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": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"jennifer-maiser": {
"type": "authors",
"id": "5019",
"meta": {
"index": "authors_1716337520",
"id": "5019",
"found": true
},
"name": "Jennifer Maiser",
"firstName": "Jennifer",
"lastName": "Maiser",
"slug": "jennifer-maiser",
"email": "jen@lifebeginsat30.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.",
"avatar": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jennifer Maiser | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jennifer-maiser"
},
"amy-sherman": {
"type": "authors",
"id": "5020",
"meta": {
"index": "authors_1716337520",
"id": "5020",
"found": true
},
"name": "Amy Sherman",
"firstName": "Amy",
"lastName": "Sherman",
"slug": "amy-sherman",
"email": "cookingwithamyblog@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.",
"avatar": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Amy Sherman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/amy-sherman"
},
"shuna-lydon": {
"type": "authors",
"id": "5021",
"meta": {
"index": "authors_1716337520",
"id": "5021",
"found": true
},
"name": "Shuna Fish Lydon",
"firstName": "Shuna",
"lastName": "Lydon",
"slug": "shuna-lydon",
"email": "shunafish.l@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.",
"avatar": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Shuna Fish Lydon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shuna-lydon"
}
},
"pagesReducer": {
"bayareabites_category_bay-area": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"score": 11.790764
},
"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,
"title": "bay area",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 101
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=bay-area",
"seeMore": false,
"paginated": true,
"page": 101
}
},
{
"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_1122": {
"type": "posts",
"id": "bayareabites_1122",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1122",
"score": null,
"sort": [
1212597531000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1212597531,
"format": "aside",
"disqusTitle": "Event: The Golden Glass",
"title": "Event: The Golden Glass",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.thegoldenglass.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenglass1.jpg\" alt=\"The Golden Glass Event\">\u003c/a>\u003c/p>\n\u003cp>This weekend marks the 5th \u003ca href=\"http://www.thegoldenglass.com/\">Golden Glass\u003c/a> event, Slow Food San Francisco's annual fundraiser. Over 100 sustainable and regional wine producers will be presenting their wines to taste. In addition there will be an exclusive sampling from Bay Area top restaurants and artisanal producers. Sample signature dishes from local restaurants, charcuterie, cheese, olive oil, seasonal fruit, breads, pastries, and gelato. The \u003ca href=\"http://www.thegoldenglass.com/wineries.php\">wines\u003c/a> will mostly be Italian but there will also be wines from Australia, Spain, Germany, New Zealand, and Argentina. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenglass2.jpg\" alt=\"The Golden Glass event 2007\">\u003c/p>\n\u003cp>I went to this event last year for the first time and was very impressed. Forget the endless variations of tuna tartare or ceviche you find at most events, at the Golden Glass there were unique artisanal ice creams, charcuterie and cheeses. The wines were from a variety of wineries, including some smaller ones that I had never heard of before. I also found it to be less crowded than other similar events. It's easy to understand why this is a favorite wine tasting event in San Francisco. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenglass3.jpg\" alt=\"The Golden Glass Event\">\u003cbr>\n\u003cstrong>What: \u003c/strong> \u003ca href=\"http://www.thegoldenglass.com/\">The Golden Glass\u003c/a>\u003cbr>\n\u003cstrong>When:\u003c/strong> June 8, 2008 3pm-7pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Ft. Mason, Festival Pavilion, San Francisco, \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Ft.+Mason,+Festival+Pavilion+san+francisco&ie=UTF8&ll=37.802867,-122.424774&spn=0.026754,0.034204&z=15&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.brownpapertickets.com/event/32590\">Purchase tickets\u003c/a> in advance. Tickets are $50.00 if purchased before the event and $60.00 at the door\u003cbr>\n\u003cstrong>Why:\u003c/strong> This is a great chance to try terrific wines from around the world and taste samples of food from favorite local restaurants and purveyors such as Acquerello, Bi-Rite Creamery, Chez Panisse, Delfina, Evvia, Farina, Fatted Calf Salami, Harley Farms Goat Dairy, Kokkari, La Ciccia and Perbacco. Proceeds benefit the new Slow Food SF School Garden Project and Slow Food USA \"Ark of Taste.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Why try wines from far away when we have perfectly good wines in our own backyard?\u003cbr>\nBecause short of traveling the world, it's the best way to experience the wines from winemakers who are preserving traditional varietals and methods. Perhaps this quote from the San Francisco Slow Food Manifesto says it best \"Let us rediscover the flavors and savors of regional cooking and banish the degrading effects of Fast Food....That is what real culture is all about: developing taste rather than demeaning it. And what better way to set about this than an international exchange of experiences, knowledge, projects?\"\u003c/p>\n\n",
"disqusIdentifier": "1122 http://blogs.kqed.org/bayareabites/2008/06/04/event-the-golden-glass/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/06/04/event-the-golden-glass/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 376,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1212597896,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This weekend marks the 5th Golden Glass event, Slow Food San Francisco's annual fundraiser. Over 100 sustainable and regional wine producers will be presenting their wines to taste. In addition there will be an exclusive sampling from Bay Area top restaurants and artisanal producers. Sample signature dishes from local restaurants, charcuterie, cheese, olive oil, seasonal",
"title": "Event: The Golden Glass | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: The Golden Glass",
"datePublished": "2008-06-04T09:38:51-07:00",
"dateModified": "2008-06-04T09:44:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-the-golden-glass",
"status": "publish",
"path": "/bayareabites/1122/event-the-golden-glass",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.thegoldenglass.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenglass1.jpg\" alt=\"The Golden Glass Event\">\u003c/a>\u003c/p>\n\u003cp>This weekend marks the 5th \u003ca href=\"http://www.thegoldenglass.com/\">Golden Glass\u003c/a> event, Slow Food San Francisco's annual fundraiser. Over 100 sustainable and regional wine producers will be presenting their wines to taste. In addition there will be an exclusive sampling from Bay Area top restaurants and artisanal producers. Sample signature dishes from local restaurants, charcuterie, cheese, olive oil, seasonal fruit, breads, pastries, and gelato. The \u003ca href=\"http://www.thegoldenglass.com/wineries.php\">wines\u003c/a> will mostly be Italian but there will also be wines from Australia, Spain, Germany, New Zealand, and Argentina. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenglass2.jpg\" alt=\"The Golden Glass event 2007\">\u003c/p>\n\u003cp>I went to this event last year for the first time and was very impressed. Forget the endless variations of tuna tartare or ceviche you find at most events, at the Golden Glass there were unique artisanal ice creams, charcuterie and cheeses. The wines were from a variety of wineries, including some smaller ones that I had never heard of before. I also found it to be less crowded than other similar events. It's easy to understand why this is a favorite wine tasting event in San Francisco. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenglass3.jpg\" alt=\"The Golden Glass Event\">\u003cbr>\n\u003cstrong>What: \u003c/strong> \u003ca href=\"http://www.thegoldenglass.com/\">The Golden Glass\u003c/a>\u003cbr>\n\u003cstrong>When:\u003c/strong> June 8, 2008 3pm-7pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Ft. Mason, Festival Pavilion, San Francisco, \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Ft.+Mason,+Festival+Pavilion+san+francisco&ie=UTF8&ll=37.802867,-122.424774&spn=0.026754,0.034204&z=15&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.brownpapertickets.com/event/32590\">Purchase tickets\u003c/a> in advance. Tickets are $50.00 if purchased before the event and $60.00 at the door\u003cbr>\n\u003cstrong>Why:\u003c/strong> This is a great chance to try terrific wines from around the world and taste samples of food from favorite local restaurants and purveyors such as Acquerello, Bi-Rite Creamery, Chez Panisse, Delfina, Evvia, Farina, Fatted Calf Salami, Harley Farms Goat Dairy, Kokkari, La Ciccia and Perbacco. Proceeds benefit the new Slow Food SF School Garden Project and Slow Food USA \"Ark of Taste.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Why try wines from far away when we have perfectly good wines in our own backyard?\u003cbr>\nBecause short of traveling the world, it's the best way to experience the wines from winemakers who are preserving traditional varietals and methods. Perhaps this quote from the San Francisco Slow Food Manifesto says it best \"Let us rediscover the flavors and savors of regional cooking and banish the degrading effects of Fast Food....That is what real culture is all about: developing taste rather than demeaning it. And what better way to set about this than an international exchange of experiences, knowledge, projects?\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1122/event-the-golden-glass",
"authors": [
"5020"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_90"
],
"tags": [
"bayareabites_235",
"bayareabites_1099"
],
"label": "bayareabites"
},
"bayareabites_1096": {
"type": "posts",
"id": "bayareabites_1096",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1096",
"score": null,
"sort": [
1211899526000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1211899526,
"format": "aside",
"disqusTitle": "Farmstays",
"title": "Farmstays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's not a whole lot I wish for in San Francisco. City-wide peace. Perhaps a sharkless surf. A mayor who actually cared about the murder rate. Maybe the odd snowstorm complete with school closings that wouldn't actually affect me, but for which I would still get up at 6 AM to tune the radio appropriately. However, after re-watching one of my all-time favorite episodes of \u003ci>The Office\u003c/i>, I now wish for Agri-Tourism.\u003c/p>\n\u003cp>\u003cobject width=\"510\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\">\u003cembed src=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\" type=\"application/x-shockwave-flash\" width=\"510\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The Bay Area is clearly the perfect place for a Schrute Farms bed and breakfast. Or The Stalk Inn, one of the cutest little asparagus farms you'll ever see. Now, maybe visitors wouldn't necessarily want to learn table-making from Dwight's lapsed Amish and potentially psychotic cousin, Mose, or have Harry Potter read to them by the innkeeper himself, but tending to the beets? Digging the asparagus beds? I'd totally sign up for that! \u003c/p>\n\u003cp>Think about it: in our hungry quest to become one with our food, we already chat extensively with farmers, attend farm dinners, volunteer at some farms and visit others -- clearly the next step is to sleep over at and work the farms themselves. Plenty of farms across the country already offer more than just a farm stand. Up in Philo, for example, \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> offers cooking classes, and in Hawaii, there's at least one \u003ca href=\"http://www.cedarhouse-hawaii.com/hawaii-island-lodging.htm\">coffee farm\u003c/a> that offers accommodations. \u003c/p>\n\u003cp>Can we pick the coffee beans? Can we help bring in the harvest? Surely willing guests could be trusted with the most mundane of farm tasks, if only to get a weekend taste of reveling in growing things and honest dirt. There are also \u003ca href=\"http://www.iloveinns.com/locavoregetaway.htm\">locavore B&Bs\u003c/a> to be found in Virginia, North Carolina, and Georgia where you can be sure to sup on locally-grown victuals. I also discovered that there are farmstays to be had in \u003ca href=\"http://www.afarmstay.com/\">Lancaster County\u003c/a> and in \u003ca href=\"http://www.farmstay-ca.com/farmstay_programs.html\">Canada\u003c/a>. At some places you can learn a great deal about farming, along with holistic uses for herbs and vegetables, while other farms simply encourage you to participate in vegetable picking for the inn's meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All of the above are great starts, but I'm looking for the same sort of intenseness you get from \u003ca href=\"http://www.grubreport.com/blueplatespecial/farmday.html\">volunteering at Alemany Farm\u003c/a>. A stay where you get covered in dirt and sore muscles from pulling weeds or harvesting beets. A stay where you go back to your soft room and take a long hot shower before settling down to a large farmhouse meal. A stay where you collapse into bed tired, happy, and knowing that you have sated something deeper than your stomach.\u003c/p>\n\n",
