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": {
"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"
}
},
"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": 31
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=asian-food-and-drink",
"seeMore": false,
"paginated": true,
"page": 31
}
},
{
"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_850": {
"type": "posts",
"id": "bayareabites_850",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "850",
"score": null,
"sort": [
1201973520000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1201973520,
"format": "aside",
"disqusTitle": "Eating Space: Food in the Open",
"title": "Eating Space: Food in the Open",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"390\" height=\"326\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I've always wondered why street food was not as popular in the US. And then I started trying to understand health codes, land use policy, business permits, tax laws, risk management briefs, and sidewalk obstruction ordinances. I soon lost my appetite. The confusion was enough to make me give up on ever enjoying hot rice cakes while sitting on a plastic stool leaned up against a park wall or discovering the best roasted yams ever at the entrance to a post office.\u003c/p>\n\u003cp>Farmers' markets also face similar difficulties in getting started. While some neighbors relish the thought of fresh mesclun within walking distance, others fear backed-up traffic, loss of what little parking they already have, trash littering their yards, and rodents gathering for weekly food fests. Public parks, natural places for impromptu booths, end up having conflicts in mission and charter with profitable enterprise. Market management, like any other business or nonprofit, has its own risks and rewards and crazy ways of doing things. And finally, farmers have enough to keep them busy in their fields without having to face a long drive into the city. Not many can make a living for their families by standing around selling a few carrots here or some organic apples there, while their thin profit margins preclude hiring retail staff.\u003c/p>\n\u003cp>In many other countries, people figure out how to make use of every bit of space, material and time. While I understand the need for protecting the public, I'd love to see us loosen up just a little bit and support more micro-businesses, more diversity in the food market, and more openness and curiosity in place of fear and nimbyness. \u003c/p>\n\u003cp>A couple of months ago, my next-door neighbor decided that he didn't like the shape of my waist-high rosemary bush, the one I tended in that tiny patch of soil cut into the sidewalk in front of my building. So, without asking me, he cut it down to a stub of three inches and then poured so-called river stones over the space. A few weeks later, \"someone\" planted a begonia where my rosemary bush used to be. Not even a scented begonia, thank you very much. When pressed, my neighbor mentioned words like \"property value\" and \"attractive landscaping.\" He's a new home-owner; I'm one of the last renters still toughing it out on my block. A sprawling, eight-year-old rosemary bush apparently does not have a place in my changing neighborhood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fortunately, another old neighbor realized how sad I was and planted a small, three-sprigged sprout of a baby rosemary plant next to the useless begonia. I look forward to watching it grow, and I hope that we both--my rugged herb and I--will still have a place to flourish on this shined-up street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And about that video above: be sure to watch to the very end to see the magic happen.\u003c/p>\n\n",
"disqusIdentifier": "850 http://blogs.kqed.org/bayareabites/2008/02/02/eating-space-food-in-the-open/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/02/02/eating-space-food-in-the-open/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 496,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1201973520,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I've always wondered why street food was not as popular in the US. And then I started trying to understand health codes, land use policy, business permits, tax laws, risk management briefs, and sidewalk obstruction ordinances. I soon lost my appetite. The confusion was enough to make me give up on ever enjoying hot rice",
"title": "Eating Space: Food in the Open | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eating Space: Food in the Open",
"datePublished": "2008-02-02T09:32:00-08:00",
"dateModified": "2008-02-02T09:32:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eating-space-food-in-the-open",
"status": "publish",
"path": "/bayareabites/850/eating-space-food-in-the-open",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"390\" height=\"326\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/xSqNx7vJLDE&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I've always wondered why street food was not as popular in the US. And then I started trying to understand health codes, land use policy, business permits, tax laws, risk management briefs, and sidewalk obstruction ordinances. I soon lost my appetite. The confusion was enough to make me give up on ever enjoying hot rice cakes while sitting on a plastic stool leaned up against a park wall or discovering the best roasted yams ever at the entrance to a post office.\u003c/p>\n\u003cp>Farmers' markets also face similar difficulties in getting started. While some neighbors relish the thought of fresh mesclun within walking distance, others fear backed-up traffic, loss of what little parking they already have, trash littering their yards, and rodents gathering for weekly food fests. Public parks, natural places for impromptu booths, end up having conflicts in mission and charter with profitable enterprise. Market management, like any other business or nonprofit, has its own risks and rewards and crazy ways of doing things. And finally, farmers have enough to keep them busy in their fields without having to face a long drive into the city. Not many can make a living for their families by standing around selling a few carrots here or some organic apples there, while their thin profit margins preclude hiring retail staff.\u003c/p>\n\u003cp>In many other countries, people figure out how to make use of every bit of space, material and time. While I understand the need for protecting the public, I'd love to see us loosen up just a little bit and support more micro-businesses, more diversity in the food market, and more openness and curiosity in place of fear and nimbyness. \u003c/p>\n\u003cp>A couple of months ago, my next-door neighbor decided that he didn't like the shape of my waist-high rosemary bush, the one I tended in that tiny patch of soil cut into the sidewalk in front of my building. So, without asking me, he cut it down to a stub of three inches and then poured so-called river stones over the space. A few weeks later, \"someone\" planted a begonia where my rosemary bush used to be. Not even a scented begonia, thank you very much. When pressed, my neighbor mentioned words like \"property value\" and \"attractive landscaping.\" He's a new home-owner; I'm one of the last renters still toughing it out on my block. A sprawling, eight-year-old rosemary bush apparently does not have a place in my changing neighborhood.\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>Fortunately, another old neighbor realized how sad I was and planted a small, three-sprigged sprout of a baby rosemary plant next to the useless begonia. I look forward to watching it grow, and I hope that we both--my rugged herb and I--will still have a place to flourish on this shined-up street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And about that video above: be sure to watch to the very end to see the magic happen.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/850/eating-space-food-in-the-open",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_95"
],
"tags": [
"bayareabites_67",
"bayareabites_14754"
],
"label": "bayareabites"
},
"bayareabites_845": {
"type": "posts",
"id": "bayareabites_845",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "845",
"score": null,
"sort": [
1201367640000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1201367640,
"format": "aside",
"disqusTitle": "Bento Porn",
"title": "Bento Porn",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s1600-h/bento_flickr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s320/bento_flickr.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On display through the wonderful internets are hundreds upon thousands of photographs of everyday lunches. No soggy PB&J's here, though. One forum, the \u003ca href=\"http://www.flickr.com/groups/mrbento/pool/\">\u003cstrong>Mr. Bento Porn\u003c/strong>\u003c/a> Flickr group, posts their collective creative efforts to make mid-day meals visually appealing, healthful, delicious and, yes, a little easier on the wallet. Their cousin site, \u003ca>\u003cstrong>Diet Bento\u003c/strong>\u003c/a>, includes impressively low calorie counts for those whose 2008 resolutions (for now at least) include trimming down a little of their own belly fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s1600-h/bento_lacquer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s320/bento_lacquer.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Portable meals have been with us for as long as farmers have trudged off to their fields and soldiers have marched on in war. The Japanese took it a little further, of course. Where other countries preferred banana leaves or woven baskets, Japanese al fresco diners preferred compartmentalized boxes. By the 17th century, bento meals became elaborately arranged celebrations of the full moon and cherry blossoms, a leisurely way to enjoy intermission with friends at the theatre or, like the older form of sushi, essential food for travelers in an age before planes and bullet trains.\u003c/p>\n\u003cp>Fast forward to the 20th century for aluminum tins, insulated containers, microwaveable cups and, last but not least, those brightly colored, plastic Hello Kitty boxes that accompany kids to school. Adult versions abound, too, although Ichiban Kan's bento aisle seems pretty well populated by over-twenty-somethings. For those who want to pack with style, <a href=\"http://www.plasticashop.com/mm5/merchant.mvc?Screen=PROD&Store_Code=P&Product_Code=BNTOBX&Category_Code\u003cbr>Designer boxes\">\u003cstrong>Plastica\u003c/strong> offers a sleek, stackable set in elegant colors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s1600-h/bento_plastica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s320/bento_plastica.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Japan is not the only country with distinctive lunch boxes. Vietnam has its aluminum ca men that families carry every morning to the market to pick up breakfast, a different soup in each of the layers prepared exactly as each person prefers. The beautifully painted enamel tins of Malaysia are collectors' items, while in India, no-nonsense \u003ca href=\"http://www.trekearth.com/gallery/Asia/India/photo36124.htm\">\u003cstrong> tiffin boxes\u003c/strong>\u003c/a> show wonder less in their appearance than in their amazing \u003ca href=\"http://www.mumbai-central.com/specials/tiffin.htm\">\u003cstrong>daily travels\u003c/strong>\u003c/a> from home to office and back again.