headspace in each bottle. Place bottles in a cardboard box, cover, and place in an out-of-the way room temperature area. Let the ginger beer ferment for 5 to 10 days. Keep an eye on the plastic bottle. Once the plastic is completely taut, open the bottle and taste it to test the fermentation. When the soda is ready, it will be lightly carbonated and will have a balanced sweetness. If you’re not happy with the test bottle, close it and return it to the box. Let the ginger beer continue to ferment until you’re happy with the flavor.\u003c/li>\n\u003cli>Transfer fully fermented ginger beer to the fridge to chill completely before opening.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88274/feed-your-ginger-bug-and-brew-some-diy-ginger-beer","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_12","bayareabites_11070"],"tags":["bayareabites_987","bayareabites_11449","bayareabites_2253","bayareabites_14781"],"featImg":"bayareabites_88281","label":"bayareabites"},"bayareabites_572":{"type":"posts","id":"bayareabites_572","meta":{"index":"posts_1591205157","site":"bayareabites","id":"572","found":true},"guestAuthors":[],"slug":"the-easter-egg","title":"The Easter Egg","publishDate":1175873400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/greekeggs-720816.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/greekeggs-720205.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This year, the East (Greek and Russian Orthodox) and the West (Roman Catholic and its breakaway Protestant faiths) have booked the same banquet room, as it were, for Easter. The last time this happened was 2004. It will happen again in 2010. That date sounds marvelously futuristic. 2010.\u003c/p>\n\u003cp>As a child, I loved Easter-- it meant candy, cannoli, watching Judy Garland and Ann Miller and, quite possibly, money. My family's Easter rituals were nearly interchangeable with our \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/hold-pie-pass-cannoli.jsp#links\">Thanksgiving ones\u003c/a>. We just traded in the turkey for a ham and wore brighter colors. Of course, there was one notable, Easter-specific activity...\u003c/p>\n\u003cp>The Easter Egg Hunt.\u003c/p>\n\u003cp>There was a certain lack of enthusiasm for the hunt at my house. My brother and sister were much older than I and, therefore, largely bored by it. While Betty Ford was busying herself on the South Lawn showing children how to roll Easter Eggs, the only things rolling at my house were the jaded eyes of my siblings. At least they were kind enough to humor me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Saturday night was spent breaking out the Paas egg dyeing kit, creating two-toned eggs and trying to somehow work the accompanying decals onto the eggs without tearing them. My brother sometimes attempted to create narrative tension on the surface of his eggs, which is a challenge when pastel colors and bunnies are involved. I believe one year my sister dyed one egg blue and painted the original movie poster from Jaws onto it. If anyone could make an Easter egg look menacing, it would have to be my sister. Once finished, we would admire our handiwork until the nausea induced by the acrid smell of the Heinz white wine vinegar wafting up from the egg dyeing cups finally drove us away. And then, at some point during my sleeping hours, the eggs would go into hiding.\u003c/p>\n\u003cp>I never really understood why the eggs felt the need to hide themselves-- it's not as though anyone in my family really enjoyed eating hard boiled eggs. They were in no real danger. I would have preferred to decorate my bookshelf with them or plant one in the back yard and pray that something interesting grew from it. Perhaps they were afraid of being buried alive.\u003c/p>\n\u003cp>So they hid. Usually in the same places every year. One always found its way into the piano bench, another in the chandelier which I could never quite reach. We always made an even dozen. When ten or so were found, the already low level of enthusiasm would wane. My mother always stepped into the Judas role, betraying the hiding place of one of the eggs. Eventually, one hiding under the living room sofa or concealed in a recycled Country Crock margarine container would betray itself by its own putrefaction. Usually sometime in May. Or June.\u003c/p>\n\u003cp>This year, thanks to my new-found interest in things Greek (or, at least, my interest in one particular Canadian of Greek descent), I am embracing the Greek Easter egg. I made a dozen of them yesterday. Why I keep making an even dozen, I'll never know. I suppose it would be more correct to make thirteen, since there were thirteen people present at the Last Supper and that, it would seem, is what got this whole Easter ball --or egg--rolling. Remind me to do that next year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/poopegg.thumbnail-768401.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/poopegg.thumbnail-768355.