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
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"thy-tran": {
"type": "authors",
"id": "5018",
"meta": {
"index": "authors_1716337520",
"id": "5018",
"found": true
},
"name": "Thy Tran",
"firstName": "Thy",
"lastName": "Tran",
"slug": "thy-tran",
"email": "thy@wanderingspoon.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.",
"avatar": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Thy Tran | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/thy-tran"
},
"jennifer-maiser": {
"type": "authors",
"id": "5019",
"meta": {
"index": "authors_1716337520",
"id": "5019",
"found": true
},
"name": "Jennifer Maiser",
"firstName": "Jennifer",
"lastName": "Maiser",
"slug": "jennifer-maiser",
"email": "jen@lifebeginsat30.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.",
"avatar": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jennifer Maiser | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jennifer-maiser"
},
"amy-sherman": {
"type": "authors",
"id": "5020",
"meta": {
"index": "authors_1716337520",
"id": "5020",
"found": true
},
"name": "Amy Sherman",
"firstName": "Amy",
"lastName": "Sherman",
"slug": "amy-sherman",
"email": "cookingwithamyblog@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.",
"avatar": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Amy Sherman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/amy-sherman"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
}
},
"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": 29
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=asian-food-and-drink",
"seeMore": false,
"paginated": true,
"page": 29
}
},
{
"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_4215": {
"type": "posts",
"id": "bayareabites_4215",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "4215",
"score": null,
"sort": [
1244045096000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1244045096,
"format": "aside",
"disqusTitle": "Desperately Seeking Dim Sum",
"title": "Desperately Seeking Dim Sum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\u003c/p>\n\n",
"disqusIdentifier": "4215 http://blogs.kqed.org/bayareabites/?p=4215",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 539,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1244045096,
"excerpt": "In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. ",
"title": "Desperately Seeking Dim Sum | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Desperately Seeking Dim Sum",
"datePublished": "2009-06-03T09:04:56-07:00",
"dateModified": "2009-06-03T09:04:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "desperately-seeking-dim-sum",
"status": "publish",
"path": "/bayareabites/4215/desperately-seeking-dim-sum",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/4215/desperately-seeking-dim-sum",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_2234",
"bayareabites_475",
"bayareabites_2232",
"bayareabites_2235",
"bayareabites_2233"
],
"label": "bayareabites"
},
"bayareabites_3324": {
"type": "posts",
"id": "bayareabites_3324",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "3324",
"score": null,
"sort": [
1240857793000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1240857793,
"format": "aside",
"disqusTitle": "Duc Loi Supermarket",
"title": "Duc Loi Supermarket",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-1.jpg\" alt=\"duc loi supermarket meat counter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3350\">\u003cbr>\n\u003cem>A shopper at Duc Loi Supermarket carefully selects large chunks of freshly fried chicharrones, while rendered lard begins solidifying on the counter nearby.\u003c/em>\u003c/p>\n\u003cp>For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. \u003c/p>\n\u003cp>Looking for purple corn and whole-blossom jamaica in bulk? They have it. \u003ca href=\"http://www.marketmanila.com/archives/ube-kinampay-purple-yam\">\u003cstrong>Ube yam\u003c/strong>\u003c/a> and \u003ca href=\"http://www.marketmanila.com/archives/fresh-kasoy-cashew-fruit\">\u003cstrong>cashew fruit\u003c/strong>\u003c/a> and banana leaves in the freezer section? Check. Dried peruvian beans or dried tofu nuggets? Check. Goat ribs and ox tails and whole, fresh pig heads? It's all there at the meat counter. Young, watery coconuts chilled and ready to hack open for sipping on a sunny afternoon? Most definitely yes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-2.jpg\" alt=\"duc loi supermarket tamarind and sugar\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3351\">\u003cbr>\n\u003cem>The tart fruit of whole tamarind pods and the smokiness of boiled brown sugar satisfy a range of palates from Malaysia to Mexico.\u003c/em>\u003c/p>\n\u003cp>Landing in the San Francisco in 1987, by way of Saigon and then Georgia, the couple's first store filled a mere 700 square feet. Two months ago, their newly built supermarket stretched its aisles to 4,000 square feet. That's still small for a full-service grocery store (major chain stores might cover 50,000 square feet), but their success in serving their immediate neighborhood's needs in selection and price reflects a commitment that bigger markets rarely have. This past February, the City of San Francisco awarded a certificate of honor to Duc Loi, which just happens to mean \"ethical profit\" in Cantonese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "3324 http://blogs.kqed.org/bayareabites/?p=3324",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/04/27/duc-loi-supermarket/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 592,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1539212665,
"excerpt": "For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. ",
"title": "Duc Loi Supermarket | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Duc Loi Supermarket",
"datePublished": "2009-04-27T11:43:13-07:00",
"dateModified": "2018-10-10T16:04:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "duc-loi-supermarket",
"status": "publish",
"path": "/bayareabites/3324/duc-loi-supermarket",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-1.jpg\" alt=\"duc loi supermarket meat counter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3350\">\u003cbr>\n\u003cem>A shopper at Duc Loi Supermarket carefully selects large chunks of freshly fried chicharrones, while rendered lard begins solidifying on the counter nearby.\u003c/em>\u003c/p>\n\u003cp>For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. \u003c/p>\n\u003cp>Looking for purple corn and whole-blossom jamaica in bulk? They have it. \u003ca href=\"http://www.marketmanila.com/archives/ube-kinampay-purple-yam\">\u003cstrong>Ube yam\u003c/strong>\u003c/a> and \u003ca href=\"http://www.marketmanila.com/archives/fresh-kasoy-cashew-fruit\">\u003cstrong>cashew fruit\u003c/strong>\u003c/a> and banana leaves in the freezer section? Check. Dried peruvian beans or dried tofu nuggets? Check. Goat ribs and ox tails and whole, fresh pig heads? It's all there at the meat counter. Young, watery coconuts chilled and ready to hack open for sipping on a sunny afternoon? Most definitely yes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-2.jpg\" alt=\"duc loi supermarket tamarind and sugar\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3351\">\u003cbr>\n\u003cem>The tart fruit of whole tamarind pods and the smokiness of boiled brown sugar satisfy a range of palates from Malaysia to Mexico.\u003c/em>\u003c/p>\n\u003cp>Landing in the San Francisco in 1987, by way of Saigon and then Georgia, the couple's first store filled a mere 700 square feet. Two months ago, their newly built supermarket stretched its aisles to 4,000 square feet. That's still small for a full-service grocery store (major chain stores might cover 50,000 square feet), but their success in serving their immediate neighborhood's needs in selection and price reflects a commitment that bigger markets rarely have. This past February, the City of San Francisco awarded a certificate of honor to Duc Loi, which just happens to mean \"ethical profit\" in Cantonese.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/3324/duc-loi-supermarket",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_16234",
"bayareabites_668"
],
"label": "bayareabites"
},
"bayareabites_3067": {
"type": "posts",
"id": "bayareabites_3067",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "3067",
"score": null,
"sort": [
1239726190000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1239726190,
"format": "aside",
"disqusTitle": "On my bookshelf: 3 Bowls",
"title": "On my bookshelf: 3 Bowls",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/3bowls300.jpg\" alt=\"Vegetarian Recipes from an American Zen Buddhist Monastery\" width=\"300\" height=\"301\" class=\"alignleft size-full wp-image-3074\">\u003ci>Wash, chop, sift and stir. Think only of washing, chopping, sifting and stirring. Breathe and be mindful of each slice of the knife, of each swirl of the spoon, of the magical process of cooking.\u003c/i>\u003c/p>\n\u003cp>There are certain books that are such a part of one's life, that it's hard to believe that not everyone knows about them. In fact, when I sat down to write this blog post, I found it unbelievable that I have never mentioned this book to you before. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039597707X/kqedorg-20\">3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery\u003c/a> was published in 2000 and written by Seppo Ed Farrey. I bought it soon after, and have been cooking with it ever since.\u003c/p>\n\u003cp>Farrey is an ordained Rinzai Zen Buddhist monk and was the head chef for Dai Bosatsu Zendo in the Catskills of New York when he wrote the book. With co-author Myochi Nancy O'Hara, Farrey mixed recipes along with messages of mindful cooking, and information about Zen monasteries and their practices around food.\u003c/p>\n\u003cp>At first glance, \u003ci>3 Bowls\u003c/i> comes across as a slightly hippie, stuck-in-the-seventies, type of vegetarian cookbook. There are recipes such as a Quinoa-Mushroom Nut Loaf which is to be served with Nondairy Mashed Potatoes. But delve a bit deeper into the book and you find the basis for Japanese rustic cooking that has taken me a long way in the kitchen. \u003c/p>\n\u003cp>One of my favorite recipes from the book is a dressing that is so easy, it's almost embarrassing when people make a fuss over it. My friend Tara once \u003ca href=\"http://teaandcookies.blogspot.com/2007/05/before-departure-packing-and-eating.html\">mentioned on her blog\u003c/a> that the dressing is \"the kind that makes you want to lick the bowl.\" I had to laugh as I left the recipe in the comments: it involves one part water, one part soy sauce, one part sesame oil, and one part rice vinegar. Then I put it in a jar and shake it up. She's right -- it's an addictive flavor that I use on a constant basis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I also love the Tofu Sashimi Platter recipe, and the Soba with Shiitake Dashi. Both are regular recipes that I find to be satisfying in taste and very healthy as well. I should mention that I am definitely not a vegetarian, but I find that many of the recipes in this book satisfy vegetarians and omnivores alike. If you'd like to try some recipes before buying, \u003ca href=\"http://books.google.com/books?id=JAdXsNXVokoC&printsec=frontcover&dq=3+bowls#PPA30,M1\">Google books has an extensive preview\u003c/a> of \u003ci>3 Bowls\u003c/i> and you can peruse through approximately 100 pages of the book.\u003c/p>\n\n",