\u003c/p>\n\u003cp>In Japan, there are nearly 500 magazines dedicated to showing parents (read: mothers) how to pack lunches that will entice and impress. The proper order to place in the elements, the proper balance of color and flavors, the proper container for the right food, the secret to making flowers and hamsters and their favorite manga characters out of edible delights: childrens' meals are no less subject to codification and over-the-top creativity than anything else the Japanese do.\u003c/p>\n\u003cp>A few English-language books attempt to translate the techniques as well as the art of bento. Some designs would only appeal to an obsessive artist with lots of free time, but many are simple and worth trying. It's a good way to get the kids involved the night before. Lay out some ingredients, flip to a fun photo and suddenly packing lunch becomes a game. Two titles to check out are \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/4889960732/kqedorg-20\">\u003ci>\u003cstrong>Bento Boxes: Japanese Meals on the Go\u003c/strong>\u003c/i>\u003c/a> for a how-to guide and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0979048664/kqedorg-20\">\u003ci>\u003cstrong>Face Food: The Visual Creativity of Japanese Bento Boxes\u003c/strong>\u003c/i>\u003c/a> for an aesthetic treatment of the topic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s1600-h/bento_book.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s320/bento_book.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another good resource is Biggie's \u003ca href=\"http://lunchinabox.net/\">\u003cstrong>Lunch in A Box\u003c/strong>\u003c/a> site, where parents will find excellent suggestions for getting their kids off to school with good food. She has hints that acknowledge the need for speed in addition to the desire to make lunch and snacks both healthy and fun.\u003c/p>\n\u003cp>Like with most good habits, packing meals for lunch requires practice and foresight at first, then as the regimen settles into a comfortable part of your day and week, merely some momentary foresight during weekend shopping and prep. Simple tips include washing and cutting your vegetables ahead of time, freezing food in smaller batches and learning to pack more flavor than bulk.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you just want to have a cute lunchbox without the work, well, they do make excellent take-out containers. Buy one with straps or handles to carry to your favorite deli counter and do your part to cut back on disposable ware.\u003c/p>\n\n",
"disqusIdentifier": "845 http://blogs.kqed.org/bayareabites/2008/01/26/bento-porn/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/01/26/bento-porn/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 682,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1211295138,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On display through the wonderful internets are hundreds upon thousands of photographs of everyday lunches. No soggy PB&J's here, though. One forum, the Mr. Bento Porn Flickr group, posts their collective creative efforts to make mid-day meals visually appealing, healthful, delicious and, yes, a little easier on the wallet. Their cousin site, Diet Bento, includes",
"title": "Bento Porn | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bento Porn",
"datePublished": "2008-01-26T09:14:00-08:00",
"dateModified": "2008-05-20T07:52:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bento-porn",
"status": "publish",
"path": "/bayareabites/845/bento-porn",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s1600-h/bento_flickr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s320/bento_flickr.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On display through the wonderful internets are hundreds upon thousands of photographs of everyday lunches. No soggy PB&J's here, though. One forum, the \u003ca href=\"http://www.flickr.com/groups/mrbento/pool/\">\u003cstrong>Mr. Bento Porn\u003c/strong>\u003c/a> Flickr group, posts their collective creative efforts to make mid-day meals visually appealing, healthful, delicious and, yes, a little easier on the wallet. Their cousin site, \u003ca>\u003cstrong>Diet Bento\u003c/strong>\u003c/a>, includes impressively low calorie counts for those whose 2008 resolutions (for now at least) include trimming down a little of their own belly fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s1600-h/bento_lacquer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s320/bento_lacquer.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Portable meals have been with us for as long as farmers have trudged off to their fields and soldiers have marched on in war. The Japanese took it a little further, of course. Where other countries preferred banana leaves or woven baskets, Japanese al fresco diners preferred compartmentalized boxes. By the 17th century, bento meals became elaborately arranged celebrations of the full moon and cherry blossoms, a leisurely way to enjoy intermission with friends at the theatre or, like the older form of sushi, essential food for travelers in an age before planes and bullet trains.\u003c/p>\n\u003cp>Fast forward to the 20th century for aluminum tins, insulated containers, microwaveable cups and, last but not least, those brightly colored, plastic Hello Kitty boxes that accompany kids to school. Adult versions abound, too, although Ichiban Kan's bento aisle seems pretty well populated by over-twenty-somethings. For those who want to pack with style, <a href=\"http://www.plasticashop.com/mm5/merchant.mvc?Screen=PROD&Store_Code=P&Product_Code=BNTOBX&Category_Code\u003cbr>Designer boxes\">\u003cstrong>Plastica\u003c/strong> offers a sleek, stackable set in elegant colors. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s1600-h/bento_plastica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s320/bento_plastica.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Japan is not the only country with distinctive lunch boxes. Vietnam has its aluminum ca men that families carry every morning to the market to pick up breakfast, a different soup in each of the layers prepared exactly as each person prefers. The beautifully painted enamel tins of Malaysia are collectors' items, while in India, no-nonsense \u003ca href=\"http://www.trekearth.com/gallery/Asia/India/photo36124.htm\">\u003cstrong> tiffin boxes\u003c/strong>\u003c/a> show wonder less in their appearance than in their amazing \u003ca href=\"http://www.mumbai-central.com/specials/tiffin.htm\">\u003cstrong>daily travels\u003c/strong>\u003c/a> from home to office and back again.\u003c/p>\n\u003cp>In Japan, there are nearly 500 magazines dedicated to showing parents (read: mothers) how to pack lunches that will entice and impress. The proper order to place in the elements, the proper balance of color and flavors, the proper container for the right food, the secret to making flowers and hamsters and their favorite manga characters out of edible delights: childrens' meals are no less subject to codification and over-the-top creativity than anything else the Japanese do.\u003c/p>\n\u003cp>A few English-language books attempt to translate the techniques as well as the art of bento. Some designs would only appeal to an obsessive artist with lots of free time, but many are simple and worth trying. It's a good way to get the kids involved the night before. Lay out some ingredients, flip to a fun photo and suddenly packing lunch becomes a game. Two titles to check out are \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/4889960732/kqedorg-20\">\u003ci>\u003cstrong>Bento Boxes: Japanese Meals on the Go\u003c/strong>\u003c/i>\u003c/a> for a how-to guide and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0979048664/kqedorg-20\">\u003ci>\u003cstrong>Face Food: The Visual Creativity of Japanese Bento Boxes\u003c/strong>\u003c/i>\u003c/a> for an aesthetic treatment of the topic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s1600-h/bento_book.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s320/bento_book.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another good resource is Biggie's \u003ca href=\"http://lunchinabox.net/\">\u003cstrong>Lunch in A Box\u003c/strong>\u003c/a> site, where parents will find excellent suggestions for getting their kids off to school with good food. She has hints that acknowledge the need for speed in addition to the desire to make lunch and snacks both healthy and fun.\u003c/p>\n\u003cp>Like with most good habits, packing meals for lunch requires practice and foresight at first, then as the regimen settles into a comfortable part of your day and week, merely some momentary foresight during weekend shopping and prep. Simple tips include washing and cutting your vegetables ahead of time, freezing food in smaller batches and learning to pack more flavor than bulk.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you just want to have a cute lunchbox without the work, well, they do make excellent take-out containers. Buy one with straps or handles to carry to your favorite deli counter and do your part to cut back on disposable ware.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/845/bento-porn",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_2254",
"bayareabites_2407"
],
"tags": [
"bayareabites_664",
"bayareabites_663",
"bayareabites_128",
"bayareabites_335",
"bayareabites_450",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_839": {
"type": "posts",
"id": "bayareabites_839",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "839",
"score": null,
"sort": [
1200751620000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1200751620,
"format": "aside",
"disqusTitle": "The Future of Chinese Cuisine in the US",
"title": "The Future of Chinese Cuisine in the US",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s1600-h/chinese_neon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s320/chinese_neon.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(photo by Kevin Rosseel)\u003c/i>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfpfs.com/\">\u003cstrong>San Francisco Professional Food Society\u003c/strong>\u003c/a>, the \u003ca href=\"http://www.asiasociety.org/\">\u003cstrong>Asia Society\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a> have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants:\u003c/p>\n\u003cp>Why is Chinese food so bad in the US?\u003c/p>\n\u003cp>Four experts will discuss the topic this coming week in an event geared toward saavy travelers, frustrated diners and nostalgic expats alike. \u003ca href=\"http://nicolemones.com/\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a>, author of the novels \u003ci>Lost in Translation\u003c/i> as well as the more recent and relevant \u003ci>The Last Chinese Chef\u003c/i>, will join Martin Yan, that infamous TV chef, who is now atoning for his can-cook approach by establishing an eponymous \u003ca href=\"http://www.mycic.biz/\">\u003cstrong>Culinary Arts Center\u003c/strong>\u003c/a> in the Middle Kingdom itself. He hopes to teach American chefs how to cook real Chinese food. Rounding out the panel are Albert Cheng, former president of the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a>, and Alexander Ong, chef at \u003ca href=\"http://www.betelnutrestaurant.com/\">\u003cstrong>Betelnut Restaurant\u003c/strong>\u003c/a>. Olivia Wu will moderate what promises to be a lively discussion.\u003c/p>\n\u003cp>New York diners have already considered the question more deeply than we easy-going West Coasters. \u003ca href=\"http://www.nytimes.com/2007/06/15/opinion/15zagat.html?scp=3&sq=zagat+chinese+immigration\">\u003cstrong>Nina and Tim Zagat's opinion piece\u003c/strong>\u003c/a> in the \u003ci>New York Times\u003c/i> listed access to ingredients and immigration policies as key factors. Mones herself \u003ca href=\"http://www.nytimes.com/2007/08/05/magazine/05food-t.html?