"disqusIdentifier": "1096 http://blogs.kqed.org/bayareabites/2008/05/27/farmstays/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/05/27/farmstays/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 443,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1211899526,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's not a whole lot I wish for in San Francisco. City-wide peace. Perhaps a sharkless surf. A mayor who actually cared about the murder rate. Maybe the odd snowstorm complete with school closings that wouldn't actually affect me, but for which I would still get up at 6 AM to tune the radio appropriately.",
"title": "Farmstays | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Farmstays",
"datePublished": "2008-05-27T07:45:26-07:00",
"dateModified": "2008-05-27T07:45:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "farmstays",
"status": "publish",
"path": "/bayareabites/1096/farmstays",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's not a whole lot I wish for in San Francisco. City-wide peace. Perhaps a sharkless surf. A mayor who actually cared about the murder rate. Maybe the odd snowstorm complete with school closings that wouldn't actually affect me, but for which I would still get up at 6 AM to tune the radio appropriately. However, after re-watching one of my all-time favorite episodes of \u003ci>The Office\u003c/i>, I now wish for Agri-Tourism.\u003c/p>\n\u003cp>\u003cobject width=\"510\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\">\u003cembed src=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\" type=\"application/x-shockwave-flash\" width=\"510\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The Bay Area is clearly the perfect place for a Schrute Farms bed and breakfast. Or The Stalk Inn, one of the cutest little asparagus farms you'll ever see. Now, maybe visitors wouldn't necessarily want to learn table-making from Dwight's lapsed Amish and potentially psychotic cousin, Mose, or have Harry Potter read to them by the innkeeper himself, but tending to the beets? Digging the asparagus beds? I'd totally sign up for that! \u003c/p>\n\u003cp>Think about it: in our hungry quest to become one with our food, we already chat extensively with farmers, attend farm dinners, volunteer at some farms and visit others -- clearly the next step is to sleep over at and work the farms themselves. Plenty of farms across the country already offer more than just a farm stand. Up in Philo, for example, \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> offers cooking classes, and in Hawaii, there's at least one \u003ca href=\"http://www.cedarhouse-hawaii.com/hawaii-island-lodging.htm\">coffee farm\u003c/a> that offers accommodations. \u003c/p>\n\u003cp>Can we pick the coffee beans? Can we help bring in the harvest? Surely willing guests could be trusted with the most mundane of farm tasks, if only to get a weekend taste of reveling in growing things and honest dirt. There are also \u003ca href=\"http://www.iloveinns.com/locavoregetaway.htm\">locavore B&Bs\u003c/a> to be found in Virginia, North Carolina, and Georgia where you can be sure to sup on locally-grown victuals. I also discovered that there are farmstays to be had in \u003ca href=\"http://www.afarmstay.com/\">Lancaster County\u003c/a> and in \u003ca href=\"http://www.farmstay-ca.com/farmstay_programs.html\">Canada\u003c/a>. At some places you can learn a great deal about farming, along with holistic uses for herbs and vegetables, while other farms simply encourage you to participate in vegetable picking for the inn's meals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All of the above are great starts, but I'm looking for the same sort of intenseness you get from \u003ca href=\"http://www.grubreport.com/blueplatespecial/farmday.html\">volunteering at Alemany Farm\u003c/a>. A stay where you get covered in dirt and sore muscles from pulling weeds or harvesting beets. A stay where you go back to your soft room and take a long hot shower before settling down to a large farmhouse meal. A stay where you collapse into bed tired, happy, and knowing that you have sated something deeper than your stomach.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1096/farmstays",
"authors": [
"5010"
],
"categories": [
"bayareabites_109",
"bayareabites_60"
],
"tags": [
"bayareabites_1059",
"bayareabites_1057",
"bayareabites_1058",
"bayareabites_1056",
"bayareabites_1060",
"bayareabites_1045"
],
"label": "bayareabites"
},
"bayareabites_1084": {
"type": "posts",
"id": "bayareabites_1084",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1084",
"score": null,
"sort": [
1211465821000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1211465821,
"format": "aside",
"disqusTitle": "Supporting Your Local Food Bank",
"title": "Supporting Your Local Food Bank",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/alameda-food-bank.jpg\" alt=\"alameda county food bank\" align=\"left\">The summer months are a great time for thinking about and eating all those lovely fruits and vegetables that are ripe and in season. But what if you couldn’t afford to buy cherries, peaches or watermelon, let alone milk or peanut butter? What if the rising costs of fuel and food made is so that you could no longer adequately feed your family? This scenario is increasingly becoming a reality for many people in the Bay Area (as well as nationwide), which is why our community food banks are now, more than ever, so important.\u003c/p>\n\u003cp>I spoke with Suzan Bateson, the Executive Director of the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>, so I could learn more about food banks and hunger in the Bay Area. I focused on Alameda County as it's where I live, but also because it covers such a large area. Here's what I learned:\u003c/p>\n\u003cul>\n\u003cli>1 in 3 children in Alameda County faces the threat of hunger each day\u003c/li>\n\u003cli>38% of food bank recipients have at least one working member in their family\u003c/li>\n\u003cli>Calls to the Alameda County Community Food Bank are up 34% from last year\u003c/li>\n\u003cli>The number of people calling in April of 2008 was 1,890, compared to 1,059 in April of 2006\u003c/li>\n\u003cli>The average number of calls has been steadily increasing since last July, with each month establishing a new record\u003c/li>\n\u003cli>Since the beginning of 2008, the Alameda County Community Food Bank has received 1,188 calls from people who have never called before\u003c/li>\n\u003c/ul>\n\u003cp>These statistics are disheartening, to say the least, particularly when you consider that as more and more people sign up to receive aid, less and less food is being donated by the federal government to food banks nationwide. As we've all been hearing, the crop surpluses of years past are over. Excess grains are now being used to create fuels and are also being exported to other countries. Food banks now receive 34% less donations from the USDA than in 2003 because of these changes. People are also donating less money individually to food banks as they struggle to feed their own families. The outcome is that our food banks are increasingly in need of help.\u003c/p>\n\u003cp>But wait, there's also some good news. Local food banks are increasingly trying to find fresh and local produce for families to eat. It's not just canned beef and creamed corn anymore. Because of people like Suzan Bateson, there is an emphasis on providing fresh produce to recipients. I was surprised and excited to hear that 50% of the foods provided by the Alameda County Community Food Bank are fresh fruits and vegetables. This is possible because of a network of local growers and distributors who provide year-round greens, sweet potatoes, and citrus to the food bank for literally pennies per item. The food bank then distributes this food to over 300 agencies, who then get it to the people who need it most. Ms. Bateson also has two nutritional experts on staff to provide information and training to help people cook and eat more healthfully. \u003c/p>\n\u003cp>But as great as this is, local food banks really do need your help to keep their operations running. Luckily, they are staffed with dedicated and very organized people who have come up with many different ways for you to help make your local food community a stronger and healthier place. Following is a list of some things you can do:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How to Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Volunteer:\u003c/strong> If you have some extra time and are looking for an opportunity to make a real difference in people's lives, give your local food bank a call. Most rely on volunteers to staff food help lines; sort food in warehouses; provide help in their administrative offices; and help plan special events.\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteer.html\">Volunteer in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Volunteer/volunteer/overview.html\">Volunteer in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Donate:\u003c/strong> If you have some extra cash to spare, a cash donation can really make a difference. Food banks are usually able to provide around $7 worth of food for every $1 donated because of their low operating costs and agreements with local growers and distributors, so even the smallest donation can really help out.\u003cbr>\n\u003ca href=\"http://www.accfb.org/donate.html\">Donate to the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Donate/donate/donate_money.html\">Donate to the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Start Your Own Food Drive:\u003c/strong> Donated nonperishable food items are an essential part of keeping any food bank going. You can help provide these materials to your food bank by collecting these goods. This is actually easier than it sounds. Just call your local food bank and ask them to deliver a bin to your office, school, church, or any place you'd like and then ask people to pick up an extra item or two while grocery shopping so they can add it to the bin. This could be a great summer project for kids.\u003cbr>\n\u003ca href=\"http://www.accfb.org/food_drive.html\">Start your own food drive in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Run-A-Food-Drive/food-drives/overview.html\">Start your own food drive in San Francisco\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Advocate for Change:\u003c/strong> Write or call your representative, senator, or governor about food issues that concern the poor. Too often these programs are an afterthought, but if enough people call, they will become a priority.\u003cbr>\n\u003ca href=\"http://www.accfb.org/take_action.html\">Learn more about advocacy for the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Advocate/advocate/overview.html\">Learn more about advocacy for the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>You can also support your local food banks through the following upcoming events:\u003c/p>\n\u003cp>\u003cstrong>Upcoming Events\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/empty_bowls_08.html\">Empty Bowls\u003c/a>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nThursday June 5 at 5:30 – $40 for a family of four to attend or $20 a person\u003cbr>\nA great way to get your kids involved, this event allows you to select a bowl that was hand-painted by the children at Redwood Day School, enjoy a delicious soup and bread dinner, and take part in a family art project with your children. There is also a silent auction. You can \u003ca href=\"https://secure.groundspring.org/dn/index.php?aid=20228\">register online\u003c/a> or contact Pam Gidwani at 510-635-3663, ext. 328.