window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_38236": {
"type": "attachments",
"id": "bayareabites_38236",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "38236",
"found": true
},
"parent": 38125,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg",
"width": 500,
"height": 334
}
},
"publishDate": 1328040916,
"modified": 1328040916,
"caption": null,
"description": null,
"title": "tofu with sauce",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37955": {
"type": "attachments",
"id": "bayareabites_37955",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37955",
"found": true
},
"parent": 37939,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/grace-in-action1.jpg",
"width": 560,
"height": 581
}
},
"publishDate": 1327282994,
"modified": 1327282994,
"caption": null,
"description": null,
"title": "grace in action",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37569": {
"type": "attachments",
"id": "bayareabites_37569",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37569",
"found": true
},
"parent": 37353,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/geisha-float1.jpg",
"width": 560,
"height": 378
}
},
"publishDate": 1326394013,
"modified": 1326394013,
"caption": null,
"description": null,
"title": "geisha float",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36080": {
"type": "attachments",
"id": "bayareabites_36080",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36080",
"found": true
},
"parent": 35604,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/chad-grace.jpg",
"width": 379,
"height": 568
}
},
"publishDate": 1322715996,
"modified": 1322715996,
"caption": null,
"description": null,
"title": "Chad and Grace. Photo:",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36084": {
"type": "attachments",
"id": "bayareabites_36084",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36084",
"found": true
},
"parent": 35738,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1322763978,
"modified": 1322763978,
"caption": null,
"description": null,
"title": "Fusebox liquor license",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35422": {
"type": "attachments",
"id": "bayareabites_35422",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35422",
"found": true
},
"parent": 35403,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/ice-kachang2.jpg",
"width": 560,
"height": 747
}
},
"publishDate": 1321351227,
"modified": 1321351227,
"caption": null,
"description": null,
"title": "ice kachang",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_34767": {
"type": "attachments",
"id": "bayareabites_34767",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "34767",
"found": true
},
"parent": 34758,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/10/P1150744-e1319763520596.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1319702774,
"modified": 1319702774,
"caption": null,
"description": null,
"title": "eel",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_34164": {
"type": "attachments",
"id": "bayareabites_34164",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "34164",
"found": true
},
"parent": 34146,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/10/fried-taro560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1318541262,
"modified": 1318541262,
"caption": null,
"description": null,
"title": "Fried Taro",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_32047": {
"type": "attachments",
"id": "bayareabites_32047",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "32047",
"found": true
},
"parent": 31944,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/08/woman-eating-crowd560.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1314053359,
"modified": 1314053359,
"caption": null,
"description": null,
"title": "The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_31150": {
"type": "attachments",
"id": "bayareabites_31150",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "31150",
"found": true
},
"parent": 31127,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/08/geeta-hush500.jpg",
"width": 500,
"height": 385
}
},
"publishDate": 1312571247,
"modified": 1312571247,
"caption": null,
"description": null,
"title": "geeta hush supper club",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_30940": {
"type": "attachments",
"id": "bayareabites_30940",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30940",
"found": true
},
"parent": 30860,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/cp604-500.jpg",
"width": 500,
"height": 335
}
},
"publishDate": 1311814705,
"modified": 1311814705,
"caption": null,
"description": null,
"title": "Check, Please! Bay Area Season 6 episode 4",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"vizahajszky": {
"type": "authors",
"id": "5126",
"meta": {
"index": "authors_1716337520",
"id": "5126",
"found": true
},
"name": "Vi Zahajszky",
"firstName": "Vi",
"lastName": "Zahajszky",
"slug": "vizahajszky",
"email": "vizaha@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Vi Zahajszky | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/vizahajszky"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"karensolomon": {
"type": "authors",
"id": "5288",
"meta": {
"index": "authors_1716337520",
"id": "5288",
"found": true
},
"name": "Karen Solomon",
"firstName": "Karen",
"lastName": "Solomon",
"slug": "karensolomon",
"email": "bolognarose@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
"avatar": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Karen Solomon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/karensolomon"
}
},
"pagesReducer": {
"bayareabites_category_asian-food-and-drink": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"score": 13.8948765
},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"title": "asian food and drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 24
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=asian-food-and-drink",
"seeMore": false,
"paginated": true,
"page": 24
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_38125": {
"type": "posts",
"id": "bayareabites_38125",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "38125",
"score": null,
"sort": [
1328025635000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1328025635,
"format": "aside",
"disqusTitle": "DIY Hemp Tofu",
"title": "DIY Hemp Tofu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n",
"disqusIdentifier": "38125 http://blogs.kqed.org/bayareabites/?p=38125",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 778,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1328046757,
"excerpt": "A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!",
"title": "DIY Hemp Tofu | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Hemp Tofu",
"datePublished": "2012-01-31T08:00:35-08:00",
"dateModified": "2012-01-31T13:52:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hemp-tofu",
"status": "publish",
"path": "/bayareabites/38125/hemp-tofu",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/38125/hemp-tofu",
"authors": [
"5126"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_1245",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_10115",
"bayareabites_9310",
"bayareabites_10114",
"bayareabites_3581",
"bayareabites_3585",
"bayareabites_10116",
"bayareabites_10122"
],
"featImg": "bayareabites_38236",
"label": "bayareabites"
},
"bayareabites_37939": {
"type": "posts",
"id": "bayareabites_37939",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37939",
"score": null,
"sort": [
1327340147000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1327340147,
"format": "aside",
"disqusTitle": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"title": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
"disqusIdentifier": "37939 http://blogs.kqed.org/bayareabites/?p=37939",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1653,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1327341395,
"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
"title": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"datePublished": "2012-01-23T09:35:47-08:00",
"dateModified": "2012-01-23T09:56:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon",
"status": "publish",
"path": "/bayareabites/37939/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37939/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_1321",
"bayareabites_64",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_1269",
"bayareabites_1784",
"bayareabites_10101",
"bayareabites_3529",
"bayareabites_10104",
"bayareabites_10102",
"bayareabites_10103"
],
"featImg": "bayareabites_37955",
"label": "bayareabites"
},
"bayareabites_37353": {
"type": "posts",
"id": "bayareabites_37353",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37353",
"score": null,
"sort": [
1326395472000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326395472,
"format": "aside",
"disqusTitle": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"title": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n",
"disqusIdentifier": "37353 http://blogs.kqed.org/bayareabites/?p=37353",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1336,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1326429058,
"excerpt": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
"title": "Tasting Tour Uncovers Japantown’s Tempting Secrets | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"datePublished": "2012-01-12T11:11:12-08:00",
"dateModified": "2012-01-12T20:30:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets",
"status": "publish",
"path": "/bayareabites/37353/tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37353/tasting-tour-uncovers-japantown%e2%80%99s-tempting-secrets",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_10051",
"bayareabites_10054",
"bayareabites_9142",
"bayareabites_10046",
"bayareabites_10055",
"bayareabites_10048",
"bayareabites_10052",
"bayareabites_10057",
"bayareabites_10050",
"bayareabites_10053",
"bayareabites_10049",
"bayareabites_10056",
"bayareabites_10047"
],
"featImg": "bayareabites_37569",
"label": "bayareabites"
},
"bayareabites_37233": {
"type": "posts",
"id": "bayareabites_37233",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37233",
"score": null,
"sort": [
1326038456000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326038456,
"format": "aside",
"disqusTitle": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper ",
"title": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "37233 http://blogs.kqed.org/bayareabites/?p=37233",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/08/jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 42,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/dAwXnh4cxHw"
],
"paragraphCount": 5
},
"modified": 1325745447,
"excerpt": "Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003cem>Essential Pépin\u003c/em>.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series Essential Pépin.",
"title": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper ",
"datePublished": "2012-01-08T08:00:56-08:00",
"dateModified": "2012-01-04T22:37:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper",
"status": "publish",
"path": "/bayareabites/37233/jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37233/jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_2638",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_12",
"bayareabites_1593"
],
"tags": [
"bayareabites_10040",
"bayareabites_8476",
"bayareabites_376",
"bayareabites_10038",
"bayareabites_242",
"bayareabites_10039",
"bayareabites_8394"
],
"label": "bayareabites"
},
"bayareabites_35604": {
"type": "posts",
"id": "bayareabites_35604",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35604",
"score": null,
"sort": [
1323285337000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323285337,
"format": "aside",
"disqusTitle": "Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton",
"title": "Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\" alt=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" title=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" width=\"379\" height=\"568\" class=\"alignnone size-full wp-image-36080\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs Chad Newton and Grace Nguyen.\u003c/strong> Photo: Eric Wolfinger\u003c/em>\u003c/p>\n\u003cp>Chefs \u003ca href=\"https://twitter.com/#!/graciejonesBOX\">Grace Nguyen\u003c/a> and \u003ca href=\"https://twitter.com/#!/cnewton9\">Chad Newton\u003c/a> may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area. Chef Grace Nguyen has numerous years of experience working restaurants in Las Vegas and San Francisco including: \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, The \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> and \u003ca href=\"http://www.outthedoors.com/\">Out The Door\u003c/a>, on Bush Street. She currently is a partner and Executive Chef of \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a>, slated to open its first (of many) stores in Palo Alto next month. Grace likes to run, read, eat, drink wine and bake cupcakes for her friends’ kids, and is lovingly referred to as “snobby cupcake” by her business partners \u003ca href=\"http://fkrestaurants.com/\">Frank Klein\u003c/a> and new husband Chad Newton. The chef has adapted both Newton and Nguyen as her last name, explaining that: “I go by Grace Newton. But for Asian Box, I am known as Grace Nguyen.” \u003c/p>\n\u003cp>Chef Chad Newton was raised in Mountain View and recently moved with his wife Grace to Redwood City. He has worked at restaurants such as Postrio, \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka\u003c/a>. Chad is currently the Culinary Director and Partner of local restaurant group FK Restaurants & Hospitality and helps operate \u003ca href=\"http://www.baykidsmuseum.org/plan-your-visit/cafe/\">Café Discovery\u003c/a>, American Box and Asian Box with CEO and founder, Frank Klein. Frank and Chad have diverse consulting clients like the \u003ca href=\"http://www.jccsf.org/\">JCCSF\u003c/a>, District of Columbia Public Schools, Muir Woods Trading Company, and numerous independent restaurant owners. Chad likes to make cocktails, sleep, eat and follow local sports teams in his time away from the restaurants.\u003c/p>\n\u003cp>\u003cstrong>How did you meet?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> We met in 2001 when we were working at Postrio.\u003cbr>\n\u003cem>Gracie:\u003c/em> I left to cook in Vegas for 5 years and in 2008 we reconnected in SF at numerous chef events. Chad was the Chef at Baraka and I was at The Slanted Door.\u003cbr>\n\u003cem>Chad:\u003c/em> And then we were pretty much inseparable. We moved in together and decided to get married. It all happened pretty fast and we knew that it was right.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the wedding:\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> The wedding was great! It was very food/Chef driven. \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a> on the cocktails, the amazing food photographer \u003ca href=\"http://ericwolfinger.com/\">Eric Wolfinger\u003c/a> there to capture it all; and Sandra and John from Estate cooking the food and hosting. \u003ca href=\"http://www.estate-sonoma.com/\">Estate\u003c/a> in Sonoma is so beautiful! Perfect for a wedding.\u003cbr>\n\u003cem>Gracie:\u003c/em> Our honeymoon was pretty crazy. We went to New York City for a week to eat, and tried out about 10 restaurants a day and had amazing experiences at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, \u003ca href=\"http://robataya-ny.com/\">Robataya\u003c/a>, \u003ca href=\"http://www.ippudony.com/\">Ippudo\u003c/a>, \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>, \u003ca href=\"http://www.luparestaurant.com/\">Lupa\u003c/a>, and \u003ca href=\"http://www.robertaspizza.com/\">Roberta’s\u003c/a> and \u003ca href=\"http://www.fettesaubbq.com/\">Fette Sau\u003c/a> in Brooklyn.\u003cbr>\n\u003cem>Chad:\u003c/em> Gracie kept trying to find the \u003ca href=\"http://www.biggayicecream.com/\">Big Gay Ice Cream truck\u003c/a>. We found it on the day before we left. That made the trip for her I think.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How are things going at Stow Lake?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Really well. Following our success at Muir Woods and Café Discovery we are helping our client, Ortega Family Enterprises, with providing healthy, sustainable, and affordable food at Stow Lake. It’s fun to be around the boats and lake, and feeds into what we do with the National Parks. My partner, Frank Klein, just spoke at the White House on providing sustainable foods to parks.\u003c/p>\n\u003cp>\u003cstrong>How are things going at \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a> in Palo Alto?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Moving right along. We will get through permitting this week, start construction right away and hopefully be up and running in the middle of December. In the meantime, we are just perfecting the recipes, cooking test dinners and making fun You Tube commercials. All I got to say is that our business partner Frank is a very creative and fun man, so watch out for these commercials. They will be very memorable to say the least.\u003cbr>\n\u003cem>Chad:\u003c/em> I’m so excited for this project. There are so many times where we are driving around the Peninsula looking for good food, fast, that is actually fresh and executed well. It just makes me hungry thinking about it.\u003c/p>\n\u003cp>\u003cstrong>Any updates on Provision?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/chad_newton_hints_about_provis.html\">Provision\u003c/a> has been a dream of mine as well as Frank's for quite some time and now we are very close to making it happen. We have wanted to bring a Big City caliber restaurant to Palo Alto together to celebrate why we are both in this business -- hospitality. Provision is all about hospitality. I can not talk yet about the actual details of the concept but we will hopefully get to share it soon. We do a monthly Provision pop-up in Palo Alto at Frank’s house. Word has gotten out about how fun they are -- people are doing some interesting things to try and get invited. Frank and I also have plans for a few more restaurants in the Palo Alto area.