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And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. 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"disqusTitle": "5 Comfort Foods From My Korean-American Childhood",
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"content": "\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n",
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"excerpt": "My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our childhood palates. And while we'd indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Pinole Creek Café, Shanghai House, Murray Circle ",
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"content": "\u003cfigure id=\"attachment_82643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 9 airs this eve, Thursday, May 29, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ninth episode of Season 9 features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pinolecreekcafe.com/\" target=\"_blank\">\u003cstrong>Pinole Creek Café\u003c/strong>\u003c/a>, a restaurant in Pinole serving California cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\" alt=\"French cut pork chop at Pinole Creek Café\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French cut pork chop at Pinole Creek Café\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/shanghai-house-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai House\u003c/strong>\u003c/a>, a Chinese/Shanghainese restaurant in San Francisco's Outer Richmond.\u003c/li>\n\u003cfigure id=\"attachment_82648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\" alt=\"Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\" width=\"1000\" height=\"552\" class=\"size-full wp-image-82648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.cavallopoint.com/murray-circle-restaurant.html\" target=\"_blank\">\u003cstrong>Murray Circle\u003c/strong>\u003c/a> a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots.\u003c/li>\n\u003cfigure id=\"attachment_82649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\" alt=\"Miso Glazed Bone Marrow at Murray Circle\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miso Glazed Bone Marrow at Murray Circle\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on Australian Reds.\u003cbr>\n[youtube //www.youtube.com/watch?v=gkXRHIi60cQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82517,82519,82523,82516,82515,82525\"]\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82527,82518,82524\"]\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82528,82529,82530\"]\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Eats: The Commissary & Chino Open ",
"title": "Hot Eats: The Commissary & Chino Open ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sushi's Secret: Why We Get Hooked On Raw Fish",
"title": "Sushi's Secret: Why We Get Hooked On Raw Fish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82488\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"https://www.flickr.com/photos/moonsushi/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sushi1_wide-4a0777e9ad7fbe948b96bf9117fd478b89e968e3-s40-c85.jpg\" alt=\"Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-82488\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/23/2014)\u003c/p>\n\u003cp>Raw fish is sizzling hot right now.\u003c/p>\n\u003cp>Los Angeles has brand new bars devoted to an Italian style of raw fish, called \u003ca href=\"http://www.latimes.com/style/la-fo-crudo22aug22-story.html#page=1\">crudo\u003c/a>. President Obama kicked off his visit to Asia last month \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">noshing\u003c/a> nigiri at Jiro's famous sushi bar. And back in December, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/12/11/dining/reviews/restaurant-review-sushi-nakazawa-in-the-west-village.html?_r=0\">named\u003c/a> Sushi Nakawaza as its top restaurant of the year.\u003c/p>\n\u003cp>But why do so many of us find utter bliss in eating raw sea creatures but aren't so inclined to chow down on uncooked birds, cows or pigs?\u003c/p>\n\u003cp>A big part of it is gravity — or the effective lack of it in the ocean, says biophysicist Ole Mouritsen, author of \u003ca href=\"http://www.amazon.com/Sushi-Food-Eye-Body-Soul/dp/1441906177\">Sushi: Food for the Eye, the Body and the Soul\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82483\" class=\"wp-caption aligncenter\" style=\"max-width: 3968px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\" alt=\"A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\" width=\"3968\" height=\"2228\" class=\"size-full wp-image-82483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"Fish are so soft. You can stick your finger through their muscles,\" he says. \"Try doing that with a chicken or cow. Fish muscle is very different than that in land animals.