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockfeeds.org/\">A Rockin' Night of Music\u003c/a>\u003cbr>\n\u003cstrong>Brava Theatre\u003c/strong>\u003cbr>\n2781 24th Street (at York), San Francisco\u003cbr>\nSaturday, June 7, 2008\u003cbr>\nRockfeeds is a group of dedicated musicians who volunteer their time and effort every year to produce a grassroots benefit for the San Francisco Food Bank. Amateur singers are challenged by their friends by way of donations to get up on stage and sing a song in front of an audience, backed up by professional musicians. To participate, donate, or to find out more information about the event, please visit the \u003ca href=\"http://www.rockfeeds.org/\"> rockfeeds.org\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Family to Family Volunteer Day\u003c/strong>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nSaturday, August 23, 9 -11 am\u003cbr>\nWith an age-appropriate lesson on hunger for children 5-10 years old, an art project, and a food sorting activity, this event is a great way to inform your kids and also get your entire family involved in your local food bank Space is limited and registration required. Just call 510-635-3663 ext. 308 or email \u003ca href=\"mailto:volunteer@accfb.org\">volunteer@accfb.org\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/news_events.html\">Go to Bat Against Hunger\u003c/a>\u003cbr>\n\u003cstrong>Oakland A's Home Games\u003c/strong>\u003cbr>\nThe Oakland A's have set up food bins for each Wednesday's home games. Bring two nonperishable food items to these games from June to September, and you'll receive a free ticket to a future game. Drop off your food donation before each game at food drive barrels located at the Coliseum BART Plaza and at gates C and D. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To find information on the many local food banks in the Bay Area, go to \u003ca href=\"http://www.bayareahunger.org/donate.html\">Bay Area Hunger\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "1084 http://blogs.kqed.org/bayareabites/2008/05/22/supporting-your-local-food-bank/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/05/22/supporting-your-local-food-bank/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1258,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1211482823,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The summer months are a great time for thinking about and eating all those lovely fruits and vegetables that are ripe and in season. But what if you couldn’t afford to buy cherries, peaches or watermelon, let alone milk or peanut butter? What if the rising costs of fuel and food made is so that",
"title": "Supporting Your Local Food Bank | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Supporting Your Local Food Bank",
"datePublished": "2008-05-22T07:17:01-07:00",
"dateModified": "2008-05-22T12:00:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "supporting-your-local-food-bank",
"status": "publish",
"path": "/bayareabites/1084/supporting-your-local-food-bank",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/alameda-food-bank.jpg\" alt=\"alameda county food bank\" align=\"left\">The summer months are a great time for thinking about and eating all those lovely fruits and vegetables that are ripe and in season. But what if you couldn’t afford to buy cherries, peaches or watermelon, let alone milk or peanut butter? What if the rising costs of fuel and food made is so that you could no longer adequately feed your family? This scenario is increasingly becoming a reality for many people in the Bay Area (as well as nationwide), which is why our community food banks are now, more than ever, so important.\u003c/p>\n\u003cp>I spoke with Suzan Bateson, the Executive Director of the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>, so I could learn more about food banks and hunger in the Bay Area. I focused on Alameda County as it's where I live, but also because it covers such a large area. Here's what I learned:\u003c/p>\n\u003cul>\n\u003cli>1 in 3 children in Alameda County faces the threat of hunger each day\u003c/li>\n\u003cli>38% of food bank recipients have at least one working member in their family\u003c/li>\n\u003cli>Calls to the Alameda County Community Food Bank are up 34% from last year\u003c/li>\n\u003cli>The number of people calling in April of 2008 was 1,890, compared to 1,059 in April of 2006\u003c/li>\n\u003cli>The average number of calls has been steadily increasing since last July, with each month establishing a new record\u003c/li>\n\u003cli>Since the beginning of 2008, the Alameda County Community Food Bank has received 1,188 calls from people who have never called before\u003c/li>\n\u003c/ul>\n\u003cp>These statistics are disheartening, to say the least, particularly when you consider that as more and more people sign up to receive aid, less and less food is being donated by the federal government to food banks nationwide. As we've all been hearing, the crop surpluses of years past are over. Excess grains are now being used to create fuels and are also being exported to other countries. Food banks now receive 34% less donations from the USDA than in 2003 because of these changes. People are also donating less money individually to food banks as they struggle to feed their own families. The outcome is that our food banks are increasingly in need of help.\u003c/p>\n\u003cp>But wait, there's also some good news. Local food banks are increasingly trying to find fresh and local produce for families to eat. It's not just canned beef and creamed corn anymore. Because of people like Suzan Bateson, there is an emphasis on providing fresh produce to recipients. I was surprised and excited to hear that 50% of the foods provided by the Alameda County Community Food Bank are fresh fruits and vegetables. This is possible because of a network of local growers and distributors who provide year-round greens, sweet potatoes, and citrus to the food bank for literally pennies per item. The food bank then distributes this food to over 300 agencies, who then get it to the people who need it most. Ms. Bateson also has two nutritional experts on staff to provide information and training to help people cook and eat more healthfully. \u003c/p>\n\u003cp>But as great as this is, local food banks really do need your help to keep their operations running. Luckily, they are staffed with dedicated and very organized people who have come up with many different ways for you to help make your local food community a stronger and healthier place. Following is a list of some things you can do:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Volunteer:\u003c/strong> If you have some extra time and are looking for an opportunity to make a real difference in people's lives, give your local food bank a call. Most rely on volunteers to staff food help lines; sort food in warehouses; provide help in their administrative offices; and help plan special events.\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteer.html\">Volunteer in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Volunteer/volunteer/overview.html\">Volunteer in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Donate:\u003c/strong> If you have some extra cash to spare, a cash donation can really make a difference. Food banks are usually able to provide around $7 worth of food for every $1 donated because of their low operating costs and agreements with local growers and distributors, so even the smallest donation can really help out.\u003cbr>\n\u003ca href=\"http://www.accfb.org/donate.html\">Donate to the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Donate/donate/donate_money.html\">Donate to the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Start Your Own Food Drive:\u003c/strong> Donated nonperishable food items are an essential part of keeping any food bank going. You can help provide these materials to your food bank by collecting these goods. This is actually easier than it sounds. Just call your local food bank and ask them to deliver a bin to your office, school, church, or any place you'd like and then ask people to pick up an extra item or two while grocery shopping so they can add it to the bin. This could be a great summer project for kids.\u003cbr>\n\u003ca href=\"http://www.accfb.org/food_drive.html\">Start your own food drive in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Run-A-Food-Drive/food-drives/overview.html\">Start your own food drive in San Francisco\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Advocate for Change:\u003c/strong> Write or call your representative, senator, or governor about food issues that concern the poor. Too often these programs are an afterthought, but if enough people call, they will become a priority.\u003cbr>\n\u003ca href=\"http://www.accfb.org/take_action.html\">Learn more about advocacy for the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Advocate/advocate/overview.html\">Learn more about advocacy for the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>You can also support your local food banks through the following upcoming events:\u003c/p>\n\u003cp>\u003cstrong>Upcoming Events\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/empty_bowls_08.html\">Empty Bowls\u003c/a>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nThursday June 5 at 5:30 – $40 for a family of four to attend or $20 a person\u003cbr>\nA great way to get your kids involved, this event allows you to select a bowl that was hand-painted by the children at Redwood Day School, enjoy a delicious soup and bread dinner, and take part in a family art project with your children. There is also a silent auction. You can \u003ca href=\"https://secure.groundspring.org/dn/index.php?aid=20228\">register online\u003c/a> or contact Pam Gidwani at 510-635-3663, ext. 328.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockfeeds.org/\">A Rockin' Night of Music\u003c/a>\u003cbr>\n\u003cstrong>Brava Theatre\u003c/strong>\u003cbr>\n2781 24th Street (at York), San Francisco\u003cbr>\nSaturday, June 7, 2008\u003cbr>\nRockfeeds is a group of dedicated musicians who volunteer their time and effort every year to produce a grassroots benefit for the San Francisco Food Bank. Amateur singers are challenged by their friends by way of donations to get up on stage and sing a song in front of an audience, backed up by professional musicians. To participate, donate, or to find out more information about the event, please visit the \u003ca href=\"http://www.rockfeeds.org/\"> rockfeeds.org\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Family to Family Volunteer Day\u003c/strong>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nSaturday, August 23, 9 -11 am\u003cbr>\nWith an age-appropriate lesson on hunger for children 5-10 years old, an art project, and a food sorting activity, this event is a great way to inform your kids and also get your entire family involved in your local food bank Space is limited and registration required. Just call 510-635-3663 ext. 308 or email \u003ca href=\"mailto:volunteer@accfb.org\">volunteer@accfb.org\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/news_events.html\">Go to Bat Against Hunger\u003c/a>\u003cbr>\n\u003cstrong>Oakland A's Home Games\u003c/strong>\u003cbr>\nThe Oakland A's have set up food bins for each Wednesday's home games. Bring two nonperishable food items to these games from June to September, and you'll receive a free ticket to a future game. Drop off your food donation before each game at food drive barrels located at the Coliseum BART Plaza and at gates C and D. \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>To find information on the many local food banks in the Bay Area, go to \u003ca href=\"http://www.bayareahunger.org/donate.html\">Bay Area Hunger\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1084/supporting-your-local-food-bank",
"authors": [
"5016"
],
"categories": [
"bayareabites_109",
"bayareabites_2035",
"bayareabites_90"
],
"tags": [
"bayareabites_1046",
"bayareabites_249",
"bayareabites_248",
"bayareabites_1044",
"bayareabites_1045"
],
"label": "bayareabites"
},
"bayareabites_1062": {
"type": "posts",
"id": "bayareabites_1062",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "1062",
"score": null,
"sort": [
1210962801000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1210962801,
"format": "aside",
"disqusTitle": "Elbow's Room: Artisanal Chocolates",