"disqusIdentifier": "3067 http://blogs.kqed.org/bayareabites/?p=3067",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/04/14/on-my-bookshelf-3-bowls/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 430,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1239726190,
"excerpt": "There are certain books that are such a part of one's life, that it's hard to believe that not everyone knows about them. In fact, when I sat down to write this blog post, I found it unbelievable that I have never mentioned this book to you before. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039597707X/kqedorg-20\">3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery\u003c/a> was published in 2000 and written by Seppo Ed Farrey. I bought it soon after, and have been cooking with it ever since.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There are certain books that are such a part of one's life, that it's hard to believe that not everyone knows about them. In fact, when I sat down to write this blog post, I found it unbelievable that I have never mentioned this book to you before. 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery was published in 2000 and written by Seppo Ed Farrey. I bought it soon after, and have been cooking with it ever since.",
"title": "On my bookshelf: 3 Bowls | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On my bookshelf: 3 Bowls",
"datePublished": "2009-04-14T09:23:10-07:00",
"dateModified": "2009-04-14T09:23:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-my-bookshelf-3-bowls",
"status": "publish",
"path": "/bayareabites/3067/on-my-bookshelf-3-bowls",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/3bowls300.jpg\" alt=\"Vegetarian Recipes from an American Zen Buddhist Monastery\" width=\"300\" height=\"301\" class=\"alignleft size-full wp-image-3074\">\u003ci>Wash, chop, sift and stir. Think only of washing, chopping, sifting and stirring. Breathe and be mindful of each slice of the knife, of each swirl of the spoon, of the magical process of cooking.\u003c/i>\u003c/p>\n\u003cp>There are certain books that are such a part of one's life, that it's hard to believe that not everyone knows about them. In fact, when I sat down to write this blog post, I found it unbelievable that I have never mentioned this book to you before. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039597707X/kqedorg-20\">3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery\u003c/a> was published in 2000 and written by Seppo Ed Farrey. I bought it soon after, and have been cooking with it ever since.\u003c/p>\n\u003cp>Farrey is an ordained Rinzai Zen Buddhist monk and was the head chef for Dai Bosatsu Zendo in the Catskills of New York when he wrote the book. With co-author Myochi Nancy O'Hara, Farrey mixed recipes along with messages of mindful cooking, and information about Zen monasteries and their practices around food.\u003c/p>\n\u003cp>At first glance, \u003ci>3 Bowls\u003c/i> comes across as a slightly hippie, stuck-in-the-seventies, type of vegetarian cookbook. There are recipes such as a Quinoa-Mushroom Nut Loaf which is to be served with Nondairy Mashed Potatoes. But delve a bit deeper into the book and you find the basis for Japanese rustic cooking that has taken me a long way in the kitchen. \u003c/p>\n\u003cp>One of my favorite recipes from the book is a dressing that is so easy, it's almost embarrassing when people make a fuss over it. My friend Tara once \u003ca href=\"http://teaandcookies.blogspot.com/2007/05/before-departure-packing-and-eating.html\">mentioned on her blog\u003c/a> that the dressing is \"the kind that makes you want to lick the bowl.\" I had to laugh as I left the recipe in the comments: it involves one part water, one part soy sauce, one part sesame oil, and one part rice vinegar. Then I put it in a jar and shake it up. She's right -- it's an addictive flavor that I use on a constant basis.\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>I also love the Tofu Sashimi Platter recipe, and the Soba with Shiitake Dashi. Both are regular recipes that I find to be satisfying in taste and very healthy as well. I should mention that I am definitely not a vegetarian, but I find that many of the recipes in this book satisfy vegetarians and omnivores alike. If you'd like to try some recipes before buying, \u003ca href=\"http://books.google.com/books?id=JAdXsNXVokoC&printsec=frontcover&dq=3+bowls#PPA30,M1\">Google books has an extensive preview\u003c/a> of \u003ci>3 Bowls\u003c/i> and you can peruse through approximately 100 pages of the book.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/3067/on-my-bookshelf-3-bowls",
"authors": [
"5019"
],
"categories": [
"bayareabites_2998",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_1873"
],
"tags": [
"bayareabites_2048"
],
"label": "bayareabites"
},
"bayareabites_2928": {
"type": "posts",
"id": "bayareabites_2928",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "2928",
"score": null,
"sort": [
1239123889000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1239123889,
"format": "aside",
"disqusTitle": "Ginger Lovers Unite",
"title": "Ginger Lovers Unite",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ginger.jpg\" alt=\"ginger candy\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-2930\">I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\u003c/p>\n\u003cp>But even if ginger didn't make me feel better, I just like the taste and flavor.\u003c/p>\n\u003cp>There are a lot of types of ginger candies available in Bay Area stores, and I have tried quite a few of them. Below are some of the most popular types, but I would love to hear if there are any that you like which I have missed -- leave your notes in the comments. As you'll see, I don't love them all. To me, a great ginger candy has a very strong ginger flavor and little else. Texture is important, and I eschew candies that are too soft or don't last very long.\u003c/p>\n\u003cp>\u003cstrong>MY FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimesgourmet.com/chimes_spirit.htm\">Chimes Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.worldmarket.com/home.jsp\">Cost Plus World Market\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I first tried Chimes Ginger Chews from \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a>. They come individually wrapped in a lovely little tin that is perfect for carrying in a purse. The chews are on the hard side in texture -- kind of like a taffy. The flavor is strong and pure. My suggestion is to find the tin if you can, and then purchase the more affordable bags of chews from Cost Plus to refill it. The chews come in plain flavor, peanut butter flavor, and peppermint flavor. I am addicted to the plain, but let me know if you've tried any of the others.\u003c/p>\n\u003cp>\u003cstrong>Plain Crystallized Ginger\u003c/strong>\u003cbr>\nWhere to find: \u003ca href=\"http://www.gingerpeople.com/crystallized-ginger.html\">Ginger People\u003c/a>, \u003ca href=\"http://www.reedsgingerbrew.com/candy.html\">Reed's\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, various bulk sections\u003c/p>\n\u003cp>Plain crystallized ginger is easy to find, and satisfying in flavor. It's a solid piece of ginger that usually has a sugar coating. I look for the ginger that is as hard as possible, as I like to chew on it. I have tried packaged crystallized ginger in the past (from Reed's and Ginger People) and have found it to be too soft. I now purchase organic crystallized ginger from Rainbow Grocery's bulk section (in the back refrigerated bulk area) because it's fresh, strong, and hard in texture.\u003c/p>\n\u003cp>\u003cstrong>OTHER CANDIES I'VE TRIED\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hillsidecandy.com/gonaturally/520.html\">GoNaturally Ginger Organic Hard Candy\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>I appreciate that these are hard candies, but the ginger flavor is not strong enough, and there is an off flavor that I can't identify. If I didn't read the package saying that the flavor is ginger, I wouldn't have known from the taste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/ginger-chews/original-ginger-chews-3.html\">Ginger People Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.traderjoes.com\">Trader Joe's\u003c/a>\u003c/p>\n\u003cp>These are probably the most popular type of ginger candy. They're widely available at Trader Joe's and many people I know eat them. I find them to be too chewy and sticky in texture, but the flavor is nice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/gin-gin-candies/gin-gins-boost-ultra-strength-ginger-candy.html\">Ginger People Gin Gins Boost\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>Another candy from Ginger People, this is a small, lozenge-like candy that has a milky look to it. The ginger flavor was there, but not as strong as what I find in my favorites. I might buy them again if in a pinch, but they didn't leave much of an impression on me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What have I missed? Are there any great ginger candies that I must try?\u003c/p>\n\n",
"disqusIdentifier": "2928 http://blogs.kqed.org/bayareabites/?p=2928",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/04/07/ginger-lovers-unite/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 613,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1239123936,
"excerpt": "I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\r\n",
"title": "Ginger Lovers Unite | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ginger Lovers Unite",
"datePublished": "2009-04-07T10:04:49-07:00",
"dateModified": "2009-04-07T10:05:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ginger-lovers-unite",
"status": "publish",