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why? Because fish can afford to be lazier than terrestrial animals. Fish essentially float all the time. So their muscles don't work constantly to fight gravity.\u003c/p>\n\u003cp>\"Fish don't have to support their body weight,\" Mouritsen says, \"so their muscle fibers are shorter and less tough than those in land animals.\" The same goes for the connective tissue holding the muscle fibers together: It's delicate and weak.\u003c/p>\n\u003cp>The result? Fish has a silky, smooth texture when it's raw, and a flaky, light texture when it's cooked.\u003c/p>\n\u003cp>By contrast, \"Land animals — like ourselves — are always working to keep themselves upright and keep their shape,\" Mouritsen says, so our muscle fibers are thicker, tougher and firmer.\u003c/p>\n\u003cp>The result is a ropy, chewy — and less appetizing — texture when the meat is raw. Cooking softens the connective tissue in meat and improves its texture (it also makes it juicy and flavorful).\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In general, the more a muscle works, the tougher, more sinuous it gets, Mouritsen writes in his book. This idea explains why the belly of the tuna, known as \u003ca href=\"http://otoro.com/\">otoro\u003c/a>, is exceptionally soft: The belly of the fish is the laziest muscle of them all.\u003c/p>\n\u003cp>\"In contrast, those muscles that are more active in a tuna, say the ones in its fins and tails, are a bit more chewier than other muscles,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_82487\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"https://www.flickr.com/photos/kake_pugh/3883996818/in/photolist-6VduWo-4r7DHs-tgE28-8oJVjj-492VC-ioXote-4copGL-6BNtb-8odgBr-gVWZgF-drwvYX-6teb3c-68sDXh-7ShNnK-ff3PW1-5v7U5F-dxE4Mh-caLs-6BNsP-6e6twz-QW5X-pXBnX-8jRfo-ft3AHE-6AYADj-f2yyHQ-d867L1-cFu4d-huBaHg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3883996818_21c5d30c2a_b-1-_wide-4271f30780337cec1bca85d8dd1a82d6ea8a8ae5-s4.jpg\" alt=\"One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\" width=\"624\" height=\"350\" class=\"size-full wp-image-82487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Under a microscope, fish, chicken and other meat muscles look similar, with long, parallel fibers, like ropes, stretched out and tied together.\u003c/p>\n\u003cp>But when you zoom in a little closer, the fish muscles look like the Kate Moss of the bunch: Their fibers are slimmer, shorter and more delicate than the others.\u003c/p>\n\u003cp>The muscle properties of fish also explain the rainbow of colors you see at a sushi bar.\u003c/p>\n\u003cp>\"Fish that are constantly on the move — say, a tuna — have muscles that are always working and burning carbohydrates aerobically,\" Mouritsen says.\u003c/p>\n\u003cp>The muscles need oxygen to make energy. And the molecule that carries oxygen to muscle contains iron. Guess what color iron is in the fish? Red.\u003c/p>\n\u003cp>In contrast, fish that mostly hang out in one place or on the bottom of the ocean — say, for instance, flounder — have muscles that don't rely on oxygen to create energy. No oxygen means no iron to carry it, which means the muscles tend to be white. (Of course, most fish have a mixture of these two type of muscles and thus can look red, white or pink.)\u003c/p>\n\u003cp>So what about the pinkish-orange color of salmon? That's a special case, Mouritsen says.\u003c/p>\n\u003cp>\"The coloring is due to what salmon eat: shellfish that are enriched with a pigment that's related to carotene in carrots, called astaxanthin.\"\u003c/p>\n\u003cp>This pigment creates the characteristic bluish-gray or green color of raw shrimp and crabs. The molecule turns bright pink or orange when the salmon eats the shellfish or we cook it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003c/em>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82488\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"https://www.flickr.com/photos/moonsushi/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sushi1_wide-4a0777e9ad7fbe948b96bf9117fd478b89e968e3-s40-c85.jpg\" alt=\"Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-82488\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lazy and luxurious: Raw salmon and tuna have soft, creamy textures because the fishes' muscles don't work as hard as those in land animals. Photo: Moonsushi/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/23/312539745/sushis-secret-why-we-get-hooked-on-raw-fish\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/23/2014)\u003c/p>\n\u003cp>Raw fish is sizzling hot right now.