"title": "Elbow's Room: Artisanal Chocolates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A couple of weeks ago, I met up with \u003ca href=\"http://www.squidalicious.com/\">my oldest friend in the world\u003c/a> to mind her three-year-old while she had her hair cut and dyed. As a reward, she said, she would buy me chocolate. Fine, I thought. I'm not a chocolate freak, so she'd be getting off rather cheaply, in terms of childcare.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/christopher-elbow1.jpg\" alt=\"christopher elbow artisanal chocolates\">\u003c/a>\u003c/p>\n\u003cp>Of course, I had no idea what I was in for, chocolate-wise. She took me to \u003ca href=\"http://www.elbowchocolates.com/\">Christopher Elbow Artisanal Chocolates\u003c/a>, at 401 Hayes Street. This woman has always out-cooled me. Even living in Redwood City with three small children pulling her in as many directions, she manages to know what's going on right under my nose before I can sniff it out. Damn her and bless her, too.\u003c/p>\n\u003cp>To me, \u003cstrong>Christopher Elbow\u003c/strong> sounds like the title character of a children's book. He is either a misunderstood little boy in possession of either highly specialized super powers or, at the very least, a rich and imaginative inner life. As a chocolatier, I have tasted evidence of the latter, but will not entirely rule out the former. I selected only one chocolate to taste, since I wasn't really in the mood for sweets. Port Wine Caramel. I took one bite and a remarkable sensation overtook me for a moment. Talk about a rich inner life...\u003c/p>\n\u003cp>There is a scene in the the 1971 film Willy Wonka and the Chocolate Factory in which Violet Beauregarde, the shapeless, gum-chewing champ, starts in \u003ca href=\"http://www.youtube.com/watch?v=qG7_V1Lzy9Q\">on an Everlasting Gobstopper\u003c/a> and says, describing her experience, \"It's tomato soup! It's hot and creamy-- I can actually feel it running down my throat!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That is very much what happened to me when I bit into the caramel. Except I could feel port wine running down my throat instead of tomato soup. And, of course, there was no dramatic change to my organic composition which necessitated my immediate juicing. But I tumesced, just a little.\u003c/p>\n\u003cp>Squid bought herself a box of nine chocolates ($20.00), which would last her nine nights. One before bedtime, like some sort of luxury sugar pill. I knew I'd be back to do the same. I hope she's not placing them on her pillow in this heat.\u003c/p>\n\u003cp>Upon my return, I chatted a bit with a nice young woman behind the counter and asked her to pick out some of her favorite chocolates. I added a couple of my own to the mix and had them wrapped to take home so that I might taste them in private, since my prior experience and reaction suggested I proceed with caution.\u003c/p>\n\u003cp>Before leaving, I needed to sample a bit of drinking chocolate. The young lady suggested her favorite-- the Ginger Caramel Milk Chocolate. I obeyed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/hotchoc1.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>I took my chocolate into the drinking lounge and contemplated my impending sugar coma.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/sitting-room1.jpg\" alt=\"sitting room\">\u003c/p>\n\u003cp>Though I was the sole human in the lounge at the time, it certainly didn't feel, well, loungy. The upright seatbacks and hard surfaces of the armrest/places to put one's beverage seemed to underscore the necessity of bracing myself for the sugar rush that was about to overtake me. The glowing tables unsettled me, reminding me as they did of the \u003ca href=\"http://www.youtube.com/watch?v=vaNdncWHoio\">Milk Bar\u003c/a> in A Clockwork Orange. I find the fact that this place has brought to mind two classic films from 1971 fascinating. Had a \u003ca href=\"http://www.imdb.com/title/tt0067309/\">high-priced call girl\u003c/a> in hot pants and a terrible shag cut sat down to join me, I might have drunk my chocolate faster.\u003c/p>\n\u003cp>As it happened, I did drink my chocolate too quickly. I ended up inhaling a bit of ground ginger, which provoked an unfortunate little coughing fit. I knew the ginger was there, but I thought it looked pretty and therefore refused to stir it in. It was my fault entirely. I snapped some more photos and left, following someone I can only describe as a crazy, even more childlike Butterfly McQueen down Gough Street. She was exceedingly friendly, stopping to say hello not only to every person she met along the way, but a pair of shutters, and, finally, a hibiscus bush. Selfishly, I did not offer her any chocolate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/chocoselect1.jpg\" alt=\"chocolate selection\">\u003c/p>\n\u003cp>When I arrived home with my chocolates, I realized I had neither the time nor the appetite to consume them then and there as I had planned. These were special chocolates-- the kind one might savor while bathing in asses' milk or worry over in a monkey fur bed jacket while digesting the latest gossip from one's maid. They are luxurious and complex. They cry out for a momentary focus of one's attention. They are an expensive mouthful, to be sure, but they are worth every penny, I promise.\u003c/p>\n\u003cp>Cross my heart and kiss my elbow. Go check it out.\u003c/p>\n\u003cp>Here are some tasting notes on the one's I've sampled:\u003c/p>\n\u003cp>\u003cstrong>Bourbon Pecan\u003c/strong>-- one might never know there is marzipan lurking inside if one isn't paying attention. Made with Maker's Mark bourbon.\u003c/p>\n\u003cp>\u003cstrong>Passion Fruit\u003c/strong> -- I don't naturally gravitate towards white chocolate, but it serves as a subtle carrier for a caramel so tangy with passion fruit that, if I were slightly more obsessive, I would become obese and diabetic from doing nothing all day but collecting hundreds of these confections, scooping out the caramel, and licking it off a giant antique wooden spoon.\u003c/p>\n\u003cp>\u003cstrong>Cabernet\u003c/strong>-- Chocolate, caramel, and Cabernet Sauvignon. I am not certain which winery supplies the wine for this confection, but I was assured it is a California Cabernet. As with the (sadly missing today) Port Wine chocolate I sampled a couple of weeks ago, I experienced another Miss Beauregarde moment. Happy-making.\u003c/p>\n\u003cp>\u003cstrong>Bananas Foster\u003c/strong>-- Enjoyable, but didn't exactly scream Bananas Foster to me. Perhaps I should have set it on fire.\u003c/p>\n\u003cp>\u003cstrong>Banana Curry\u003c/strong>-- Hot damn. This one is really excellent. Refreshing trickle of heat.\u003c/p>\n\u003cp>\u003cstrong>Rosemary\u003c/strong>-- For some reason, sweets flavored with rosemary often have a subtle and mildly disturbing moldy flavor. This narrowly manages to avoid that sort of unpleasantness. Nice little salt kick at the end.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Balsamic\u003c/strong>-- Fun. And interesting-- the balsamic acidity of the piece is an interesting contrast to the chocolate but, rather than accentuate the strawberry, it obscures it.\u003c/p>\n\u003cp>\u003cstrong>Orange Blossom Honey\u003c/strong>-- Oh my \u003ca href=\"http://www.youtube.com/watch?v=fD6E2b1yb_A\">Blossom Dearie\u003c/a>. This one totally delivers. Salty caramel that allows the subtle orange blossom notes of the honey to peek through and say hello. I like you, you're nice.\u003c/p>\n\u003cp>\u003cstrong>Persian\u003c/strong>-- Get over any loathing you might have of marzipan. This is a wonderfully complex piece of chocolate. Cardamom? Is that sumac? Do you even have any idea what sumac tastes like? Wonderfully nutty-- blame the marzipan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com\">Christopher Elbow Artisanal Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> 401 Hayes Street (at Gough) in San Francisco\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> 415-355-1105\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/storehours1.jpg\" alt=\"store hours\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Visit the website for more information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.elbowchocolates.com\">www.elbowchocolates.com\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "1062 http://blogs.kqed.org/bayareabites/2008/05/16/elbows-room/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/05/16/elbows-room/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1151,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1211044826,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A couple of weeks ago, I met up with my oldest friend in the world to mind her three-year-old while she had her hair cut and dyed. As a reward, she said, she would buy me chocolate. Fine, I thought. I'm not a chocolate freak, so she'd be getting off rather cheaply, in terms of",
"title": "Elbow's Room: Artisanal Chocolates | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Elbow's Room: Artisanal Chocolates",
"datePublished": "2008-05-16T11:33:21-07:00",
"dateModified": "2008-05-17T10:20:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "elbows-room",
"status": "publish",
"path": "/bayareabites/1062/elbows-room",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A couple of weeks ago, I met up with \u003ca href=\"http://www.squidalicious.com/\">my oldest friend in the world\u003c/a> to mind her three-year-old while she had her hair cut and dyed. As a reward, she said, she would buy me chocolate. Fine, I thought. I'm not a chocolate freak, so she'd be getting off rather cheaply, in terms of childcare.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/christopher-elbow1.jpg\" alt=\"christopher elbow artisanal chocolates\">\u003c/a>\u003c/p>\n\u003cp>Of course, I had no idea what I was in for, chocolate-wise. She took me to \u003ca href=\"http://www.elbowchocolates.com/\">Christopher Elbow Artisanal Chocolates\u003c/a>, at 401 Hayes Street. This woman has always out-cooled me. Even living in Redwood City with three small children pulling her in as many directions, she manages to know what's going on right under my nose before I can sniff it out. Damn her and bless her, too.\u003c/p>\n\u003cp>To me, \u003cstrong>Christopher Elbow\u003c/strong> sounds like the title character of a children's book. He is either a misunderstood little boy in possession of either highly specialized super powers or, at the very least, a rich and imaginative inner life. As a chocolatier, I have tasted evidence of the latter, but will not entirely rule out the former. I selected only one chocolate to taste, since I wasn't really in the mood for sweets. Port Wine Caramel. I took one bite and a remarkable sensation overtook me for a moment. Talk about a rich inner life...\u003c/p>\n\u003cp>There is a scene in the the 1971 film Willy Wonka and the Chocolate Factory in which Violet Beauregarde, the shapeless, gum-chewing champ, starts in \u003ca href=\"http://www.youtube.com/watch?v=qG7_V1Lzy9Q\">on an Everlasting Gobstopper\u003c/a> and says, describing her experience, \"It's tomato soup! It's hot and creamy-- I can actually feel it running down my throat!\"\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>That is very much what happened to me when I bit into the caramel. Except I could feel port wine running down my throat instead of tomato soup. And, of course, there was no dramatic change to my organic composition which necessitated my immediate juicing. But I tumesced, just a little.\u003c/p>\n\u003cp>Squid bought herself a box of nine chocolates ($20.00), which would last her nine nights. One before bedtime, like some sort of luxury sugar pill. I knew I'd be back to do the same. I hope she's not placing them on her pillow in this heat.\u003c/p>\n\u003cp>Upon my return, I chatted a bit with a nice young woman behind the counter and asked her to pick out some of her favorite chocolates. I added a couple of my own to the mix and had them wrapped to take home so that I might taste them in private, since my prior experience and reaction suggested I proceed with caution.\u003c/p>\n\u003cp>Before leaving, I needed to sample a bit of drinking chocolate. The young lady suggested her favorite-- the Ginger Caramel Milk Chocolate. I obeyed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/hotchoc1.jpg\" alt=\"hot chocolate\">\u003c/p>\n\u003cp>I took my chocolate into the drinking lounge and contemplated my impending sugar coma.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/sitting-room1.jpg\" alt=\"sitting room\">\u003c/p>\n\u003cp>Though I was the sole human in the lounge at the time, it certainly didn't feel, well, loungy. The upright seatbacks and hard surfaces of the armrest/places to put one's beverage seemed to underscore the necessity of bracing myself for the sugar rush that was about to overtake me. The glowing tables unsettled me, reminding me as they did of the \u003ca href=\"http://www.youtube.com/watch?v=vaNdncWHoio\">Milk Bar\u003c/a> in A Clockwork Orange. I find the fact that this place has brought to mind two classic films from 1971 fascinating. Had a \u003ca href=\"http://www.imdb.com/title/tt0067309/\">high-priced call girl\u003c/a> in hot pants and a terrible shag cut sat down to join me, I might have drunk my chocolate faster.\u003c/p>\n\u003cp>As it happened, I did drink my chocolate too quickly. I ended up inhaling a bit of ground ginger, which provoked an unfortunate little coughing fit. I knew the ginger was there, but I thought it looked pretty and therefore refused to stir it in. It was my fault entirely. I snapped some more photos and left, following someone I can only describe as a crazy, even more childlike Butterfly McQueen down Gough Street. She was exceedingly friendly, stopping to say hello not only to every person she met along the way, but a pair of shutters, and, finally, a hibiscus bush. Selfishly, I did not offer her any chocolate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/chocoselect1.jpg\" alt=\"chocolate selection\">\u003c/p>\n\u003cp>When I arrived home with my chocolates, I realized I had neither the time nor the appetite to consume them then and there as I had planned. These were special chocolates-- the kind one might savor while bathing in asses' milk or worry over in a monkey fur bed jacket while digesting the latest gossip from one's maid. They are luxurious and complex. They cry out for a momentary focus of one's attention. They are an expensive mouthful, to be sure, but they are worth every penny, I promise.