_r=1&scp=2&sq=nicole+mones&oref=slogin\">\u003cstrong>compared Eastern and Western culinary preferences\u003c/strong>\u003c/a>, recipes included, in her attempt to soften the question of why Chinese food in America is still in such a sorry state. \u003ca href=\"http://www.nydailynews.com/money/2008/01/07/2008-01-07_china_stops_delivering_best_chefs.html?page=0\">\u003cstrong>Continuing the debate\u003c/strong>\u003c/a>, the \u003ci>New York Daily News\u003c/i> suggested that a thriving economy and well-heeled diners in China means chefs can enjoy a better living by staying in their homeland rather than sweating it out. How many creative chefs want to leave their families to sling kung pao and mu shu and yet another order of potstickers when their compatriots appreciate innovative flavors and, more importantly, are willing to pay for them?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you can't make the event but would like to taste a bit of the controversy for yourself, visit the SFPFS event announcement: they list several \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>restaurants in San Francisco Chinatown\u003c/strong>\u003c/a> recommended by the speakers.\u003c/p>\n\u003cp>\u003cstrong>The Future of Chinese Cuisine in the U.S.\u003c/strong>\u003cbr>Wednesday, January 23\u003cbr>6:00-8:30 pm\u003cbr>Chinese Culture Center of San Francisco\u003cbr>750 Kearny Street, between Clay and Washington\u003cbr>Third floor, San Francisco Financial District Hilton Hotel\u003cbr>$25 Members (SFPFS or Asia Society)\u003cbr>$35 Guests\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the SFPFS website for \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>details and registration\u003c/strong>\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "839 http://blogs.kqed.org/bayareabites/2008/01/19/the-future-of-chinese-cuisine-in-the-us/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/01/19/the-future-of-chinese-cuisine-in-the-us/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 389,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1205780104,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "(photo by Kevin Rosseel) The San Francisco Professional Food Society, the Asia Society and the Chinese Culture Center have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants: Why is Chinese food so bad in the US? Four experts will discuss the topic this coming week in an",
"title": "The Future of Chinese Cuisine in the US | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Future of Chinese Cuisine in the US",
"datePublished": "2008-01-19T06:07:00-08:00",
"dateModified": "2008-03-17T11:55:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-future-of-chinese-cuisine-in-the-us",
"status": "publish",
"path": "/bayareabites/839/the-future-of-chinese-cuisine-in-the-us",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s1600-h/chinese_neon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s320/chinese_neon.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(photo by Kevin Rosseel)\u003c/i>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfpfs.com/\">\u003cstrong>San Francisco Professional Food Society\u003c/strong>\u003c/a>, the \u003ca href=\"http://www.asiasociety.org/\">\u003cstrong>Asia Society\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a> have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants:\u003c/p>\n\u003cp>Why is Chinese food so bad in the US?\u003c/p>\n\u003cp>Four experts will discuss the topic this coming week in an event geared toward saavy travelers, frustrated diners and nostalgic expats alike. \u003ca href=\"http://nicolemones.com/\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a>, author of the novels \u003ci>Lost in Translation\u003c/i> as well as the more recent and relevant \u003ci>The Last Chinese Chef\u003c/i>, will join Martin Yan, that infamous TV chef, who is now atoning for his can-cook approach by establishing an eponymous \u003ca href=\"http://www.mycic.biz/\">\u003cstrong>Culinary Arts Center\u003c/strong>\u003c/a> in the Middle Kingdom itself. He hopes to teach American chefs how to cook real Chinese food. Rounding out the panel are Albert Cheng, former president of the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a>, and Alexander Ong, chef at \u003ca href=\"http://www.betelnutrestaurant.com/\">\u003cstrong>Betelnut Restaurant\u003c/strong>\u003c/a>. Olivia Wu will moderate what promises to be a lively discussion.\u003c/p>\n\u003cp>New York diners have already considered the question more deeply than we easy-going West Coasters. \u003ca href=\"http://www.nytimes.com/2007/06/15/opinion/15zagat.html?scp=3&sq=zagat+chinese+immigration\">\u003cstrong>Nina and Tim Zagat's opinion piece\u003c/strong>\u003c/a> in the \u003ci>New York Times\u003c/i> listed access to ingredients and immigration policies as key factors. Mones herself \u003ca href=\"http://www.nytimes.com/2007/08/05/magazine/05food-t.html?_r=1&scp=2&sq=nicole+mones&oref=slogin\">\u003cstrong>compared Eastern and Western culinary preferences\u003c/strong>\u003c/a>, recipes included, in her attempt to soften the question of why Chinese food in America is still in such a sorry state. \u003ca href=\"http://www.nydailynews.com/money/2008/01/07/2008-01-07_china_stops_delivering_best_chefs.html?page=0\">\u003cstrong>Continuing the debate\u003c/strong>\u003c/a>, the \u003ci>New York Daily News\u003c/i> suggested that a thriving economy and well-heeled diners in China means chefs can enjoy a better living by staying in their homeland rather than sweating it out. How many creative chefs want to leave their families to sling kung pao and mu shu and yet another order of potstickers when their compatriots appreciate innovative flavors and, more importantly, are willing to pay for them?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can't make the event but would like to taste a bit of the controversy for yourself, visit the SFPFS event announcement: they list several \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>restaurants in San Francisco Chinatown\u003c/strong>\u003c/a> recommended by the speakers.\u003c/p>\n\u003cp>\u003cstrong>The Future of Chinese Cuisine in the U.S.\u003c/strong>\u003cbr>Wednesday, January 23\u003cbr>6:00-8:30 pm\u003cbr>Chinese Culture Center of San Francisco\u003cbr>750 Kearny Street, between Clay and Washington\u003cbr>Third floor, San Francisco Financial District Hilton Hotel\u003cbr>$25 Members (SFPFS or Asia Society)\u003cbr>$35 Guests\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the SFPFS website for \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>details and registration\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/839/the-future-of-chinese-cuisine-in-the-us",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_2254"
],
"tags": [
"bayareabites_475",
"bayareabites_14741",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_793": {
"type": "posts",
"id": "bayareabites_793",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "793",
"score": null,
"sort": [
1196154000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1196154000,
"format": "aside",
"disqusTitle": "Bliss at Golden Gate Bakery",
"title": "Bliss at Golden Gate Bakery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2060783911\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ggb-750590.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I was a food blogger, I was a \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a>\u003c/strong>. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here, I had bad meal after bad meal. Add the fact that I was homesick and it was June and like 10 degrees Fahrenheit out, and you may begin to understand my despair. \u003c/p>\n\u003cp>Then there was The Day Of The Two Bad Meals. I'd already had a bad lunch and for dinner my friend Tricia and I decided to eat close to our new Richmond District apartment. I burst into tears as I tried to eat horrible spaghetti, and vowed that I had to find a better way. I had learned that even though there are some really fantastic restaurants in San Francisco, there are also some really vile restaurants out there -- and when you're new it can sometimes be a minefield.\u003c/p>\n\u003cp>So I found Chowhound. And that was the beginning of delicious meal after delicious meal. Seven years later, I have a love-hate relationship with Chowhound, but I will always be grateful to the members of the boards for showing me the ropes when I was still getting my bearings in this new town.\u003c/p>\n\u003cp>Early on, we had a lot of \"Chowdowns\" where members of the community would gather to have a meal at a restaurant. There were certain rules to these events, and one of them had to do with assigning one person to transcribe the menu for the boards. I think because he hated being the transcriber, Derek (now \u003cstrong>\u003ca href=\"http://www.chow.com/profile/10485\">chowfun_derek\u003c/a>\u003c/strong> on the boards) often plied us with egg tarts from Golden Gate Bakery. He'd pick them up from the bakery right before our Chinatown meals and we would eat them still warm. We always let him off the hook for the transcription -- in fact I think that gift of the egg tarts let him get away with a lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "793 http://blogs.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1025,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1296631824,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Before I was a food blogger, I was a Chowhound. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here,",
"title": "Bliss at Golden Gate Bakery | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bliss at Golden Gate Bakery",
"datePublished": "2007-11-27T01:00:00-08:00",
"dateModified": "2011-02-01T23:30:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bliss-at-golden-gate-bakery",
"status": "publish",
"path": "/bayareabites/793/bliss-at-golden-gate-bakery",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2060783911\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ggb-750590.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I was a food blogger, I was a \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a>\u003c/strong>. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here, I had bad meal after bad meal. Add the fact that I was homesick and it was June and like 10 degrees Fahrenheit out, and you may begin to understand my despair. \u003c/p>\n\u003cp>Then there was The Day Of The Two Bad Meals. I'd already had a bad lunch and for dinner my friend Tricia and I decided to eat close to our new Richmond District apartment. I burst into tears as I tried to eat horrible spaghetti, and vowed that I had to find a better way. I had learned that even though there are some really fantastic restaurants in San Francisco, there are also some really vile restaurants out there -- and when you're new it can sometimes be a minefield.\u003c/p>\n\u003cp>So I found Chowhound. And that was the beginning of delicious meal after delicious meal. Seven years later, I have a love-hate relationship with Chowhound, but I will always be grateful to the members of the boards for showing me the ropes when I was still getting my bearings in this new town.\u003c/p>\n\u003cp>Early on, we had a lot of \"Chowdowns\" where members of the community would gather to have a meal at a restaurant. There were certain rules to these events, and one of them had to do with assigning one person to transcribe the menu for the boards. I think because he hated being the transcriber, Derek (now \u003cstrong>\u003ca href=\"http://www.chow.com/profile/10485\">chowfun_derek\u003c/a>\u003c/strong> on the boards) often plied us with egg tarts from Golden Gate Bakery. He'd pick them up from the bakery right before our Chinatown meals and we would eat them still warm. We always let him off the hook for the transcription -- in fact I think that gift of the egg tarts let him get away with a lot.\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>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/793/bliss-at-golden-gate-bakery",