\u003c/p>\n\u003cp>Los Angeles has brand new bars devoted to an Italian style of raw fish, called \u003ca href=\"http://www.latimes.com/style/la-fo-crudo22aug22-story.html#page=1\">crudo\u003c/a>. President Obama kicked off his visit to Asia last month \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">noshing\u003c/a> nigiri at Jiro's famous sushi bar. And back in December, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/12/11/dining/reviews/restaurant-review-sushi-nakazawa-in-the-west-village.html?_r=0\">named\u003c/a> Sushi Nakawaza as its top restaurant of the year.\u003c/p>\n\u003cp>But why do so many of us find utter bliss in eating raw sea creatures but aren't so inclined to chow down on uncooked birds, cows or pigs?\u003c/p>\n\u003cp>A big part of it is gravity — or the effective lack of it in the ocean, says biophysicist Ole Mouritsen, author of \u003ca href=\"http://www.amazon.com/Sushi-Food-Eye-Body-Soul/dp/1441906177\">Sushi: Food for the Eye, the Body and the Soul\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82483\" class=\"wp-caption aligncenter\" style=\"max-width: 3968px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/15617242_h26348287_wide-a70fbc17e294dc6728b48041532fbb2a43fc1404.jpg\" alt=\"A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\" width=\"3968\" height=\"2228\" class=\"size-full wp-image-82483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A feast for the eyes and the mouth. Tuna swim long distances, but their muscles are still soft and tender. Photo: Kyodo /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"Fish are so soft. You can stick your finger through their muscles,\" he says. \"Try doing that with a chicken or cow. Fish muscle is very different than that in land animals.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why? Because fish can afford to be lazier than terrestrial animals. Fish essentially float all the time. So their muscles don't work constantly to fight gravity.\u003c/p>\n\u003cp>\"Fish don't have to support their body weight,\" Mouritsen says, \"so their muscle fibers are shorter and less tough than those in land animals.\" The same goes for the connective tissue holding the muscle fibers together: It's delicate and weak.\u003c/p>\n\u003cp>The result? Fish has a silky, smooth texture when it's raw, and a flaky, light texture when it's cooked.\u003c/p>\n\u003cp>By contrast, \"Land animals — like ourselves — are always working to keep themselves upright and keep their shape,\" Mouritsen says, so our muscle fibers are thicker, tougher and firmer.\u003c/p>\n\u003cp>The result is a ropy, chewy — and less appetizing — texture when the meat is raw. Cooking softens the connective tissue in meat and improves its texture (it also makes it juicy and flavorful).\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In general, the more a muscle works, the tougher, more sinuous it gets, Mouritsen writes in his book. This idea explains why the belly of the tuna, known as \u003ca href=\"http://otoro.com/\">otoro\u003c/a>, is exceptionally soft: The belly of the fish is the laziest muscle of them all.\u003c/p>\n\u003cp>\"In contrast, those muscles that are more active in a tuna, say the ones in its fins and tails, are a bit more chewier than other muscles,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_82487\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"https://www.flickr.com/photos/kake_pugh/3883996818/in/photolist-6VduWo-4r7DHs-tgE28-8oJVjj-492VC-ioXote-4copGL-6BNtb-8odgBr-gVWZgF-drwvYX-6teb3c-68sDXh-7ShNnK-ff3PW1-5v7U5F-dxE4Mh-caLs-6BNsP-6e6twz-QW5X-pXBnX-8jRfo-ft3AHE-6AYADj-f2yyHQ-d867L1-cFu4d-huBaHg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3883996818_21c5d30c2a_b-1-_wide-4271f30780337cec1bca85d8dd1a82d6ea8a8ae5-s4.jpg\" alt=\"One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\" width=\"624\" height=\"350\" class=\"size-full wp-image-82487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One fish, two fish, white fish, red fish: Muscles that depend on oxygen tend to be red, while those that don't are white. Salmon flesh is orange because of the food the fish eat. Photo: Kake/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Under a microscope, fish, chicken and other meat muscles look similar, with long, parallel fibers, like ropes, stretched out and tied together.\u003c/p>\n\u003cp>But when you zoom in a little closer, the fish muscles look like the Kate Moss of the bunch: Their fibers are slimmer, shorter and more delicate than the others.\u003c/p>\n\u003cp>The muscle properties of fish also explain the rainbow of colors you see at a sushi bar.\u003c/p>\n\u003cp>\"Fish that are constantly on the move — say, a tuna — have muscles that are always working and burning carbohydrates aerobically,\" Mouritsen says.