\u003c/p>\n\u003cp>Cross my heart and kiss my elbow. Go check it out.\u003c/p>\n\u003cp>Here are some tasting notes on the one's I've sampled:\u003c/p>\n\u003cp>\u003cstrong>Bourbon Pecan\u003c/strong>-- one might never know there is marzipan lurking inside if one isn't paying attention. Made with Maker's Mark bourbon.\u003c/p>\n\u003cp>\u003cstrong>Passion Fruit\u003c/strong> -- I don't naturally gravitate towards white chocolate, but it serves as a subtle carrier for a caramel so tangy with passion fruit that, if I were slightly more obsessive, I would become obese and diabetic from doing nothing all day but collecting hundreds of these confections, scooping out the caramel, and licking it off a giant antique wooden spoon.\u003c/p>\n\u003cp>\u003cstrong>Cabernet\u003c/strong>-- Chocolate, caramel, and Cabernet Sauvignon. I am not certain which winery supplies the wine for this confection, but I was assured it is a California Cabernet. As with the (sadly missing today) Port Wine chocolate I sampled a couple of weeks ago, I experienced another Miss Beauregarde moment. Happy-making.\u003c/p>\n\u003cp>\u003cstrong>Bananas Foster\u003c/strong>-- Enjoyable, but didn't exactly scream Bananas Foster to me. Perhaps I should have set it on fire.\u003c/p>\n\u003cp>\u003cstrong>Banana Curry\u003c/strong>-- Hot damn. This one is really excellent. Refreshing trickle of heat.\u003c/p>\n\u003cp>\u003cstrong>Rosemary\u003c/strong>-- For some reason, sweets flavored with rosemary often have a subtle and mildly disturbing moldy flavor. This narrowly manages to avoid that sort of unpleasantness. Nice little salt kick at the end.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Balsamic\u003c/strong>-- Fun. And interesting-- the balsamic acidity of the piece is an interesting contrast to the chocolate but, rather than accentuate the strawberry, it obscures it.\u003c/p>\n\u003cp>\u003cstrong>Orange Blossom Honey\u003c/strong>-- Oh my \u003ca href=\"http://www.youtube.com/watch?v=fD6E2b1yb_A\">Blossom Dearie\u003c/a>. This one totally delivers. Salty caramel that allows the subtle orange blossom notes of the honey to peek through and say hello. I like you, you're nice.\u003c/p>\n\u003cp>\u003cstrong>Persian\u003c/strong>-- Get over any loathing you might have of marzipan. This is a wonderfully complex piece of chocolate. Cardamom? Is that sumac? Do you even have any idea what sumac tastes like? Wonderfully nutty-- blame the marzipan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elbowchocolates.com\">Christopher Elbow Artisanal Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> 401 Hayes Street (at Gough) in San Francisco\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> 415-355-1105\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/storehours1.jpg\" alt=\"store hours\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Visit the website for more information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.elbowchocolates.com\">www.elbowchocolates.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/1062/elbows-room",
"authors": [
"5017"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1653",
"bayareabites_90"
],
"tags": [
"bayareabites_1027",
"bayareabites_147",
"bayareabites_1026",
"bayareabites_1024"
],
"label": "bayareabites"
},
"bayareabites_883": {
"type": "posts",
"id": "bayareabites_883",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "883",
"score": null,
"sort": [
1205334660000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1205334660,
"format": "aside",
"disqusTitle": "Delicious Art at STUDIO Gallery",
"title": "Delicious Art at STUDIO Gallery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I couldn't have been more pleased when \u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong> opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes provocative and more often than not, fun. Most of the artwork is very affordable and there is just about something for everyone and every budget. In addition to folk art you will also find fine art, but I've yet to see anything stuffy or terribly intimidating.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s1600-h/Deliciousart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s320/Deliciousart.jpg\" border=\"0\">\u003c/a>\u003cbr>\nOne of the more enjoyable shows they have held every year is \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page7.html\">Delicious, art inspired by food and drink\u003c/a>\u003c/strong>. The show opens today and runs through April 13th, and there will be a reception this Saturday from 4 until 8 pm. This year there are over 70 artists participating and on display are oil paintings, pastels, prints, photographs, drawings, mixed media and even a paper sculpture from one of my favorite local artisans, \u003cstrong>\u003ca href=\"http://www.kamiartstudio.com/paperart-food1.htm\">Toshiko Kamiyama\u003c/a>\u003c/strong> who makes the most amazing realistic pieces like this one, all made out of paper.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s1600-h/Kamiyama_-_Breakfast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s320/Kamiyama_-_Breakfast.jpg\" border=\"0\">\u003c/a>\u003cbr>\nYou can see photos from Delicious \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page5.php?RowIdx=12&ID2=IkmTY2\">here\u003c/a>\u003c/strong>. STUDIO Gallery has also recently launched another web site called \u003cstrong>\u003ca href=\"https://www.reallysf.com/\">Really SF\u003c/a>\u003c/strong> that has plenty of local art, from photographs to painting to maps to prints and it is all San Francisco or Bay Area themed. Online is fine, but do check out the Delicious show in person if you are in the area. And don't worry, there are plenty of places to eat in the neighborhood if the show stimulates your appetite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong>\u003cbr>\n718A Polk Street (between Clay & Washington)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n415.931.3130\u003c/p>\n\u003cp>\u003cstrong>Gallery Hours\u003cbr>\nWednesday, Thursday, Friday 11am - 8 pm\u003cbr>\nSaturday + Sunday 11 am - 6 pm\u003cbr>\nMonday + Tuesday by appointment\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "883 http://blogs.kqed.org/bayareabites/2008/03/12/delicious-art-at-studio-gallery/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/03/12/delicious-art-at-studio-gallery/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 312,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1207777710,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I couldn't have been more pleased when STUDIO Gallery opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes",
"title": "Delicious Art at STUDIO Gallery | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Delicious Art at STUDIO Gallery",
"datePublished": "2008-03-12T08:11:00-07:00",
"dateModified": "2008-04-09T14:48:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "delicious-art-at-studio-gallery",
"status": "publish",
"path": "/bayareabites/883/delicious-art-at-studio-gallery",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn't have been more pleased when \u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong> opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes provocative and more often than not, fun. Most of the artwork is very affordable and there is just about something for everyone and every budget. In addition to folk art you will also find fine art, but I've yet to see anything stuffy or terribly intimidating.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s1600-h/Deliciousart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s320/Deliciousart.jpg\" border=\"0\">\u003c/a>\u003cbr>\nOne of the more enjoyable shows they have held every year is \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page7.html\">Delicious, art inspired by food and drink\u003c/a>\u003c/strong>. The show opens today and runs through April 13th, and there will be a reception this Saturday from 4 until 8 pm. This year there are over 70 artists participating and on display are oil paintings, pastels, prints, photographs, drawings, mixed media and even a paper sculpture from one of my favorite local artisans, \u003cstrong>\u003ca href=\"http://www.kamiartstudio.com/paperart-food1.htm\">Toshiko Kamiyama\u003c/a>\u003c/strong> who makes the most amazing realistic pieces like this one, all made out of paper.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s1600-h/Kamiyama_-_Breakfast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s320/Kamiyama_-_Breakfast.jpg\" border=\"0\">\u003c/a>\u003cbr>\nYou can see photos from Delicious \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page5.php?RowIdx=12&ID2=IkmTY2\">here\u003c/a>\u003c/strong>. STUDIO Gallery has also recently launched another web site called \u003cstrong>\u003ca href=\"https://www.reallysf.com/\">Really SF\u003c/a>\u003c/strong> that has plenty of local art, from photographs to painting to maps to prints and it is all San Francisco or Bay Area themed. Online is fine, but do check out the Delicious show in person if you are in the area. And don't worry, there are plenty of places to eat in the neighborhood if the show stimulates your appetite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong>\u003cbr>\n718A Polk Street (between Clay & Washington)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n415.931.3130\u003c/p>\n\u003cp>\u003cstrong>Gallery Hours\u003cbr>\nWednesday, Thursday, Friday 11am - 8 pm\u003cbr>\nSaturday + Sunday 11 am - 6 pm\u003cbr>\nMonday + Tuesday by appointment\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/883/delicious-art-at-studio-gallery",
"authors": [
"5020"
],
"categories": [
"bayareabites_109",
"bayareabites_752"
],
"tags": [
"bayareabites_77",
"bayareabites_127",
"bayareabites_744"
],
"label": "bayareabites"
},
"bayareabites_827": {
"type": "posts",
"id": "bayareabites_827",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "827",
"score": null,
"sort": [
1199349240000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1199349240,
"format": "aside",
"disqusTitle": "Samovar Tea Lounge",
"title": "Samovar Tea Lounge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sometimes it seems if you're not up on the latest, newest restaurant, or are lagging behind \u003ca href=\"http://sf.eater.com/\">while chasing\u003c/a> San Francisco's food wordsmiths about what's happening \u003ca href=\"http://www.tablehopper.com/main.html\">right now\u003c/a>, you might miss what's incredible. In the Bay Area you could miss The Dish everyone's talking about if you're not in 30 places on one night. So many restaurants here change their menus daily, and seasonally-- more than any city/ region I've ever cooked in, that it can take years to taste it all, plus there's always another eatery opening-- it makes our heads spin trying to keep them all straight.\u003c/p>\n\u003cp>Whew! All the head-spinning can blur what's right in front of us: a neighborhood joint, a down-to-earth 50 seat house, or the corner place you pass by every day on your way to work. In these Off-Broadway or Off-Off Broadway stages there are great plates going out every day, every night, year after year. The food is good or great, or it's consistent. The chef is famous or not, and the cooks on the line want to be chefs one day or they continue to collect the paycheck that keeps their family fed.\u003c/p>\n\u003cp>As a professional cook it's important for me to read and eat and meet new restaurants. But the dishes I crave, the dining rooms I want to have a good conversation in, are rarely those I've eaten at once. Anything can be amazing once. But how does that dish taste month after month, year after year?\u003c/p>\n\u003cp>\u003ca href=\"http://www.samovartea.com/\">Samovar Tea Lounge\u003c/a> was going strong at 18th and Sanchez at the edge of The Castro District when I \"discovered it\" a few years ago. It didn't need me to talk about it's specialness. It's busy morning, noon and evening. People inside are studying, knitting, reading, sipping, recovering, dating, scoping, listening and imbibing. Samovar's food menu is straightforward and small, changing slightly with the seasons. There are \u003ca href=\"http://www.samovartea.com/html/lounge/menu.cfm\">breakfast, brunch, lunch, dinner and high tea offerings\u003c/a>. Tea service menus include food and tea in a theme and they are always gracious about letting you order one of the components from these packages with another dish.