"authors": [
"5019"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_109",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_553",
"bayareabites_554",
"bayareabites_78"
],
"label": "bayareabites"
},
"bayareabites_785": {
"type": "posts",
"id": "bayareabites_785",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "785",
"score": null,
"sort": [
1195326540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1195326540,
"format": "aside",
"disqusTitle": "The Things We Carry: Portable Chopsticks",
"title": "The Things We Carry: Portable Chopsticks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>• \u003ca href=\"http://www.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp>• The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp>• China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp>• Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n",
"disqusIdentifier": "785 http://blogs.kqed.org/bayareabites/2007/11/17/the-things-we-carry-portable-chopsticks/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/17/the-things-we-carry-portable-chopsticks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 623,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1207785573,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of",
"title": "The Things We Carry: Portable Chopsticks | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Things We Carry: Portable Chopsticks",
"datePublished": "2007-11-17T11:09:00-08:00",
"dateModified": "2008-04-09T16:59:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-things-we-carry-portable-chopsticks",
"status": "publish",
"path": "/bayareabites/785/the-things-we-carry-portable-chopsticks",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• \u003ca href=\"http://www.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp>• The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp>• China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp>• Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/785/the-things-we-carry-portable-chopsticks",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_1807",
"bayareabites_60"
],
"tags": [
"bayareabites_535",
"bayareabites_512",
"bayareabites_67",
"bayareabites_14743"
],
"label": "bayareabites"
},
"bayareabites_744": {
"type": "posts",
"id": "bayareabites_744",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "744",
"score": null,
"sort": [
1191686160000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1191686160,
"format": "aside",
"disqusTitle": "Sharing Food Among the Sikh",
"title": "Sharing Food Among the Sikh",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I still managed to eat and drink for six hours straight. \u003c/p>\n\u003cp>Food is offered free to all who come: Every single one of the 60,000 Sikh (give or take 20,000 in any given year) who take part in the festival, and the few hundred curious folk like me who show up for the food.\u003c/p>\n\u003cp>\u003ci>Cauliflower pakoras fresh from the oil.\u003c/i>\u003c/p>\n\u003cp>All along the side of the parade's path are stations of Sikh men and women rolling roti, frying pakoras, stirring curries, and cutting sweets. Everything served is vegetarian, to be as inclusive as possible. Friendly, young men offer fresh fruit, water, juice, and hot chai to all who walk by -- even the Christian evangelists with their placards and flyers.\u003cbr>\u003ci>A line of women roll fill bread with potatoes masala while a two-man team shares dipping and frying duty.\u003c/i>\u003c/p>\n\u003cp>Men from the Punjab region of Northern India were among the earliest immigrants to the Pacific Northwest and then the Central and Imperial Valleys of California. Many of them were Sikh, and their hard work -- felling trees, laying rails, and laboring in fields and orchards -- helped build the West.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "744 http://blogs.kqed.org/bayareabites/2007/10/06/sharing-food-among-the-sikh/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/10/06/sharing-food-among-the-sikh/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 406,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1233007438,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I",
"title": "Sharing Food Among the Sikh | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sharing Food Among the Sikh",
"datePublished": "2007-10-06T08:56:00-07:00",
"dateModified": "2009-01-26T14:03:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sharing-food-among-the-sikh",
"status": "publish",
"path": "/bayareabites/744/sharing-food-among-the-sikh",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I still managed to eat and drink for six hours straight. \u003c/p>\n\u003cp>Food is offered free to all who come: Every single one of the 60,000 Sikh (give or take 20,000 in any given year) who take part in the festival, and the few hundred curious folk like me who show up for the food.\u003c/p>\n\u003cp>\u003ci>Cauliflower pakoras fresh from the oil.\u003c/i>\u003c/p>\n\u003cp>All along the side of the parade's path are stations of Sikh men and women rolling roti, frying pakoras, stirring curries, and cutting sweets. Everything served is vegetarian, to be as inclusive as possible. Friendly, young men offer fresh fruit, water, juice, and hot chai to all who walk by -- even the Christian evangelists with their placards and flyers.\u003cbr>\u003ci>A line of women roll fill bread with potatoes masala while a two-man team shares dipping and frying duty.\u003c/i>\u003c/p>\n\u003cp>Men from the Punjab region of Northern India were among the earliest immigrants to the Pacific Northwest and then the Central and Imperial Valleys of California. Many of them were Sikh, and their hard work -- felling trees, laying rails, and laboring in fields and orchards -- helped build the West.\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>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/744/sharing-food-among-the-sikh",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998"
],
"tags": [
"bayareabites_129",
"bayareabites_451",
"bayareabites_128",
"bayareabites_452",
"bayareabites_107",
"bayareabites_324",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_678": {
"type": "posts",
"id": "bayareabites_678",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "678",
"score": null,
"sort": [
1185154560000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1185154560,
"format": "aside",
"disqusTitle": "Japanese Tradition: How to Eat at a Sushi Bar",
"title": "Japanese Tradition: How to Eat at a Sushi Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>During a discussion this past week about authenticity, someone asked me what I thought about Japanese restaurants run by Koreans, while another person asked my opinion about the Japanese government's desperate fight around the globe to save sushi.\u003c/p>\n\u003cp>There are lots of glib answers, but they all skip over some important issues about food and culture. I need to take another week to mull this over.\u003c/p>\n\u003cp>In the meantime...please enjoy...\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/0b75cl4-qRE\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/0b75cl4-qRE\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In case the YouTube logo gets in the way of the subtitles, here's \u003ca href=\"http://www.youtube.com/watch?v=bc6v8IUe_0g\">\u003cstrong>a link\u003c/strong>\u003c/a> to the video.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "678 http://blogs.kqed.org/bayareabites/2007/07/22/japanese-tradition-how-to-eat-at-a-sushi-bar/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/07/22/japanese-tradition-how-to-eat-at-a-sushi-bar/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 93,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1185154560,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "During a discussion this past week about authenticity, someone asked me what I thought about Japanese restaurants run by Koreans, while another person asked my opinion about the Japanese government's desperate fight around the globe to save sushi. There are lots of glib answers, but they all skip over some important issues about food and",
"title": "Japanese Tradition: How to Eat at a Sushi Bar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Japanese Tradition: How to Eat at a Sushi Bar",
"datePublished": "2007-07-22T18:36:00-07:00",
"dateModified": "2007-07-22T18:36:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "japanese-tradition-how-to-eat-at-a-sushi-bar",
"status": "publish",
"path": "/bayareabites/678/japanese-tradition-how-to-eat-at-a-sushi-bar",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During a discussion this past week about authenticity, someone asked me what I thought about Japanese restaurants run by Koreans, while another person asked my opinion about the Japanese government's desperate fight around the globe to save sushi.\u003c/p>\n\u003cp>There are lots of glib answers, but they all skip over some important issues about food and culture. I need to take another week to mull this over.\u003c/p>\n\u003cp>In the meantime...please enjoy...\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/0b75cl4-qRE\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/0b75cl4-qRE\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In case the YouTube logo gets in the way of the subtitles, here's \u003ca href=\"http://www.youtube.com/watch?v=bc6v8IUe_0g\">\u003cstrong>a link\u003c/strong>\u003c/a> to the video.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/678/japanese-tradition-how-to-eat-at-a-sushi-bar",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998"
],
"tags": [
"bayareabites_14755",
"bayareabites_335",
"bayareabites_336",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_603": {
"type": "posts",
"id": "bayareabites_603",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "603",
"score": null,
"sort": [
1178496540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1178496540,
"format": "aside",
"disqusTitle": "Banh Cuon & Banh Beo: Vietnamese Steamed Rice Treats",