\u003c/p>\n\u003cp>\u003cstrong>What is it like working together?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> At times it can be a bit of a challenge, but for the most part it is really fun. We share resources, bounce ideas off of each other and team up to tackle large projects and dinners. I have to give Chad beat downs sometimes.\u003cbr>\n\u003cem>Chad:\u003c/em> I have learned so much from Gracie. It has been very rewarding. We feel like such freaks sometimes. We work all day together, then come home and watch food shows on television and read cookbooks -- all together. But, this is our life together, and we love it.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> in the Richmond is always interesting and bustling. I can find anything I would ever need to cook traditional Vietnamese food.\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a> market, to buy different yuzu products, shishito peppers, tofus and shiso. We cook a lot of izakaya style dinners for friends and family at home and I can always find what I need from Nijiya.\u003c/p>\n\u003cp>\u003cstrong>Favorite date or off-night spots?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>. Always fun -- and Joe and Telmo are some of the best restaurant people in this city. The chupitos are fun and Chef Telmo’s food is always so fresh and vibrant. We always get the queso and Gracie loves the frozen margaritas. We also enjoy \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a>, and brunch at \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>.\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for me. Most people don’t know that we got engaged there. Chad arranged it with Thomas and David behind my back and we ended up having a long tasting menu in their Dough Room. Chad proposed at the end and I was so shocked. flour + water will always have a spot in our hearts because of this but also from the amazing food that they do. You can’t go wrong with anything on the menu. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Now that we have the two families combined which actually is then four families combined there are a lot of dinners we that have been memorable. \u003ca href=\"http://incanto.biz/information/special-events/\">The Leg of Beast Dinner at Incanto\u003c/a> is a great way to eat as a family. Chris Cosentino and Mark Pastore are great hosts. The family style dinner experience there is a great time, and nothing brings a group together like a large tender beef leg with all of the fixings!\u003cbr>\n\u003cem>Gracie:\u003c/em> To get approval for our marriage from my family in Houston, Chad had to cook for my extended family, which turned out to be around 30 people that day. He was so nervous but did a great job. Crispy skin chicken thighs, artichokes, seared broccoli, etc. In addition, my family brought 80 lbs of steamed crawfish and very large platters of BBQ from \u003ca href=\"http://www.goodecompany.com/\">Goode Co.\u003c/a> We will all always remember that dinner. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Frank always has something interesting working. Frank and Chad do a lot of traveling so I am sure they will be on the road a lot in the new year.\u003cbr>\n\u003cem>Chad:\u003c/em> We have a lot of projects going on but they are not ready to be announced. It was a big year for FK Restaurants in 2011 and we are ramping up for an even bigger, busier year ahead. Launching Asian Box as a national brand with numerous locations, our return to fine dining, multiple consulting jobs. Should be fun.\u003cbr>\n\u003cstrong>\u003cbr>\nDo you have plans for the holidays?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> I think I want to make Posole this year. I don’t know why, I just do.\u003cbr>\n\u003cem>Gracie:\u003c/em> I will probably end up making a \u003ca href=\"https://www.google.com/search?q=croquembouche&hl=en&safe=off&client=firefox-a&hs=G22&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=n7bfTpueFLTZiALSx-iqCA&ved=0CDEQsAQ&biw=1295&bih=791\">croquembouche\u003c/a>. Also, my brother is moving up here and staying with us for a bit. He loves to cook, so we will probably have some sort of collaboration. Like last year, we will probably do a lot of canning, pickling and other fun things as gifts -- like Kimchi and Hot Box It, our incredibly super hot sauce from Asian Box.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Flaming Red Hot Cheetos!\u003cbr>\n\u003cem>Chad:\u003c/em> Budweiser cans? I don’t know. Gracie eats everything with aioli though. We were at a nice restaurant in Palo Alto the other day and Gracie asked for ranch dressing with her onion rings. That’s the Houston in her I guess. It was pretty funny. \u003c/p>\n\n",
"disqusIdentifier": "35604 http://blogs.kqed.org/bayareabites/?p=35604",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/07/restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1534,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1323285337,
"excerpt": "Chefs Grace Nguyen and Chad Newton may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chefs Grace Nguyen and Chad Newton may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area.",
"title": "Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton",
"datePublished": "2011-12-07T11:15:37-08:00",
"dateModified": "2011-12-07T11:15:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton",
"status": "publish",
"path": "/bayareabites/35604/restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\" alt=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" title=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" width=\"379\" height=\"568\" class=\"alignnone size-full wp-image-36080\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs Chad Newton and Grace Nguyen.\u003c/strong> Photo: Eric Wolfinger\u003c/em>\u003c/p>\n\u003cp>Chefs \u003ca href=\"https://twitter.com/#!/graciejonesBOX\">Grace Nguyen\u003c/a> and \u003ca href=\"https://twitter.com/#!/cnewton9\">Chad Newton\u003c/a> may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area. Chef Grace Nguyen has numerous years of experience working restaurants in Las Vegas and San Francisco including: \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, The \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> and \u003ca href=\"http://www.outthedoors.com/\">Out The Door\u003c/a>, on Bush Street. She currently is a partner and Executive Chef of \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a>, slated to open its first (of many) stores in Palo Alto next month. Grace likes to run, read, eat, drink wine and bake cupcakes for her friends’ kids, and is lovingly referred to as “snobby cupcake” by her business partners \u003ca href=\"http://fkrestaurants.com/\">Frank Klein\u003c/a> and new husband Chad Newton. The chef has adapted both Newton and Nguyen as her last name, explaining that: “I go by Grace Newton. But for Asian Box, I am known as Grace Nguyen.” \u003c/p>\n\u003cp>Chef Chad Newton was raised in Mountain View and recently moved with his wife Grace to Redwood City. He has worked at restaurants such as Postrio, \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka\u003c/a>. Chad is currently the Culinary Director and Partner of local restaurant group FK Restaurants & Hospitality and helps operate \u003ca href=\"http://www.baykidsmuseum.org/plan-your-visit/cafe/\">Café Discovery\u003c/a>, American Box and Asian Box with CEO and founder, Frank Klein. Frank and Chad have diverse consulting clients like the \u003ca href=\"http://www.jccsf.org/\">JCCSF\u003c/a>, District of Columbia Public Schools, Muir Woods Trading Company, and numerous independent restaurant owners. Chad likes to make cocktails, sleep, eat and follow local sports teams in his time away from the restaurants.\u003c/p>\n\u003cp>\u003cstrong>How did you meet?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> We met in 2001 when we were working at Postrio.\u003cbr>\n\u003cem>Gracie:\u003c/em> I left to cook in Vegas for 5 years and in 2008 we reconnected in SF at numerous chef events. Chad was the Chef at Baraka and I was at The Slanted Door.\u003cbr>\n\u003cem>Chad:\u003c/em> And then we were pretty much inseparable. We moved in together and decided to get married. It all happened pretty fast and we knew that it was right.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the wedding:\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> The wedding was great! It was very food/Chef driven. \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a> on the cocktails, the amazing food photographer \u003ca href=\"http://ericwolfinger.com/\">Eric Wolfinger\u003c/a> there to capture it all; and Sandra and John from Estate cooking the food and hosting. \u003ca href=\"http://www.estate-sonoma.com/\">Estate\u003c/a> in Sonoma is so beautiful! Perfect for a wedding.\u003cbr>\n\u003cem>Gracie:\u003c/em> Our honeymoon was pretty crazy. We went to New York City for a week to eat, and tried out about 10 restaurants a day and had amazing experiences at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, \u003ca href=\"http://robataya-ny.com/\">Robataya\u003c/a>, \u003ca href=\"http://www.ippudony.com/\">Ippudo\u003c/a>, \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>, \u003ca href=\"http://www.luparestaurant.com/\">Lupa\u003c/a>, and \u003ca href=\"http://www.robertaspizza.com/\">Roberta’s\u003c/a> and \u003ca href=\"http://www.fettesaubbq.com/\">Fette Sau\u003c/a> in Brooklyn.\u003cbr>\n\u003cem>Chad:\u003c/em> Gracie kept trying to find the \u003ca href=\"http://www.biggayicecream.com/\">Big Gay Ice Cream truck\u003c/a>. We found it on the day before we left. That made the trip for her I think.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How are things going at Stow Lake?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Really well. Following our success at Muir Woods and Café Discovery we are helping our client, Ortega Family Enterprises, with providing healthy, sustainable, and affordable food at Stow Lake. It’s fun to be around the boats and lake, and feeds into what we do with the National Parks. My partner, Frank Klein, just spoke at the White House on providing sustainable foods to parks.\u003c/p>\n\u003cp>\u003cstrong>How are things going at \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a> in Palo Alto?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Moving right along. We will get through permitting this week, start construction right away and hopefully be up and running in the middle of December. In the meantime, we are just perfecting the recipes, cooking test dinners and making fun You Tube commercials. All I got to say is that our business partner Frank is a very creative and fun man, so watch out for these commercials. They will be very memorable to say the least.\u003cbr>\n\u003cem>Chad:\u003c/em> I’m so excited for this project. There are so many times where we are driving around the Peninsula looking for good food, fast, that is actually fresh and executed well. It just makes me hungry thinking about it.\u003c/p>\n\u003cp>\u003cstrong>Any updates on Provision?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/chad_newton_hints_about_provis.html\">Provision\u003c/a> has been a dream of mine as well as Frank's for quite some time and now we are very close to making it happen. We have wanted to bring a Big City caliber restaurant to Palo Alto together to celebrate why we are both in this business -- hospitality. Provision is all about hospitality. I can not talk yet about the actual details of the concept but we will hopefully get to share it soon. We do a monthly Provision pop-up in Palo Alto at Frank’s house. Word has gotten out about how fun they are -- people are doing some interesting things to try and get invited. Frank and I also have plans for a few more restaurants in the Palo Alto area.\u003c/p>\n\u003cp>\u003cstrong>What is it like working together?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> At times it can be a bit of a challenge, but for the most part it is really fun. We share resources, bounce ideas off of each other and team up to tackle large projects and dinners. I have to give Chad beat downs sometimes.\u003cbr>\n\u003cem>Chad:\u003c/em> I have learned so much from Gracie. It has been very rewarding. We feel like such freaks sometimes. We work all day together, then come home and watch food shows on television and read cookbooks -- all together. But, this is our life together, and we love it.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> in the Richmond is always interesting and bustling. I can find anything I would ever need to cook traditional Vietnamese food.\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a> market, to buy different yuzu products, shishito peppers, tofus and shiso. We cook a lot of izakaya style dinners for friends and family at home and I can always find what I need from Nijiya.\u003c/p>\n\u003cp>\u003cstrong>Favorite date or off-night spots?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>. Always fun -- and Joe and Telmo are some of the best restaurant people in this city. The chupitos are fun and Chef Telmo’s food is always so fresh and vibrant. We always get the queso and Gracie loves the frozen margaritas. We also enjoy \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a>, and brunch at \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>.\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for me. Most people don’t know that we got engaged there. Chad arranged it with Thomas and David behind my back and we ended up having a long tasting menu in their Dough Room. Chad proposed at the end and I was so shocked. flour + water will always have a spot in our hearts because of this but also from the amazing food that they do. You can’t go wrong with anything on the menu. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Now that we have the two families combined which actually is then four families combined there are a lot of dinners we that have been memorable. \u003ca href=\"http://incanto.biz/information/special-events/\">The Leg of Beast Dinner at Incanto\u003c/a> is a great way to eat as a family. Chris Cosentino and Mark Pastore are great hosts. The family style dinner experience there is a great time, and nothing brings a group together like a large tender beef leg with all of the fixings!\u003cbr>\n\u003cem>Gracie:\u003c/em> To get approval for our marriage from my family in Houston, Chad had to cook for my extended family, which turned out to be around 30 people that day. He was so nervous but did a great job. Crispy skin chicken thighs, artichokes, seared broccoli, etc. In addition, my family brought 80 lbs of steamed crawfish and very large platters of BBQ from \u003ca href=\"http://www.goodecompany.com/\">Goode Co.\u003c/a> We will all always remember that dinner. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Frank always has something interesting working. Frank and Chad do a lot of traveling so I am sure they will be on the road a lot in the new year.\u003cbr>\n\u003cem>Chad:\u003c/em> We have a lot of projects going on but they are not ready to be announced. It was a big year for FK Restaurants in 2011 and we are ramping up for an even bigger, busier year ahead. Launching Asian Box as a national brand with numerous locations, our return to fine dining, multiple consulting jobs. Should be fun.\u003cbr>\n\u003cstrong>\u003cbr>\nDo you have plans for the holidays?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> I think I want to make Posole this year. I don’t know why, I just do.\u003cbr>\n\u003cem>Gracie:\u003c/em> I will probably end up making a \u003ca href=\"https://www.google.com/search?q=croquembouche&hl=en&safe=off&client=firefox-a&hs=G22&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=n7bfTpueFLTZiALSx-iqCA&ved=0CDEQsAQ&biw=1295&bih=791\">croquembouche\u003c/a>. Also, my brother is moving up here and staying with us for a bit. He loves to cook, so we will probably have some sort of collaboration. Like last year, we will probably do a lot of canning, pickling and other fun things as gifts -- like Kimchi and Hot Box It, our incredibly super hot sauce from Asian Box.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Flaming Red Hot Cheetos!\u003cbr>\n\u003cem>Chad:\u003c/em> Budweiser cans? I don’t know. Gracie eats everything with aioli though. We were at a nice restaurant in Palo Alto the other day and Gracie asked for ranch dressing with her onion rings. That’s the Houston in her I guess. It was pretty funny. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35604/restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton",
"authors": [
"5092"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_63",
"bayareabites_1807"
],
"tags": [
"bayareabites_9915",
"bayareabites_9918",
"bayareabites_9914",
"bayareabites_9021",
"bayareabites_4028",
"bayareabites_9916",
"bayareabites_9919",
"bayareabites_9966",
"bayareabites_9917"
],
"featImg": "bayareabites_36080",
"label": "bayareabites"
},
"bayareabites_35738": {
"type": "posts",
"id": "bayareabites_35738",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35738",
"score": null,
"sort": [
1322765313000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322765313,
"format": "aside",
"disqusTitle": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"title": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "35738 http://blogs.kqed.org/bayareabites/?p=35738",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1115,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1322853484,
"excerpt": "And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.",
"title": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"datePublished": "2011-12-01T10:48:33-08:00",
"dateModified": "2011-12-02T11:18:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles",
"status": "publish",
"path": "/bayareabites/35738/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35738/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles",
"authors": [
"5288"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807"
],
"tags": [
"bayareabites_9953",
"bayareabites_9951",
"bayareabites_9954",
"bayareabites_9952",