"path": "/bayareabites/2928/ginger-lovers-unite",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ginger.jpg\" alt=\"ginger candy\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-2930\">I am an absolute freak for ginger. Anytime you see me, I will have one or two different ginger candies on hand and love trying out new types of candies. I personally love the taste, and find that it helps if I am feeling motion sickness on public transportation or in a car. Ginger is used in Chinese medicine and is recognized for multiple health benefits including increased circulation and help with digestive problems.\u003c/p>\n\u003cp>But even if ginger didn't make me feel better, I just like the taste and flavor.\u003c/p>\n\u003cp>There are a lot of types of ginger candies available in Bay Area stores, and I have tried quite a few of them. Below are some of the most popular types, but I would love to hear if there are any that you like which I have missed -- leave your notes in the comments. As you'll see, I don't love them all. To me, a great ginger candy has a very strong ginger flavor and little else. Texture is important, and I eschew candies that are too soft or don't last very long.\u003c/p>\n\u003cp>\u003cstrong>MY FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimesgourmet.com/chimes_spirit.htm\">Chimes Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.worldmarket.com/home.jsp\">Cost Plus World Market\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>I first tried Chimes Ginger Chews from \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a>. They come individually wrapped in a lovely little tin that is perfect for carrying in a purse. The chews are on the hard side in texture -- kind of like a taffy. The flavor is strong and pure. My suggestion is to find the tin if you can, and then purchase the more affordable bags of chews from Cost Plus to refill it. The chews come in plain flavor, peanut butter flavor, and peppermint flavor. I am addicted to the plain, but let me know if you've tried any of the others.\u003c/p>\n\u003cp>\u003cstrong>Plain Crystallized Ginger\u003c/strong>\u003cbr>\nWhere to find: \u003ca href=\"http://www.gingerpeople.com/crystallized-ginger.html\">Ginger People\u003c/a>, \u003ca href=\"http://www.reedsgingerbrew.com/candy.html\">Reed's\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, various bulk sections\u003c/p>\n\u003cp>Plain crystallized ginger is easy to find, and satisfying in flavor. It's a solid piece of ginger that usually has a sugar coating. I look for the ginger that is as hard as possible, as I like to chew on it. I have tried packaged crystallized ginger in the past (from Reed's and Ginger People) and have found it to be too soft. I now purchase organic crystallized ginger from Rainbow Grocery's bulk section (in the back refrigerated bulk area) because it's fresh, strong, and hard in texture.\u003c/p>\n\u003cp>\u003cstrong>OTHER CANDIES I'VE TRIED\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hillsidecandy.com/gonaturally/520.html\">GoNaturally Ginger Organic Hard Candy\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>I appreciate that these are hard candies, but the ginger flavor is not strong enough, and there is an off flavor that I can't identify. If I didn't read the package saying that the flavor is ginger, I wouldn't have known from the taste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/ginger-chews/original-ginger-chews-3.html\">Ginger People Ginger Chews\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.traderjoes.com\">Trader Joe's\u003c/a>\u003c/p>\n\u003cp>These are probably the most popular type of ginger candy. They're widely available at Trader Joe's and many people I know eat them. I find them to be too chewy and sticky in texture, but the flavor is nice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gingerpeople.com/gin-gin-candies/gin-gins-boost-ultra-strength-ginger-candy.html\">Ginger People Gin Gins Boost\u003c/a>\u003cbr>\nWhere to find: \u003ca href=\"http://www.thesweetdish.com/sweetdish/Index.html\">Sweet Dish on Chestnut Street, San Francisco\u003c/a>\u003c/p>\n\u003cp>Another candy from Ginger People, this is a small, lozenge-like candy that has a milky look to it. The ginger flavor was there, but not as strong as what I find in my favorites. I might buy them again if in a pinch, but they didn't leave much of an impression on me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What have I missed? Are there any great ginger candies that I must try?\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/2928/ginger-lovers-unite",
"authors": [
"5019"
],
"categories": [
"bayareabites_2998",
"bayareabites_1245"
],
"tags": [
"bayareabites_2016"
],
"label": "bayareabites"
},
"bayareabites_1891": {
"type": "posts",
"id": "bayareabites_1891",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1891",
"score": null,
"sort": [
1234892389000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1234892389,
"format": "aside",
"disqusTitle": "Indian Dining fit for a Sultan",
"title": "Indian Dining fit for a Sultan",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n",
"disqusIdentifier": "1891 http://blogs.kqed.org/bayareabites/?p=1891",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/02/17/indian-dining-fit-for-a-sultan/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 767,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1234892389,
"excerpt": "We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \r\n",
"title": "Indian Dining fit for a Sultan | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Indian Dining fit for a Sultan",
"datePublished": "2009-02-17T09:39:49-08:00",
"dateModified": "2009-02-17T09:39:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "indian-dining-fit-for-a-sultan",
"status": "publish",
"path": "/bayareabites/1891/indian-dining-fit-for-a-sultan",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\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>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1891/indian-dining-fit-for-a-sultan",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_324"
],
"label": "bayareabites"
},
"bayareabites_1861": {
"type": "posts",
"id": "bayareabites_1861",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1861",
"score": null,
"sort": [
1233322504000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1233322504,
"format": "aside",
"disqusTitle": "Misfortune Cookies: Your Fate is Sealed.",
"title": "Misfortune Cookies: Your Fate is Sealed.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve fresh with a warm smile and a cold heart.\u003c/p>\n\n",
"disqusIdentifier": "1861 http://blogs.kqed.org/bayareabites/2009/01/30/misfortune-cookies-your-fate-is-sealed/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/01/30/misfortune-cookies-your-fate-is-sealed/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1223,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 40
},
"modified": 1550602199,
"excerpt": "Gung Hay Fat Choy, everyone.\r\n\r\nSort of.\r\n\r\nRoughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\r\n\r\nBut that seems just a little too chipper for my tastes.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Gung Hay Fat Choy, everyone.\r\n\r\nSort of.\r\n\r\nRoughly translated from Chinese, Gung Hay Fat Choy means "best wishes and congratulations." In other words, Happy Chinese New Year.\r\n\r\nBut that seems just a little too chipper for my tastes.\r\n",
"title": "Misfortune Cookies: Your Fate is Sealed. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Misfortune Cookies: Your Fate is Sealed.",
"datePublished": "2009-01-30T05:35:04-08:00",
"dateModified": "2019-02-19T10:49:59-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "misfortune-cookies-your-fate-is-sealed",
"status": "publish",
"path": "/bayareabites/1861/misfortune-cookies-your-fate-is-sealed",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\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>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\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>Serve fresh with a warm smile and a cold heart.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1861/misfortune-cookies-your-fate-is-sealed",
"authors": [
"5017"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_1784",
"bayareabites_1783",
"bayareabites_14738"
],
"label": "bayareabites"
},
"bayareabites_1763": {
"type": "posts",
"id": "bayareabites_1763",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1763",
"score": null,
"sort": [
1230670849000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1230670849,
"format": "aside",
"disqusTitle": "Top 10 Tastes, 2008",
"title": "Top 10 Tastes, 2008",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "1763 http://blogs.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 964,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1230674721,
"excerpt": "This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. ",
"title": "Top 10 Tastes, 2008 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Top 10 Tastes, 2008",
"datePublished": "2008-12-30T13:00:49-08:00",
"dateModified": "2008-12-30T14:05:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "top-10-tastes-2009",
"status": "publish",
"path": "/bayareabites/1763/top-10-tastes-2009",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\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>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1763/top-10-tastes-2009",
"authors": [
"5019"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1190",
"bayareabites_1688"
],
"label": "bayareabites"
},
"bayareabites_1726": {
"type": "posts",
"id": "bayareabites_1726",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1726",
"score": null,
"sort": [
1229532897000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1229532897,
"format": "aside",
"disqusTitle": "Easy Comfort: Pork Sparerib & Mustard Green Soup",
"title": "Easy Comfort: Pork Sparerib & Mustard Green Soup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/soup1.jpg\" alt=\"bowl of pork sparerib and mustard green soup\">\u003c/p>\n\u003cp>Sometimes, when it's cold outside and you're bundled in bed incapable of cooking and yet you need some food that feels and tastes homemade, but your mom is maybe 1,500 hundred miles away, it's time for the smart shortcuts. \u003c/p>\n\u003cp>Sure, the first can of chicken and stars brings back fond memories, but by the tenth or twelfth, even after heretical adulterization with dandelion greens or hot sauce, that bowl of comfort starts tasting rather thin. You've finished that delicious chili dropped off by a friend and your loved one is in meetings all day. Driving a stick shift up hills is most definitely beyond your abilities, assuming you even get past peeling off your flannel nightgown and navigating the laces on your shoes.\u003c/p>\n\u003cp>That's when you call for an order of pai gwat, those savory little tidbits of pork spareribs that dim sum houses and any decent, neighborhood Cantonese restaurant list on their menus. Then you dig around in your vegetable bin for any possible hint of vegetables, preferably a not too wilted head of mustard greens or a bunch of watercress or even, in desperate times, a well-rinsed bag of baby spinach already past its prime.\u003c/p>\n\u003cp>You still have to open a can: chicken broth. Then all you need is a spoon to stir it all together and bring the savory tidbits of goodness to your lips.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/soup-ingredients1.jpg\" alt=\"pork sparerib and mustard green soup ingredients\">\u003c/p>\n\u003cp>\u003cstrong>Pork Sparerib and Mustard Green Soup\u003c/strong>\u003c/p>\n\u003cp>If you're feeling healthy and motivated, you can track down a butcher who will cut spareribs into little one-inch pieces. Simmer them for 40 minutes in water flavored with a bit of dry sherry, salt, pepper and ginger to make your own soup base. Or you can just pick up the phone.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 order of take-out pai gwat (usually about 1 pound)\u003cbr>\n1 can good-quality chicken stock (about 1 1/2 cups)\u003cbr>\nExtra ginger, as much as you like, cut into slivers (optional)\u003cbr>\nBlack pepper\u003cbr>\nA big pile of dark greens, such as mustard, turnip, watercress, spinach or escarole\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nDump the pai gwat directly from its take-out box into a pot. Stir in the chicken stock, ginger, black pepper and a cup of water. Bring just to a boil, then reduce heat and simmer for about 15 minutes.\u003c/p>\n\u003cp>Meanwhile, wash the greens and tear them into large pieces that will fit onto your spoon. Add them to the pork and stock, and cook to desired tenderness. (The worse I'm feeling, the longer I tend to cook the greens, for that lovely silky texture and for the more rounded, mellow flavor that develops.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice in a big bowl.\u003c/p>\n\n",