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The traditions involving the Greek Easter egg are much different from our own, and much more no-nonsense than, say, the Russians'. The Russian Easter egg is far too expensive to be produced yearly, but they are a good investment if you have the money. The Greeks don't bother to hide their eggs. Why hide food you know you're going to eat later? Unless, of course, one is re-enacting an historical event and therefore hiding it from the Turks or the Germans. No, they just dye them blood red and put them in the middle of their dinner table. There's more to it than that, of course. There's a power game involved.\u003c/p>\n\u003cp>What to do when confronted with a Greek Easter egg.\u003c/p>\n\u003col>\n\u003cli>Show no fear. This egg will most likely be presented to you by a Greek person. They can smell fear almost as well as they can smell lamb or a bargain. Just keep calm, smile and say \"Kalo Pascha.\"\u003c/li>\n\u003cli>This egg now in your possession will be given to you after a dinner of spit-roasted lamb and many glasses of wine or ouzo. Take it and partake in a symbolic and faintly violent game of egg smashing.\u003c/li>\n\u003cli>One person will turn to another participant seated next to him and say something in Greek. The other person will respond, also in Greek, and they will smash the pointed ends of their respective eggs together. The participant whose egg emerges uncracked moves on to his next victim.\u003c/li>\n\u003cli>If that next victim is you, he will say to you \"Christos Anesti!\" (Christ is risen!) to which you must respond, \"Alithos Anesti!\" (He is truly risen!\") and smash your egg into his.\u003c/li>\n\u003cli>If you are victorious, repeat this process until all eggs except one are cracked. If that egg is yours, it means that Jesus likes you better than anyone else in the room and that you will have good luck throughout the year.\u003c/li>\n\u003c/ol>\n\u003cp>What it all means.\u003c/p>\n\u003cp>The red coloring of the eggs represents the Blood of Christ to the Greeks. I just happen to think they are highly attractive.\u003c/p>\n\u003cp>The cracking of the egg symbolizes Christ breaking out of his tomb as he rises from the dead. If this is true, then I don't really understand why the person with the uncracked egg is favored. If there is a crack anywhere, in my opinion, it is in the logic of this game. Perhaps the others are simply masking their grief for the damned soul of someone who is now certain never rise to heaven.\u003c/p>\n\u003cp>If you decide to play the game but are somewhat uncomfortable with so much Jesus talk, you might try substituting your own ritual call-and-response during the game. Something non-religious, yet still meaningful. One person shouting out a love for corduroy while his challenger announces his preference for suede is one such suggestion. I find the Greek tradition of being in such strong verbal agreement with each other while engaging in such aggressive behavior unconvincing and lacking in any real dramatic tension. I suppose if the first person shouted out the usual \"Christ is risen!\" and the second person responded \"Actually, I think he's still napping\" or \"Christ was a Turk\", there might be some tension. It is undoubtedly to my own advantage that I don't know how to say those things in Greek. But it might be exciting to witness, nevertheless.\u003c/p>\n\u003cp>How to make Greek Easter eggs if no one else is willing to make them for you:\u003c/p>\n\u003cp>First off, I must implore you not to follow my example. I read the badly translated instructions off the back of a Greek Easter egg dye package, which called for a cold dyeing. I was unwilling to go out and buy more eggs and dye them properly. I already have more hard boiled eggs than I know what to do with. As a result, my eggs look more like the pocked surface of Mars than the pure life force of a Savior whose blood is said to have come directly from King David on his Mother's side and, well, whatever flows through His Father's side of the family.\u003c/p>\n\u003cp>Here is a better recipe:\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>12 uncooked eggs\u003cbr>Water\u003cbr>3/4 cup white wine vinegar\u003cbr>1 package of Greek Easter egg dye\u003cbr>Olive oil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003col>\n\u003cli>Carefully wash and dry each egg (I missed this part, so it must be important).\u003c/li>\n\u003cli>Set a large pot of water to boil. Add egg dye and vinegar to the water and bring to a boil to dissolve dye.\u003c/li>\n\u003cli>Set water aside and let cool. Refrigerate for all I care. It seems that every recipe I've read calls for putting uncooked eggs into boiling or near-boiling water. This sound plain crazy to me. Perhaps it is some odd, Greek act of faith. Perhaps it is precisely because I lack that faith that my eggs came out spotty.\u003c/li>\n\u003cli> Set now-cooled water over stove and carefully add the eggs. Bring water to a boil and turn off heat.\u003c/li>\n\u003cli>Let eggs sit for 10 minutes, remove them carefully and allow to cool and dry.\u003c/li>\n\u003cli>Wipe eggs with olive oil-soaked paper towels.\u003c/li>\n\u003cli>Wipe now with a clean, dry soft cloth to remove excess oil and to polish.\u003c/li>\n\u003cli>Place them on your Easter table and let the fun begin.