"bayareabites_494",
"bayareabites_14757",
"bayareabites_1293"
],
"featImg": "bayareabites_36084",
"label": "bayareabites"
},
"bayareabites_35403": {
"type": "posts",
"id": "bayareabites_35403",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35403",
"score": null,
"sort": [
1321560864000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1321560864,
"format": "aside",
"disqusTitle": "Sweet Treats in Food-Obsessed Singapore",
"title": "Sweet Treats in Food-Obsessed Singapore",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\" alt=\"mango pudding, flower jelly\" title=\"mango pudding, flower jelly\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-35407\">\u003c/a>\u003c/p>\n\u003cp>Yams, red beans, creamed corn, white fungus, grass jelly, black glutinous rice. Perhaps these ingredients don’t immediately conjure up images of tempting sweet treats, but in steamy Singapore—with the addition of shaved ice, fresh fruit, palm sugar, colorful syrups, coconut milk and other goodies—they morph into a medley of exotic desserts.\u003c/p>\n\u003cp>I’m in \u003ca href=\"http://en.wikipedia.org/wiki/Singapore\">Singapore\u003c/a> for a week, tagging along with my husband, who is presenting at a conference. I couldn’t miss a trip to this unabashedly food-obsessed city, where you really can’t walk two steps without bumping into tantalizing aromas emanating from cafes, food stands and \u003ca href=\"http://www.myhawkers.sg/food\">hawker centers\u003c/a> (organized street food vendors). In this modern multi-cultural society, where impossibly high angular skyscrapers tower over warrens of ethnic neighborhood shops, Chinese, Indian, Malay residents and foreign visitors all join in a tireless search for the best grub the city has to offer—in local parlance: “die-die-must-try.”\u003c/p>\n\u003cp>Singaporean specialties abound, like chili-crab, fish-head curry, oyster omelet, chicken rice and a multitude of variations on spicy noodles. But for my few days here, I need a quest with a smaller focus, so why not a sweet one, sampling as many desserts as I can? (Actually “desserts” is somewhat of a misnomer, as these sweet treats are more often consumed as afternoon or late night snacks.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\" alt=\"konnyaku with lotus seed\" title=\"konnyaku with lotus seed\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35408\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Straddling the equator, with temperatures often in the 90s and the air thick with tropical humidity, icy treats offer natural refreshment in Singapore’s year-round heat wave. Although many have roots in neighboring cultures, the fantastical shapes and colors of these cooling combinations make them Singaporean classics.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\" alt=\"ice kachang\" title=\"ice kachang\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-35409\">\u003c/a>\u003cbr>\n\u003cem>Ice Kachang provides a refreshing pyramid of pleasure\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Kachang\u003c/strong> -- the quintessential Singaporean dessert takes a mountain of shaved ice, douses it with a rainbow of syrups and sprinkles on toppings such as soft red beans and creamed corn. I order mine with a dusting of chopped peanuts for an extra dimension of crunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\" alt=\"chendol\" title=\"chendol \" width=\"560\" height=\"438\" class=\"alignnone size-full wp-image-35410\">\u003c/a>\u003cbr>\n\u003cem>creamy, chewy, icy Chendol\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chendol\u003c/strong> -- the key ingredient in this icy treat is the jelly-like green noodles flavored with pandan leaf, layered with cooked red beans, chewy palm seeds, coconut milk and a sweet brown syrup.\u003c/p>\n\u003cp>Every Singapore resident I ask offers encouragement and advice on my sweet-seeking journey. They also caution me not to eat too many treats with creamy, coconut milk. (“Not good for the tummy.”) Luckily, there is a profusion of more delicate sweet dishes to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\" alt=\"mango ice jelly\" title=\"mango ice jelly\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-35411\">\u003c/a>\u003cbr>\n\u003cem>Slippery sweet Ice Jelly\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Jelly\u003c/strong> -- utterly light and refreshing: shaved ice with cold translucent jelly globules. I have mine topped with mango. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\" alt=\"papaya and snow fungus\" title=\"papaya and snow fungus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35413\">\u003c/a>\u003cbr>\n\u003cem>Double steamed papaya in syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Steamed Papaya with Snow Fungus and Almond\u003c/strong> -- served in light syrup. The snow fungus adds the texture of a dainty, frilly sponge. I enjoy it cold, but it also comes hot, as do several other desserts with a hot/cold option.\u003c/p>\n\u003cp>When the sky turns black and hurls lighting bolts, thunderclaps and pounding rain, it’s an invitation to duck into a cheerful neon-bordered café for a warm bowl of comfort, such as sweet black glutinous rice cooked into a velvety pudding, drizzled with a swirl of coconut milk.\u003c/p>\n\u003cp>Other warming choices:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\" alt=\"bubor cha cha\" title=\"bubor cha cha\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35414\">\u003c/a>\u003cbr>\n\u003cem>comforting and chewy Bubor Cha Cha\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bubor Cha Cha\u003c/strong> -- chunks of cooked yam and sweet potato with colored bits of chewy coconut jelly swimming in warm coconut milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\" alt=\"warm soups\" title=\"warm soups\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-35415\">\u003c/a>\u003cbr>\n\u003cstrong>Peanut soup or Black sesame soup\u003c/strong> – topped with almond cream.\u003c/p>\n\u003cp>Chinese culture often cites the health benefits of certain foods to balance one’s yin/yang, for specific ailments or populations (e.g. pregnant women). A sign in Food Republic’s Ice Shop proclaims \u003cstrong>Red Beans with Lotus seeds\u003c/strong> “great for getting rid of dark circles under the eyes,” so there is no way I can pass that up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\" alt=\"red beans with lotus seed\" title=\"red beans with lotus seed\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35416\">\u003c/a>\u003c/p>\n\u003cp>The places where I sample these treats vary as much as the flavors and forms they take. From fancy food courts in high-rise shopping meccas, like \u003ca href=\"http://en.wikipedia.org/wiki/Wisma_Atria\">Wisma Atria\u003c/a>’s Food Republic to beloved, old-fashioned, open-air Hawker Centres (\u003ca href=\"http://www.yoursingapore.com/content/traveller/en/browse/dining/restaurants/maxwell-road-hawker-centre.html\">Maxwell Road\u003c/a> in Chinatown, \u003ca href=\"http://en.wikipedia.org/wiki/Tekka_Centre\">Tekka Center\u003c/a> in Little India and \u003ca href=\"http://www.laupasat.biz/lps.html\">Lau Pa Sat\u003c/a> in the financial district).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\" alt=\"museum - food exhibit\" title=\"museum - food exhibit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35417\">\u003c/a>\u003c/p>\n\u003cp>A visit to the \u003ca href=\"http://www.nationalmuseum.sg/ExhibitionDetail.aspx?id=2&cat=1\">National Museum of Singapore’s vibrant Living Gallery of Food\u003c/a> provides the back-story to the city’s obsession with street food. Itinerant street vendors have always played an important role in this multi-cultural city. Since the 19th century, they traveled door-to-door preparing and peddling their wares or setting up carts and stands on the riverside. In the 1980s, as part of a project to clean up the river, Prime Minister Lee mandated that hawkers leave the riverside and take their places in designated hawker centers.\u003c/p>\n\u003cp>Scores of hawker centers, which are wildly popular with locals, are scattered around the city, each features vendors from various cultures, side by side, selling freshly made dishes at rock-bottom prices. You can have some Indian \u003cem>roti\u003c/em> with your Malaysian beef \u003cem>rendang\u003c/em> and finish off with sweet Chinese \u003cem>ah bolin\u003c/em> (glutinous rice balls filled with yam, bean or sesame seed paste). \u003c/p>\n\u003cp>After spending an hour immersed in the museum’s videos, oral histories and food artifacts, I gain an appreciation for the context of Singapore’s food focus. As one hawker interviewed in a museum video explains, “Food makes us all equal, rich and poor, people of all races.”\u003c/p>\n\u003cp>Even though, I've tasted a dozen of Singapore’s sweet treats, there are many more to sample on my next visit…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\" alt=\"menu - snow ice\" title=\"menu - snow ice\" width=\"560\" height=\"487\" class=\"alignnone size-full wp-image-35418\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "35403 http://blogs.kqed.org/bayareabites/?p=35403",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 942,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1321560864,
"excerpt": "Sweet treats in food-obsessed Singapore come hot and cold, taking fantastic forms: from warm chunks of yam and chewy jellies swimming in coconut milk to mountains of ice, drizzled in neon syrup, topped with red beans, corn and peanuts. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sweet treats in food-obsessed Singapore come hot and cold, taking fantastic forms: from warm chunks of yam and chewy jellies swimming in coconut milk to mountains of ice, drizzled in neon syrup, topped with red beans, corn and peanuts. ",
"title": "Sweet Treats in Food-Obsessed Singapore | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet Treats in Food-Obsessed Singapore",
"datePublished": "2011-11-17T12:14:24-08:00",
"dateModified": "2011-11-17T12:14:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-treats-in-food-obsessed-singapore",
"status": "publish",
"path": "/bayareabites/35403/sweet-treats-in-food-obsessed-singapore",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\" alt=\"mango pudding, flower jelly\" title=\"mango pudding, flower jelly\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-35407\">\u003c/a>\u003c/p>\n\u003cp>Yams, red beans, creamed corn, white fungus, grass jelly, black glutinous rice. Perhaps these ingredients don’t immediately conjure up images of tempting sweet treats, but in steamy Singapore—with the addition of shaved ice, fresh fruit, palm sugar, colorful syrups, coconut milk and other goodies—they morph into a medley of exotic desserts.\u003c/p>\n\u003cp>I’m in \u003ca href=\"http://en.wikipedia.org/wiki/Singapore\">Singapore\u003c/a> for a week, tagging along with my husband, who is presenting at a conference. I couldn’t miss a trip to this unabashedly food-obsessed city, where you really can’t walk two steps without bumping into tantalizing aromas emanating from cafes, food stands and \u003ca href=\"http://www.myhawkers.sg/food\">hawker centers\u003c/a> (organized street food vendors). In this modern multi-cultural society, where impossibly high angular skyscrapers tower over warrens of ethnic neighborhood shops, Chinese, Indian, Malay residents and foreign visitors all join in a tireless search for the best grub the city has to offer—in local parlance: “die-die-must-try.”\u003c/p>\n\u003cp>Singaporean specialties abound, like chili-crab, fish-head curry, oyster omelet, chicken rice and a multitude of variations on spicy noodles. But for my few days here, I need a quest with a smaller focus, so why not a sweet one, sampling as many desserts as I can? (Actually “desserts” is somewhat of a misnomer, as these sweet treats are more often consumed as afternoon or late night snacks.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\" alt=\"konnyaku with lotus seed\" title=\"konnyaku with lotus seed\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35408\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Straddling the equator, with temperatures often in the 90s and the air thick with tropical humidity, icy treats offer natural refreshment in Singapore’s year-round heat wave. Although many have roots in neighboring cultures, the fantastical shapes and colors of these cooling combinations make them Singaporean classics.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\" alt=\"ice kachang\" title=\"ice kachang\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-35409\">\u003c/a>\u003cbr>\n\u003cem>Ice Kachang provides a refreshing pyramid of pleasure\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Kachang\u003c/strong> -- the quintessential Singaporean dessert takes a mountain of shaved ice, douses it with a rainbow of syrups and sprinkles on toppings such as soft red beans and creamed corn. I order mine with a dusting of chopped peanuts for an extra dimension of crunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\" alt=\"chendol\" title=\"chendol \" width=\"560\" height=\"438\" class=\"alignnone size-full wp-image-35410\">\u003c/a>\u003cbr>\n\u003cem>creamy, chewy, icy Chendol\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chendol\u003c/strong> -- the key ingredient in this icy treat is the jelly-like green noodles flavored with pandan leaf, layered with cooked red beans, chewy palm seeds, coconut milk and a sweet brown syrup.\u003c/p>\n\u003cp>Every Singapore resident I ask offers encouragement and advice on my sweet-seeking journey. They also caution me not to eat too many treats with creamy, coconut milk. (“Not good for the tummy.”) Luckily, there is a profusion of more delicate sweet dishes to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\" alt=\"mango ice jelly\" title=\"mango ice jelly\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-35411\">\u003c/a>\u003cbr>\n\u003cem>Slippery sweet Ice Jelly\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Jelly\u003c/strong> -- utterly light and refreshing: shaved ice with cold translucent jelly globules. I have mine topped with mango. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\" alt=\"papaya and snow fungus\" title=\"papaya and snow fungus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35413\">\u003c/a>\u003cbr>\n\u003cem>Double steamed papaya in syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Steamed Papaya with Snow Fungus and Almond\u003c/strong> -- served in light syrup. The snow fungus adds the texture of a dainty, frilly sponge. I enjoy it cold, but it also comes hot, as do several other desserts with a hot/cold option.\u003c/p>\n\u003cp>When the sky turns black and hurls lighting bolts, thunderclaps and pounding rain, it’s an invitation to duck into a cheerful neon-bordered café for a warm bowl of comfort, such as sweet black glutinous rice cooked into a velvety pudding, drizzled with a swirl of coconut milk.\u003c/p>\n\u003cp>Other warming choices:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\" alt=\"bubor cha cha\" title=\"bubor cha cha\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35414\">\u003c/a>\u003cbr>\n\u003cem>comforting and chewy Bubor Cha Cha\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bubor Cha Cha\u003c/strong> -- chunks of cooked yam and sweet potato with colored bits of chewy coconut jelly swimming in warm coconut milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\" alt=\"warm soups\" title=\"warm soups\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-35415\">\u003c/a>\u003cbr>\n\u003cstrong>Peanut soup or Black sesame soup\u003c/strong> – topped with almond cream.\u003c/p>\n\u003cp>Chinese culture often cites the health benefits of certain foods to balance one’s yin/yang, for specific ailments or populations (e.g. pregnant women). A sign in Food Republic’s Ice Shop proclaims \u003cstrong>Red Beans with Lotus seeds\u003c/strong> “great for getting rid of dark circles under the eyes,” so there is no way I can pass that up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\" alt=\"red beans with lotus seed\" title=\"red beans with lotus seed\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35416\">\u003c/a>\u003c/p>\n\u003cp>The places where I sample these treats vary as much as the flavors and forms they take. From fancy food courts in high-rise shopping meccas, like \u003ca href=\"http://en.wikipedia.org/wiki/Wisma_Atria\">Wisma Atria\u003c/a>’s Food Republic to beloved, old-fashioned, open-air Hawker Centres (\u003ca href=\"http://www.yoursingapore.com/content/traveller/en/browse/dining/restaurants/maxwell-road-hawker-centre.html\">Maxwell Road\u003c/a> in Chinatown, \u003ca href=\"http://en.wikipedia.org/wiki/Tekka_Centre\">Tekka Center\u003c/a> in Little India and \u003ca href=\"http://www.laupasat.biz/lps.html\">Lau Pa Sat\u003c/a> in the financial district).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\" alt=\"museum - food exhibit\" title=\"museum - food exhibit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35417\">\u003c/a>\u003c/p>\n\u003cp>A visit to the \u003ca href=\"http://www.nationalmuseum.sg/ExhibitionDetail.aspx?id=2&cat=1\">National Museum of Singapore’s vibrant Living Gallery of Food\u003c/a> provides the back-story to the city’s obsession with street food. Itinerant street vendors have always played an important role in this multi-cultural city. Since the 19th century, they traveled door-to-door preparing and peddling their wares or setting up carts and stands on the riverside. In the 1980s, as part of a project to clean up the river, Prime Minister Lee mandated that hawkers leave the riverside and take their places in designated hawker centers.\u003c/p>\n\u003cp>Scores of hawker centers, which are wildly popular with locals, are scattered around the city, each features vendors from various cultures, side by side, selling freshly made dishes at rock-bottom prices. You can have some Indian \u003cem>roti\u003c/em> with your Malaysian beef \u003cem>rendang\u003c/em> and finish off with sweet Chinese \u003cem>ah bolin\u003c/em> (glutinous rice balls filled with yam, bean or sesame seed paste). \u003c/p>\n\u003cp>After spending an hour immersed in the museum’s videos, oral histories and food artifacts, I gain an appreciation for the context of Singapore’s food focus. As one hawker interviewed in a museum video explains, “Food makes us all equal, rich and poor, people of all races.”\u003c/p>\n\u003cp>Even though, I've tasted a dozen of Singapore’s sweet treats, there are many more to sample on my next visit…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\" alt=\"menu - snow ice\" title=\"menu - snow ice\" width=\"560\" height=\"487\" class=\"alignnone size-full wp-image-35418\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35403/sweet-treats-in-food-obsessed-singapore",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_181",