"title": "Banh Cuon & Banh Beo: Vietnamese Steamed Rice Treats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Okay, enough with all the pho.\u003c/p>\n\u003cp>I think it's time for folks to try some other Vietnamese dishes. There are hundreds of snacks and soups, both in Vietnam proper and in Little Saigons around the world, but for reasons I'm still trying to understand, both restaurateurs and diners settle into predictable menus.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Savory bits of shrimp, mung beans and scallion oil top little steamed rice cakes.\u003c/i>\u003c/p>\n\u003cp>Vietnamese cuisine today is where Chinese food was in the 50s, though some decade soon I'm sure restaurants will begin expanding beyond summer rolls, spring rolls, shaking beef and sizzling/happy/singing crepes. Perhaps it will be when we let go of the Western kitchen's saute line, or when the rubber plantation decor finally goes the way of the tiki room, or when tourists from Vietnam can visit here as readily as we fly there. \u003c/p>\n\u003cp>Until then, I'd like to encourage you to try two of my favorite hot-weather dishes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now that you're familiar with rice noodles in broth, go enjoy a plate of banh cuon and banh beo. Vietnamese cooks coax rice grains into endless shapes and textures, and these two dishes are classic ways to enjoy the cuisine's distinctive layering of flavors. \u003c/p>\n\u003cp>\u003cstrong>Banh Cuon\u003c/strong>\u003c/p>\n\u003cp>The best banh cuon are made to order. The set-up is simple: thin fabric stretched over the mouth of a wide pot, a few inches of simmering water, an oiled surface for rolling. A flat ladle and a long wooden stick are the only gadgets you need. Unfortunately, the skill required to coax a thin rice batter into a transparent round of edible silk must be passed from generation to generation. \u003c/p>\n\u003cp>Watch how a master steams and rolls an order of banh cuon:\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/pfo8zreytyQ\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/pfo8zreytyQ\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Wrapping savory fillings, such as pork or mushroom, is the most common way to use the steamed rice sheets, though other versions have ingredients sprinkled above plain rolls rather than wrapped within them. Fresh herbs, like young mint leaves, and fried shallots should appear somewhere nearby. Just before you eat the rice rolls, you'll flood them with a dilute version of that ubiquitous dipping sauce made from nuoc mam.\u003c/p>\n\u003cp>\u003cstrong>Banh Beo\u003c/strong>\u003c/p>\n\u003cp>If you steam rice batter in tiny dishes rather than on a thin layer of fabric, then you'll have piles of cute banh beo. Something magical happens in the steamer to create a dimple in each round, perfect for holding bits of flavorful ingredients. The classic toppings are delicate in texture while concentrated in taste: dried shrimp cooked to neon orange, mung beans ground to golden fluffiness, perfect dice of crisp pork rind, or scallions wilted just until sweet. The same thin sauce flavors these lovely dimpled rice cakes.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>My fleet of dipping bowls -- only 39 cents each at Kamei on Clement -- serve double duty as molds for banh beo.\u003c/i>\u003c/p>\n\u003cp>Here's the easiest way to eat banh beo: use chopsticks to nudge each round onto a soup spoon, make sure there's a representative amount of sauce and topping included, and then slurp the generous mouthful in one, happy bite.\u003c/p>\n\u003cp>\u003cstrong>EATING OUT\u003c/strong>\u003c/p>\n\u003cp>If you live in Oakland, you're not far from a restaurant that serves both banh cuon and banh beo.\u003c/p>\n\u003cp>Tay Ho Restaurant\u003cbr>344 12th Street (@ Webster)\u003cbr>Oakland, CA 94607\u003cbr>(510) 836-6388\u003c/p>\n\u003cp>\u003cstrong>COOKING CLASS\u003c/strong>\u003c/p>\n\u003cp>If you want to learn how to work with rice batters and how to make banh beo in your own kitchen (so easy!) then join cookbook author \u003ca href=\"http://www.vietworldkitchen.com/index.htm\">\u003cstrong>Andrea Nguyen\u003c/strong>\u003c/a> and \u003ca href=\"http://www.wanderingspoon.com/\">\u003cstrong>yours truly\u003c/strong>\u003c/a> for a special hands-on cooking class. It's a weekend class sponsored by \u003ca href=\"http://www.slowfoodusa.org/\">\u003cstrong>Slow Food\u003c/strong>\u003c/a> at Terry Paulding's amazing \u003ca href=\"http://www.pauldingandco.com/classes/\">\u003cstrong>teaching kitchen\u003c/strong>\u003c/a> in Emeryville.\u003c/p>\n\u003cp>In this class, we'll also teach you how to work with dried rice paper and how to make truly crisp \u003ca href=\"http://www.wanderingspoon.com/story-banh_xeo/banh_xeo.html\">\u003cstrong>banh xeo\u003c/strong>\u003c/a>. Vietnamese salads, sweets, beer, and salty plum limeade round out the menu.\u003c/p>\n\u003cp>Vietnamese Transformations of Rice\u003cbr>Sunday, May 20, 2007\u003cbr>5 pm to 8 pm\u003cbr>at Creative Kitchen\u003cbr>1410D 62nd Street, Emeryville, CA\u003cbr>Slow Food members $50/nonmembers $60.\u003c/p>\n\u003cp>Andrea has a detailed \u003ca href=\"http://www.vietworldkitchen.com/cookbook/May07_SlowFoodRice_eventflyer.pdf\">\u003cstrong>flyer\u003c/strong>\u003c/a> (pdf) at her website. You can also contact Frankie Whitman at fwhitman \u003ci>at\u003c/i> pacbell.net for more information or to register.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hope to see you in class!\u003c/p>\n\n",
"disqusIdentifier": "603 http://blogs.kqed.org/bayareabites/2007/05/06/banh-cuon-banh-beo-vietnamese-steamed-rice-treats/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/05/06/banh-cuon-banh-beo-vietnamese-steamed-rice-treats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 702,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1178496540,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Okay, enough with all the pho. I think it's time for folks to try some other Vietnamese dishes. There are hundreds of snacks and soups, both in Vietnam proper and in Little Saigons around the world, but for reasons I'm still trying to understand, both restaurateurs and diners settle into predictable menus. Savory bits of",
"title": "Banh Cuon & Banh Beo: Vietnamese Steamed Rice Treats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Banh Cuon & Banh Beo: Vietnamese Steamed Rice Treats",
"datePublished": "2007-05-06T17:09:00-07:00",
"dateModified": "2007-05-06T17:09:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "banh-cuon-banh-beo-vietnamese-steamed-rice-treats",
"status": "publish",
"path": "/bayareabites/603/banh-cuon-banh-beo-vietnamese-steamed-rice-treats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Okay, enough with all the pho.\u003c/p>\n\u003cp>I think it's time for folks to try some other Vietnamese dishes. There are hundreds of snacks and soups, both in Vietnam proper and in Little Saigons around the world, but for reasons I'm still trying to understand, both restaurateurs and diners settle into predictable menus.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Savory bits of shrimp, mung beans and scallion oil top little steamed rice cakes.\u003c/i>\u003c/p>\n\u003cp>Vietnamese cuisine today is where Chinese food was in the 50s, though some decade soon I'm sure restaurants will begin expanding beyond summer rolls, spring rolls, shaking beef and sizzling/happy/singing crepes. Perhaps it will be when we let go of the Western kitchen's saute line, or when the rubber plantation decor finally goes the way of the tiki room, or when tourists from Vietnam can visit here as readily as we fly there. \u003c/p>\n\u003cp>Until then, I'd like to encourage you to try two of my favorite hot-weather dishes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now that you're familiar with rice noodles in broth, go enjoy a plate of banh cuon and banh beo. Vietnamese cooks coax rice grains into endless shapes and textures, and these two dishes are classic ways to enjoy the cuisine's distinctive layering of flavors. \u003c/p>\n\u003cp>\u003cstrong>Banh Cuon\u003c/strong>\u003c/p>\n\u003cp>The best banh cuon are made to order. The set-up is simple: thin fabric stretched over the mouth of a wide pot, a few inches of simmering water, an oiled surface for rolling. A flat ladle and a long wooden stick are the only gadgets you need. Unfortunately, the skill required to coax a thin rice batter into a transparent round of edible silk must be passed from generation to generation. \u003c/p>\n\u003cp>Watch how a master steams and rolls an order of banh cuon:\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/pfo8zreytyQ\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/pfo8zreytyQ\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Wrapping savory fillings, such as pork or mushroom, is the most common way to use the steamed rice sheets, though other versions have ingredients sprinkled above plain rolls rather than wrapped within them. Fresh herbs, like young mint leaves, and fried shallots should appear somewhere nearby. Just before you eat the rice rolls, you'll flood them with a dilute version of that ubiquitous dipping sauce made from nuoc mam.\u003c/p>\n\u003cp>\u003cstrong>Banh Beo\u003c/strong>\u003c/p>\n\u003cp>If you steam rice batter in tiny dishes rather than on a thin layer of fabric, then you'll have piles of cute banh beo. Something magical happens in the steamer to create a dimple in each round, perfect for holding bits of flavorful ingredients. The classic toppings are delicate in texture while concentrated in taste: dried shrimp cooked to neon orange, mung beans ground to golden fluffiness, perfect dice of crisp pork rind, or scallions wilted just until sweet. The same thin sauce flavors these lovely dimpled rice cakes.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>My fleet of dipping bowls -- only 39 cents each at Kamei on Clement -- serve double duty as molds for banh beo.\u003c/i>\u003c/p>\n\u003cp>Here's the easiest way to eat banh beo: use chopsticks to nudge each round onto a soup spoon, make sure there's a representative amount of sauce and topping included, and then slurp the generous mouthful in one, happy bite.\u003c/p>\n\u003cp>\u003cstrong>EATING OUT\u003c/strong>\u003c/p>\n\u003cp>If you live in Oakland, you're not far from a restaurant that serves both banh cuon and banh beo.\u003c/p>\n\u003cp>Tay Ho Restaurant\u003cbr>344 12th Street (@ Webster)\u003cbr>Oakland, CA 94607\u003cbr>(510) 836-6388\u003c/p>\n\u003cp>\u003cstrong>COOKING CLASS\u003c/strong>\u003c/p>\n\u003cp>If you want to learn how to work with rice batters and how to make banh beo in your own kitchen (so easy!) then join cookbook author \u003ca href=\"http://www.vietworldkitchen.com/index.htm\">\u003cstrong>Andrea Nguyen\u003c/strong>\u003c/a> and \u003ca href=\"http://www.wanderingspoon.com/\">\u003cstrong>yours truly\u003c/strong>\u003c/a> for a special hands-on cooking class. It's a weekend class sponsored by \u003ca href=\"http://www.slowfoodusa.org/\">\u003cstrong>Slow Food\u003c/strong>\u003c/a> at Terry Paulding's amazing \u003ca href=\"http://www.pauldingandco.com/classes/\">\u003cstrong>teaching kitchen\u003c/strong>\u003c/a> in Emeryville.\u003c/p>\n\u003cp>In this class, we'll also teach you how to work with dried rice paper and how to make truly crisp \u003ca href=\"http://www.wanderingspoon.com/story-banh_xeo/banh_xeo.html\">\u003cstrong>banh xeo\u003c/strong>\u003c/a>. Vietnamese salads, sweets, beer, and salty plum limeade round out the menu.\u003c/p>\n\u003cp>Vietnamese Transformations of Rice\u003cbr>Sunday, May 20, 2007\u003cbr>5 pm to 8 pm\u003cbr>at Creative Kitchen\u003cbr>1410D 62nd Street, Emeryville, CA\u003cbr>Slow Food members $50/nonmembers $60.\u003c/p>\n\u003cp>Andrea has a detailed \u003ca href=\"http://www.vietworldkitchen.com/cookbook/May07_SlowFoodRice_eventflyer.pdf\">\u003cstrong>flyer\u003c/strong>\u003c/a> (pdf) at her website. You can also contact Frankie Whitman at fwhitman \u003ci>at\u003c/i> pacbell.net for more information or to register.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hope to see you in class!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/603/banh-cuon-banh-beo-vietnamese-steamed-rice-treats",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998"
],
"tags": [
"bayareabites_14741",
"bayareabites_215",
"bayareabites_67",
"bayareabites_68"
],
"label": "bayareabites"
},
"bayareabites_580": {
"type": "posts",
"id": "bayareabites_580",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "580",
"score": null,
"sort": [
1176657360000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1176657360,
"format": "aside",
"disqusTitle": "Hong Kong Milk Tea",