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1554149457,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1462},"headData":{"title":"The Easter Egg | KQED","description":"This year, the East (Greek and Russian Orthodox) and the West (Roman Catholic and its breakaway Protestant faiths) have booked the same banquet room, as it were, for Easter. The last time this happened was 2004. It will happen again in 2010. That date sounds marvelously futuristic. 2010. As a child, I loved Easter-- it","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Easter Egg","datePublished":"2007-04-06T15:30:00.000Z","dateModified":"2019-04-01T20:10:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"572 http://blogs.kqed.org/bayareabites/2007/04/06/the-easter-egg/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/04/06/the-easter-egg/","disqusTitle":"The Easter Egg","path":"/bayareabites/572/the-easter-egg","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/greekeggs-720816.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/greekeggs-720205.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This year, the East (Greek and Russian Orthodox) and the West (Roman Catholic and its breakaway Protestant faiths) have booked the same banquet room, as it were, for Easter. The last time this happened was 2004. It will happen again in 2010. That date sounds marvelously futuristic. 2010.\u003c/p>\n\u003cp>As a child, I loved Easter-- it meant candy, cannoli, watching Judy Garland and Ann Miller and, quite possibly, money. My family's Easter rituals were nearly interchangeable with our \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/hold-pie-pass-cannoli.jsp#links\">Thanksgiving ones\u003c/a>. We just traded in the turkey for a ham and wore brighter colors. Of course, there was one notable, Easter-specific activity...\u003c/p>\n\u003cp>The Easter Egg Hunt.\u003c/p>\n\u003cp>There was a certain lack of enthusiasm for the hunt at my house. My brother and sister were much older than I and, therefore, largely bored by it. While Betty Ford was busying herself on the South Lawn showing children how to roll Easter Eggs, the only things rolling at my house were the jaded eyes of my siblings. At least they were kind enough to humor me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Saturday night was spent breaking out the Paas egg dyeing kit, creating two-toned eggs and trying to somehow work the accompanying decals onto the eggs without tearing them. My brother sometimes attempted to create narrative tension on the surface of his eggs, which is a challenge when pastel colors and bunnies are involved. I believe one year my sister dyed one egg blue and painted the original movie poster from Jaws onto it. If anyone could make an Easter egg look menacing, it would have to be my sister. Once finished, we would admire our handiwork until the nausea induced by the acrid smell of the Heinz white wine vinegar wafting up from the egg dyeing cups finally drove us away. And then, at some point during my sleeping hours, the eggs would go into hiding.\u003c/p>\n\u003cp>I never really understood why the eggs felt the need to hide themselves-- it's not as though anyone in my family really enjoyed eating hard boiled eggs. They were in no real danger. I would have preferred to decorate my bookshelf with them or plant one in the back yard and pray that something interesting grew from it. Perhaps they were afraid of being buried alive.\u003c/p>\n\u003cp>So they hid. Usually in the same places every year. One always found its way into the piano bench, another in the chandelier which I could never quite reach. We always made an even dozen. When ten or so were found, the already low level of enthusiasm would wane. My mother always stepped into the Judas role, betraying the hiding place of one of the eggs. Eventually, one hiding under the living room sofa or concealed in a recycled Country Crock margarine container would betray itself by its own putrefaction. Usually sometime in May. Or June.\u003c/p>\n\u003cp>This year, thanks to my new-found interest in things Greek (or, at least, my interest in one particular Canadian of Greek descent), I am embracing the Greek Easter egg. I made a dozen of them yesterday. Why I keep making an even dozen, I'll never know. I suppose it would be more correct to make thirteen, since there were thirteen people present at the Last Supper and that, it would seem, is what got this whole Easter ball --or egg--rolling. Remind me to do that next year.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/poopegg.thumbnail-768401.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/poopegg.thumbnail-768355.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The traditions involving the Greek Easter egg are much different from our own, and much more no-nonsense than, say, the Russians'. The Russian Easter egg is far too expensive to be produced yearly, but they are a good investment if you have the money. The Greeks don't bother to hide their eggs. Why hide food you know you're going to eat later? Unless, of course, one is re-enacting an historical event and therefore hiding it from the Turks or the Germans. No, they just dye them blood red and put them in the middle of their dinner table. There's more to it than that, of course. There's a power game involved.