"bayareabites_61",
"bayareabites_1873"
],
"tags": [
"bayareabites_9900",
"bayareabites_9899",
"bayareabites_9897",
"bayareabites_9898",
"bayareabites_9895",
"bayareabites_9896",
"bayareabites_14749"
],
"featImg": "bayareabites_35422",
"label": "bayareabites"
},
"bayareabites_34758": {
"type": "posts",
"id": "bayareabites_34758",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "34758",
"score": null,
"sort": [
1320437445000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1320437445,
"format": "aside",
"disqusTitle": "Benu: A Meditative Meal",
"title": "Benu: A Meditative Meal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744-e1319763520596.jpg\" alt=\"eel\" title=\"eel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34767\">\u003c/a>\u003c/p>\n\u003cp>I've never been to \u003ca href=\"http://www.frenchlaundry.com/\" title=\"The French Laundry\">The French Laundry\u003c/a>. Ever since my love for food evolved from outings to the Olive Garden to a lovely dinner at \u003ca href=\"http://www.oliveto.com/\" title=\"Oliveto\">Oliveto\u003c/a>, it has represented to me the pinnacle of haute cuisine in America. Several years ago, when I happened to be spending the day in Yountville with an ex-boyfriend, I asked him to slowly drive past the restaurant in the hopes of catching a glimpse of the chef (as we weren't able to get a reservation). And lo -- there he was, the celebrated \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\" title=\"Thomas Keller\">Thomas Keller\u003c/a>, standing in the bucolic backyard and chatting with one of his staff. I squealed loudly like a teenage groupie and my ex-boyfriend remarked, \"Well, I can't compete with that.\" \u003c/p>\n\u003cp>I still haven't been to the restaurant. But after dining tonight at Benu, I almost feel that I have -- through one of its gifted progeny. Keller's former chef de cuisine of 4 1/2 years, \u003ca href=\"http://benusf.com/corey-lee\" title=\"Benu\">Corey Lee\u003c/a>, is the creative force behind this remarkable restaurant. He's been receiving loads of press, with renowned New York City chef David Chang recently declaring Benu, \"\u003ca href=\"http://www.huffingtonpost.com/2011/10/05/benu-named-best-restaurant-in-america_n_996423.html\" title=\"best restaurant\">the best restaurant in America.\u003c/a>\" It's been open for a little over a year, and it's still possible to easily get a prime time reservation on a weeknight. (I'm sure that'll change as they were recently awarded with \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/26/bloomberg_articlesLTN8921A74E9.DTL\" title=\"michelin stars\">two Michelin stars\u003c/a>.) With my friend Scott Spencer of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/01/the-cyclist-chef-a-look-inside-spencers-pantry/\" title=\"spencer's pantry\">Spencer's Pantry\u003c/a> in tow, we headed to Hawthorne Lane in SOMA. \u003c/p>\n\u003cp>After you pass through the gate that leads to Benu's stone courtyard, you pass by a glass door on the right that offers you a glimpse of the spotless kitchen that emanates the same calm zen quality as the restaurant itself. The staff seems unhurried, working intently on their dishes at their stations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\" alt=\"benu kitchen\" title=\"benu kitchen\" width=\"499\" height=\"321\" class=\"alignnone size-full wp-image-34783\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing I noticed about the spare, modernist interior after we sat down (designed by \u003ca href=\"http://benusf.com/richard-bloch\" title=\"richard bloch\">Richard Bloch\u003c/a>) was the muted, gray tonality of the space that was gently illuminated with a neutral, balanced light. It reminded me of walking into an art museum at dusk or that first moment before a play is about to begin, with the house lights gradually dimmed before the performance. There's a cool stillness that evokes more of a contemplative mood -- rather than a romantic one -- in its atmosphere. With higher-end fine dining, I'm accustomed to walking into hushed, dark spaces lit only by candlelight and the other patrons shrouded in darkness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758-e1319757572334.jpg\" alt=\"benu dining room\" title=\"benu dining room\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34777\">\u003c/a>\u003c/p>\n\u003cp>Scott and I knew beforehand that we were going to order the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tasting.pdf\" title=\"tasting menu at benu\">19-course tasting menu\u003c/a> ($180 / person, which the whole table must order together). Yes, 19 courses -- and spoiler alert: each one was exquisite. I won't go through the entire tasting menu -- which you can see in the slideshow below -- so I'll just review some of the highlights. \u003c/p>\n\u003cp>The square black wooden tables, sans white tablecloths, offer an appealing backdrop that is both casual in its presentation yet still retains a formal quality. Each dish is served in a beautiful Korean ceramic vessel (made by \u003ca href=\"http://benusf.com/kwangjuyo\" title=\"kwangjuyo\">KwangJuYo\u003c/a>, seemingly crafted with each course in mind as they complemented the ingredients perfectly.) And most of the courses were eaten with a small silver spoon that lay on a stone rest. The service was impeccable; each dish was brought out by a rotation of different servers -- a nice touch that added a punctuation of freshness to each course -- who described the ingredients and the best way to indulge in the dish. \u003c/p>\n\u003cp>A single bite of oyster and pork belly that wonderfully melded together and was encapsulated in a sugar glass-like kimchi-infused wrapper was probably the most delightful thing I've ever eaten in my life. And to think that was only the second course; my mind was already blown by the combination of the crunchy kimchi glass giving way to the luscious oyster and pork belly in one rapturous, melt-in-your-mouth bite. \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">Umami\u003c/a> overload. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\" alt=\"oyster pork belly kimchi\" title=\"oyster pork belly kimchi\" width=\"499\" height=\"339\" class=\"alignnone size-full wp-image-34763\">\u003c/a>\u003c/p>\n\u003cp>Do you know those colorful \u003ca href=\"http://en.wikipedia.org/wiki/Krupuk\" title=\"shrimp chips\">shrimp chips\u003c/a> that sometimes accompany dishes at Asian restaurants? Benu reinvented this snack favorite with their \"salt-and-pepper squid\" dish by creating a large, peppery black chip topped with tender cubes of squid and jalapeno for a bit of a spicy kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\" alt=\"salt and pepper squid\" title=\"salt and pepper squid\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34769\">\u003c/a>\u003c/p>\n\u003cp>And there were the soup dumplings. Not just any soup dumplings, but \"foie gras xiao long bao.\" (I'll digress here for a moment and say that dumplings are one of the core elements of my being. I am obsessed with dumplings, to the point where I contemplated starting my own independent dumpling enterprise.) They arrived on an elegant white circular porcelain platter that's a nod to the steamed bamboo baskets commonly seen in Chinese restaurants. After taking a small bite to release the warm foie gras broth into the spoon, I slurped up the rich soup before eating the rest of the tender pork dumpling. I was rather forlorn that there were only two; it was over much too soon. (And I suppose, come \u003ca href=\"http://www.bloomberg.com/news/2011-09-07/foie-gras-lovers-in-california-fall-victim-to-rights-of-ducks.html\" title=\"foie gras ban\">next July\u003c/a>, this dish will be off the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750-e1319758113895.jpg\" alt=\"soup dumpling\" title=\"soup dumpling\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34771\">\u003c/a>\u003c/p>\n\u003cp>The \"beef braised in pear, beech mushroom, sunflower seeds and leaves\" -- like the kimchi glass earlier in the meal -- drew upon Chef Lee's Korean roots. One secret to creating tender Korean beef barbecue is to add pear to the traditional soy sauce, garlic, onions and scallions marinade to help tenderize the beef. And the succulent (and I'm guessing, sous vide-prepared) beef was heavenly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761-e1319763061365.jpg\" alt=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" title=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34778\">\u003c/a>\u003c/p>\n\u003cp>The entire tasting menu unfolded like the four seasons, starting off with lighter bites and spring-like tastes, then ending with deeper, richer autumnal flavors towards the end. A gorgeous dessert of \"fig, white chocolate, balsamic vinegar, sake lees (the sediment leftover after rice is pressed to make the alcohol)\" resembled a delicate snowfall on a winter's day. It was accompanied with \"malted rice tea, pine nut, pine needle honey\"; you'd drink the sweet tea, then eat a soft custard at the bottom of the glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\" alt=\"dessert\" title=\"dessert\" width=\"499\" height=\"312\" class=\"alignnone size-full wp-image-34780\">\u003c/a>\u003c/p>\n\u003cp>Three hours later, at the end of our feast -- concluded with fine chocolates from \u003ca href=\"http://benusf.com/la-foret\" title=\"la foret\">Napa-based La Forêt Chocolate & Confections\u003c/a> -- Scott and I were in a state of serene bliss. The flawlessly executed dishes -- with several an homage to Asian home-cooking favorites -- inspired lively discussion between us about technique, ingredients, and our love of food. Benu is a temple to fine dining, and I will make another pilgrimage on another special occasion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://benusf.com\" title=\"benu\">Benu\u003c/a>\u003c/strong>\u003cbr>\n22 Hawthorne Street\u003cbr>\nSan Francisco CA 94105 \u003cstrong>\u003ca href=\"http://g.co/maps/kykzj\">map\u003c/a>\u003c/strong>\u003cbr>\n(415) 685-4860\u003cbr>\nFor parties of seven or more, contact Kathryn Douglass at (415) 685-4860 x116\u003cbr>\nDinner service only. Tuesday-Saturday, 5:30pm to 9:30pm\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Benu-Restaurant/115962055103723\" title=\"Facebook\">Benu on Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2F&set_id=72157627863822111&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2F&set_id=72157627863822111&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
"disqusIdentifier": "34758 http://blogs.kqed.org/bayareabites/?p=34758",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/04/benu-a-meditative-meal/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1120,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1320437445,
"excerpt": "I spent 3 hours reveling in the exquisite 19-course tasting menu at Benu, which was recently awarded with two Michelin stars.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I spent 3 hours reveling in the exquisite 19-course tasting menu at Benu, which was recently awarded with two Michelin stars.",
"title": "Benu: A Meditative Meal | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Benu: A Meditative Meal",
"datePublished": "2011-11-04T13:10:45-07:00",
"dateModified": "2011-11-04T13:10:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "benu-a-meditative-meal",
"status": "publish",
"path": "/bayareabites/34758/benu-a-meditative-meal",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150744-e1319763520596.jpg\" alt=\"eel\" title=\"eel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34767\">\u003c/a>\u003c/p>\n\u003cp>I've never been to \u003ca href=\"http://www.frenchlaundry.com/\" title=\"The French Laundry\">The French Laundry\u003c/a>. Ever since my love for food evolved from outings to the Olive Garden to a lovely dinner at \u003ca href=\"http://www.oliveto.com/\" title=\"Oliveto\">Oliveto\u003c/a>, it has represented to me the pinnacle of haute cuisine in America. Several years ago, when I happened to be spending the day in Yountville with an ex-boyfriend, I asked him to slowly drive past the restaurant in the hopes of catching a glimpse of the chef (as we weren't able to get a reservation). And lo -- there he was, the celebrated \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\" title=\"Thomas Keller\">Thomas Keller\u003c/a>, standing in the bucolic backyard and chatting with one of his staff. I squealed loudly like a teenage groupie and my ex-boyfriend remarked, \"Well, I can't compete with that.\" \u003c/p>\n\u003cp>I still haven't been to the restaurant. But after dining tonight at Benu, I almost feel that I have -- through one of its gifted progeny. Keller's former chef de cuisine of 4 1/2 years, \u003ca href=\"http://benusf.com/corey-lee\" title=\"Benu\">Corey Lee\u003c/a>, is the creative force behind this remarkable restaurant. He's been receiving loads of press, with renowned New York City chef David Chang recently declaring Benu, \"\u003ca href=\"http://www.huffingtonpost.com/2011/10/05/benu-named-best-restaurant-in-america_n_996423.html\" title=\"best restaurant\">the best restaurant in America.\u003c/a>\" It's been open for a little over a year, and it's still possible to easily get a prime time reservation on a weeknight. (I'm sure that'll change as they were recently awarded with \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/26/bloomberg_articlesLTN8921A74E9.DTL\" title=\"michelin stars\">two Michelin stars\u003c/a>.) With my friend Scott Spencer of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/01/the-cyclist-chef-a-look-inside-spencers-pantry/\" title=\"spencer's pantry\">Spencer's Pantry\u003c/a> in tow, we headed to Hawthorne Lane in SOMA. \u003c/p>\n\u003cp>After you pass through the gate that leads to Benu's stone courtyard, you pass by a glass door on the right that offers you a glimpse of the spotless kitchen that emanates the same calm zen quality as the restaurant itself. The staff seems unhurried, working intently on their dishes at their stations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150771-e1319736214190.jpg\" alt=\"benu kitchen\" title=\"benu kitchen\" width=\"499\" height=\"321\" class=\"alignnone size-full wp-image-34783\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first thing I noticed about the spare, modernist interior after we sat down (designed by \u003ca href=\"http://benusf.com/richard-bloch\" title=\"richard bloch\">Richard Bloch\u003c/a>) was the muted, gray tonality of the space that was gently illuminated with a neutral, balanced light. It reminded me of walking into an art museum at dusk or that first moment before a play is about to begin, with the house lights gradually dimmed before the performance. There's a cool stillness that evokes more of a contemplative mood -- rather than a romantic one -- in its atmosphere. With higher-end fine dining, I'm accustomed to walking into hushed, dark spaces lit only by candlelight and the other patrons shrouded in darkness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150758-e1319757572334.jpg\" alt=\"benu dining room\" title=\"benu dining room\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34777\">\u003c/a>\u003c/p>\n\u003cp>Scott and I knew beforehand that we were going to order the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tasting.pdf\" title=\"tasting menu at benu\">19-course tasting menu\u003c/a> ($180 / person, which the whole table must order together). Yes, 19 courses -- and spoiler alert: each one was exquisite. I won't go through the entire tasting menu -- which you can see in the slideshow below -- so I'll just review some of the highlights. \u003c/p>\n\u003cp>The square black wooden tables, sans white tablecloths, offer an appealing backdrop that is both casual in its presentation yet still retains a formal quality. Each dish is served in a beautiful Korean ceramic vessel (made by \u003ca href=\"http://benusf.com/kwangjuyo\" title=\"kwangjuyo\">KwangJuYo\u003c/a>, seemingly crafted with each course in mind as they complemented the ingredients perfectly.) And most of the courses were eaten with a small silver spoon that lay on a stone rest. The service was impeccable; each dish was brought out by a rotation of different servers -- a nice touch that added a punctuation of freshness to each course -- who described the ingredients and the best way to indulge in the dish. \u003c/p>\n\u003cp>A single bite of oyster and pork belly that wonderfully melded together and was encapsulated in a sugar glass-like kimchi-infused wrapper was probably the most delightful thing I've ever eaten in my life. And to think that was only the second course; my mind was already blown by the combination of the crunchy kimchi glass giving way to the luscious oyster and pork belly in one rapturous, melt-in-your-mouth bite. \u003ca href=\"http://en.wikipedia.org/wiki/Umami\" title=\"umami\">Umami\u003c/a> overload. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150736-e1319757460537.jpg\" alt=\"oyster pork belly kimchi\" title=\"oyster pork belly kimchi\" width=\"499\" height=\"339\" class=\"alignnone size-full wp-image-34763\">\u003c/a>\u003c/p>\n\u003cp>Do you know those colorful \u003ca href=\"http://en.wikipedia.org/wiki/Krupuk\" title=\"shrimp chips\">shrimp chips\u003c/a> that sometimes accompany dishes at Asian restaurants? Benu reinvented this snack favorite with their \"salt-and-pepper squid\" dish by creating a large, peppery black chip topped with tender cubes of squid and jalapeno for a bit of a spicy kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150746-e1319757145759.jpg\" alt=\"salt and pepper squid\" title=\"salt and pepper squid\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34769\">\u003c/a>\u003c/p>\n\u003cp>And there were the soup dumplings. Not just any soup dumplings, but \"foie gras xiao long bao.