\u003c/p>\n\u003cp>The muscles need oxygen to make energy. And the molecule that carries oxygen to muscle contains iron. Guess what color iron is in the fish? Red.\u003c/p>\n\u003cp>In contrast, fish that mostly hang out in one place or on the bottom of the ocean — say, for instance, flounder — have muscles that don't rely on oxygen to create energy. No oxygen means no iron to carry it, which means the muscles tend to be white. (Of course, most fish have a mixture of these two type of muscles and thus can look red, white or pink.)\u003c/p>\n\u003cp>So what about the pinkish-orange color of salmon? That's a special case, Mouritsen says.\u003c/p>\n\u003cp>\"The coloring is due to what salmon eat: shellfish that are enriched with a pigment that's related to carotene in carrots, called astaxanthin.\"\u003c/p>\n\u003cp>This pigment creates the characteristic bluish-gray or green color of raw shrimp and crabs. The molecule turns bright pink or orange when the salmon eats the shellfish or we cook it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003c/em>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'",
"title": "On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82398\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\">\u003cimg class=\"size-full wp-image-82398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\" alt=\"The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\" width=\"1800\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>What if a single taste of one fruit — in this case, the durian — changed the course of your entire life?\u003c/p>\n\u003cp>That's what happened to Lindsay Gasik and Rob Culclasure, a young couple who visited an Asian grocery store in Eugene, Ore., in 2009 in search of the football-sized fruit with thick, spiky skin. They were curious to try it after hearing that the durian's pungent smell and custard-like flesh had the power to drive people delirious with craving.\u003c/p>\n\u003cfigure id=\"attachment_82399\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\">\u003cimg class=\"size-full wp-image-82399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\" alt=\"Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The moment Gasik and Culclasure inhaled the fruit's gassy aroma of fermented pineapple and onion and tasted its cool, creamy, vanilla-flavored flesh, they were hopelessly hooked. Now, after years of traveling through Southeast Asia tracking down and eating durian almost daily, they have become experts on the fruit. And for other travelers who catch durian fever, Gasik has written a \u003ca href=\"http://www.yearofthedurian.com/p/our-ebooks.html#.U3zZc3JdXTo\">durian travel guide to Thailand\u003c/a>, which comes out in June.\u003c/p>\n\u003cp>Five years into their obsession, Gasik tells The Salt they're as enthralled with the durian as ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82398\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\">\u003cimg class=\"size-full wp-image-82398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\" alt=\"The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\" width=\"1800\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>What if a single taste of one fruit — in this case, the durian — changed the course of your entire life?\u003c/p>\n\u003cp>That's what happened to Lindsay Gasik and Rob Culclasure, a young couple who visited an Asian grocery store in Eugene, Ore., in 2009 in search of the football-sized fruit with thick, spiky skin. They were curious to try it after hearing that the durian's pungent smell and custard-like flesh had the power to drive people delirious with craving.\u003c/p>\n\u003cfigure id=\"attachment_82399\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\">\u003cimg class=\"size-full wp-image-82399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\" alt=\"Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The moment Gasik and Culclasure inhaled the fruit's gassy aroma of fermented pineapple and onion and tasted its cool, creamy, vanilla-flavored flesh, they were hopelessly hooked. Now, after years of traveling through Southeast Asia tracking down and eating durian almost daily, they have become experts on the fruit. And for other travelers who catch durian fever, Gasik has written a \u003ca href=\"http://www.yearofthedurian.com/p/our-ebooks.html#.U3zZc3JdXTo\">durian travel guide to Thailand\u003c/a>, which comes out in June.\u003c/p>\n\u003cp>Five years into their obsession, Gasik tells The Salt they're as enthralled with the durian as ever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sriracha Maker Says Factory Will Remain In California",