"disqusIdentifier": "1726 http://blogs.kqed.org/bayareabites/2008/12/17/easy-comfort-pork-sparerib-and-mustard-green-soup/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/12/17/easy-comfort-pork-sparerib-and-mustard-green-soup/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 450,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1229533002,
"excerpt": "Sometimes, when it's cold outside and you're bundled in bed incapable of cooking and yet you need some food that feels and tastes homemade, but your mom is maybe 1,500 hundred miles away, it's time for the smart shortcuts. \r\nThat's when you call for an order of pai gwat, those savory little tidbits of pork spareribs that dim sum houses and any decent, neighborhood Cantonese restaurant list on their menus. Then you dig around in your vegetable bin for any possible hint of vegetables, preferably a not too wilted head of mustard greens or a bunch of watercress or even, in desperate times, a well-rinsed bag of baby spinach already past its prime.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sometimes, when it's cold outside and you're bundled in bed incapable of cooking and yet you need some food that feels and tastes homemade, but your mom is maybe 1,500 hundred miles away, it's time for the smart shortcuts. \r\nThat's when you call for an order of pai gwat, those savory little tidbits of pork spareribs that dim sum houses and any decent, neighborhood Cantonese restaurant list on their menus. Then you dig around in your vegetable bin for any possible hint of vegetables, preferably a not too wilted head of mustard greens or a bunch of watercress or even, in desperate times, a well-rinsed bag of baby spinach already past its prime.\r\n",
"title": "Easy Comfort: Pork Sparerib & Mustard Green Soup | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Easy Comfort: Pork Sparerib & Mustard Green Soup",
"datePublished": "2008-12-17T08:54:57-08:00",
"dateModified": "2008-12-17T08:56:42-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "easy-comfort-pork-sparerib-and-mustard-green-soup",
"status": "publish",
"path": "/bayareabites/1726/easy-comfort-pork-sparerib-and-mustard-green-soup",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/soup1.jpg\" alt=\"bowl of pork sparerib and mustard green soup\">\u003c/p>\n\u003cp>Sometimes, when it's cold outside and you're bundled in bed incapable of cooking and yet you need some food that feels and tastes homemade, but your mom is maybe 1,500 hundred miles away, it's time for the smart shortcuts. \u003c/p>\n\u003cp>Sure, the first can of chicken and stars brings back fond memories, but by the tenth or twelfth, even after heretical adulterization with dandelion greens or hot sauce, that bowl of comfort starts tasting rather thin. You've finished that delicious chili dropped off by a friend and your loved one is in meetings all day. Driving a stick shift up hills is most definitely beyond your abilities, assuming you even get past peeling off your flannel nightgown and navigating the laces on your shoes.\u003c/p>\n\u003cp>That's when you call for an order of pai gwat, those savory little tidbits of pork spareribs that dim sum houses and any decent, neighborhood Cantonese restaurant list on their menus. Then you dig around in your vegetable bin for any possible hint of vegetables, preferably a not too wilted head of mustard greens or a bunch of watercress or even, in desperate times, a well-rinsed bag of baby spinach already past its prime.\u003c/p>\n\u003cp>You still have to open a can: chicken broth. Then all you need is a spoon to stir it all together and bring the savory tidbits of goodness to your lips.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/soup-ingredients1.jpg\" alt=\"pork sparerib and mustard green soup ingredients\">\u003c/p>\n\u003cp>\u003cstrong>Pork Sparerib and Mustard Green Soup\u003c/strong>\u003c/p>\n\u003cp>If you're feeling healthy and motivated, you can track down a butcher who will cut spareribs into little one-inch pieces. Simmer them for 40 minutes in water flavored with a bit of dry sherry, salt, pepper and ginger to make your own soup base. Or you can just pick up the phone.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 order of take-out pai gwat (usually about 1 pound)\u003cbr>\n1 can good-quality chicken stock (about 1 1/2 cups)\u003cbr>\nExtra ginger, as much as you like, cut into slivers (optional)\u003cbr>\nBlack pepper\u003cbr>\nA big pile of dark greens, such as mustard, turnip, watercress, spinach or escarole\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nDump the pai gwat directly from its take-out box into a pot. Stir in the chicken stock, ginger, black pepper and a cup of water. Bring just to a boil, then reduce heat and simmer for about 15 minutes.\u003c/p>\n\u003cp>Meanwhile, wash the greens and tear them into large pieces that will fit onto your spoon. Add them to the pork and stock, and cook to desired tenderness. (The worse I'm feeling, the longer I tend to cook the greens, for that lovely silky texture and for the more rounded, mellow flavor that develops.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice in a big bowl.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1726/easy-comfort-pork-sparerib-and-mustard-green-soup",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_12"
],
"tags": [
"bayareabites_1666",
"bayareabites_439"
],
"label": "bayareabites"
},
"bayareabites_1597": {
"type": "posts",
"id": "bayareabites_1597",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1597",
"score": null,
"sort": [
1225744265000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1225744265,
"format": "aside",
"disqusTitle": "Bipartisan Dough",
"title": "Bipartisan Dough",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/foodcoloring.jpg\" alt=\"food colored waters\">\u003c/p>\n\u003cp>It didn't take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. \u003c/p>\n\u003cp>Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a> in Santa Clara. The meal, hosted by the \u003ca href=\"http://associationofchinesecookingteachers.blogspot.com/\">Association of Chinese Cooking Teachers\u003c/a>, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you'll find some of the best northern-style Chinese food in the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/green-dumplings1.jpg\" alt=\"spinach green dumplings\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\u003cp>Instead of green and white, though, my own dumplings would promise the peaceful, delicious coexistence of Red State and Blue State in every single mouthful. For the Republicans, I still had some powder ground from \u003ca href=\"http://www.trekearth.com/gallery/Asia/Vietnam/photo200305.htm\">trai gac\u003c/a>, a fruit used in Vietnam to color sticky rice a lucky red. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/trai-gac1.jpg\" alt=\"trai gac\">\u003c/p>\n\u003cp>For Blue State representation, I turned to local writer and cooking teacher, \u003ca href=\"http://www.flavorexplosions.com/\">Linda Tay Esposito\u003c/a>, for a small handful of \u003ca href=\"http://www.malaysiabest.net/2008/07/28/bunga-telang-blue-pea-clitoria-flower-food-dye/\">bunga telang\u003c/a>, the petals of dried clitoria flowers that are used to color sweet rice and other desserts in Malaysia. (Yes, Southeast Asians are addicted to brightly colored food.) The flowers are very difficult to obtain, but Linda was willing to sacrifice some of her stash for the Democratic cause. In gratitude, I passed along some of my Republican powder.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/leaves1.jpg\" alt=\"dried clitoria flower petals\">\u003c/p>\n\u003cp>Most natural colors are not any more difficult to use than the fake stuff in those little bottles. Most flowers, leaves or barks are best extracted during a cold-water soak. If needed, strain out the solids. \u003c/p>\n\u003cp>If you're coloring rice, start with a smaller amount of colored water for soaking, to infuse as much concentrated color into the grains as possible, then follow with a second soaking before cooking. (This is a handy trick for deeper golden hues in saffron pilafs, too.) Beets, hibiscus, pandan, turmeric, ube -- we're blessed with many brightly hued foods to lend artistry to our plates. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue-dumplings.jpg\" alt=\"red and blue dumpling dough\">\u003c/p>\n\u003cp>As we head into the holiday season, with lots of colorful cookies and festive breads to share, it's time to stock up on food colorings. This year, try out natural food colors. If making your own is not appealing or possible, you can find convenient natural colors online. \u003ca href=\"http://www.naturesflavors.com/default.php?cPath=72\">Nature's Flavors\u003c/a> offers organic food coloring in both powder and liquid forms.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue1.jpg\" alt=\"undecided dumplings\">\u003c/p>\n\u003cp>As for those two-toned, Green Party dumplings at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>: Round up some friends and reserve a table, as a full banquet is the best way to experience their excellent variety of dishes. House favorites include the crispy-skinned duck, the tender pork spareribs cooked and presented dramatically inside a whole pumpkin, crazy flaky thousand-layer bread, and refreshing greens punctuated with extra tiny pinenuts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>\u003cbr>\n2110 El Camino Real\u003cbr>\nSanta Clara, CA 95050\u003cbr>\n(408) 244-1684\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=China+Stix+Santa+Clara,+CA+95050&sll=37.0625,-95.677068&sspn=45.332616,57.65625&ie=UTF8&ll=37.352659,-121.961288&spn=0.022345,0.028152&z=15&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/man-rolling.jpg\" alt=\"China Stix chef\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\n",