\" (I'll digress here for a moment and say that dumplings are one of the core elements of my being. I am obsessed with dumplings, to the point where I contemplated starting my own independent dumpling enterprise.) They arrived on an elegant white circular porcelain platter that's a nod to the steamed bamboo baskets commonly seen in Chinese restaurants. After taking a small bite to release the warm foie gras broth into the spoon, I slurped up the rich soup before eating the rest of the tender pork dumpling. I was rather forlorn that there were only two; it was over much too soon. (And I suppose, come \u003ca href=\"http://www.bloomberg.com/news/2011-09-07/foie-gras-lovers-in-california-fall-victim-to-rights-of-ducks.html\" title=\"foie gras ban\">next July\u003c/a>, this dish will be off the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150750-e1319758113895.jpg\" alt=\"soup dumpling\" title=\"soup dumpling\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34771\">\u003c/a>\u003c/p>\n\u003cp>The \"beef braised in pear, beech mushroom, sunflower seeds and leaves\" -- like the kimchi glass earlier in the meal -- drew upon Chef Lee's Korean roots. One secret to creating tender Korean beef barbecue is to add pear to the traditional soy sauce, garlic, onions and scallions marinade to help tenderize the beef. And the succulent (and I'm guessing, sous vide-prepared) beef was heavenly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150761-e1319763061365.jpg\" alt=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" title=\"beef braised in pear, beech mushroom, sunflower seeds and leaves\" width=\"499\" height=\"281\" class=\"alignnone size-full wp-image-34778\">\u003c/a>\u003c/p>\n\u003cp>The entire tasting menu unfolded like the four seasons, starting off with lighter bites and spring-like tastes, then ending with deeper, richer autumnal flavors towards the end. A gorgeous dessert of \"fig, white chocolate, balsamic vinegar, sake lees (the sediment leftover after rice is pressed to make the alcohol)\" resembled a delicate snowfall on a winter's day. It was accompanied with \"malted rice tea, pine nut, pine needle honey\"; you'd drink the sweet tea, then eat a soft custard at the bottom of the glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/P1150763-e1319759843887.jpg\" alt=\"dessert\" title=\"dessert\" width=\"499\" height=\"312\" class=\"alignnone size-full wp-image-34780\">\u003c/a>\u003c/p>\n\u003cp>Three hours later, at the end of our feast -- concluded with fine chocolates from \u003ca href=\"http://benusf.com/la-foret\" title=\"la foret\">Napa-based La Forêt Chocolate & Confections\u003c/a> -- Scott and I were in a state of serene bliss. The flawlessly executed dishes -- with several an homage to Asian home-cooking favorites -- inspired lively discussion between us about technique, ingredients, and our love of food. Benu is a temple to fine dining, and I will make another pilgrimage on another special occasion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://benusf.com\" title=\"benu\">Benu\u003c/a>\u003c/strong>\u003cbr>\n22 Hawthorne Street\u003cbr>\nSan Francisco CA 94105 \u003cstrong>\u003ca href=\"http://g.co/maps/kykzj\">map\u003c/a>\u003c/strong>\u003cbr>\n(415) 685-4860\u003cbr>\nFor parties of seven or more, contact Kathryn Douglass at (415) 685-4860 x116\u003cbr>\nDinner service only. Tuesday-Saturday, 5:30pm to 9:30pm\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Benu-Restaurant/115962055103723\" title=\"Facebook\">Benu on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2F&set_id=72157627863822111&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627863822111%2F&set_id=72157627863822111&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/34758/benu-a-meditative-meal",
"authors": [
"2100"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_9366",
"bayareabites_8496",
"bayareabites_8497",
"bayareabites_494",
"bayareabites_9855",
"bayareabites_9525",
"bayareabites_9856",
"bayareabites_286"
],
"featImg": "bayareabites_34767",
"label": "bayareabites"
},
"bayareabites_34146": {
"type": "posts",
"id": "bayareabites_34146",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "34146",
"score": null,
"sort": [
1319478952000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1319478952,
"format": "aside",
"disqusTitle": "Trekking for Taro in the East Bay",
"title": "Trekking for Taro in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-mochi-3.jpg\" alt=\"Taro Mochi Cake\" title=\"Taro Mochi Cake\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-34160\">\u003c/a>\u003cbr>\n\u003cem>Taro Mochi Cake from Hanalei Roadside Truck\u003c/em>\u003c/p>\n\u003cp>Taro. Isn’t that some kind of sweet potato that’s made into expensive chips? Or a purplish goop, called poi, served at Hawaiian luaus that no one really eats?\u003c/p>\n\u003cp>I admit those were my assumptions until a recent trip to Kauai where I stumbled upon a divine sweet: a moist, spongy \u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\" title=\"taro mochi cake\">taro mochi cake\u003c/a> made with coconut milk and rice flour that I bought from a \u003ca href=\"http://www.hanaleitaro.com/\" title=\"roadside truck in Hanalei\">roadside truck in Hanalei\u003c/a>.\u003c/p>\n\u003cp>So enamored was I with this enchanting taro treat, that I signed on for a tour of the nearby \u003ca href=\"http://www.haraguchiricemill.org/6701.html\" title=\"family-run taro farm \">family-run taro farm\u003c/a> which produced the purple-flecked delicacy.\u003c/p>\n\u003cp>Following our guide through lush, windswept green fields among waving heart-shaped taro fronds, I learned that Hawaiian taro farmers face a host of challenges, including hurricanes, flash floods, hungry wild boar and an infestation of apple snails. But they persevere because taro has been a revered food in the islands for over a thousand years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, \u003ca href=\"http://www.aloha-hawaii.com/hawaii/taro/\" title=\"Hawaiian folklore\">Hawaiian folklore\u003c/a> considers taro to be “the elder brother” of all Hawaiians and since it is disrespectful to fight in front of an elder, when a bowl of poi is uncovered, all argument must stop. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Taro\" title=\"Taro\">Taro\u003c/a> also happens to be one of the world’s earliest cultivated plants. Easily digestible, a good source of fiber, Vitamin C, E, B6, calcium, potassium and iron, it is featured in the cuisines of more than two-dozen countries from Brazil to China. Every part of the plant is cooked and consumed: leaves are stir-fried, steamed or made into soup; stems sautéed, boiled or ground; and the roots (technically termed corms) are steamed, fried, mashed, and appear in everything from appetizers to desserts.\u003c/p>\n\u003cp>When I said a tearful goodbye to my sweet little Hawaiian taro mochi cake and returned stateside, I set myself a quest -- I love quests -- to unearth (pardon the pun) a range of international dishes made from this worldwide staple. Shouldn’t be too hard in the mini-United Nations we call the East Bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\" alt=\"Fried Taro\" title=\"Fried Taro\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34164\">\u003c/a>\u003cbr>\n\u003cem>Fried Taro Roll\u003c/em>\u003c/p>\n\u003cp>First stop: Berkeley’s \u003ca href=\"http://www.greenpapayathai.com/index.html\" title=\"Green Papaya Thai Vegetarian Cuisine\">Green Papaya Thai Vegetarian Cuisine\u003c/a>, a pleasant café with a long menu, for their fried taro appetizer, a generous plate of warm sliced taro roll made with tapioca and rice flours and red beans. Deep-fried in a paper-thin sheet of bean curd, its crispy golden skin contrasts nicely with the creamy filling, in a typical lavender-taro-hue.\u003c/p>\n\u003cp>Taro plays a starring role in many Chinese dishes, including a taro cake traditionally eaten for Chinese New Years. Even McDonald’s has caught on; their restaurants in China sell taro pies. \u003c/p>\n\u003cp>Two dim sum classics highlight the taro root. Squat squares of pan-fried taro cake are made from rice flour and dried scallops, shrimp, mushrooms and Chinese bacon or sausage. But the more eye-catching morsels are taro dumplings. These pork-filled balls have a wispy, lacy shell that results from deep-frying the thick coating of boiled mashed taro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\" alt=\"Taro Dumpling\" title=\"Taro Dumpling\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34168\">\u003c/a>\u003c/p>\n\u003cp>I recently sampled some yummy dumplings at \u003ca href=\"http://restaurantpeony.com/\" title=\"Peony\">Peony\u003c/a> in Oakland Chinatown; with their fluffy, crunchy coating, it was like biting into a crispy cloud. (Hint: for the best experience, ask for them to be brought piping hot). \u003c/p>\n\u003cp>Vietnamese cuisine includes taro in spring rolls, soups, and desserts. Piedmont Avenue’s stylish \u003ca href=\"http://www.xyclorestaurant.com/Xyclorestaurant.com/Welcome.html\" title=\"Xyclo\">Xyclo\u003c/a> offers appetizers in which taro plays a supporting role; in their Xyclo roll, it’s tucked inside crispy, cigar shaped tubes along with finely chopped chicken, shrimp, carrots, mushrooms and glass noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\" alt=\"Xyclo roll\" title=\"Xyclo roll\" width=\"560\" height=\"485\" class=\"alignnone size-full wp-image-34170\">\u003c/a>\u003c/p>\n\u003cp>Besides poi, the sacred mixture of pounded taro root and water, the taro plant is an essential part of another Hawaiian culinary tradition: \u003cem>laulau\u003c/em>, which utilizes its leaves. Pork or chicken and salted butterfish are wrapped in taro leaves and then enfolded in inedible \u003cem>ti\u003c/em> leaves. The chunky green packages are steamed for several hours, turning the taro leaves to a soft, smoky (and vitamin rich) mush.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\" alt=\"Laulau\" title=\"Laulau\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34171\">\u003c/a>\u003c/p>\n\u003cp>Berkeley’s \u003ca href=\"http://www.yelp.com/biz/wiki-wiki-hawaiian-berkeley\" title=\"Wiki Wiki Hawaiian BBQ\">Wiki Wiki Hawaiian BBQ\u003c/a> serves up hefty portions of island favorites to the starving-student crowd. My pork \u003cem>laulau\u003c/em> actually wasn’t too bad. When I inquired how they prepare it, I was told that frozen pre-made \u003cem>laulaus\u003c/em> are shipped from Hawaii. Have with scoop of rice and macaroni salad for the full island experience. \u003c/p>\n\u003cp>For an easy DIY luau, head to Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" title=\"Tokyo Fish Market\">Tokyo Fish Market\u003c/a>. They carry frozen Hawaiian pork or chicken \u003cem>laulau\u003c/em> with no added chemicals or preservatives. You steam them at home.\u003c/p>\n\u003cp>On the sweet side, taro turns up in a myriad of mauve incarnations:\u003cbr>\nThe ubiquitous taro bubble tea drink originated in Taiwan. Taro powder provides a thickener, a nutty taste and the light purple color. I’m partial to the bubble tea at Albany’s \u003ca href=\"http://www.yelp.com/biz/tay-tah-cafe-albany\" title=\"Tay Tah Cafe\">Tay Tah Café\u003c/a> on Solano Avenue.\u003c/p>\n\u003cp>A warming Chinese dessert for a cold evening: chunks of cooked taro in a bowl of hot sago (think tapioca) pudding. My go-to unassuming Chinese dessert spot: Oakland’s \u003ca href=\"http://www.yelp.com/biz/yummy-guide-oakland\" title=\"Yummy Guide\">Yummy Guide\u003c/a>.\u003c/p>\n\u003cp>My teen-age daughter turned me on to my favorite taro treat: \u003ca href=\"http://www.yogurt-land.com/\" title=\"Yogurtland\">Yogurtland\u003c/a>’s taro frozen yogurt. One of the regular flavors in their two Berkeley locations, its tartness forms the perfect base for fruit and topping creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\" alt=\"Yogurtland\" title=\"Yogurtland\" width=\"560\" height=\"251\" class=\"alignnone size-full wp-image-34166\">\u003c/a>\u003c/p>\n\u003cp>I am not done trekking the taro trail; there are many ethnic taro specialties yet to taste:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ecplaza.net/news/0/17232/chuseok_delicacies_you.html\" title=\"Toranguk\">\u003cem>Toranguk\u003c/em>\u003c/a>, a Korean soup traditionally served at \u003cem>Chuseok\u003c/em>, the harvest holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Sinigang\" title=\"Sinigang\">\u003cem>Sinigang\u003c/em>\u003c/a>, the tamarind-based national stew of the Philippines. \u003c/p>\n\u003cp>And a range of Indian regional dishes including leaf pancake, stem \u003cem>saag\u003c/em> and a spicy taro curry with prawn.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anyone know a good Maldivian restaurant? I hear natives of the Maldives (stunning islands in the Indian Ocean) eat their cooked taro with grated coconut, chili paste and fish soup.\u003c/p>\n\n",
"disqusIdentifier": "34146 http://blogs.kqed.org/bayareabites/?p=34146",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 969,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1546456507,
"excerpt": "Taro-obsessed writer goes on hunt for East Bay ethnic restaurants that cook up this tropical plant in various incarnations and details her Thai, Chinese, Vietnamese and Hawaiian discoveries.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Taro-obsessed writer goes on hunt for East Bay ethnic restaurants that cook up this tropical plant in various incarnations and details her Thai, Chinese, Vietnamese and Hawaiian discoveries.",
"title": "Trekking for Taro in the East Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Trekking for Taro in the East Bay",
"datePublished": "2011-10-24T10:55:52-07:00",
"dateModified": "2019-01-02T11:15:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "trekking-for-taro-in-the-east-bay",
"status": "publish",
"path": "/bayareabites/34146/trekking-for-taro-in-the-east-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-mochi-3.jpg\" alt=\"Taro Mochi Cake\" title=\"Taro Mochi Cake\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-34160\">\u003c/a>\u003cbr>\n\u003cem>Taro Mochi Cake from Hanalei Roadside Truck\u003c/em>\u003c/p>\n\u003cp>Taro. Isn’t that some kind of sweet potato that’s made into expensive chips? Or a purplish goop, called poi, served at Hawaiian luaus that no one really eats?\u003c/p>\n\u003cp>I admit those were my assumptions until a recent trip to Kauai where I stumbled upon a divine sweet: a moist, spongy \u003ca href=\"http://eastbayethniceats.com/2011/07/22/taro-treats-in-paradise/\" title=\"taro mochi cake\">taro mochi cake\u003c/a> made with coconut milk and rice flour that I bought from a \u003ca href=\"http://www.hanaleitaro.com/\" title=\"roadside truck in Hanalei\">roadside truck in Hanalei\u003c/a>.\u003c/p>\n\u003cp>So enamored was I with this enchanting taro treat, that I signed on for a tour of the nearby \u003ca href=\"http://www.haraguchiricemill.org/6701.html\" title=\"family-run taro farm \">family-run taro farm\u003c/a> which produced the purple-flecked delicacy.\u003c/p>\n\u003cp>Following our guide through lush, windswept green fields among waving heart-shaped taro fronds, I learned that Hawaiian taro farmers face a host of challenges, including hurricanes, flash floods, hungry wild boar and an infestation of apple snails. But they persevere because taro has been a revered food in the islands for over a thousand years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, \u003ca href=\"http://www.aloha-hawaii.com/hawaii/taro/\" title=\"Hawaiian folklore\">Hawaiian folklore\u003c/a> considers taro to be “the elder brother” of all Hawaiians and since it is disrespectful to fight in front of an elder, when a bowl of poi is uncovered, all argument must stop. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Taro\" title=\"Taro\">Taro\u003c/a> also happens to be one of the world’s earliest cultivated plants. Easily digestible, a good source of fiber, Vitamin C, E, B6, calcium, potassium and iron, it is featured in the cuisines of more than two-dozen countries from Brazil to China. Every part of the plant is cooked and consumed: leaves are stir-fried, steamed or made into soup; stems sautéed, boiled or ground; and the roots (technically termed corms) are steamed, fried, mashed, and appear in everything from appetizers to desserts.\u003c/p>\n\u003cp>When I said a tearful goodbye to my sweet little Hawaiian taro mochi cake and returned stateside, I set myself a quest -- I love quests -- to unearth (pardon the pun) a range of international dishes made from this worldwide staple. Shouldn’t be too hard in the mini-United Nations we call the East Bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fried-taro560.jpg\" alt=\"Fried Taro\" title=\"Fried Taro\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34164\">\u003c/a>\u003cbr>\n\u003cem>Fried Taro Roll\u003c/em>\u003c/p>\n\u003cp>First stop: Berkeley’s \u003ca href=\"http://www.greenpapayathai.com/index.html\" title=\"Green Papaya Thai Vegetarian Cuisine\">Green Papaya Thai Vegetarian Cuisine\u003c/a>, a pleasant café with a long menu, for their fried taro appetizer, a generous plate of warm sliced taro roll made with tapioca and rice flours and red beans. Deep-fried in a paper-thin sheet of bean curd, its crispy golden skin contrasts nicely with the creamy filling, in a typical lavender-taro-hue.