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"content": "\u003cfigure id=\"attachment_81947\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sriracha_wide-f5e0cf03d274f70cf8bd934fc5f0459eda153b5b.jpg\" alt=\"Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\" width=\"2994\" height=\"1685\" class=\"size-full wp-image-81947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif. CEO David Tran has been at odds with the local city council over the smells emitted by the sauce factory. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140512_me_sriracha_maker_says_factory_will_remain_in_california.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Code Switch at NPR\u003c/a> (5/12/14)\u003c/p>\n\u003cp>Sriracha hot sauce maker Huy Fong Foods has been tussling with the city council of Irwindale, Calif., near Los Angeles for months now over whether the factory's spicy smells harm its neighbors. There's been legal action and suggested fixes, but also pleas from other cities for the company to consider moving there.\u003c/p>\n\u003cp>David Tran, the CEO of Huy Fong, says he escaped from Vietnam almost 35 years ago to be free of the communist government there and its many intrusions.\u003c/p>\n\u003cp>\"Today, I feel almost the same. Even now, we live in [the] USA, and my feeling, the government, not a big difference,\" Tran says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Irwindale's city attorney, Fred Galante, says the city loves having the cult condiment factory but must pay attention to the health of residents.\u003c/p>\n\u003cp>\"It's difficult to tell a resident that suffers from asthma or their child that suffers from asthma, 'Sorry, we do not want to be considered business-unfriendly; just keep your child indoors,' \" Galante says.\u003c/p>\n\u003cp>It's a tough call, because Sriracha is a glamorous commodity. \u003cem>Bon Appetit\u003c/em> named it one of its favorite foods last year. Chili-heads began to hoard it when it looked like Huy Fong might be forced to stop making it.\u003c/p>\n\u003cp>Food writer Andrea Nguyen says Huy Fong Sriracha appeals to a certain palate.\u003c/p>\n\u003cp>\"For people who are seeking to turn their bland food into bold food very quickly, the Huy Fong stuff will definitely do it,\" Nguyen says.\u003c/p>\n\u003cp>The Huy Fong stuff is now an $80 million business, made in a 600,000-square-foot plant.\u003c/p>\n\u003cp>Tran designed the plant to be self-sufficient. The peppers are ground here and stored in huge plastic tubs manufactured on-site. The sauce is mixed and bottled on-site. Even the machines are repaired on-site.\u003c/p>\n\u003cp>Sitting in his conference room, where a credenza displays the three chili sauces Huy Fong makes, Tran refers to the plant he designed to his specifications as his \"loved one.\"\u003c/p>\n\u003cp>And he's wounded that Irwindale's government is finding his loved one not so attractive anymore. But there are other suitors. Since the rumble with Irwindale, almost two-dozen cities have urged Tran to relocate to their part of the country. For a while, he actually considered it.\u003c/p>\n\u003cp>City attorney Fred Galante says the problem can be fixed, and he hopes it doesn't come to a move.\u003c/p>\n\u003cp>\"We continue to try to work this out informally,\" he says.\u003c/p>\n\u003cp>And after thinking it over, Tran has decided to stay in his Irwindale factory. He has lived in California for more than 30 years, and he says he's not planning to move.\u003c/p>\n\u003cp>But he might open another site, outside Southern California. An additional location would allow him to keep up with the ever-growing demand for Sriracha and develop an added source for peppers, in case climate change threatens his current supply.\u003c/p>\n\u003cp>There is also the allure of less regulation.\u003c/p>\n\u003cp>On Monday, Texas state Rep. Jason Villalba is visiting with a contingent of business and agricultural people to urge Tran to consider expanding to the Lone Star state. Soon they will be countered by Rep. Tony Cardenas, who'd like to keep the business in Southern California, if not his San Fernando Valley district — all promising to do right by Tran's loved one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100211/karen-grigsby-bates\">Karen Grigsby Bates\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/codeswitch/2014/05/12/311719864/sriracha-maker-says-factory-will-remain-in-california\">Code Switch at NPR\u003c/a> (5/12/14)\u003c/p>\n\u003cp>Sriracha hot sauce maker Huy Fong Foods has been tussling with the city council of Irwindale, Calif., near Los Angeles for months now over whether the factory's spicy smells harm its neighbors. There's been legal action and suggested fixes, but also pleas from other cities for the company to consider moving there.