\u003c/p>\n\u003cp>My absolute favorite dish is what Samovar calls their egg bowl. Two delicately poached eggs lay next to mounds of flavorful rice and are garnished with the protein of your choice; smoked duck, salmon and tofu are often in rotation, and there's a little ramekin of fresh ginger grated in soy sauce. I'm also a big fan of their house-made scones (some of the best in the Bay Area as far as I'm concerned!), not just because the little bowl of clotted cream for spreading is the real deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm\">tea\u003c/a> is Samovar's main attraction. From their \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm\">website\u003c/a>,\u003c/p>\n\u003cp>\"\u003cstrong>Our goal\u003c/strong> is to create a company that is good for this world. We partner with tea experts and suppliers from small family farms and estates, and local businesses and organizations. Through our service and environment we aim to embody the tea lifestyle and provide a place for our customers to escape, relax, and be healthy.\"\u003c/p>\n\u003cp>I know little about tea intellectually. But on a recent visit I drank a \u003ca href=\"http://en.wikipedia.org/wiki/Keemun\">Keemun\u003c/a> that silenced me. Not being a tea sophisticate I like my black tea with milk. Samovar's staff are well trained, thoroughly knowledgeable and never judgmental. The woman who brought me this tea for which I am not worthy poured hot water into a tiny clear glass dollhouse teapot filled with twiggy leaves and immediately upon filling it poured the barely steeped liquid into a small, handle-less tea cup. She explained that this Keemun was so strong, even a 5 second steep would render the flavor too strong!\u003c/p>\n\u003cp>I sit here before you to report that this Keemun was not made better by milk. Brew of the gods. Hot liquid like no other. I didn't want to tell you because then there would be less for me. But then I thought you might not believe that Samovar, the place you barely see, the place producing no beeps on your radar screen, was as special as I said, if I did not tell you about this hot elixir, this liquid manna.\u003c/p>\n\u003cp>At Samovar I have been introduced to two other favorite teas I drink weekly. I go for flavor profiles which list pine, dark, rich, earth, chocolaty, peat, smoky and velvet as possible evocations. If you and I have anything in common, I suggest \u003ca href=\"http://shop.samovartea.com/category/Teas/Pu-erh%20Tea\">Pu-erh\u003c/a> or \u003ca href=\"http://shop.samovartea.com/category/Teas/Black%20Tea\">Black Velvet\u003c/a>.\u003c/p>\n\u003cp>There's now a second location of \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm#visitYB\">Samovar Tea Lounge in the Yerba Buena Gardens\u003c/a>. It's located on top of the Martin Luther King Jr. fountain and although encased in glass, this location is as warm an environment as their original. You can buy some of the teas they offer, although when I made an inquiry about the Keemun they said it was too new to the menu to have packaged it yet, and there was no promise that it would be. Samovar's commitment to freshness \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm#buy\">is amazing\u003c/a> and some of the more rare teas will only ever be available if you are drinking them there.\u003c/p>\n\u003cp>Sometimes I want to go where it's quiet. I enjoy the trust I feel in these places and feel grateful that they continue to survive in San Francisco-- a city not known for it's ease when it comes to owning and operating food businesses. I desire familiar food that's consistently good and sometimes blows my mind. I have a hankering for a little sameness and a dash of surprise.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And when it's time to take a break of trying the latest thing, I hope you'll take cover from the hustle and bustle, or just the fog, and give Samovar a try, even if it's a pot of tea. I can {almost} guarantee your pleasure at doing so.\u003c/p>\n\n",
"disqusIdentifier": "827 http://blogs.kqed.org/bayareabites/2008/01/03/samovar-tea-lounge/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/01/03/samovar-tea-lounge/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1000,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1199349240,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sometimes it seems if you're not up on the latest, newest restaurant, or are lagging behind while chasing San Francisco's food wordsmiths about what's happening right now, you might miss what's incredible. In the Bay Area you could miss The Dish everyone's talking about if you're not in 30 places on one night. So many",
"title": "Samovar Tea Lounge | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Samovar Tea Lounge",
"datePublished": "2008-01-03T00:34:00-08:00",
"dateModified": "2008-01-03T00:34:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "samovar-tea-lounge",
"status": "publish",
"path": "/bayareabites/827/samovar-tea-lounge",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes it seems if you're not up on the latest, newest restaurant, or are lagging behind \u003ca href=\"http://sf.eater.com/\">while chasing\u003c/a> San Francisco's food wordsmiths about what's happening \u003ca href=\"http://www.tablehopper.com/main.html\">right now\u003c/a>, you might miss what's incredible. In the Bay Area you could miss The Dish everyone's talking about if you're not in 30 places on one night. So many restaurants here change their menus daily, and seasonally-- more than any city/ region I've ever cooked in, that it can take years to taste it all, plus there's always another eatery opening-- it makes our heads spin trying to keep them all straight.\u003c/p>\n\u003cp>Whew! All the head-spinning can blur what's right in front of us: a neighborhood joint, a down-to-earth 50 seat house, or the corner place you pass by every day on your way to work. In these Off-Broadway or Off-Off Broadway stages there are great plates going out every day, every night, year after year. The food is good or great, or it's consistent. The chef is famous or not, and the cooks on the line want to be chefs one day or they continue to collect the paycheck that keeps their family fed.\u003c/p>\n\u003cp>As a professional cook it's important for me to read and eat and meet new restaurants. But the dishes I crave, the dining rooms I want to have a good conversation in, are rarely those I've eaten at once. Anything can be amazing once. But how does that dish taste month after month, year after year?\u003c/p>\n\u003cp>\u003ca href=\"http://www.samovartea.com/\">Samovar Tea Lounge\u003c/a> was going strong at 18th and Sanchez at the edge of The Castro District when I \"discovered it\" a few years ago. It didn't need me to talk about it's specialness. It's busy morning, noon and evening. People inside are studying, knitting, reading, sipping, recovering, dating, scoping, listening and imbibing. Samovar's food menu is straightforward and small, changing slightly with the seasons. There are \u003ca href=\"http://www.samovartea.com/html/lounge/menu.cfm\">breakfast, brunch, lunch, dinner and high tea offerings\u003c/a>. Tea service menus include food and tea in a theme and they are always gracious about letting you order one of the components from these packages with another dish.\u003c/p>\n\u003cp>My absolute favorite dish is what Samovar calls their egg bowl. Two delicately poached eggs lay next to mounds of flavorful rice and are garnished with the protein of your choice; smoked duck, salmon and tofu are often in rotation, and there's a little ramekin of fresh ginger grated in soy sauce. I'm also a big fan of their house-made scones (some of the best in the Bay Area as far as I'm concerned!), not just because the little bowl of clotted cream for spreading is the real deal.\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>Of course \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm\">tea\u003c/a> is Samovar's main attraction. From their \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm\">website\u003c/a>,\u003c/p>\n\u003cp>\"\u003cstrong>Our goal\u003c/strong> is to create a company that is good for this world. We partner with tea experts and suppliers from small family farms and estates, and local businesses and organizations. Through our service and environment we aim to embody the tea lifestyle and provide a place for our customers to escape, relax, and be healthy.\"\u003c/p>\n\u003cp>I know little about tea intellectually. But on a recent visit I drank a \u003ca href=\"http://en.wikipedia.org/wiki/Keemun\">Keemun\u003c/a> that silenced me. Not being a tea sophisticate I like my black tea with milk. Samovar's staff are well trained, thoroughly knowledgeable and never judgmental. The woman who brought me this tea for which I am not worthy poured hot water into a tiny clear glass dollhouse teapot filled with twiggy leaves and immediately upon filling it poured the barely steeped liquid into a small, handle-less tea cup. She explained that this Keemun was so strong, even a 5 second steep would render the flavor too strong!\u003c/p>\n\u003cp>I sit here before you to report that this Keemun was not made better by milk. Brew of the gods. Hot liquid like no other. I didn't want to tell you because then there would be less for me. But then I thought you might not believe that Samovar, the place you barely see, the place producing no beeps on your radar screen, was as special as I said, if I did not tell you about this hot elixir, this liquid manna.\u003c/p>\n\u003cp>At Samovar I have been introduced to two other favorite teas I drink weekly. I go for flavor profiles which list pine, dark, rich, earth, chocolaty, peat, smoky and velvet as possible evocations. If you and I have anything in common, I suggest \u003ca href=\"http://shop.samovartea.com/category/Teas/Pu-erh%20Tea\">Pu-erh\u003c/a> or \u003ca href=\"http://shop.samovartea.com/category/Teas/Black%20Tea\">Black Velvet\u003c/a>.\u003c/p>\n\u003cp>There's now a second location of \u003ca href=\"http://www.samovartea.com/html/lounge/about.cfm#visitYB\">Samovar Tea Lounge in the Yerba Buena Gardens\u003c/a>. It's located on top of the Martin Luther King Jr. fountain and although encased in glass, this location is as warm an environment as their original. You can buy some of the teas they offer, although when I made an inquiry about the Keemun they said it was too new to the menu to have packaged it yet, and there was no promise that it would be. Samovar's commitment to freshness \u003ca href=\"http://www.samovartea.com/html/lounge/tea101.cfm#buy\">is amazing\u003c/a> and some of the more rare teas will only ever be available if you are drinking them there.\u003c/p>\n\u003cp>Sometimes I want to go where it's quiet. I enjoy the trust I feel in these places and feel grateful that they continue to survive in San Francisco-- a city not known for it's ease when it comes to owning and operating food businesses. I desire familiar food that's consistently good and sometimes blows my mind. I have a hankering for a little sameness and a dash of surprise.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And when it's time to take a break of trying the latest thing, I hope you'll take cover from the hustle and bustle, or just the fog, and give Samovar a try, even if it's a pot of tea. I can {almost} guarantee your pleasure at doing so.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/827/samovar-tea-lounge",
"authors": [
"5021"
],
"categories": [
"bayareabites_109",
"bayareabites_90"
],
"tags": [
"bayareabites_625",
"bayareabites_626",
"bayareabites_627",
"bayareabites_624",
"bayareabites_58",
"bayareabites_165",
"bayareabites_628"
],
"label": "bayareabites"
},
"bayareabites_815": {
"type": "posts",
"id": "bayareabites_815",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "815",
"score": null,
"sort": [
1198180980000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1198180980,
"format": "aside",
"disqusTitle": "Menu for Hope: Just 2 Days Left...",
"title": "Menu for Hope: Just 2 Days Left...",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "815 http://blogs.kqed.org/bayareabites/2007/12/20/menu-for-hope-just-2-days-left/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/20/menu-for-hope-just-2-days-left/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 435,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1198180980,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. As you already know, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked The",
"title": "Menu for Hope: Just 2 Days Left... | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Menu for Hope: Just 2 Days Left...",
"datePublished": "2007-12-20T12:03:00-08:00",
"dateModified": "2007-12-20T12:03:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "menu-for-hope-just-2-days-left",
"status": "publish",
"path": "/bayareabites/815/menu-for-hope-just-2-days-left",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\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>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/815/menu-for-hope-just-2-days-left",
"authors": [
"5021"