\u003c/p>\n\u003cp>Taro plays a starring role in many Chinese dishes, including a taro cake traditionally eaten for Chinese New Years. Even McDonald’s has caught on; their restaurants in China sell taro pies. \u003c/p>\n\u003cp>Two dim sum classics highlight the taro root. Squat squares of pan-fried taro cake are made from rice flour and dried scallops, shrimp, mushrooms and Chinese bacon or sausage. But the more eye-catching morsels are taro dumplings. These pork-filled balls have a wispy, lacy shell that results from deep-frying the thick coating of boiled mashed taro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/taro-dumpling560.jpg\" alt=\"Taro Dumpling\" title=\"Taro Dumpling\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34168\">\u003c/a>\u003c/p>\n\u003cp>I recently sampled some yummy dumplings at \u003ca href=\"http://restaurantpeony.com/\" title=\"Peony\">Peony\u003c/a> in Oakland Chinatown; with their fluffy, crunchy coating, it was like biting into a crispy cloud. (Hint: for the best experience, ask for them to be brought piping hot). \u003c/p>\n\u003cp>Vietnamese cuisine includes taro in spring rolls, soups, and desserts. Piedmont Avenue’s stylish \u003ca href=\"http://www.xyclorestaurant.com/Xyclorestaurant.com/Welcome.html\" title=\"Xyclo\">Xyclo\u003c/a> offers appetizers in which taro plays a supporting role; in their Xyclo roll, it’s tucked inside crispy, cigar shaped tubes along with finely chopped chicken, shrimp, carrots, mushrooms and glass noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/xyclo-roll.jpg\" alt=\"Xyclo roll\" title=\"Xyclo roll\" width=\"560\" height=\"485\" class=\"alignnone size-full wp-image-34170\">\u003c/a>\u003c/p>\n\u003cp>Besides poi, the sacred mixture of pounded taro root and water, the taro plant is an essential part of another Hawaiian culinary tradition: \u003cem>laulau\u003c/em>, which utilizes its leaves. Pork or chicken and salted butterfish are wrapped in taro leaves and then enfolded in inedible \u003cem>ti\u003c/em> leaves. The chunky green packages are steamed for several hours, turning the taro leaves to a soft, smoky (and vitamin rich) mush.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/laulau1.jpg\" alt=\"Laulau\" title=\"Laulau\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34171\">\u003c/a>\u003c/p>\n\u003cp>Berkeley’s \u003ca href=\"http://www.yelp.com/biz/wiki-wiki-hawaiian-berkeley\" title=\"Wiki Wiki Hawaiian BBQ\">Wiki Wiki Hawaiian BBQ\u003c/a> serves up hefty portions of island favorites to the starving-student crowd. My pork \u003cem>laulau\u003c/em> actually wasn’t too bad. When I inquired how they prepare it, I was told that frozen pre-made \u003cem>laulaus\u003c/em> are shipped from Hawaii. Have with scoop of rice and macaroni salad for the full island experience. \u003c/p>\n\u003cp>For an easy DIY luau, head to Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" title=\"Tokyo Fish Market\">Tokyo Fish Market\u003c/a>. They carry frozen Hawaiian pork or chicken \u003cem>laulau\u003c/em> with no added chemicals or preservatives. You steam them at home.\u003c/p>\n\u003cp>On the sweet side, taro turns up in a myriad of mauve incarnations:\u003cbr>\nThe ubiquitous taro bubble tea drink originated in Taiwan. Taro powder provides a thickener, a nutty taste and the light purple color. I’m partial to the bubble tea at Albany’s \u003ca href=\"http://www.yelp.com/biz/tay-tah-cafe-albany\" title=\"Tay Tah Cafe\">Tay Tah Café\u003c/a> on Solano Avenue.\u003c/p>\n\u003cp>A warming Chinese dessert for a cold evening: chunks of cooked taro in a bowl of hot sago (think tapioca) pudding. My go-to unassuming Chinese dessert spot: Oakland’s \u003ca href=\"http://www.yelp.com/biz/yummy-guide-oakland\" title=\"Yummy Guide\">Yummy Guide\u003c/a>.\u003c/p>\n\u003cp>My teen-age daughter turned me on to my favorite taro treat: \u003ca href=\"http://www.yogurt-land.com/\" title=\"Yogurtland\">Yogurtland\u003c/a>’s taro frozen yogurt. One of the regular flavors in their two Berkeley locations, its tartness forms the perfect base for fruit and topping creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yogurtland.jpg\" alt=\"Yogurtland\" title=\"Yogurtland\" width=\"560\" height=\"251\" class=\"alignnone size-full wp-image-34166\">\u003c/a>\u003c/p>\n\u003cp>I am not done trekking the taro trail; there are many ethnic taro specialties yet to taste:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ecplaza.net/news/0/17232/chuseok_delicacies_you.html\" title=\"Toranguk\">\u003cem>Toranguk\u003c/em>\u003c/a>, a Korean soup traditionally served at \u003cem>Chuseok\u003c/em>, the harvest holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Sinigang\" title=\"Sinigang\">\u003cem>Sinigang\u003c/em>\u003c/a>, the tamarind-based national stew of the Philippines. \u003c/p>\n\u003cp>And a range of Indian regional dishes including leaf pancake, stem \u003cem>saag\u003c/em> and a spicy taro curry with prawn.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anyone know a good Maldivian restaurant? I hear natives of the Maldives (stunning islands in the Indian Ocean) eat their cooked taro with grated coconut, chili paste and fish soup.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/34146/trekking-for-taro-in-the-east-bay",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_1873"
],
"tags": [
"bayareabites_15366",
"bayareabites_9838",
"bayareabites_14773"
],
"featImg": "bayareabites_34164",
"label": "bayareabites"
},
"bayareabites_31944": {
"type": "posts",
"id": "bayareabites_31944",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "31944",
"score": null,
"sort": [
1314056317000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1314056317,
"format": "aside",
"disqusTitle": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"title": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "31944 http://blogs.kqed.org/bayareabites/?p=31944",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/08/22/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1361,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1315857059,
"excerpt": "Dishing about the San Francisco Street Food Festival and Street Food Conference.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Dishing about the San Francisco Street Food Festival and Street Food Conference.",
"title": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"datePublished": "2011-08-22T16:38:37-07:00",
"dateModified": "2011-09-12T12:50:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific",
"status": "publish",
"path": "/bayareabites/31944/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/31944/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific",
"authors": [
"5125"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_295",
"bayareabites_2625"
],
"featImg": "bayareabites_32047",
"label": "bayareabites"
},
"bayareabites_31127": {
"type": "posts",
"id": "bayareabites_31127",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "31127",
"score": null,
"sort": [
1312581704000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1312581704,
"format": "aside",
"disqusTitle": "Hush Supper Club Quietly Reveals Spicy Secrets",
"title": "Hush Supper Club Quietly Reveals Spicy Secrets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.hushsupperclub.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/geeta-hush500.jpg\" alt=\"geeta hush supper club\" title=\"geeta hush supper club\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-31150\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>What's a former World Bank worker doing running a secret supper club? Meet the accomplished amateur cook who goes by the name Geeta and hosts the \u003ca href=\"http://www.hushsupperclub.com/\">Hush Supper Club\u003c/a> in her Washington D.C. home. This weekend, Geeta brings Hush to the Bay Area, where she'll serve up culinary storytelling along with vegetarian Indian food.\u003c/p>\n\u003cp>Geeta grew up in Chicago eating the food of the Gujarati region in northwestern India. Her family followed the dietary restrictions of people who practice the ancient religion known as \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\">Jainism\u003c/a>, a vegetarian cuisine that prohibits eating root vegetables that can't regenerate on their own (think potatoes, onions, and garlic). Well, there was that brief period when her father, worried about his children's ability to assimilate in America, took them out to eat hamburgers for a year or two. But otherwise, Geeta told me, she's led a meatless life.\u003c/p>\n\u003cp>Around three years ago, Geeta's mother became ill and she worried she might lose her (she's well now). But at the time, Geeta was struck by the fact that if her mother passed she'd take with her all the recipes to the food Geeta grew up with. She vowed then to learn the food traditions of her family and to master the comfort dishes from her family home.\u003c/p>\n\u003cp>Now in her late 30s, Geeta recently gave up her World Bank job traveling to Africa to devote much of her time to educating people about the food traditions of her culture and the stories behind these classic dishes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her Supper Club's are popular in D.C., where word spread quickly. Prominent media coverage in \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/03/09/AR2010030900651.html\">The Washington Post\u003c/a> and on \u003ca href=\"http://blog.rachaelray.com/index.php/2010/05/20/fresh-food-in-the-first-city-dining-in-dc/\">Rachel Ray's blog\u003c/a> has helped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\" alt=\"hush supper club table setting. Photo by Pam Rutter\" title=\"hush supper club table setting. Photo by Pam Rutter\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-31152\">\u003c/a>\u003cbr>\n\u003cem>Hush Supper Club. Photo: Pam Rutter\u003c/em>\u003c/p>\n\u003cp>Last Friday she held a Supper Club in a friend's home in The Elmwood neighborhood of Berkeley. Tonight Hush comes to San Francisco's Potrero Hill and on Saturday to Oakland's Jack London Square. Geeta spoke with Bay Area Bites earlier this week.\u003c/p>\n\u003cp>\u003cstrong>What can attendees expect at a Hush Supper Club event?\u003c/strong>\u003c/p>\n\u003cp>I think of it more as a salon than a trendy underground dinner.There's a playfulness to these salons, a sense that people can be kids again. I want to challenge the hipsters who aren't bothered to get bothered (or involved) with something. We'll start with a cocktail, which allows people to get the \"What do you do?/How did you get here?\" questions out of the way. I don't socialize with my guests at this stage, I like them to get to know each other, as it's often strangers coming together.\u003c/p>\n\u003cp>I like to keep it small; 12 is ideal, sometimes we'll have up to 16. The more intimate the better. The evening typically lasts four to five hours and the suggested donation is $75.\u003c/p>\n\u003cp>\u003cstrong>Why did you start the supper club?\u003c/strong>\u003c/p>\n\u003cp>For three reasons: One, India is on the move and I wanted to tell the story of my people and my culture. Secondly, before there were celebrity chefs and fetishized food, there was just food and the stories behind the dishes we eat, and I want to continue that tradition. And three, as someone who likes to tell stories, I like to question people's assumptions about culture and provoke them to think through food.\u003c/p>\n\u003cp>\u003cstrong>What are some misunderstandings about the Jain diet and how closely do you follow the food regimen?\u003c/strong>\u003c/p>\n\u003cp>Some people think we don't eat dairy, but yogurt is a big part of our diet. It gets kind of complicated with the food rules but essentially we don't eat any plant that can't regenerate itself, which is why tubers like potatoes are off limits, as well as garlic and onions. When I traveled to Africa a lot I found myself eating eggs, which is a big no-no in the Jain world, but I needed to find protein sources. As a rule, Jains don't drink, but this Jain likes a cocktail.\u003c/p>\n\u003cp>\u003cstrong>What's on the menu this weekend?\u003c/strong>\u003c/p>\n\u003cp>We'll probably start with a saffron-cardamon infused cocktail. Since it's summer I'm thinking mangoes. Mango lassi, of course, but also mango soup which is savory. I'll do a chaat making demonstration. I'll probably serve a \u003cem>chana chaat\u003c/em> (chickpea snack), which is the quintessential Gujarati street food. \u003c/p>\n\u003cp>We'll have \u003cem>dhokla\u003c/em> (steamed lentil-and-rice cakes), a chana masala, and a classic corn dish, with green chili, coconut, and raisins. Maybe some okra. \u003c/p>\n\u003cp>And then falooda, a cooling, creamy, rose-scented dessert with basil seeds and gooey noodles, that you mix all together. It has this wonderful perfume. Chai, of course.\u003c/p>\n\u003cp>\u003cstrong>Have you noticed differences in the dinner conversations in the D.C., Chicago and Bay Area Hush Supper Club events?\u003c/strong>\u003c/p>\n\u003cp>In D.C., since so much of Washington life involves international travel, you can literally verify headlines at dinner parts with people just back from Uganda and Iraq. I challenge people there not to ask \"What do you do?\" In Chicago I suggest people find something else to talk about beyond the bears, bulls, cubs -- in other words sports. Here in the Bay Area, there's a lot of talk about the food and food culture, so I encourage guests to mix it up.\u003c/p>\n\u003cp>\u003cstrong>What are some of the signature flavors in your cuisine?\u003c/strong>\u003c/p>\n\u003cp>Common spices used in Jain cuisine include saffron, cinnamon, cardamon, chili, coriander, cumin, and turmeric. Fresh herbs include cilantro and mint and curry leaves in the winter. We get a lot of protein from chickpea, lentil. or bean flours. And we use yogurt in our flat-bread doughs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\" alt=\"spice sacks\" title=\"spice sacks\" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-31153\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the secret ingredient in your spice box?\u003c/strong>\u003c/p>\n\u003cp>The mystery ingredient is \u003ca href=\"http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html\">hing (asafoetida)\u003c/a> which is a pungent garlic-like flavoring and a digestive aid, known for its anti-gas properties, as my mother likes to say.\u003c/p>\n\u003cp>\u003cstrong>What's next for Hush?\u003c/strong>\u003c/p>\n\u003cp>I'd like to write a memoir about my food and culture, and my experience sharing it through the supper clubs. I walked away from a life at the World Bank for a spice box. But that kind of entrepreneurial pluck is respected by my people. \u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For up-to-the minute info on ticket availability -- a few seats were still left at press time for both Hush Supper Club events this weekend -- visit the \u003ca href=\"http://www.facebook.com/hushsupperclub?sk=wall\">Hush Supper Club Facebook page\u003c/a>. To reserve a spot visit the \u003ca href=\"http://www.hushsupperclub.com/reserve/\">Hush Supper Club site\u003c/a>. Follow \u003ca href=\"https://twitter.com/#!/hushsupperclub\">@hushsupperclub\u003c/a> on Twitter.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "31127 http://blogs.kqed.org/bayareabites/?p=31127",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/08/05/hush-supper-club-quietly-reveals-spicy-secrets/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1101,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1530684754,
"excerpt": "Hush Supper Club quietly slips into the Bay Area to share spicy secrets and stories. Find out about the mystery ingredient in Jain cooking from supper club chef Geeta.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hush Supper Club quietly slips into the Bay Area to share spicy secrets and stories. Find out about the mystery ingredient in Jain cooking from supper club chef Geeta.",
"title": "Hush Supper Club Quietly Reveals Spicy Secrets | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hush Supper Club Quietly Reveals Spicy Secrets",
"datePublished": "2011-08-05T15:01:44-07:00",
"dateModified": "2018-07-03T23:12:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hush-supper-club-quietly-reveals-spicy-secrets",
"status": "publish",