"disqusIdentifier": "1597 http://blogs.kqed.org/bayareabites/2008/11/03/bipartisan-dough/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/11/03/bipartisan-dough/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 490,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1225754012,
"excerpt": "It didn't take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>\r\n in Santa Clara. The meal, hosted by the \u003ca href=\"http://associationofchinesecookingteachers.blogspot.com/\">Association of Chinese Cooking Teachers\u003c/a>, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you'll find some of the best northern-style Chinese food in the Bay Area. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It didn't take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at China Stix\r\n in Santa Clara. The meal, hosted by the Association of Chinese Cooking Teachers, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you'll find some of the best northern-style Chinese food in the Bay Area. ",
"title": "Bipartisan Dough | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bipartisan Dough",
"datePublished": "2008-11-03T12:31:05-08:00",
"dateModified": "2008-11-03T15:13:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bipartisan-dough",
"status": "publish",
"path": "/bayareabites/1597/bipartisan-dough",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/foodcoloring.jpg\" alt=\"food colored waters\">\u003c/p>\n\u003cp>It didn't take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. \u003c/p>\n\u003cp>Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a> in Santa Clara. The meal, hosted by the \u003ca href=\"http://associationofchinesecookingteachers.blogspot.com/\">Association of Chinese Cooking Teachers\u003c/a>, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you'll find some of the best northern-style Chinese food in the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/green-dumplings1.jpg\" alt=\"spinach green dumplings\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\u003cp>Instead of green and white, though, my own dumplings would promise the peaceful, delicious coexistence of Red State and Blue State in every single mouthful. For the Republicans, I still had some powder ground from \u003ca href=\"http://www.trekearth.com/gallery/Asia/Vietnam/photo200305.htm\">trai gac\u003c/a>, a fruit used in Vietnam to color sticky rice a lucky red. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/trai-gac1.jpg\" alt=\"trai gac\">\u003c/p>\n\u003cp>For Blue State representation, I turned to local writer and cooking teacher, \u003ca href=\"http://www.flavorexplosions.com/\">Linda Tay Esposito\u003c/a>, for a small handful of \u003ca href=\"http://www.malaysiabest.net/2008/07/28/bunga-telang-blue-pea-clitoria-flower-food-dye/\">bunga telang\u003c/a>, the petals of dried clitoria flowers that are used to color sweet rice and other desserts in Malaysia. (Yes, Southeast Asians are addicted to brightly colored food.) The flowers are very difficult to obtain, but Linda was willing to sacrifice some of her stash for the Democratic cause. In gratitude, I passed along some of my Republican powder.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/leaves1.jpg\" alt=\"dried clitoria flower petals\">\u003c/p>\n\u003cp>Most natural colors are not any more difficult to use than the fake stuff in those little bottles. Most flowers, leaves or barks are best extracted during a cold-water soak. If needed, strain out the solids. \u003c/p>\n\u003cp>If you're coloring rice, start with a smaller amount of colored water for soaking, to infuse as much concentrated color into the grains as possible, then follow with a second soaking before cooking. (This is a handy trick for deeper golden hues in saffron pilafs, too.) Beets, hibiscus, pandan, turmeric, ube -- we're blessed with many brightly hued foods to lend artistry to our plates. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue-dumplings.jpg\" alt=\"red and blue dumpling dough\">\u003c/p>\n\u003cp>As we head into the holiday season, with lots of colorful cookies and festive breads to share, it's time to stock up on food colorings. This year, try out natural food colors. If making your own is not appealing or possible, you can find convenient natural colors online. \u003ca href=\"http://www.naturesflavors.com/default.php?cPath=72\">Nature's Flavors\u003c/a> offers organic food coloring in both powder and liquid forms.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue1.jpg\" alt=\"undecided dumplings\">\u003c/p>\n\u003cp>As for those two-toned, Green Party dumplings at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>: Round up some friends and reserve a table, as a full banquet is the best way to experience their excellent variety of dishes. House favorites include the crispy-skinned duck, the tender pork spareribs cooked and presented dramatically inside a whole pumpkin, crazy flaky thousand-layer bread, and refreshing greens punctuated with extra tiny pinenuts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>\u003cbr>\n2110 El Camino Real\u003cbr>\nSanta Clara, CA 95050\u003cbr>\n(408) 244-1684\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=China+Stix+Santa+Clara,+CA+95050&sll=37.0625,-95.677068&sspn=45.332616,57.65625&ie=UTF8&ll=37.352659,-121.961288&spn=0.022345,0.028152&z=15&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/man-rolling.jpg\" alt=\"China Stix chef\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1597/bipartisan-dough",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_2035",
"bayareabites_1807"
],
"tags": [
"bayareabites_1543",
"bayareabites_1544",
"bayareabites_644"
],
"label": "bayareabites"
},
"bayareabites_1559": {
"type": "posts",
"id": "bayareabites_1559",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1559",
"score": null,
"sort": [
1224533825000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1224533825,
"format": "aside",
"disqusTitle": "Happy Belly's Kimchi Dog",
"title": "Happy Belly's Kimchi Dog",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/happybelly.jpg\" alt=\"happy belly sign\">\u003c/p>\n\u003cp>Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. \u003c/p>\n\u003cp>The three Lees -- David, Daniel, and David -- have transferred their Korean and Japanese sensibilities from much-loved Namu to the humble hot dog. Yes, it is most definitely worth the 6 bucks plus some to enjoy homemade kimchi relish and Japanese Kewpie mayo on a spicy dog.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/hotdog.jpg\" alt=\"happy belly hotdog\">\u003c/p>\n\u003cp>There are many reasons why San Francisco does not appear on the list of the \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/38581/pid/38581\">Top Ten Hot Dog Consuming Cities\u003c/a>. Fortunately, we have the likes of Happy Belly along with Rosamunde and What's Up Dog, Sausage Party! in Mission Dolores Park and even Charles Phan's new café at the Academy of Sciences, all fighting the good fight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California Retail Food Code (Cal Code) passed in 2007 includes much more stringent requirements for individual food cart owners, including a commissary for preparing the food and larger, more expensive carts. It's always been difficult to balance the public safety of hungry, curious foodies with the need to encourage microenterprise ventures. More recently, with the increased regulations for taco trucks and food cart vendors, there are even fewer options for small food business owners to thrive and grow within a wide range of opportunities. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/squeeze.jpg\" alt=\"happy belly mayo\">\u003c/p>\n\u003cp>It's become such a challenge in California, where new immigrants and intrepid foodies rub shoulders and interests, that \u003ca href=\"http://www.californiahotdogcarts.com/\">hot dog cart sellers\u003c/a> have taken it upon themselves to offer free help with the health department and to translate the Cal Code into plain English (we're still waiting for the Spanish, Vietnamese and Chinese versions). \u003c/p>\n\u003cp>For those who don't mind eating outside the law, follow the smell of bacon and caramelized onions through the Mission district on any warm, weekend night. At its source, say in front of the Roxie on Valencia, you can taste that amazing heart-attack-in-a-bun treat imported from Los Angeles, the bacon-wrapped hotdog that's \u003ca href=\"http://www.laweekly.com/2008-02-07/eat-drink/the-hot-dog-so-good-it-sillegal/1\">\"so good it's illegal.\"\u003c/a>\u003c/p>\n\u003cp>Happy Belly has the backing, facilities, and full resources of its restaurant partners, as do many of the vendors at our larger farmers markets, but the individual vendors have a much tougher go of making a living from our food dollars.\u003c/p>\n\u003cp>A truly food loving city needs to support the full range of food businesses. While we don't want pigeon poop in our suadero tacos or listeria in our banh mi, San Francisco and all its citizens are only the poorer when we offer more restrictions than support for micro-enterprises.\u003c/p>\n\u003cp>It's just as important to support the little cart as your local neighborhood café or downtown's fine-dining establishments. Remember that local food includes the corner carts, so be proud to support everyone in the culinary spectrum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/specials.jpg\" alt=\"happy belly menu\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>\u003cbr>\nSouthwest corner of J.F. Kennedy Dr. and Tea Garden Dr.\u003cbr>\nGolden Gate Park, San Francisco 94101\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&s=AARTsJrEXYTR7OjoF4tUaqHASFOHS-xn2Q&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "1559 http://blogs.kqed.org/bayareabites/2008/10/20/happy-bellys-kimchi-dog/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/20/happy-bellys-kimchi-dog/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 541,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"paragraphCount": 16
},
"modified": 1224870162,
"excerpt": "Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Now that Namu is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, Happy Belly, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. ",
"title": "Happy Belly's Kimchi Dog | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Happy Belly's Kimchi Dog",