],
"categories": [
"bayareabites_109",
"bayareabites_90"
],
"tags": [
"bayareabites_604",
"bayareabites_603",
"bayareabites_587",
"bayareabites_110",
"bayareabites_586",
"bayareabites_58"
],
"label": "bayareabites"
},
"bayareabites_800": {
"type": "posts",
"id": "bayareabites_800",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "800",
"score": null,
"sort": [
1196668800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1196668800,
"format": "aside",
"disqusTitle": "Food Links Around the Bay and Elsewhere",
"title": "Food Links Around the Bay and Elsewhere",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cb>Bay Area\u003c/b>\u003c/p>\n\u003cp>Grab your bottles of California white Burgundy, we might be back \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/01/BAQNTM4SD.DTL\">on the crab in time for Christmas\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>San Francisco City Planning Commissioners want to \u003cb>\u003ca href=\"http://sfist.com/2007/11/29/pizza_ban_why_t.php\">ban drunk pizza munching on Broadway\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Get a \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/holidays/?utm_source=poop&utm_medium=promo\">free gingerbread house kit\u003c/a>\u003c/b> when you sign your family up for a membership to the Bay Area Discovery Museum, then enter your edible edifice in the \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/programs_events/programs/\">12th Annual Gingerbread Architecture Extravaganza.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Elsewhere\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Are you ready for another new season of \u003ci>Top Chef\u003c/i>? Yeah, me neither. How about just a \u003cb>\u003ca href=\"http://www.thefutoncritic.com/news.aspx?id=20071127bravo01\">Holiday special, featuring some of your favorite and loudest cheftestants\u003c/a>\u003c/b>?\u003c/p>\n\u003cp>It's long past Halloween, but those crazy Canadians are still scaring their fellow Canucks silly with a slew of workplace PSAs. The one below concerns kitchen safety. WARNING: This video is graphic, intensely disturbing, which, of course, makes it highly effective.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"236\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
"disqusIdentifier": "800 http://blogs.kqed.org/bayareabites/2007/12/03/food-links-around-the-bay-and-elsewhere/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/12/03/food-links-around-the-bay-and-elsewhere/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 138,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1211295326,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Grab your bottles of California white Burgundy, we might be back on the crab in time for Christmas. San Francisco City Planning Commissioners want to ban drunk pizza munching on Broadway. Get a free gingerbread house kit when you sign your family up for a membership to the Bay Area Discovery Museum, then",
"title": "Food Links Around the Bay and Elsewhere | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Links Around the Bay and Elsewhere",
"datePublished": "2007-12-03T00:00:00-08:00",
"dateModified": "2008-05-20T07:55:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-links-around-the-bay-and-elsewhere",
"status": "publish",
"path": "/bayareabites/800/food-links-around-the-bay-and-elsewhere",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>Bay Area\u003c/b>\u003c/p>\n\u003cp>Grab your bottles of California white Burgundy, we might be back \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/01/BAQNTM4SD.DTL\">on the crab in time for Christmas\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>San Francisco City Planning Commissioners want to \u003cb>\u003ca href=\"http://sfist.com/2007/11/29/pizza_ban_why_t.php\">ban drunk pizza munching on Broadway\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Get a \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/holidays/?utm_source=poop&utm_medium=promo\">free gingerbread house kit\u003c/a>\u003c/b> when you sign your family up for a membership to the Bay Area Discovery Museum, then enter your edible edifice in the \u003cb>\u003ca href=\"http://www.baykidsmuseum.org/programs_events/programs/\">12th Annual Gingerbread Architecture Extravaganza.\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Elsewhere\u003c/b>\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>Are you ready for another new season of \u003ci>Top Chef\u003c/i>? Yeah, me neither. How about just a \u003cb>\u003ca href=\"http://www.thefutoncritic.com/news.aspx?id=20071127bravo01\">Holiday special, featuring some of your favorite and loudest cheftestants\u003c/a>\u003c/b>?\u003c/p>\n\u003cp>It's long past Halloween, but those crazy Canadians are still scaring their fellow Canucks silly with a slew of workplace PSAs. The one below concerns kitchen safety. WARNING: This video is graphic, intensely disturbing, which, of course, makes it highly effective.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"390\" height=\"236\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/BGE05XWCW6k&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/800/food-links-around-the-bay-and-elsewhere",
"authors": [
"5010"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50"
],
"tags": [
"bayareabites_564",
"bayareabites_563",
"bayareabites_443",
"bayareabites_562",
"bayareabites_292",
"bayareabites_209"
],
"label": "bayareabites"
},
"bayareabites_795": {
"type": "posts",
"id": "bayareabites_795",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "795",
"score": null,
"sort": [
1196323200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1196323200,
"format": "aside",
"disqusTitle": "Monterey Market: Always Worth A Visit!",
"title": "Monterey Market: Always Worth A Visit!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you love produce as much as I do you know that living in the East Bay is better than living in San Francisco. I realize I could start a riot here, but I've lived in 3 out of four directions of the peninsula, in various neighborhoods and cities, and no matter where I was, no matter if I was in possession of a drivers license or not, I made it to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl\u003c/a> and Monterey Market, and/ or the Berkeley Farmers' Markets, because there was more to see, smell, taste, touch and procure in these markets.\u003c/p>\n\u003cp>And until I moved to North Berkeley myself, I was a tried and true Berkeley Bowl Trooper, from the old school-- back when it started in the old bowling alley. I still love to get there when I have my list in Excel spreadsheet form and the time is early enough before rush hour clogs the insane parking lot and creates lines worse than LA traffic.\u003c/p>\n\u003cp>But now I have been seduced by \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>. I used to laugh at its size, comparable to Rainbow Grocery but tiny compared to Berkeley Bowl. But then. But then I found its buried treasure. One day two summers ago I stopped by for a few things and bought an entire flat of the best boysenberries I have ever seen, smelled or tasted! I went home and ate about four baskets, made pie with a few more and froze the rest. Returning just a day or two later I found that I had bought something which would not be back again until the following year... Sad...but also something to look forward to.\u003c/p>\n\u003cp>You can go to the same place day after day, year after year, and find everything ok, get what you need for the price you like and shrug shoulders at the prospect of change.\u003c/p>\n\u003cp>Until. Until one day you pick the best looking toad you can find for toad soup and when you get through checkout you realize your bag is exploding with a Prince and your car has been moved closer to the horizon, where a pretty sunset awaits you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few days ago is a perfect example. I needed some citrus and butter and cranberries. I like to stock up on cranberries before they disappear so I can whip up a batch of my favorite \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/10/if_you_have_eve.html\">walnut-cranberry-orange bread,\u003c/a> which I love to toast and smother with butter. (It really can be whipped up-- it's a one bowl and wooden spoon recipe!)\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/11/winter-desserts.html\">I'm in love with citrus\u003c/a> and I always look at what's going on. Scratch and sniff is the best way to learn about new citrus. Both blossom and skin will tell you what unique flavor and perfume are awaiting you. While scanning high bins of yellow and green and orange globes my eyes did a double-take on a gnarly looking fruit.\u003c/p>\n\u003cp>YUZU! Fresh, California grown \u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">Yuzu\u003c/a> were staring at me. Like a collector at a yard sale discovering a priceless chair, I monitored my breathing and tried not to look around frantically. I bit my tongue when I wanted to jump up and down and yell, \"Hey?! Do you see what I see?! Look! It's fresh Yuzu, here, in Berkeley, California, yours for the having!! Can you believe such a thing? It's so wonderful!!!!!\"\u003c/p>\n\u003cp>But instead I kept walking and went back nonchalantly, looking puzzled on the outside and then hunkered in and bought at least 5 pounds.\u003c/p>\n\u003cp>Yuzu is a fruit I only saw one of once, while living in Napa. A famous chef I knew had smuggled one in from a recent trip to Japan. Like Bergamot, it's an ugly mottled fruit, but it's exquisite perfume and flavor lives in every molecule of its being.\u003c/p>\n\u003cp>Monterey Market is a cold market, mostly outside and seemingly unkempt. But it's a facade, truly, because you never know what you will find there. \u003ca href=\"http://www.montereymarket.com/history.html#page0\">Bill Fujimoto\u003c/a> buys small and large shipments directly from farmers single and corporate. The back room, unseen by the average consumer, is a carefully organized chaos of fruit and vegetable back-stock/ cases, available to restaurants, chefs and caterers who want to buy direct and avoid (or amend as the case may be) produce companies or farmers' markets.\u003c/p>\n\u003cp>And if I haven't sold you yet, \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/eat_at_bills_a_.html\">I beg of you\u003c/a> to rent or buy \u003ca href=\"http://www.tangerineman.com/eab.htm\">Eat At Bill's, a lovingly made documentary about Monterey Market and its beloved workers\u003c/a>. Watch it just to see the massive pumpkins, which get brought in on elephant transport trucks and the joy so many people share about cherry season, and one particular cherry in particular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When we talk about shopping and eating local we often overlook our markets with rooftops. But Monterey Market, Berkeley Bowl, \u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a>, Rainbow Grocery, Bi Rite market, \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/new-farmer-joes-market.jsp\">Farmer Joe's\u003c/a> and so many more in the Bay Area are all about shopping locally. These businesses are still independent, many of them family and/or co-operatively owned. If you can't get to the farmers' market, find your CSA box lacking this week or next month, or just want to see that there are a dozen kinds of sweet potatoes, countless citrus varietals, far out and funky shaped mushrooms, head over to a new market for countless fruit and veggie adventures. They await you in one corner of the bay or the other...\u003c/p>\n\n",
"disqusIdentifier": "795 http://blogs.kqed.org/bayareabites/2007/11/29/monterey-market-always-worth-a-visit/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/11/29/monterey-market-always-worth-a-visit/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 909,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1196323200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you love produce as much as I do you know that living in the East Bay is better than living in San Francisco. I realize I could start a riot here, but I've lived in 3 out of four directions of the peninsula, in various neighborhoods and cities, and no matter where I was,",
"title": "Monterey Market: Always Worth A Visit! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Monterey Market: Always Worth A Visit!",
"datePublished": "2007-11-29T00:00:00-08:00",
"dateModified": "2007-11-29T00:00:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "monterey-market-always-worth-a-visit",
"status": "publish",