"path": "/bayareabites/31127/hush-supper-club-quietly-reveals-spicy-secrets",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.hushsupperclub.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/geeta-hush500.jpg\" alt=\"geeta hush supper club\" title=\"geeta hush supper club\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-31150\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>What's a former World Bank worker doing running a secret supper club? Meet the accomplished amateur cook who goes by the name Geeta and hosts the \u003ca href=\"http://www.hushsupperclub.com/\">Hush Supper Club\u003c/a> in her Washington D.C. home. This weekend, Geeta brings Hush to the Bay Area, where she'll serve up culinary storytelling along with vegetarian Indian food.\u003c/p>\n\u003cp>Geeta grew up in Chicago eating the food of the Gujarati region in northwestern India. Her family followed the dietary restrictions of people who practice the ancient religion known as \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\">Jainism\u003c/a>, a vegetarian cuisine that prohibits eating root vegetables that can't regenerate on their own (think potatoes, onions, and garlic). Well, there was that brief period when her father, worried about his children's ability to assimilate in America, took them out to eat hamburgers for a year or two. But otherwise, Geeta told me, she's led a meatless life.\u003c/p>\n\u003cp>Around three years ago, Geeta's mother became ill and she worried she might lose her (she's well now). But at the time, Geeta was struck by the fact that if her mother passed she'd take with her all the recipes to the food Geeta grew up with. She vowed then to learn the food traditions of her family and to master the comfort dishes from her family home.\u003c/p>\n\u003cp>Now in her late 30s, Geeta recently gave up her World Bank job traveling to Africa to devote much of her time to educating people about the food traditions of her culture and the stories behind these classic dishes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her Supper Club's are popular in D.C., where word spread quickly. Prominent media coverage in \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/03/09/AR2010030900651.html\">The Washington Post\u003c/a> and on \u003ca href=\"http://blog.rachaelray.com/index.php/2010/05/20/fresh-food-in-the-first-city-dining-in-dc/\">Rachel Ray's blog\u003c/a> has helped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\" alt=\"hush supper club table setting. Photo by Pam Rutter\" title=\"hush supper club table setting. Photo by Pam Rutter\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-31152\">\u003c/a>\u003cbr>\n\u003cem>Hush Supper Club. Photo: Pam Rutter\u003c/em>\u003c/p>\n\u003cp>Last Friday she held a Supper Club in a friend's home in The Elmwood neighborhood of Berkeley. Tonight Hush comes to San Francisco's Potrero Hill and on Saturday to Oakland's Jack London Square. Geeta spoke with Bay Area Bites earlier this week.\u003c/p>\n\u003cp>\u003cstrong>What can attendees expect at a Hush Supper Club event?\u003c/strong>\u003c/p>\n\u003cp>I think of it more as a salon than a trendy underground dinner.There's a playfulness to these salons, a sense that people can be kids again. I want to challenge the hipsters who aren't bothered to get bothered (or involved) with something. We'll start with a cocktail, which allows people to get the \"What do you do?/How did you get here?\" questions out of the way. I don't socialize with my guests at this stage, I like them to get to know each other, as it's often strangers coming together.\u003c/p>\n\u003cp>I like to keep it small; 12 is ideal, sometimes we'll have up to 16. The more intimate the better. The evening typically lasts four to five hours and the suggested donation is $75.\u003c/p>\n\u003cp>\u003cstrong>Why did you start the supper club?\u003c/strong>\u003c/p>\n\u003cp>For three reasons: One, India is on the move and I wanted to tell the story of my people and my culture. Secondly, before there were celebrity chefs and fetishized food, there was just food and the stories behind the dishes we eat, and I want to continue that tradition. And three, as someone who likes to tell stories, I like to question people's assumptions about culture and provoke them to think through food.\u003c/p>\n\u003cp>\u003cstrong>What are some misunderstandings about the Jain diet and how closely do you follow the food regimen?\u003c/strong>\u003c/p>\n\u003cp>Some people think we don't eat dairy, but yogurt is a big part of our diet. It gets kind of complicated with the food rules but essentially we don't eat any plant that can't regenerate itself, which is why tubers like potatoes are off limits, as well as garlic and onions. When I traveled to Africa a lot I found myself eating eggs, which is a big no-no in the Jain world, but I needed to find protein sources. As a rule, Jains don't drink, but this Jain likes a cocktail.\u003c/p>\n\u003cp>\u003cstrong>What's on the menu this weekend?\u003c/strong>\u003c/p>\n\u003cp>We'll probably start with a saffron-cardamon infused cocktail. Since it's summer I'm thinking mangoes. Mango lassi, of course, but also mango soup which is savory. I'll do a chaat making demonstration. I'll probably serve a \u003cem>chana chaat\u003c/em> (chickpea snack), which is the quintessential Gujarati street food. \u003c/p>\n\u003cp>We'll have \u003cem>dhokla\u003c/em> (steamed lentil-and-rice cakes), a chana masala, and a classic corn dish, with green chili, coconut, and raisins. Maybe some okra. \u003c/p>\n\u003cp>And then falooda, a cooling, creamy, rose-scented dessert with basil seeds and gooey noodles, that you mix all together. It has this wonderful perfume. Chai, of course.\u003c/p>\n\u003cp>\u003cstrong>Have you noticed differences in the dinner conversations in the D.C., Chicago and Bay Area Hush Supper Club events?\u003c/strong>\u003c/p>\n\u003cp>In D.C., since so much of Washington life involves international travel, you can literally verify headlines at dinner parts with people just back from Uganda and Iraq. I challenge people there not to ask \"What do you do?\" In Chicago I suggest people find something else to talk about beyond the bears, bulls, cubs -- in other words sports. Here in the Bay Area, there's a lot of talk about the food and food culture, so I encourage guests to mix it up.\u003c/p>\n\u003cp>\u003cstrong>What are some of the signature flavors in your cuisine?\u003c/strong>\u003c/p>\n\u003cp>Common spices used in Jain cuisine include saffron, cinnamon, cardamon, chili, coriander, cumin, and turmeric. Fresh herbs include cilantro and mint and curry leaves in the winter. We get a lot of protein from chickpea, lentil. or bean flours. And we use yogurt in our flat-bread doughs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\" alt=\"spice sacks\" title=\"spice sacks\" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-31153\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the secret ingredient in your spice box?\u003c/strong>\u003c/p>\n\u003cp>The mystery ingredient is \u003ca href=\"http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html\">hing (asafoetida)\u003c/a> which is a pungent garlic-like flavoring and a digestive aid, known for its anti-gas properties, as my mother likes to say.\u003c/p>\n\u003cp>\u003cstrong>What's next for Hush?\u003c/strong>\u003c/p>\n\u003cp>I'd like to write a memoir about my food and culture, and my experience sharing it through the supper clubs. I walked away from a life at the World Bank for a spice box. But that kind of entrepreneurial pluck is respected by my people. \u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For up-to-the minute info on ticket availability -- a few seats were still left at press time for both Hush Supper Club events this weekend -- visit the \u003ca href=\"http://www.facebook.com/hushsupperclub?sk=wall\">Hush Supper Club Facebook page\u003c/a>. To reserve a spot visit the \u003ca href=\"http://www.hushsupperclub.com/reserve/\">Hush Supper Club site\u003c/a>. Follow \u003ca href=\"https://twitter.com/#!/hushsupperclub\">@hushsupperclub\u003c/a> on Twitter.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/31127/hush-supper-club-quietly-reveals-spicy-secrets",
"authors": [
"5125"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_1873"
],
"tags": [
"bayareabites_9575",
"bayareabites_324",
"bayareabites_4107"
],
"featImg": "bayareabites_31150",
"label": "bayareabites"
},
"bayareabites_30860": {
"type": "posts",
"id": "bayareabites_30860",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "30860",
"score": null,
"sort": [
1311866927000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1311866927,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604)",
"title": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp604-500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 4\" title=\"Check, Please! Bay Area Season 6 episode 4\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30940\">\u003c/a>\u003cbr>\n\u003cem>The Cat in the Hat surprised the guests on the set of Check, Please! Bay Area at KQED\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 4 airs Thursday July 28 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5305\">Alhamra Indian & Pakistani Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5309\">Mandalay\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5301\">Café Gibraltar\u003c/a> (Half Moon Bay).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Navigating Wine Lists\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/ecJHY_dTGvg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "30860 http://blogs.kqed.org/bayareabites/?p=30860",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/28/check-please-bay-area-alhamra-mandalay-cafe-gibraltar-604/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 137,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/ecJHY_dTGvg"
],
"paragraphCount": 8
},
"modified": 1311899450,
"excerpt": "Check, Please! Bay Area Season 6: episode 4 airs Thursday July 28 at 7:30pm on KQED TV 9. The fourth episode of the season features these restaurants: Alhamra Indian and Pakistani Restaurant (SF), Mandalay (SF), Cafe Gibraltar (Half Moon Bay).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area Season 6: episode 4 airs Thursday July 28 at 7:30pm on KQED TV 9. The fourth episode of the season features these restaurants: Alhamra Indian and Pakistani Restaurant (SF), Mandalay (SF), Cafe Gibraltar (Half Moon Bay).",
"title": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604)",
"datePublished": "2011-07-28T08:28:47-07:00",
"dateModified": "2011-07-28T17:30:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-alhamra-mandalay-cafe-gibraltar-604",
"status": "publish",
"path": "/bayareabites/30860/check-please-bay-area-alhamra-mandalay-cafe-gibraltar-604",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp604-500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 4\" title=\"Check, Please! Bay Area Season 6 episode 4\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30940\">\u003c/a>\u003cbr>\n\u003cem>The Cat in the Hat surprised the guests on the set of Check, Please! Bay Area at KQED\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 4 airs Thursday July 28 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5305\">Alhamra Indian & Pakistani Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5309\">Mandalay\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5301\">Café Gibraltar\u003c/a> (Half Moon Bay).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Navigating Wine Lists\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/ecJHY_dTGvg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/30860/check-please-bay-area-alhamra-mandalay-cafe-gibraltar-604",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_9560",
"bayareabites_9562",
"bayareabites_757",
"bayareabites_763",
"bayareabites_9563",
"bayareabites_867",
"bayareabites_9561",
"bayareabites_9538"
],
"featImg": "bayareabites_30940",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"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/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"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",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=asian-food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 276,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 375,
"relation": "eq"
},
"items": [
"bayareabites_38125",
"bayareabites_37939",
"bayareabites_37353",
"bayareabites_37233",
"bayareabites_35604",
"bayareabites_35738",
"bayareabites_35403",
"bayareabites_34758",
"bayareabites_34146",
"bayareabites_31944",
"bayareabites_31127",
"bayareabites_30860"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_asian-food-and-drink": {
"isLoading": true
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_10115": {
"type": "terms",
"id": "bayareabites_10115",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10115",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hefu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hefu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4569,
"slug": "hefu",
"isLoading": false,
"link": "/bayareabites/tag/hefu"
},
"bayareabites_9310": {
"type": "terms",
"id": "bayareabites_9310",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hemp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hemp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3764,
"slug": "hemp",
"isLoading": false,
"link": "/bayareabites/tag/hemp"
},
"bayareabites_10114": {
"type": "terms",
"id": "bayareabites_10114",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10114",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hemp-fu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hemp-fu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4568,
"slug": "hemp-fu",
"isLoading": false,
"link": "/bayareabites/tag/hemp-fu"
},
"bayareabites_3581": {
"type": "terms",
"id": "bayareabites_3581",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3581",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2371,
"slug": "soy",
"isLoading": false,
"link": "/bayareabites/tag/soy"
},
"bayareabites_3585": {
"type": "terms",
"id": "bayareabites_3585",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tofu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tofu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2375,
"slug": "tofu",
"isLoading": false,
"link": "/bayareabites/tag/tofu"
},
"bayareabites_10116": {
"type": "terms",
"id": "bayareabites_10116",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10116",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tofuxpress",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tofuxpress Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4570,
"slug": "tofuxpress",
"isLoading": false,
"link": "/bayareabites/tag/tofuxpress"
},
"bayareabites_10122": {
"type": "terms",
"id": "bayareabites_10122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vitamix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vitamix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4576,
"slug": "vitamix",
"isLoading": false,
"link": "/bayareabites/tag/vitamix"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1321": {
"type": "terms",
"id": "bayareabites_1321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookware and accessories",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookware and accessories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1155,
"slug": "cookware-and-accessories",
"isLoading": false,
"link": "/bayareabites/category/cookware-and-accessories"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_1269": {
"type": "terms",
"id": "bayareabites_1269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinatown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinatown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1112,
"slug": "chinatown",
"isLoading": false,
"link": "/bayareabites/tag/chinatown"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_10101": {
"type": "terms",
"id": "bayareabites_10101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Grace Young",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Grace Young Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4555,
"slug": "grace-young",
"isLoading": false,
"link": "/bayareabites/tag/grace-young"
},
"bayareabites_3529": {
"type": "terms",
"id": "bayareabites_3529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunar new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunar new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2343,
"slug": "lunar-new-year",
"isLoading": false,
"link": "/bayareabites/tag/lunar-new-year"
},
"bayareabites_10104": {
"type": "terms",
"id": "bayareabites_10104",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10104",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wilma Pang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wilma Pang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4558,
"slug": "wilma-pang",
"isLoading": false,
"link": "/bayareabites/tag/wilma-pang"
},
"bayareabites_10102": {
"type": "terms",
"id": "bayareabites_10102",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10102",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wok cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wok cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4556,
"slug": "wok-cooking",
"isLoading": false,
"link": "/bayareabites/tag/wok-cooking"
},
"bayareabites_10103": {
"type": "terms",
"id": "bayareabites_10103",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "year of the dragon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "year of the dragon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4557,
"slug": "year-of-the-dragon",
"isLoading": false,
"link": "/bayareabites/tag/year-of-the-dragon"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_10051": {
"type": "terms",
"id": "bayareabites_10051",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10051",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Benkyodo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Benkyodo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4505,
"slug": "benkyodo",
"isLoading": false,
"link": "/bayareabites/tag/benkyodo"
},
"bayareabites_10054": {
"type": "terms",
"id": "bayareabites_10054",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10054",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Café Hana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Café Hana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4508,
"slug": "cafe-hana",
"isLoading": false,
"link": "/bayareabites/tag/cafe-hana"
},
"bayareabites_9142": {
"type": "terms",
"id": "bayareabites_9142",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9142",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Edible Excursions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Edible Excursions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3596,
"slug": "edible-excursions",
"isLoading": false,
"link": "/bayareabites/tag/edible-excursions"
},
"bayareabites_10046": {
"type": "terms",
"id": "bayareabites_10046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japantown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japantown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4500,
"slug": "japantown",
"isLoading": false,
"link": "/bayareabites/tag/japantown"
},
"bayareabites_10055": {
"type": "terms",
"id": "bayareabites_10055",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10055",
"found": true
},
"relationships": {},
"featImg": null,
"name": "May's Coffee Shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "May's Coffee Shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4509,
"slug": "mays-coffee-shop",
"isLoading": false,
"link": "/bayareabites/tag/mays-coffee-shop"
},
"bayareabites_10048": {
"type": "terms",
"id": "bayareabites_10048",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10048",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mifune",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mifune Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4502,
"slug": "mifune",
"isLoading": false,
"link": "/bayareabites/tag/mifune"
},
"bayareabites_10052": {
"type": "terms",
"id": "bayareabites_10052",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10052",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mochi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mochi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4506,