\u003c/p>\n\u003cp>David Tran, the CEO of Huy Fong, says he escaped from Vietnam almost 35 years ago to be free of the communist government there and its many intrusions.\u003c/p>\n\u003cp>\"Today, I feel almost the same. Even now, we live in [the] USA, and my feeling, the government, not a big difference,\" Tran says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Irwindale's city attorney, Fred Galante, says the city loves having the cult condiment factory but must pay attention to the health of residents.\u003c/p>\n\u003cp>\"It's difficult to tell a resident that suffers from asthma or their child that suffers from asthma, 'Sorry, we do not want to be considered business-unfriendly; just keep your child indoors,' \" Galante says.\u003c/p>\n\u003cp>It's a tough call, because Sriracha is a glamorous commodity. \u003cem>Bon Appetit\u003c/em> named it one of its favorite foods last year. Chili-heads began to hoard it when it looked like Huy Fong might be forced to stop making it.\u003c/p>\n\u003cp>Food writer Andrea Nguyen says Huy Fong Sriracha appeals to a certain palate.\u003c/p>\n\u003cp>\"For people who are seeking to turn their bland food into bold food very quickly, the Huy Fong stuff will definitely do it,\" Nguyen says.\u003c/p>\n\u003cp>The Huy Fong stuff is now an $80 million business, made in a 600,000-square-foot plant.\u003c/p>\n\u003cp>Tran designed the plant to be self-sufficient. The peppers are ground here and stored in huge plastic tubs manufactured on-site. The sauce is mixed and bottled on-site. Even the machines are repaired on-site.\u003c/p>\n\u003cp>Sitting in his conference room, where a credenza displays the three chili sauces Huy Fong makes, Tran refers to the plant he designed to his specifications as his \"loved one.\"\u003c/p>\n\u003cp>And he's wounded that Irwindale's government is finding his loved one not so attractive anymore. But there are other suitors. Since the rumble with Irwindale, almost two-dozen cities have urged Tran to relocate to their part of the country. For a while, he actually considered it.\u003c/p>\n\u003cp>City attorney Fred Galante says the problem can be fixed, and he hopes it doesn't come to a move.\u003c/p>\n\u003cp>\"We continue to try to work this out informally,\" he says.\u003c/p>\n\u003cp>And after thinking it over, Tran has decided to stay in his Irwindale factory. He has lived in California for more than 30 years, and he says he's not planning to move.\u003c/p>\n\u003cp>But he might open another site, outside Southern California. An additional location would allow him to keep up with the ever-growing demand for Sriracha and develop an added source for peppers, in case climate change threatens his current supply.\u003c/p>\n\u003cp>There is also the allure of less regulation.\u003c/p>\n\u003cp>On Monday, Texas state Rep. Jason Villalba is visiting with a contingent of business and agricultural people to urge Tran to consider expanding to the Lone Star state. Soon they will be countered by Rep. Tony Cardenas, who'd like to keep the business in Southern California, if not his San Fernando Valley district — all promising to do right by Tran's loved one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise",
"title": "Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise",
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"content": "\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n",
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"excerpt": "Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World",
"title": "Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Enticing Lao Cuisine in the East Bay",
"title": "5 Bites: Enticing Lao Cuisine in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80521,80522,80530,80525,80526,80527,80528\"]\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80624,80625,80626,80627,80629,80628,80630\"]\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80781,80782,80780,80783,80784,80785,80786,80787,80788\"]\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80261,80262,80263,80264,80265,80266,80267\"]\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80328,80329,80330,80331,80332,80334,80335\"]\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "A popular topic at Bay Area Bites, East Oakland's Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.",
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"description": "A popular topic at Bay Area Bites, East Oakland's Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
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"content": "\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"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. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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