"title": "Hong Kong Milk Tea",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in my heart like down-home milk tea.\u003c/p>\n\u003cp>Milk tea is its own religion in Hong Kong, intertwined in the colony's history and culinary culture. It's a topic not taken lightly, and I know I enter dangerous territory writing about it as an outsider. I've hosted visitors insisted on traveling with their own packets of instant \u003ca href=\"http://www.eastwestbazaar.com/product_info.php?products_id=1953\">\u003cstrong> \"3-in-1\"\u003c/strong>\u003c/a> milk tea to ensure that their morning cup wouldn't be compromised. Although the boba generation may not remember, milk tea helped defined the intersection of east and west. Enjoyed from morning to midnight, it was served on nearly every street corner. Establishments guarded their secret recipes, and even McDonald's began offering its own version of milk tea.\u003c/p>\n\u003cp>\u003cem>One of the 28 remaining dai pai dong in Hong Kong. Ubiquitous in the 50s and 60s, these street stalls specialized in both hot and cold milk tea as well as fast fare at all times of the day and night. I love those little, built-in, square stools -- perfect for hunching over a bowl of noodles.\u003c/em>\u003c/p>\n\u003cp>As with any ritual that combines comfort with caffeine, there's much debate over the specifics, from the type of tea leaves to the brand of milk to the precise mechanics of combining the two. Generally, though, most can agree on some basic tenets for milk tea: a blend of Ceylon and Assam leaves brewed for an extended period, a generous stir of evaporated milk, and a hint of sweetness from a spoonful of condensed milk or sugar. Purists will insist on Black & White brand milk (the one with the cow on the label) and a cloth brewing bag to mimic the fine-textured, oblong filters that lend milk tea its nickname in Cantonese: \"silk stocking tea.\" I'm perfectly okay with English and Irish Breakfast teabags, but even the pragmatist in me admits that milk tea with anything else but evaporated milk falls far from its creator's intent.\u003c/p>\n\u003cp>The key is brewing the tea over low heat for a very long time. The extra tannin gives enough body and bitterness to balance the milk, so the result is a strong yet silky smooth, creamy, and full-bodied drink that's as easy to identify by sight as a properly made espresso. In fact, even before the cup arrives, you'll know: walk into any cafe that makes its own milk tea and you'll pick up instantly milk tea's distinctive scent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Marrying into the Wu family means learning new habits. The morning after my wedding, Ba Wu brews a big pot of milk tea for all our guests.\u003c/em>\u003c/p>\n\u003cp>Yes, I know, Anglophiles and expats all shudder in horror at the thought of milk tea. But just like a tall glass of Southern sweet tea or a mug of cowboy coffee, the moment you sip one made with integrity and generosity, you'll understand.\u003c/p>\n\u003cp>For your first cup of milk tea, don't order from a place that makes it from an instant mix. Instead, look for Hong Kong eateries or bakeries where it appears on a separate drink menu. The popularity of bubble tea means a true milk tea has become extremely difficult to find. Try it at Sweetheart Cafe on Grant, D&A on Broadway, or ABC Bakery on Jackson in SF Chinatown. Slanted Door has an excellent version, lifted out of its Chinese diner ambience but honest, strong and good. My favorite source, T-28 Cafe out on Taraval at 28th Avenue, has an extensive menu that also highlights lemon tea, ginger coke, and other lovely libations.\u003c/p>\n\u003cp>\u003cstrong>Making Hong Kong Milk Tea\u003c/strong>\u003c/p>\n\u003cp>Experiment with various combinations of Ceylon (\"English Breakfast\") and Assam (\"Irish Breakfast\") teas. I personally like the redder, warmer flavors of more Assam leaves, but many prefer the darker, more robust Ceylon. If you use a large mesh ball or one of those muslin tea brewing bags, it'll be easier to strain loose tea leaves. Of course, teabags sidestep this entirely.\u003c/p>\n\u003cp>Bring a small pot of water just to the boiling point, but do not let it actually bubble up. Lower the heat to as low as possible. Add three times as many tea bags or twice as much loose tea as you would normally. Cover and leave the tea to brew for at least 10 minutes and up to 30 minutes. Strain out the tea leaves or remove the teabags; for this, it's okay to squeeze teabags to get the extra boost. Stir in evaporated milk until the tea is the color of caramel, then bring the tea back to very hot serving temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Divide the tea among several cups and invite your guests to stir in a spoonful of sweetened condensed milk or sugar.\u003c/p>\n\n",
"disqusIdentifier": "580 http://blogs.kqed.org/bayareabites/2007/04/15/hong-kong-milk-tea/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/04/15/hong-kong-milk-tea/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 855,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1207778685,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in",
"title": "Hong Kong Milk Tea | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hong Kong Milk Tea",
"datePublished": "2007-04-15T10:16:00-07:00",
"dateModified": "2008-04-09T15:04:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hong-kong-milk-tea",
"status": "publish",
"path": "/bayareabites/580/hong-kong-milk-tea",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A recent breakfast at T-28 Cafe in the Outer Sunset reminded me just how good a cup of hot, strong milk tea tastes on lazy weekend mornings. Although the richness of a well-aged pu-erh or the emerald sweetness of a spring shin-cha give me great pleasure as a tea drinker, neither have a place in my heart like down-home milk tea.\u003c/p>\n\u003cp>Milk tea is its own religion in Hong Kong, intertwined in the colony's history and culinary culture. It's a topic not taken lightly, and I know I enter dangerous territory writing about it as an outsider. I've hosted visitors insisted on traveling with their own packets of instant \u003ca href=\"http://www.eastwestbazaar.com/product_info.php?products_id=1953\">\u003cstrong> \"3-in-1\"\u003c/strong>\u003c/a> milk tea to ensure that their morning cup wouldn't be compromised. Although the boba generation may not remember, milk tea helped defined the intersection of east and west. Enjoyed from morning to midnight, it was served on nearly every street corner. Establishments guarded their secret recipes, and even McDonald's began offering its own version of milk tea.\u003c/p>\n\u003cp>\u003cem>One of the 28 remaining dai pai dong in Hong Kong. Ubiquitous in the 50s and 60s, these street stalls specialized in both hot and cold milk tea as well as fast fare at all times of the day and night. I love those little, built-in, square stools -- perfect for hunching over a bowl of noodles.\u003c/em>\u003c/p>\n\u003cp>As with any ritual that combines comfort with caffeine, there's much debate over the specifics, from the type of tea leaves to the brand of milk to the precise mechanics of combining the two. Generally, though, most can agree on some basic tenets for milk tea: a blend of Ceylon and Assam leaves brewed for an extended period, a generous stir of evaporated milk, and a hint of sweetness from a spoonful of condensed milk or sugar. Purists will insist on Black & White brand milk (the one with the cow on the label) and a cloth brewing bag to mimic the fine-textured, oblong filters that lend milk tea its nickname in Cantonese: \"silk stocking tea.\" I'm perfectly okay with English and Irish Breakfast teabags, but even the pragmatist in me admits that milk tea with anything else but evaporated milk falls far from its creator's intent.\u003c/p>\n\u003cp>The key is brewing the tea over low heat for a very long time. The extra tannin gives enough body and bitterness to balance the milk, so the result is a strong yet silky smooth, creamy, and full-bodied drink that's as easy to identify by sight as a properly made espresso. In fact, even before the cup arrives, you'll know: walk into any cafe that makes its own milk tea and you'll pick up instantly milk tea's distinctive scent.\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>\u003cem>Marrying into the Wu family means learning new habits. The morning after my wedding, Ba Wu brews a big pot of milk tea for all our guests.\u003c/em>\u003c/p>\n\u003cp>Yes, I know, Anglophiles and expats all shudder in horror at the thought of milk tea. But just like a tall glass of Southern sweet tea or a mug of cowboy coffee, the moment you sip one made with integrity and generosity, you'll understand.\u003c/p>\n\u003cp>For your first cup of milk tea, don't order from a place that makes it from an instant mix. Instead, look for Hong Kong eateries or bakeries where it appears on a separate drink menu. The popularity of bubble tea means a true milk tea has become extremely difficult to find. Try it at Sweetheart Cafe on Grant, D&A on Broadway, or ABC Bakery on Jackson in SF Chinatown. Slanted Door has an excellent version, lifted out of its Chinese diner ambience but honest, strong and good. My favorite source, T-28 Cafe out on Taraval at 28th Avenue, has an extensive menu that also highlights lemon tea, ginger coke, and other lovely libations.\u003c/p>\n\u003cp>\u003cstrong>Making Hong Kong Milk Tea\u003c/strong>\u003c/p>\n\u003cp>Experiment with various combinations of Ceylon (\"English Breakfast\") and Assam (\"Irish Breakfast\") teas. I personally like the redder, warmer flavors of more Assam leaves, but many prefer the darker, more robust Ceylon. If you use a large mesh ball or one of those muslin tea brewing bags, it'll be easier to strain loose tea leaves. Of course, teabags sidestep this entirely.\u003c/p>\n\u003cp>Bring a small pot of water just to the boiling point, but do not let it actually bubble up. Lower the heat to as low as possible. Add three times as many tea bags or twice as much loose tea as you would normally. Cover and leave the tea to brew for at least 10 minutes and up to 30 minutes. Strain out the tea leaves or remove the teabags; for this, it's okay to squeeze teabags to get the extra boost. Stir in evaporated milk until the tea is the color of caramel, then bring the tea back to very hot serving temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Divide the tea among several cups and invite your guests to stir in a spoonful of sweetened condensed milk or sugar.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/580/hong-kong-milk-tea",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_12"
],
"tags": [
"bayareabites_128",
"bayareabites_165",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_560": {
"type": "posts",
"id": "bayareabites_560",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "560",
"score": null,
"sort": [
1174844400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1174844400,
"format": "aside",
"disqusTitle": "Fresh Turmeric",