"slug": "mochi",
"isLoading": false,
"link": "/bayareabites/tag/mochi"
},
"bayareabites_10057": {
"type": "terms",
"id": "bayareabites_10057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nabeyaki",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nabeyaki Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4511,
"slug": "nabeyaki",
"isLoading": false,
"link": "/bayareabites/tag/nabeyaki"
},
"bayareabites_10050": {
"type": "terms",
"id": "bayareabites_10050",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10050",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New People",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New People Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4504,
"slug": "new-people",
"isLoading": false,
"link": "/bayareabites/tag/new-people"
},
"bayareabites_10053": {
"type": "terms",
"id": "bayareabites_10053",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10053",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Okonomiyaki",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Okonomiyaki Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4507,
"slug": "okonomiyaki",
"isLoading": false,
"link": "/bayareabites/tag/okonomiyaki"
},
"bayareabites_10049": {
"type": "terms",
"id": "bayareabites_10049",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Onigilly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Onigilly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4503,
"slug": "onigilly",
"isLoading": false,
"link": "/bayareabites/tag/onigilly"
},
"bayareabites_10056": {
"type": "terms",
"id": "bayareabites_10056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taiyaki",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taiyaki Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4510,
"slug": "taiyaki",
"isLoading": false,
"link": "/bayareabites/tag/taiyaki"
},
"bayareabites_10047": {
"type": "terms",
"id": "bayareabites_10047",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10047",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yakiniq Café",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yakiniq Café Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4501,
"slug": "yakiniq-cafe",
"isLoading": false,
"link": "/bayareabites/tag/yakiniq-cafe"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_10040": {
"type": "terms",
"id": "bayareabites_10040",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10040",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4494,
"slug": "cooking-fish",
"isLoading": false,
"link": "/bayareabites/tag/cooking-fish"
},
"bayareabites_8476": {
"type": "terms",
"id": "bayareabites_8476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "essential pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "essential pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2929,
"slug": "essential-pepin",
"isLoading": false,
"link": "/bayareabites/tag/essential-pepin"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_10038": {
"type": "terms",
"id": "bayareabites_10038",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10038",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haddock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haddock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4492,
"slug": "haddock",
"isLoading": false,
"link": "/bayareabites/tag/haddock"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_10039": {
"type": "terms",
"id": "bayareabites_10039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rice paper",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rice paper Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4493,
"slug": "rice-paper",
"isLoading": false,
"link": "/bayareabites/tag/rice-paper"
},
"bayareabites_8394": {
"type": "terms",
"id": "bayareabites_8394",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8394",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the essential pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the essential pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2847,
"slug": "the-essential-pepin",
"isLoading": false,
"link": "/bayareabites/tag/the-essential-pepin"
},
"bayareabites_9915": {
"type": "terms",
"id": "bayareabites_9915",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9915",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chad Newton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chad Newton Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4369,
"slug": "chad-newton",
"isLoading": false,
"link": "/bayareabites/tag/chad-newton"
},
"bayareabites_9918": {
"type": "terms",
"id": "bayareabites_9918",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9918",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fish & Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fish & Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4372,
"slug": "fish-farm",
"isLoading": false,
"link": "/bayareabites/tag/fish-farm"
},
"bayareabites_9914": {
"type": "terms",
"id": "bayareabites_9914",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9914",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Grace Nguyen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Grace Nguyen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4368,
"slug": "grace-nguyen",
"isLoading": false,
"link": "/bayareabites/tag/grace-nguyen"
},
"bayareabites_9021": {
"type": "terms",
"id": "bayareabites_9021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New May Wah market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New May Wah market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3474,
"slug": "new-may-wah-market",
"isLoading": false,
"link": "/bayareabites/tag/new-may-wah-market"
},
"bayareabites_4028": {
"type": "terms",
"id": "bayareabites_4028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "out the door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "out the door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2540,
"slug": "out-the-door",
"isLoading": false,
"link": "/bayareabites/tag/out-the-door"
},
"bayareabites_9916": {
"type": "terms",
"id": "bayareabites_9916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Postrio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Postrio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4370,
"slug": "postrio",
"isLoading": false,
"link": "/bayareabites/tag/postrio"
},
"bayareabites_9919": {
"type": "terms",
"id": "bayareabites_9919",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9919",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Redd",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Redd Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4373,
"slug": "redd",
"isLoading": false,
"link": "/bayareabites/tag/redd"
},
"bayareabites_9966": {
"type": "terms",
"id": "bayareabites_9966",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9966",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tacolicious",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tacolicious Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4420,
"slug": "tacolicious",
"isLoading": false,
"link": "/bayareabites/tag/tacolicious"
},
"bayareabites_9917": {
"type": "terms",
"id": "bayareabites_9917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Slanted Door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Slanted Door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4371,
"slug": "the-slanted-door",
"isLoading": false,
"link": "/bayareabites/tag/the-slanted-door"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_9953": {
"type": "terms",
"id": "bayareabites_9953",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon mochi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon mochi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4407,
"slug": "bacon-mochi",
"isLoading": false,
"link": "/bayareabites/tag/bacon-mochi"
},
"bayareabites_9951": {
"type": "terms",
"id": "bayareabites_9951",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FuseBox",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FuseBox Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4405,
"slug": "fusebox",
"isLoading": false,
"link": "/bayareabites/tag/fusebox"
},
"bayareabites_9954": {
"type": "terms",
"id": "bayareabites_9954",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9954",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gochuchang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gochuchang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4408,
"slug": "gochuchang",
"isLoading": false,
"link": "/bayareabites/tag/gochuchang"
},
"bayareabites_9952": {
"type": "terms",
"id": "bayareabites_9952",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kimchee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kimchee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4406,
"slug": "kimchee",
"isLoading": false,
"link": "/bayareabites/tag/kimchee"
},
"bayareabites_494": {
"type": "terms",
"id": "bayareabites_494",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 459,
"slug": "korean",
"isLoading": false,
"link": "/bayareabites/tag/korean"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_1293": {
"type": "terms",
"id": "bayareabites_1293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pickles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pickles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1132,
"slug": "pickles",
"isLoading": false,
"link": "/bayareabites/tag/pickles"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_9900": {
"type": "terms",
"id": "bayareabites_9900",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9900",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bubor cha cha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bubor cha cha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4354,
"slug": "bubor-cha-cha",
"isLoading": false,
"link": "/bayareabites/tag/bubor-cha-cha"
},
"bayareabites_9899": {
"type": "terms",
"id": "bayareabites_9899",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9899",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chendol",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chendol Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4353,
"slug": "chendol",
"isLoading": false,
"link": "/bayareabites/tag/chendol"
},
"bayareabites_9897": {
"type": "terms",
"id": "bayareabites_9897",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9897",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawker centers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawker centers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4351,
"slug": "hawker-centers",
"isLoading": false,
"link": "/bayareabites/tag/hawker-centers"
},
"bayareabites_9898": {
"type": "terms",
"id": "bayareabites_9898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice kachang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice kachang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4352,
"slug": "ice-kachang",
"isLoading": false,
"link": "/bayareabites/tag/ice-kachang"
},
"bayareabites_9895": {
"type": "terms",
"id": "bayareabites_9895",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9895",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Singapore",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Singapore Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4349,
"slug": "singapore",
"isLoading": false,
"link": "/bayareabites/tag/singapore"
},
"bayareabites_9896": {
"type": "terms",
"id": "bayareabites_9896",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9896",
"found": true
},
"relationships": {},
"featImg": null,
"name": "singapore desserts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "singapore desserts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4350,
"slug": "singapore-desserts",
"isLoading": false,
"link": "/bayareabites/tag/singapore-desserts"
},
"bayareabites_14749": {
"type": "terms",
"id": "bayareabites_14749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 146,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/tag/street-food"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_9366": {
"type": "terms",
"id": "bayareabites_9366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3820,
"slug": "asian",
"isLoading": false,
"link": "/bayareabites/tag/asian"
},
"bayareabites_8496": {
"type": "terms",
"id": "bayareabites_8496",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8496",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Benu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Benu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2949,
"slug": "benu",
"isLoading": false,
"link": "/bayareabites/tag/benu"
},
"bayareabites_8497": {
"type": "terms",
"id": "bayareabites_8497",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8497",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corey lee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corey lee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2950,
"slug": "corey-lee",
"isLoading": false,
"link": "/bayareabites/tag/corey-lee"
},
"bayareabites_9855": {
"type": "terms",
"id": "bayareabites_9855",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9855",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michelin stars",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michelin stars Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4309,
"slug": "michelin-stars",
"isLoading": false,
"link": "/bayareabites/tag/michelin-stars"
},
"bayareabites_9525": {
"type": "terms",
"id": "bayareabites_9525",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9525",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3979,
"slug": "restaurant",
"isLoading": false,
"link": "/bayareabites/tag/restaurant"
},
"bayareabites_9856": {
"type": "terms",
"id": "bayareabites_9856",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tasting menu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tasting menu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4310,
"slug": "tasting-menu",
"isLoading": false,
"link": "/bayareabites/tag/tasting-menu"
},
"bayareabites_286": {
"type": "terms",
"id": "bayareabites_286",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "286",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the french laundry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the french laundry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 251,
"slug": "the-french-laundry",
"isLoading": false,
"link": "/bayareabites/tag/the-french-laundry"
},
"bayareabites_15366": {
"type": "terms",
"id": "bayareabites_15366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "boba",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "boba Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99696,
"slug": "boba",
"isLoading": false,
"link": "/bayareabites/tag/boba"
},
"bayareabites_9838": {
"type": "terms",
"id": "bayareabites_9838",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9838",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bubble tea",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bubble tea Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4292,
"slug": "bubble-tea",
"isLoading": false,
"link": "/bayareabites/tag/bubble-tea"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_9575": {
"type": "terms",
"id": "bayareabites_9575",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9575",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hush supper club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hush supper club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4029,
"slug": "hush-supper-club",
"isLoading": false,
"link": "/bayareabites/tag/hush-supper-club"
},
"bayareabites_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_4107": {
"type": "terms",
"id": "bayareabites_4107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "underground dining",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "underground dining Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2579,
"slug": "underground-dining",
"isLoading": false,
"link": "/bayareabites/tag/underground-dining"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_9560": {
"type": "terms",
"id": "bayareabites_9560",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9560",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alhamra",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alhamra Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4014,
"slug": "alhamra",
"isLoading": false,
"link": "/bayareabites/tag/alhamra"
},
"bayareabites_9562": {
"type": "terms",
"id": "bayareabites_9562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cafe Gibraltar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cafe Gibraltar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4016,
"slug": "cafe-gibraltar",
"isLoading": false,
"link": "/bayareabites/tag/cafe-gibraltar"
},
"bayareabites_757": {
"type": "terms",
"id": "bayareabites_757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1361,
"slug": "check-please",
"isLoading": false,
"link": "/bayareabites/tag/check-please"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_9563": {
"type": "terms",
"id": "bayareabites_9563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "half moon bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "half moon bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4017,
"slug": "half-moon-bay",
"isLoading": false,
"link": "/bayareabites/tag/half-moon-bay"
},
"bayareabites_867": {
"type": "terms",
"id": "bayareabites_867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2242,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/bayareabites/tag/leslie-sbrocco"
},
"bayareabites_9561": {
"type": "terms",
"id": "bayareabites_9561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mandalay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mandalay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4015,
"slug": "mandalay",
"isLoading": false,
"link": "/bayareabites/tag/mandalay"
},
"bayareabites_9538": {
"type": "terms",
"id": "bayareabites_9538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine tips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3992,
"slug": "wine-tips",
"isLoading": false,
"link": "/bayareabites/tag/wine-tips"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