\u003c/p>\n\u003cp>What to do when confronted with a Greek Easter egg.\u003c/p>\n\u003col>\n\u003cli>Show no fear. This egg will most likely be presented to you by a Greek person. They can smell fear almost as well as they can smell lamb or a bargain. Just keep calm, smile and say \"Kalo Pascha.\"\u003c/li>\n\u003cli>This egg now in your possession will be given to you after a dinner of spit-roasted lamb and many glasses of wine or ouzo. Take it and partake in a symbolic and faintly violent game of egg smashing.\u003c/li>\n\u003cli>One person will turn to another participant seated next to him and say something in Greek. The other person will respond, also in Greek, and they will smash the pointed ends of their respective eggs together. The participant whose egg emerges uncracked moves on to his next victim.\u003c/li>\n\u003cli>If that next victim is you, he will say to you \"Christos Anesti!\" (Christ is risen!) to which you must respond, \"Alithos Anesti!\" (He is truly risen!\") and smash your egg into his.\u003c/li>\n\u003cli>If you are victorious, repeat this process until all eggs except one are cracked. If that egg is yours, it means that Jesus likes you better than anyone else in the room and that you will have good luck throughout the year.\u003c/li>\n\u003c/ol>\n\u003cp>What it all means.\u003c/p>\n\u003cp>The red coloring of the eggs represents the Blood of Christ to the Greeks. I just happen to think they are highly attractive.\u003c/p>\n\u003cp>The cracking of the egg symbolizes Christ breaking out of his tomb as he rises from the dead. If this is true, then I don't really understand why the person with the uncracked egg is favored. If there is a crack anywhere, in my opinion, it is in the logic of this game. Perhaps the others are simply masking their grief for the damned soul of someone who is now certain never rise to heaven.\u003c/p>\n\u003cp>If you decide to play the game but are somewhat uncomfortable with so much Jesus talk, you might try substituting your own ritual call-and-response during the game. Something non-religious, yet still meaningful. One person shouting out a love for corduroy while his challenger announces his preference for suede is one such suggestion. I find the Greek tradition of being in such strong verbal agreement with each other while engaging in such aggressive behavior unconvincing and lacking in any real dramatic tension. I suppose if the first person shouted out the usual \"Christ is risen!\" and the second person responded \"Actually, I think he's still napping\" or \"Christ was a Turk\", there might be some tension. It is undoubtedly to my own advantage that I don't know how to say those things in Greek. But it might be exciting to witness, nevertheless.\u003c/p>\n\u003cp>How to make Greek Easter eggs if no one else is willing to make them for you:\u003c/p>\n\u003cp>First off, I must implore you not to follow my example. I read the badly translated instructions off the back of a Greek Easter egg dye package, which called for a cold dyeing. I was unwilling to go out and buy more eggs and dye them properly. I already have more hard boiled eggs than I know what to do with. As a result, my eggs look more like the pocked surface of Mars than the pure life force of a Savior whose blood is said to have come directly from King David on his Mother's side and, well, whatever flows through His Father's side of the family.\u003c/p>\n\u003cp>Here is a better recipe:\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>12 uncooked eggs\u003cbr>Water\u003cbr>3/4 cup white wine vinegar\u003cbr>1 package of Greek Easter egg dye\u003cbr>Olive oil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003col>\n\u003cli>Carefully wash and dry each egg (I missed this part, so it must be important).\u003c/li>\n\u003cli>Set a large pot of water to boil. Add egg dye and vinegar to the water and bring to a boil to dissolve dye.\u003c/li>\n\u003cli>Set water aside and let cool. Refrigerate for all I care. It seems that every recipe I've read calls for putting uncooked eggs into boiling or near-boiling water. This sound plain crazy to me. Perhaps it is some odd, Greek act of faith. Perhaps it is precisely because I lack that faith that my eggs came out spotty.\u003c/li>\n\u003cli> Set now-cooled water over stove and carefully add the eggs. Bring water to a boil and turn off heat.\u003c/li>\n\u003cli>Let eggs sit for 10 minutes, remove them carefully and allow to cool and dry.\u003c/li>\n\u003cli>Wipe eggs with olive oil-soaked paper towels.\u003c/li>\n\u003cli>Wipe now with a clean, dry soft cloth to remove excess oil and to polish.\u003c/li>\n\u003cli>Place them on your Easter table and let the fun begin.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/572/the-easter-egg","authors":["5017"],"tags":["bayareabites_2044","bayareabites_151","bayareabites_8986"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"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 />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"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","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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