"title": "Fresh Turmeric",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and -- most importantly -- taste of many foods.\u003c/p>\n\u003cp>That dry, yellow powder known here as turmeric is certainly one of them.\u003c/p>\n\u003cp>Looking at a little bottle of it in the supermarket, it's hard to believe that this cousin of ginger boasts the same family's gracefully arched leaves and large, stunning blossoms. There are many \u003ca href=\"http://www.turmeric.co.in/turmeric_varieties.htm\">\u003cstrong>varieties\u003c/strong>\u003c/a> grown in India, from where nearly all the world's supply comes. Turmeric's fragrant bite and intensely golden hue make it a key ingredient in the cuisine and culture of Asia's southern and southeastern regions. It's applied as an effective antibacterial tonic in Ayurvedic medicine, simmered in peppery Burmese soups and infused into golden cones of \u003ca href=\"http://museumschool.sandi.net/festivals99-00/salamatan/slametan_cooking/slametan_cook.html\">\u003cstrong>nasi kuning\u003c/strong>\u003c/a> at Indonesian weddings. \u003c/p>\n\u003cp>Many foods more familiar to Westerners, say ballpark mustard and certain cheeses, also gain their yellow hue from turmeric. It's often dismissed, unfairly, as a lesser substitute for saffron by those who haven't tried it in its whole, fresh form or who aren't familiar with its native, rather than derivative, uses. \u003ca href=\"http://www.kew.org/\">\u003cstrong>The Royal Botanical Kew Gardens\u003c/strong>\u003c/a> maintains an excellent website where you can learn more about the ancient \u003ca href=\"http://www.plantcultures.org.uk/plants/turmeric_plant_profile.html\">\u003cstrong>history, botany, medicinal uses and spiritual traditions\u003c/strong>\u003c/a> of turmeric.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Selecting and Storing\u003c/strong>\u003c/p>\n\u003cp>Look for the slim, orange rhizomes of fresh turmeric in the produce section of Asian and Indian markets, in small bags near where the herbs are sold. Buy rhizomes with bright, smooth peels, avoiding any with soft spots, dark bruises or dried out tips. They freeze well and grate easily while still frozen. Just immerse what you need in some warm water for a few minutes, than proceed to peel and grate.\u003c/p>\n\u003cp>For each teaspoon of dry turmeric in a recipe, substitute about 1 inch of fresh turmeric. Peel the thin outer layer by gently scraping with the edge of a spoon's bowl, and then grate the rhizome finely with a microplane or a \u003ca href=\"http://www.amazon.com/White-Porcelain-Ginger-Grater-5-25x3-5/dp/B0000DE77B\">\u003cstrong>ginger grater\u003c/strong>\u003c/a>. It's best to bring out the color and flavor of the fresh rhizome with a quick stir in some hot oil.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Some simple ways to enjoy turmeric:\u003c/strong>\u003c/p>\n\u003cp>- Use it in any curry recipe that calls for dry, ground turmeric, adding it to the pan after the dry spices have been toasted or stirring with other aromatics that are cooked in oil.\u003c/p>\n\u003cp>- To dress up leftover rice: Saute grated turmeric, minced garlic, salt and a generous amount of black pepper in hot oil until fragrant and golden. Stir in a few tablespoons of coconut milk. Add cooked rice and stir until evenly coated. Serve hot. For a special meal, transfer the rice to banana leaves and steam for 20 minutes.\u003c/p>\n\u003cp>- To make a lovely Burmese soup: Stir several crushed garlic cloves, a small amount of paprika and half a teaspoon of grated turmeric into a couple cups of chicken broth. Simmer for 10 to 20 minutes, then add thinly sliced seasonal vegetables such as daikon, \u003ca href=\"http://www.gourmetsleuth.com/chayotes.htm\">\u003cstrong>chayote\u003c/strong>\u003c/a>, spinach, mustard greens, watercress or even carrots. Season to taste with salt and a generous grinding of black pepper, then sprinkle with chopped cilantro or scallions just before serving.\u003c/p>\n\u003cp>- For a refreshing cucumber sauce over fried or grilled fish: Halve lengthwise 2 or 3 small, pickling cucumbers or 1/2 of a hothouse cucumber. Scoop out seeds and cut into thick slices. Stir grated turmeric and onions in hot oil until fragrant and bright golden. Add chopped garlic and finely shredded ginger, then stir in the cucumbers, 1/2 cup of stock and, optionally, a spoonful of coconut milk. Simmer just until the cucumbers are warmed through, then transfer to serving bowl or pour over cooked fish.\u003c/p>\n\u003cp>- The next time you're at an Indian market, look for \u003ca href=\"http://www.spicesofindia.co.uk/acatalog/Ashoka-Fresh-Turmeric-Pickle.html\">\u003cstrong>turmeric pickles\u003c/strong>\u003c/a> tucked in among the other mango, lime and eggplant pickles. One of my favorites!\u003c/p>\n\u003cp>- To brighten your own favorite salsa, chutney or pickles: Grate turmeric, then heat it in the oil or a small amount of the liquid used in the recipe or even a bit of the pickling brine from purchased pickles. Stir well with other ingredients.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Experiment with this natural food coloring by slipping a bit into any recipe that calls for ginger. You never know, that bright, new dish might become a classic from your kitchen.\u003c/p>\n\n",
"disqusIdentifier": "560 http://blogs.kqed.org/bayareabites/2007/03/25/fresh-turmeric/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/25/fresh-turmeric/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 739,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1174844400,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and -- most importantly -- taste of many foods. That dry, yellow powder known here as turmeric is certainly one of them. Looking",
"title": "Fresh Turmeric | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fresh Turmeric",
"datePublished": "2007-03-25T10:40:00-07:00",
"dateModified": "2007-03-25T10:40:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fresh-turmeric",
"status": "publish",
"path": "/bayareabites/560/fresh-turmeric",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>Learning the true shape of our food sometimes comes as a surprise. The challenge of carrying ingredients across time and distance plus the reality of everyday cooking has transformed the look, feel and -- most importantly -- taste of many foods.\u003c/p>\n\u003cp>That dry, yellow powder known here as turmeric is certainly one of them.\u003c/p>\n\u003cp>Looking at a little bottle of it in the supermarket, it's hard to believe that this cousin of ginger boasts the same family's gracefully arched leaves and large, stunning blossoms. There are many \u003ca href=\"http://www.turmeric.co.in/turmeric_varieties.htm\">\u003cstrong>varieties\u003c/strong>\u003c/a> grown in India, from where nearly all the world's supply comes. Turmeric's fragrant bite and intensely golden hue make it a key ingredient in the cuisine and culture of Asia's southern and southeastern regions. It's applied as an effective antibacterial tonic in Ayurvedic medicine, simmered in peppery Burmese soups and infused into golden cones of \u003ca href=\"http://museumschool.sandi.net/festivals99-00/salamatan/slametan_cooking/slametan_cook.html\">\u003cstrong>nasi kuning\u003c/strong>\u003c/a> at Indonesian weddings. \u003c/p>\n\u003cp>Many foods more familiar to Westerners, say ballpark mustard and certain cheeses, also gain their yellow hue from turmeric. It's often dismissed, unfairly, as a lesser substitute for saffron by those who haven't tried it in its whole, fresh form or who aren't familiar with its native, rather than derivative, uses. \u003ca href=\"http://www.kew.org/\">\u003cstrong>The Royal Botanical Kew Gardens\u003c/strong>\u003c/a> maintains an excellent website where you can learn more about the ancient \u003ca href=\"http://www.plantcultures.org.uk/plants/turmeric_plant_profile.html\">\u003cstrong>history, botany, medicinal uses and spiritual traditions\u003c/strong>\u003c/a> of turmeric.\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>Selecting and Storing\u003c/strong>\u003c/p>\n\u003cp>Look for the slim, orange rhizomes of fresh turmeric in the produce section of Asian and Indian markets, in small bags near where the herbs are sold. Buy rhizomes with bright, smooth peels, avoiding any with soft spots, dark bruises or dried out tips. They freeze well and grate easily while still frozen. Just immerse what you need in some warm water for a few minutes, than proceed to peel and grate.\u003c/p>\n\u003cp>For each teaspoon of dry turmeric in a recipe, substitute about 1 inch of fresh turmeric. Peel the thin outer layer by gently scraping with the edge of a spoon's bowl, and then grate the rhizome finely with a microplane or a \u003ca href=\"http://www.amazon.com/White-Porcelain-Ginger-Grater-5-25x3-5/dp/B0000DE77B\">\u003cstrong>ginger grater\u003c/strong>\u003c/a>. It's best to bring out the color and flavor of the fresh rhizome with a quick stir in some hot oil.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Some simple ways to enjoy turmeric:\u003c/strong>\u003c/p>\n\u003cp>- Use it in any curry recipe that calls for dry, ground turmeric, adding it to the pan after the dry spices have been toasted or stirring with other aromatics that are cooked in oil.\u003c/p>\n\u003cp>- To dress up leftover rice: Saute grated turmeric, minced garlic, salt and a generous amount of black pepper in hot oil until fragrant and golden. Stir in a few tablespoons of coconut milk. Add cooked rice and stir until evenly coated. Serve hot. For a special meal, transfer the rice to banana leaves and steam for 20 minutes.\u003c/p>\n\u003cp>- To make a lovely Burmese soup: Stir several crushed garlic cloves, a small amount of paprika and half a teaspoon of grated turmeric into a couple cups of chicken broth. Simmer for 10 to 20 minutes, then add thinly sliced seasonal vegetables such as daikon, \u003ca href=\"http://www.gourmetsleuth.com/chayotes.htm\">\u003cstrong>chayote\u003c/strong>\u003c/a>, spinach, mustard greens, watercress or even carrots. Season to taste with salt and a generous grinding of black pepper, then sprinkle with chopped cilantro or scallions just before serving.\u003c/p>\n\u003cp>- For a refreshing cucumber sauce over fried or grilled fish: Halve lengthwise 2 or 3 small, pickling cucumbers or 1/2 of a hothouse cucumber. Scoop out seeds and cut into thick slices. Stir grated turmeric and onions in hot oil until fragrant and bright golden. Add chopped garlic and finely shredded ginger, then stir in the cucumbers, 1/2 cup of stock and, optionally, a spoonful of coconut milk. Simmer just until the cucumbers are warmed through, then transfer to serving bowl or pour over cooked fish.\u003c/p>\n\u003cp>- The next time you're at an Indian market, look for \u003ca href=\"http://www.spicesofindia.co.uk/acatalog/Ashoka-Fresh-Turmeric-Pickle.html\">\u003cstrong>turmeric pickles\u003c/strong>\u003c/a> tucked in among the other mango, lime and eggplant pickles. One of my favorites!\u003c/p>\n\u003cp>- To brighten your own favorite salsa, chutney or pickles: Grate turmeric, then heat it in the oil or a small amount of the liquid used in the recipe or even a bit of the pickling brine from purchased pickles. Stir well with other ingredients.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Experiment with this natural food coloring by slipping a bit into any recipe that calls for ginger. You never know, that bright, new dish might become a classic from your kitchen.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/560/fresh-turmeric",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_12"
],
"tags": [
"bayareabites_136",
"bayareabites_67"
],
"label": "bayareabites"
},
"bayareabites_539": {
"type": "posts",
"id": "bayareabites_539",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "539",
"score": null,
"sort": [
1173046320000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1173046320,
"format": "aside",
"disqusTitle": "South Indian Rice Courses",
"title": "South Indian Rice Courses",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n",
"disqusIdentifier": "539 http://blogs.kqed.org/bayareabites/2007/03/04/south-indian-rice-courses/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/04/south-indian-rice-courses/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1565,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1380666060,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian. After a recent crash course in using a Sumeet mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to",