"datePublished": "2008-10-20T13:17:05-07:00",
"dateModified": "2008-10-24T10:42:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "happy-bellys-kimchi-dog",
"status": "publish",
"path": "/bayareabites/1559/happy-bellys-kimchi-dog",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/happybelly.jpg\" alt=\"happy belly sign\">\u003c/p>\n\u003cp>Now that \u003ca href=\"http://namubar.com\">Namu\u003c/a> is taking a break from serving lunch, to focus on opening a new deli at Balboa and 3rd, their outpost in the park, \u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>, has been receiving lots more visits from yours truly. The next time you're strolling from the Conservatory over to the DeYoung or taking a break from Lindy in the Park, stop at this modest little hot dog cart and read the menu carefully. \u003c/p>\n\u003cp>The three Lees -- David, Daniel, and David -- have transferred their Korean and Japanese sensibilities from much-loved Namu to the humble hot dog. Yes, it is most definitely worth the 6 bucks plus some to enjoy homemade kimchi relish and Japanese Kewpie mayo on a spicy dog.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/hotdog.jpg\" alt=\"happy belly hotdog\">\u003c/p>\n\u003cp>There are many reasons why San Francisco does not appear on the list of the \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/38581/pid/38581\">Top Ten Hot Dog Consuming Cities\u003c/a>. Fortunately, we have the likes of Happy Belly along with Rosamunde and What's Up Dog, Sausage Party! in Mission Dolores Park and even Charles Phan's new café at the Academy of Sciences, all fighting the good fight.\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>California Retail Food Code (Cal Code) passed in 2007 includes much more stringent requirements for individual food cart owners, including a commissary for preparing the food and larger, more expensive carts. It's always been difficult to balance the public safety of hungry, curious foodies with the need to encourage microenterprise ventures. More recently, with the increased regulations for taco trucks and food cart vendors, there are even fewer options for small food business owners to thrive and grow within a wide range of opportunities. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/squeeze.jpg\" alt=\"happy belly mayo\">\u003c/p>\n\u003cp>It's become such a challenge in California, where new immigrants and intrepid foodies rub shoulders and interests, that \u003ca href=\"http://www.californiahotdogcarts.com/\">hot dog cart sellers\u003c/a> have taken it upon themselves to offer free help with the health department and to translate the Cal Code into plain English (we're still waiting for the Spanish, Vietnamese and Chinese versions). \u003c/p>\n\u003cp>For those who don't mind eating outside the law, follow the smell of bacon and caramelized onions through the Mission district on any warm, weekend night. At its source, say in front of the Roxie on Valencia, you can taste that amazing heart-attack-in-a-bun treat imported from Los Angeles, the bacon-wrapped hotdog that's \u003ca href=\"http://www.laweekly.com/2008-02-07/eat-drink/the-hot-dog-so-good-it-sillegal/1\">\"so good it's illegal.\"\u003c/a>\u003c/p>\n\u003cp>Happy Belly has the backing, facilities, and full resources of its restaurant partners, as do many of the vendors at our larger farmers markets, but the individual vendors have a much tougher go of making a living from our food dollars.\u003c/p>\n\u003cp>A truly food loving city needs to support the full range of food businesses. While we don't want pigeon poop in our suadero tacos or listeria in our banh mi, San Francisco and all its citizens are only the poorer when we offer more restrictions than support for micro-enterprises.\u003c/p>\n\u003cp>It's just as important to support the little cart as your local neighborhood café or downtown's fine-dining establishments. Remember that local food includes the corner carts, so be proud to support everyone in the culinary spectrum.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/specials.jpg\" alt=\"happy belly menu\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://happybellyfoods.com/\">Happy Belly\u003c/a>\u003cbr>\nSouthwest corner of J.F. Kennedy Dr. and Tea Garden Dr.\u003cbr>\nGolden Gate Park, San Francisco 94101\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&s=AARTsJrEXYTR7OjoF4tUaqHASFOHS-xn2Q&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&ll=37.772504,-122.46666&spn=0.002544,0.003219&z=17&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1559/happy-bellys-kimchi-dog",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998"
],
"tags": [
"bayareabites_1500",
"bayareabites_1498",
"bayareabites_1499"
],
"label": "bayareabites"
},
"bayareabites_1541": {
"type": "posts",
"id": "bayareabites_1541",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1541",
"score": null,
"sort": [
1224080255000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1224080255,
"format": "aside",
"disqusTitle": "Event recap: The Six Asian Flavors",
"title": "Event recap: The Six Asian Flavors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On Friday October 10th the \u003ca href=\"http://www.asianculinaryforum.org/ACF/Asian_Culinary_Forum_-_Home.html\">Asian Culinary Forum\u003c/a> kicked off with a sold out tasting event, The Six Asian Flavors. What made this program such a fantastic success was the opportunity to see, handle, smell and taste examples of the defining flavors of Asian cuisine that spans many countries. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sour.jpg\" alt=\"sour\">\u003c/p>\n\u003cp>Sour featured Sinigang na Baka a tangy soup made by Filipino chef Emmanuel Santos of \u003ca href=\"http://www.bistroluneta.com/\">Bistro Luneta\u003c/a> and explanations from food writer \u003ca href=\"http://foodwinewords.com/freeman.html\">Nancy Freeman\u003c/a>. Fresh tamarind, limes, tomatoes, eggplants, green mangoes, long beans and taro root were all featured in their uncooked forms, as well as in the scrumptious and soothing soup. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/umami.jpg\" alt=\"umami\">\u003c/p>\n\u003cp>\u003ca href=\"http://cookingwithamy.blogspot.com/2008/07/umami.html\">Umami\u003c/a> is possibly the least well known flavor. It is best described as \"savory\" and has a mouthwatering effect. It was represented by sake-braised shiitake and maitake mushrooms. On hand were also other examples of foods high in umami such as cheese, olives, miso and tomatoes. While this flavor is found just about every cuisine it is particularly important in Asian cuisine and was first identified in Japan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/salty.jpg\" alt=\"salty\">\u003c/p>\n\u003cp>Salty took the form of fish sauce provided by Viet Huong, producer of the Three Crabs and Flying Lion brands. While fish sauce is made with salt, not every style is very salty. Several bottles from a local producer were available and guides explained the differences and offered up rice paper rolls to dip in various sauces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/spicy.jpg\" alt=\"spicy\">\u003c/p>\n\u003cp>Spicy was a bit of a surprise, because it wasn't necessarily \"hot.\" Thai Sriracha, Vietnamese chile salt and a Malaysian sambal were offered with a savory selection of bites including pork belly, cucumber and shrimp. Each offered a different twist on spiciness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/bitter.jpg\" alt=\"bitter\">\u003c/p>\n\u003cp>Bitter might be the toughest for Western tastes to accept, it is the opposite of sweet. Nutritionist \u003ca href=\"http://www.benourishedsf.info/\">Karen Diggs\u003c/a> presented the health benefits of bitter including stimulating bile production, expelling \"heat\" from the liver, and toning digestive organs and the heart. A bitter tonic primed the palate for a stack of bitter melon, shiitake mushroom and a goji berry. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sweet.jpg\" alt=\"sweet\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet was presented last, much as it is in Western cuisine. Writer Robyn Eckhardt of \u003ca href=\"http://eatingasia.typepad.com/\">Eating Asia\u003c/a> presented various palm sugars and a sweet Malaysian dessert called onde onde, made from coconut, pandan, coconut palm sugar and glutinous rice. Each component was sweet and together they created a decadent and rich morsel.\u003c/p>\n\n",
"disqusIdentifier": "1541 http://blogs.kqed.org/bayareabites/2008/10/15/event-recap-the-six-asian-flavors/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/10/15/event-recap-the-six-asian-flavors/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 383,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1224045872,
"excerpt": "On Friday October 10th the \u003ca href=\"http://www.asianculinaryforum.org/ACF/Asian_Culinary_Forum_-_Home.html\">Asian Culinary Forum\u003c/a> kicked off with a sold out tasting event, The Six Asian Flavors. What made this program such a fantastic success was the opportunity to see, handle, smell and taste examples of the defining flavors of Asian cuisine that spans many countries. \r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On Friday October 10th the Asian Culinary Forum kicked off with a sold out tasting event, The Six Asian Flavors. What made this program such a fantastic success was the opportunity to see, handle, smell and taste examples of the defining flavors of Asian cuisine that spans many countries. \r\n\r\n",
"title": "Event recap: The Six Asian Flavors | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event recap: The Six Asian Flavors",
"datePublished": "2008-10-15T07:17:35-07:00",
"dateModified": "2008-10-14T21:44:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-recap-the-six-asian-flavors",
"status": "publish",
"path": "/bayareabites/1541/event-recap-the-six-asian-flavors",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Friday October 10th the \u003ca href=\"http://www.asianculinaryforum.org/ACF/Asian_Culinary_Forum_-_Home.html\">Asian Culinary Forum\u003c/a> kicked off with a sold out tasting event, The Six Asian Flavors. What made this program such a fantastic success was the opportunity to see, handle, smell and taste examples of the defining flavors of Asian cuisine that spans many countries. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sour.jpg\" alt=\"sour\">\u003c/p>\n\u003cp>Sour featured Sinigang na Baka a tangy soup made by Filipino chef Emmanuel Santos of \u003ca href=\"http://www.bistroluneta.com/\">Bistro Luneta\u003c/a> and explanations from food writer \u003ca href=\"http://foodwinewords.com/freeman.html\">Nancy Freeman\u003c/a>. Fresh tamarind, limes, tomatoes, eggplants, green mangoes, long beans and taro root were all featured in their uncooked forms, as well as in the scrumptious and soothing soup. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/umami.jpg\" alt=\"umami\">\u003c/p>\n\u003cp>\u003ca href=\"http://cookingwithamy.blogspot.com/2008/07/umami.html\">Umami\u003c/a> is possibly the least well known flavor. It is best described as \"savory\" and has a mouthwatering effect. It was represented by sake-braised shiitake and maitake mushrooms. On hand were also other examples of foods high in umami such as cheese, olives, miso and tomatoes. While this flavor is found just about every cuisine it is particularly important in Asian cuisine and was first identified in Japan.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/salty.jpg\" alt=\"salty\">\u003c/p>\n\u003cp>Salty took the form of fish sauce provided by Viet Huong, producer of the Three Crabs and Flying Lion brands. While fish sauce is made with salt, not every style is very salty. Several bottles from a local producer were available and guides explained the differences and offered up rice paper rolls to dip in various sauces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/spicy.jpg\" alt=\"spicy\">\u003c/p>\n\u003cp>Spicy was a bit of a surprise, because it wasn't necessarily \"hot.\" Thai Sriracha, Vietnamese chile salt and a Malaysian sambal were offered with a savory selection of bites including pork belly, cucumber and shrimp. Each offered a different twist on spiciness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/bitter.jpg\" alt=\"bitter\">\u003c/p>\n\u003cp>Bitter might be the toughest for Western tastes to accept, it is the opposite of sweet. Nutritionist \u003ca href=\"http://www.benourishedsf.info/\">Karen Diggs\u003c/a> presented the health benefits of bitter including stimulating bile production, expelling \"heat\" from the liver, and toning digestive organs and the heart. A bitter tonic primed the palate for a stack of bitter melon, shiitake mushroom and a goji berry. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sweet.jpg\" alt=\"sweet\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet was presented last, much as it is in Western cuisine. Writer Robyn Eckhardt of \u003ca href=\"http://eatingasia.typepad.com/\">Eating Asia\u003c/a> presented various palm sugars and a sweet Malaysian dessert called onde onde, made from coconut, pandan, coconut palm sugar and glutinous rice. Each component was sweet and together they created a decadent and rich morsel.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1541/event-recap-the-six-asian-flavors",
"authors": [
"5020"
],
"categories": [
"bayareabites_2998",
"bayareabites_50"
],
"tags": [
"bayareabites_1206"
],
"label": "bayareabites"
},
"bayareabites_1420": {
"type": "posts",
"id": "bayareabites_1420",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1420",
"score": null,
"sort": [
1220901206000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1220901206,
"format": "aside",
"disqusTitle": "A Taste of Hong Kong: Kee Wah Bakery",
"title": "A Taste of Hong Kong: Kee Wah Bakery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/persimmontin.jpg\" alt=\"mid-autumn persimmon tin\" align=\"left\">With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/09/whack----its-mo.html\">making your own moon cakes from scratch\u003c/a>.\u003c/p>\n\u003cp>Store-bought moon cakes are just like store-bought fruitcakes -- tasteless insults to the real thing. I can attest to the difference between one of Andrea's moon cakes and one of those brightly decorated, impulse-buy boxes that line the checkout counters at Asian markets this time of the year. Follow closely the four-page recipe in her cookbook, and you, too, can give friends and families one of these memorable treats. \u003c/p>\n\u003cp>Or, like me, stop at \u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a> and stock up on \"piggy basket\" buns filled with sweetened lotus seed. At a couple of bucks each, you can get one for every sweet-toothed pork lover in your full-moon circle. I can never resist their gorgeous tins to hold diminutive mango and pineapple teacakes, my favorite flavors there. This year, I snagged a long, flat persimmon tin. In past years, I fell hard for a collectors' series of smaller tins decorated with smiling monks sipping tea and munching cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/pigbun.jpg\" alt=\"mid-autumn pig bun\">\u003c/p>\n\u003cp>Kee Wah Bakery is a much-loved Hong Kong chain that was founded in 1938 by Mr. Wong Yip Wing. He started out by selling candies and loaning out comic books to kids; his shop quickly became known as \"The Chamber of Dreams.\" Since then, it has grown into a famous chain that bakes up a wide range of high-quality treats. They are the place to go for hard-to-find favorites such as Portuguese egg tarts (think dan tat crossed with crème brulee); delicate, rolled tuiles; and excellent, homemade, Asian-style cookies (not too sweet) made with real butter. I also love their packaging for its elegant simplicity. The tins are optional; you receive them when you buy a set of cakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As their loyal fans immigrated to the US, Kee Wah opened bakeries in California. Their first foray east across the ocean popped up in Monterey Park, of course, then two other shops in San Gabriel and Rowland Heights expanded their Southern California options. More recently, Kee Wah's bakeries in the Bay Area, two smack in the middle of Milipitas and one in Dublin, have brought their famous tea cakes, \u003ca href=\"http://keewah.us/weddingfavors-1.aspx\">bridal cakes\u003c/a>, moon cakes and Hong-Kong-style cookies, tarts and buns to Northern California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/teacake.jpg\" alt=\"mid-autumn teacake\">\u003c/p>\n\u003cp>Like other Hong Kong-style bakeries, it's partly serve-yourself and partly a Western-style bakery where you point into the display case. Grab a tray and a set of tongs, and then help yourself to the buns and cookies. Their staff will assist you with their special pastries and cakes. In the tradition of Asian service, complicated questions receive curt answers, so be sure to keep your expectations low if you're using this as an educational fieldtrip without a Mandarin or Cantonese speaker at your side.\u003c/p>\n\u003cp>Fortunately, it doesn't take too much to figure out what you want to eat in a glass-walled bakery, and their clearly written, English-language signs should offer all the guidance you need to avoid allergy-inducing walnuts or vegetarian-unfriendly pork fluff. Their walnut shortbread cookies will please the tamest eater, while their phoenix cookie with melon seeds, date seeds, sweet rice flour, and preserved bean curd should be interesting to the more adventurous.\u003c/p>\n\u003cp>\u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=wah+kee+milpitas&fb=1&view=map&cd=1&z=11\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>1718 N. Milpitas Blvd.\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 956-8999\u003c/p>\n\u003cp>386 Barber Lane\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 383-9288\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4288 Dublin Blvd. # 107\u003cbr>\nDublin, CA 94568\u003cbr>\n(925) 829-3939\u003c/p>\n\n",
"disqusIdentifier": "1420 http://blogs.kqed.org/bayareabites/2008/09/08/a-taste-of-hong-kong-kee-wah-bakery/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/09/08/a-taste-of-hong-kong-kee-wah-bakery/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 705,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1221085148,
"excerpt": "With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/09/whack----its-mo.html\">making your own moon cakes from scratch\u003c/a>.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days making your own moon cakes from scratch.\r\n",
"title": "A Taste of Hong Kong: Kee Wah Bakery | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Taste of Hong Kong: Kee Wah Bakery",
"datePublished": "2008-09-08T12:13:26-07:00",
"dateModified": "2008-09-10T15:19:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-taste-of-hong-kong-kee-wah-bakery",
"status": "publish",
"path": "/bayareabites/1420/a-taste-of-hong-kong-kee-wah-bakery",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/persimmontin.jpg\" alt=\"mid-autumn persimmon tin\" align=\"left\">With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/09/whack----its-mo.html\">making your own moon cakes from scratch\u003c/a>.\u003c/p>\n\u003cp>Store-bought moon cakes are just like store-bought fruitcakes -- tasteless insults to the real thing. I can attest to the difference between one of Andrea's moon cakes and one of those brightly decorated, impulse-buy boxes that line the checkout counters at Asian markets this time of the year. Follow closely the four-page recipe in her cookbook, and you, too, can give friends and families one of these memorable treats. \u003c/p>\n\u003cp>Or, like me, stop at \u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a> and stock up on \"piggy basket\" buns filled with sweetened lotus seed. At a couple of bucks each, you can get one for every sweet-toothed pork lover in your full-moon circle. I can never resist their gorgeous tins to hold diminutive mango and pineapple teacakes, my favorite flavors there. This year, I snagged a long, flat persimmon tin. In past years, I fell hard for a collectors' series of smaller tins decorated with smiling monks sipping tea and munching cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/pigbun.jpg\" alt=\"mid-autumn pig bun\">\u003c/p>\n\u003cp>Kee Wah Bakery is a much-loved Hong Kong chain that was founded in 1938 by Mr. Wong Yip Wing. He started out by selling candies and loaning out comic books to kids; his shop quickly became known as \"The Chamber of Dreams.\" Since then, it has grown into a famous chain that bakes up a wide range of high-quality treats. They are the place to go for hard-to-find favorites such as Portuguese egg tarts (think dan tat crossed with crème brulee); delicate, rolled tuiles; and excellent, homemade, Asian-style cookies (not too sweet) made with real butter. I also love their packaging for its elegant simplicity. The tins are optional; you receive them when you buy a set of cakes.\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>As their loyal fans immigrated to the US, Kee Wah opened bakeries in California. Their first foray east across the ocean popped up in Monterey Park, of course, then two other shops in San Gabriel and Rowland Heights expanded their Southern California options. More recently, Kee Wah's bakeries in the Bay Area, two smack in the middle of Milipitas and one in Dublin, have brought their famous tea cakes, \u003ca href=\"http://keewah.us/weddingfavors-1.aspx\">bridal cakes\u003c/a>, moon cakes and Hong-Kong-style cookies, tarts and buns to Northern California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/teacake.jpg\" alt=\"mid-autumn teacake\">\u003c/p>\n\u003cp>Like other Hong Kong-style bakeries, it's partly serve-yourself and partly a Western-style bakery where you point into the display case. Grab a tray and a set of tongs, and then help yourself to the buns and cookies. Their staff will assist you with their special pastries and cakes. In the tradition of Asian service, complicated questions receive curt answers, so be sure to keep your expectations low if you're using this as an educational fieldtrip without a Mandarin or Cantonese speaker at your side.\u003c/p>\n\u003cp>Fortunately, it doesn't take too much to figure out what you want to eat in a glass-walled bakery, and their clearly written, English-language signs should offer all the guidance you need to avoid allergy-inducing walnuts or vegetarian-unfriendly pork fluff. Their walnut shortbread cookies will please the tamest eater, while their phoenix cookie with melon seeds, date seeds, sweet rice flour, and preserved bean curd should be interesting to the more adventurous.\u003c/p>\n\u003cp>\u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=wah+kee+milpitas&fb=1&view=map&cd=1&z=11\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>1718 N. Milpitas Blvd.\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 956-8999\u003c/p>\n\u003cp>386 Barber Lane\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 383-9288\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4288 Dublin Blvd. # 107\u003cbr>\nDublin, CA 94568\u003cbr>\n(925) 829-3939\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1420/a-taste-of-hong-kong-kee-wah-bakery",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998"