"title": "South Indian Rice Courses | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "South Indian Rice Courses",
"datePublished": "2007-03-04T14:12:00-08:00",
"dateModified": "2013-10-01T15:21:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "south-indian-rice-courses",
"status": "publish",
"path": "/bayareabites/539/south-indian-rice-courses",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\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>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/539/south-indian-rice-courses",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_1807"
],
"tags": [
"bayareabites_12475",
"bayareabites_107",
"bayareabites_324",
"bayareabites_14746",
"bayareabites_67",
"bayareabites_108"
],
"label": "bayareabites"
},
"bayareabites_531": {
"type": "posts",
"id": "bayareabites_531",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "531",
"score": null,
"sort": [
1172426760000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1172426760,
"format": "aside",
"disqusTitle": "Memories of Philippine Kitchens",
"title": "Memories of Philippine Kitchens",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n",
"disqusIdentifier": "531 http://blogs.kqed.org/bayareabites/2007/02/25/memories-of-philippine-kitchens/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/02/25/memories-of-philippine-kitchens/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 851,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1172426760,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The",
"title": "Memories of Philippine Kitchens | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Memories of Philippine Kitchens",
"datePublished": "2007-02-25T10:06:00-08:00",
"dateModified": "2007-02-25T10:06:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "memories-of-philippine-kitchens",
"status": "publish",
"path": "/bayareabites/531/memories-of-philippine-kitchens",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/531/memories-of-philippine-kitchens",
"authors": [
"5018"
],
"categories": [
"bayareabites_2998",
"bayareabites_2254",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_93",
"bayareabites_14746",
"bayareabites_67"
],
"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": 360,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 375,
"relation": "eq"
},
"items": [
"bayareabites_850",
"bayareabites_845",
"bayareabites_839",
"bayareabites_793",
"bayareabites_785",
"bayareabites_744",
"bayareabites_678",
"bayareabites_603",
"bayareabites_580",
"bayareabites_560",
"bayareabites_539",
"bayareabites_531"
],
"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_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_67": {
"type": "terms",
"id": "bayareabites_67",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "67",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thy tran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thy tran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 31,
"slug": "thy-tran",
"isLoading": false,
"link": "/bayareabites/tag/thy-tran"
},
"bayareabites_14754": {
"type": "terms",
"id": "bayareabites_14754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 281,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/tag/video"
},
"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_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_664": {
"type": "terms",
"id": "bayareabites_664",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "664",
"found": true
},
"relationships": {},
"featImg": null,
"name": "children",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "children Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 629,
"slug": "children",
"isLoading": false,
"link": "/bayareabites/tag/children"
},
"bayareabites_663": {
"type": "terms",
"id": "bayareabites_663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 628,
"slug": "diet",
"isLoading": false,
"link": "/bayareabites/tag/diet"
},
"bayareabites_128": {
"type": "terms",
"id": "bayareabites_128",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "128",
"found": true
},
"relationships": {},
"featImg": null,
"name": "history",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "history Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 92,
"slug": "history",
"isLoading": false,
"link": "/bayareabites/tag/history"
},
"bayareabites_335": {
"type": "terms",
"id": "bayareabites_335",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "335",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japanese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japanese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 300,
"slug": "japanese",
"isLoading": false,
"link": "/bayareabites/tag/japanese"
},
"bayareabites_450": {
"type": "terms",
"id": "bayareabites_450",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "450",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 415,
"slug": "school-lunch",
"isLoading": false,
"link": "/bayareabites/tag/school-lunch"
},
"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_14741": {
"type": "terms",
"id": "bayareabites_14741",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 13,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/tag/events"
},
"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_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_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_553": {
"type": "terms",
"id": "bayareabites_553",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "553",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chowhound",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chowhound Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 518,
"slug": "chowhound",
"isLoading": false,
"link": "/bayareabites/tag/chowhound"
},
"bayareabites_554": {
"type": "terms",
"id": "bayareabites_554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "golden gate bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "golden gate bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 519,
"slug": "golden-gate-bakery",
"isLoading": false,
"link": "/bayareabites/tag/golden-gate-bakery"
},
"bayareabites_78": {
"type": "terms",
"id": "bayareabites_78",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "78",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jennifer maiser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jennifer maiser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 42,
"slug": "jennifer-maiser",
"isLoading": false,
"link": "/bayareabites/tag/jennifer-maiser"
},
"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_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_535": {
"type": "terms",
"id": "bayareabites_535",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "535",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chopsticks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chopsticks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 500,
"slug": "chopsticks",
"isLoading": false,
"link": "/bayareabites/tag/chopsticks"
},
"bayareabites_512": {
"type": "terms",
"id": "bayareabites_512",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "512",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics of food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics of food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 477,
"slug": "politics-of-food",
"isLoading": false,
"link": "/bayareabites/tag/politics-of-food"
},
"bayareabites_14743": {
"type": "terms",
"id": "bayareabites_14743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 25,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/tag/travel"
},
"bayareabites_129": {
"type": "terms",
"id": "bayareabites_129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 93,
"slug": "agriculture",
"isLoading": false,
"link": "/bayareabites/tag/agriculture"
},
"bayareabites_451": {
"type": "terms",
"id": "bayareabites_451",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "451",
"found": true
},
"relationships": {},
"featImg": null,
"name": "festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 416,
"slug": "festival",
"isLoading": false,
"link": "/bayareabites/tag/festival"
},
"bayareabites_452": {
"type": "terms",
"id": "bayareabites_452",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "452",
"found": true
},
"relationships": {},
"featImg": null,
"name": "immigrants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "immigrants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 417,
"slug": "immigrants",
"isLoading": false,
"link": "/bayareabites/tag/immigrants"
},
"bayareabites_107": {
"type": "terms",
"id": "bayareabites_107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "india",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "india Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 71,
"slug": "india",
"isLoading": false,
"link": "/bayareabites/tag/india"
},
"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_14755": {
"type": "terms",
"id": "bayareabites_14755",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14755",
"found": true
},
"relationships": {},
"featImg": null,
"name": "humor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "humor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 299,
"slug": "humor",
"isLoading": false,
"link": "/bayareabites/tag/humor"
},
"bayareabites_336": {
"type": "terms",
"id": "bayareabites_336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sushi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sushi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 301,
"slug": "sushi",
"isLoading": false,
"link": "/bayareabites/tag/sushi"
},
"bayareabites_215": {
"type": "terms",
"id": "bayareabites_215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 180,
"slug": "rice",
"isLoading": false,
"link": "/bayareabites/tag/rice"
},
"bayareabites_68": {
"type": "terms",
"id": "bayareabites_68",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "68",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 32,
"slug": "vietnamese",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese"
},
"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_165": {
"type": "terms",
"id": "bayareabites_165",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 130,
"slug": "tea",
"isLoading": false,
"link": "/bayareabites/tag/tea"
},
"bayareabites_136": {
"type": "terms",
"id": "bayareabites_136",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "136",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spices",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spices Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101,
"slug": "spices",
"isLoading": false,
"link": "/bayareabites/tag/spices"
},
"bayareabites_12475": {
"type": "terms",
"id": "bayareabites_12475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ganesha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ganesha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6937,
"slug": "ganesha",
"isLoading": false,
"link": "/bayareabites/tag/ganesha"
},
"bayareabites_14746": {
"type": "terms",
"id": "bayareabites_14746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 55,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/tag/south-bay"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_93": {
"type": "terms",
"id": "bayareabites_93",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "93",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 57,
"slug": "filipino",
"isLoading": false,
"link": "/bayareabites/tag/filipino"
}
},
"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": {}
}
}
}