],
"tags": [
"bayareabites_843",
"bayareabites_1362",
"bayareabites_1363"
],
"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": 336,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 375,
"relation": "eq"
},
"items": [
"bayareabites_4215",
"bayareabites_3324",
"bayareabites_3067",
"bayareabites_2928",
"bayareabites_1891",
"bayareabites_1861",
"bayareabites_1763",
"bayareabites_1726",
"bayareabites_1597",
"bayareabites_1559",
"bayareabites_1541",
"bayareabites_1420"
],
"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_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_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_2234": {
"type": "terms",
"id": "bayareabites_2234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Asian Pearl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Asian Pearl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1663,
"slug": "asian-pearl",
"isLoading": false,
"link": "/bayareabites/tag/asian-pearl"
},
"bayareabites_475": {
"type": "terms",
"id": "bayareabites_475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 440,
"slug": "chinese",
"isLoading": false,
"link": "/bayareabites/tag/chinese"
},
"bayareabites_2232": {
"type": "terms",
"id": "bayareabites_2232",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2232",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dim sum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dim sum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1661,
"slug": "dim-sum",
"isLoading": false,
"link": "/bayareabites/tag/dim-sum"
},
"bayareabites_2235": {
"type": "terms",
"id": "bayareabites_2235",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ranch 99",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ranch 99 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1664,
"slug": "ranch-99",
"isLoading": false,
"link": "/bayareabites/tag/ranch-99"
},
"bayareabites_2233": {
"type": "terms",
"id": "bayareabites_2233",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2233",
"found": true
},
"relationships": {},
"featImg": null,
"name": "richmond",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "richmond Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1662,
"slug": "richmond",
"isLoading": false,
"link": "/bayareabites/tag/richmond"
},
"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_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_16234": {
"type": "terms",
"id": "bayareabites_16234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area business",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area business Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100564,
"slug": "bay-area-business",
"isLoading": false,
"link": "/bayareabites/tag/bay-area-business"
},
"bayareabites_668": {
"type": "terms",
"id": "bayareabites_668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery store",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery store Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 633,
"slug": "grocery-store",
"isLoading": false,
"link": "/bayareabites/tag/grocery-store"
},
"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_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_2048": {
"type": "terms",
"id": "bayareabites_2048",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2048",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zen buddhism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zen buddhism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1543,
"slug": "zen-buddhism",
"isLoading": false,
"link": "/bayareabites/tag/zen-buddhism"
},
"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_2016": {
"type": "terms",
"id": "bayareabites_2016",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2016",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ginger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ginger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1522,
"slug": "ginger",
"isLoading": false,
"link": "/bayareabites/tag/ginger"
},
"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_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_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_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_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_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_1783": {
"type": "terms",
"id": "bayareabites_1783",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1783",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fortune cookie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fortune cookie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1398,
"slug": "fortune-cookie",
"isLoading": false,
"link": "/bayareabites/tag/fortune-cookie"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_1190": {
"type": "terms",
"id": "bayareabites_1190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1049,
"slug": "thai-food",
"isLoading": false,
"link": "/bayareabites/tag/thai-food"
},
"bayareabites_1688": {
"type": "terms",
"id": "bayareabites_1688",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1688",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top ten tastes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top ten tastes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1349,
"slug": "top-ten-tastes",
"isLoading": false,
"link": "/bayareabites/tag/top-ten-tastes"
},
"bayareabites_1666": {
"type": "terms",
"id": "bayareabites_1666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pai gwat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pai gwat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1332,
"slug": "pai-gwat",
"isLoading": false,
"link": "/bayareabites/tag/pai-gwat"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1543": {
"type": "terms",
"id": "bayareabites_1543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bipartisan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bipartisan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1265,
"slug": "bipartisan",
"isLoading": false,
"link": "/bayareabites/tag/bipartisan"
},
"bayareabites_1544": {
"type": "terms",
"id": "bayareabites_1544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dumplings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dumplings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1266,
"slug": "dumplings",
"isLoading": false,
"link": "/bayareabites/tag/dumplings"
},
"bayareabites_644": {
"type": "terms",
"id": "bayareabites_644",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "644",
"found": true
},
"relationships": {},
"featImg": null,
"name": "election",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "election Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 609,
"slug": "election",
"isLoading": false,
"link": "/bayareabites/tag/election"
},
"bayareabites_1500": {
"type": "terms",
"id": "bayareabites_1500",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1500",
"found": true
},
"relationships": {},
"featImg": null,
"name": "happy belly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "happy belly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1246,
"slug": "happy-belly",
"isLoading": false,
"link": "/bayareabites/tag/happy-belly"
},
"bayareabites_1498": {
"type": "terms",
"id": "bayareabites_1498",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1498",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dog Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1244,
"slug": "hot-dog",
"isLoading": false,
"link": "/bayareabites/tag/hot-dog"
},
"bayareabites_1499": {
"type": "terms",
"id": "bayareabites_1499",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1499",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kimchi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kimchi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1245,
"slug": "kimchi",
"isLoading": false,
"link": "/bayareabites/tag/kimchi"
},
"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_1206": {
"type": "terms",
"id": "bayareabites_1206",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1206",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Asian Culinary Forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Asian Culinary Forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1062,
"slug": "asian-culinary-forum",
"isLoading": false,
"link": "/bayareabites/tag/asian-culinary-forum"
},
"bayareabites_843": {
"type": "terms",
"id": "bayareabites_843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 841,
"slug": "bakery",
"isLoading": false,
"link": "/bayareabites/tag/bakery"
},
"bayareabites_1362": {
"type": "terms",
"id": "bayareabites_1362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hong kong",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hong kong Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1176,
"slug": "hong-kong",
"isLoading": false,
"link": "/bayareabites/tag/hong-kong"
},
"bayareabites_1363": {
"type": "terms",
"id": "bayareabites_1363",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1363",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kee wah bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kee wah bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1177,
"slug": "kee-wah-bakery",
"isLoading": false,
"link": "/bayareabites/tag/kee-wah-bakery"
}
},
"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": {}
}
}
}