"path": "/bayareabites/795/monterey-market-always-worth-a-visit",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you love produce as much as I do you know that living in the East Bay is better than living in San Francisco. I realize I could start a riot here, but I've lived in 3 out of four directions of the peninsula, in various neighborhoods and cities, and no matter where I was, no matter if I was in possession of a drivers license or not, I made it to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl\u003c/a> and Monterey Market, and/ or the Berkeley Farmers' Markets, because there was more to see, smell, taste, touch and procure in these markets.\u003c/p>\n\u003cp>And until I moved to North Berkeley myself, I was a tried and true Berkeley Bowl Trooper, from the old school-- back when it started in the old bowling alley. I still love to get there when I have my list in Excel spreadsheet form and the time is early enough before rush hour clogs the insane parking lot and creates lines worse than LA traffic.\u003c/p>\n\u003cp>But now I have been seduced by \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>. I used to laugh at its size, comparable to Rainbow Grocery but tiny compared to Berkeley Bowl. But then. But then I found its buried treasure. One day two summers ago I stopped by for a few things and bought an entire flat of the best boysenberries I have ever seen, smelled or tasted! I went home and ate about four baskets, made pie with a few more and froze the rest. Returning just a day or two later I found that I had bought something which would not be back again until the following year... Sad...but also something to look forward to.\u003c/p>\n\u003cp>You can go to the same place day after day, year after year, and find everything ok, get what you need for the price you like and shrug shoulders at the prospect of change.\u003c/p>\n\u003cp>Until. Until one day you pick the best looking toad you can find for toad soup and when you get through checkout you realize your bag is exploding with a Prince and your car has been moved closer to the horizon, where a pretty sunset awaits you.\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 few days ago is a perfect example. I needed some citrus and butter and cranberries. I like to stock up on cranberries before they disappear so I can whip up a batch of my favorite \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/10/if_you_have_eve.html\">walnut-cranberry-orange bread,\u003c/a> which I love to toast and smother with butter. (It really can be whipped up-- it's a one bowl and wooden spoon recipe!)\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/11/winter-desserts.html\">I'm in love with citrus\u003c/a> and I always look at what's going on. Scratch and sniff is the best way to learn about new citrus. Both blossom and skin will tell you what unique flavor and perfume are awaiting you. While scanning high bins of yellow and green and orange globes my eyes did a double-take on a gnarly looking fruit.\u003c/p>\n\u003cp>YUZU! Fresh, California grown \u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">Yuzu\u003c/a> were staring at me. Like a collector at a yard sale discovering a priceless chair, I monitored my breathing and tried not to look around frantically. I bit my tongue when I wanted to jump up and down and yell, \"Hey?! Do you see what I see?! Look! It's fresh Yuzu, here, in Berkeley, California, yours for the having!! Can you believe such a thing? It's so wonderful!!!!!\"\u003c/p>\n\u003cp>But instead I kept walking and went back nonchalantly, looking puzzled on the outside and then hunkered in and bought at least 5 pounds.\u003c/p>\n\u003cp>Yuzu is a fruit I only saw one of once, while living in Napa. A famous chef I knew had smuggled one in from a recent trip to Japan. Like Bergamot, it's an ugly mottled fruit, but it's exquisite perfume and flavor lives in every molecule of its being.\u003c/p>\n\u003cp>Monterey Market is a cold market, mostly outside and seemingly unkempt. But it's a facade, truly, because you never know what you will find there. \u003ca href=\"http://www.montereymarket.com/history.html#page0\">Bill Fujimoto\u003c/a> buys small and large shipments directly from farmers single and corporate. The back room, unseen by the average consumer, is a carefully organized chaos of fruit and vegetable back-stock/ cases, available to restaurants, chefs and caterers who want to buy direct and avoid (or amend as the case may be) produce companies or farmers' markets.\u003c/p>\n\u003cp>And if I haven't sold you yet, \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/eat_at_bills_a_.html\">I beg of you\u003c/a> to rent or buy \u003ca href=\"http://www.tangerineman.com/eab.htm\">Eat At Bill's, a lovingly made documentary about Monterey Market and its beloved workers\u003c/a>. Watch it just to see the massive pumpkins, which get brought in on elephant transport trucks and the joy so many people share about cherry season, and one particular cherry in particular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When we talk about shopping and eating local we often overlook our markets with rooftops. But Monterey Market, Berkeley Bowl, \u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a>, Rainbow Grocery, Bi Rite market, \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/new-farmer-joes-market.jsp\">Farmer Joe's\u003c/a> and so many more in the Bay Area are all about shopping locally. These businesses are still independent, many of them family and/or co-operatively owned. If you can't get to the farmers' market, find your CSA box lacking this week or next month, or just want to see that there are a dozen kinds of sweet potatoes, countless citrus varietals, far out and funky shaped mushrooms, head over to a new market for countless fruit and veggie adventures. They await you in one corner of the bay or the other...\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/795/monterey-market-always-worth-a-visit",
"authors": [
"5021"
],
"categories": [
"bayareabites_109"
],
"tags": [
"bayareabites_14751",
"bayareabites_55",
"bayareabites_555",
"bayareabites_70",
"bayareabites_244",
"bayareabites_110",
"bayareabites_556",
"bayareabites_58"
],
"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_751": {
"type": "posts",
"id": "bayareabites_751",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "751",
"score": null,
"sort": [
1192431600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1192431600,
"format": "aside",
"disqusTitle": "Piercing the Heart of Fall: Cowgirl Creamery's Pierce Pt.",
"title": "Piercing the Heart of Fall: Cowgirl Creamery's Pierce Pt.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729247.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729243.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. \"Chamomile!\" \"Fennel!\" \"Coriander!\" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on cold Minnesota mornings. And now, with San Francisco skies waxing chill and nights that stretch dark and long like a Halloween cat flexing its supple spine, Pierce Pt. is once again of the season. \u003c/p>\n\u003cp>Once upon a time when I was a sweet young cheesemonger, Pierce Pt. was thick with herbs that scattered messily as a knife pulled through the encrusted round. It was a delicious mess, however, because I delighted in taking small white wedges and stamping them all over the plate, sticking up the herbs in a woodsy, furry collection. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794792.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Although it continues to be made with organic whole milk from the Straus Family dairy, today's Pierce Pt. is more restrained, refined, and graced with a delicate scattering of herbs that grow around the coastal climes of Tomales Bay. A quick spritz of a sweet and golden wine from Fetzer deepens the cheese's flavor and encourages the gilding of chamomile, fennel, bay, and coriander to cling fast to the natural, soft mold.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753613.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753611.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Delicately creamy, Pierce Pt.'s many levels of flavors unfold gently on your tongue. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Taste fall.\u003c/p>\n\n",
"disqusIdentifier": "751 http://blogs.kqed.org/bayareabites/2007/10/15/piercing-the-heart-of-fall-cowgirl-creamerys-pierce-pt/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/10/15/piercing-the-heart-of-fall-cowgirl-creamerys-pierce-pt/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 241,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1330418961,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. "Chamomile!" "Fennel!" "Coriander!" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on",
"title": "Piercing the Heart of Fall: Cowgirl Creamery's Pierce Pt. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Piercing the Heart of Fall: Cowgirl Creamery's Pierce Pt.",
"datePublished": "2007-10-15T00:00:00-07:00",
"dateModified": "2012-02-28T00:49:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "piercing-the-heart-of-fall-cowgirl-creamerys-pierce-pt",
"status": "publish",
"path": "/bayareabites/751/piercing-the-heart-of-fall-cowgirl-creamerys-pierce-pt",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729247.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729243.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. \"Chamomile!\" \"Fennel!\" \"Coriander!\" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on cold Minnesota mornings. And now, with San Francisco skies waxing chill and nights that stretch dark and long like a Halloween cat flexing its supple spine, Pierce Pt. is once again of the season. \u003c/p>\n\u003cp>Once upon a time when I was a sweet young cheesemonger, Pierce Pt. was thick with herbs that scattered messily as a knife pulled through the encrusted round. It was a delicious mess, however, because I delighted in taking small white wedges and stamping them all over the plate, sticking up the herbs in a woodsy, furry collection. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794792.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Although it continues to be made with organic whole milk from the Straus Family dairy, today's Pierce Pt. is more restrained, refined, and graced with a delicate scattering of herbs that grow around the coastal climes of Tomales Bay. A quick spritz of a sweet and golden wine from Fetzer deepens the cheese's flavor and encourages the gilding of chamomile, fennel, bay, and coriander to cling fast to the natural, soft mold.\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.kqed.org/weblog/food/uploaded_images/piercept-753613.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753611.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Delicately creamy, Pierce Pt.'s many levels of flavors unfold gently on your tongue. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Taste fall.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/751/piercing-the-heart-of-fall-cowgirl-creamerys-pierce-pt",
"authors": [
"5010"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875"
],
"tags": [
"bayareabites_14750",
"bayareabites_404",
"bayareabites_465",
"bayareabites_292",
"bayareabites_466"
],
"label": "bayareabites"
},
"bayareabites_711": {
"type": "posts",
"id": "bayareabites_711",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "711",
"score": null,
"sort": [
1188223200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1188223200,
"format": "aside",
"disqusTitle": "Opening A Restaurant in San Francisco. {Part One}",
"title": "Opening A Restaurant in San Francisco. {Part One}",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Opening a restaurant in San Francisco is not easy, especially right now, but not for the reasons why it was so difficult in the 90's or five years ago. It can be said, opening a restaurant at all, in any city, is difficult. But because I have cooked professionally in other American cities, have seen a number of my colleagues open restaurants, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">and have recently begun working for a soon-to-open San Francisco restaurant\u003c/a>, I can say that opening a restaurant here is a difficult proposition, even if you have a lot of factors on your side.\u003c/p>\n\u003cp>Labor: In SF Magazine last month, food editor Jan Newberry spoke to new local labor laws San Francisco is imposing, in an inciting article titled, \u003ca href=\"http://www.sanfran.com/home/view_story/1713/\">Is San Francisco Killing Its Restaurants?\u003c/a> Although the new labor laws sounds fantastic on paper, they have the capacity to hurt many restaurant employees, mainly back of house employees. For full transparency I will state here that I am, and have maintained, a pro-union status for most of my adult life. The issues are confusing, in part because restaurants are not a necessary establishment the way, let's say, hospitals are. And because I worked for minimum wage for much of my career, I do agree that it should be a living wage.\u003c/p>\n\u003cp>Culture: It could be said that although restaurants are a luxury business, they do play a major part in distinguishing the landscape of one city from another. As a person who loves to eat out, I can easily name five restaurants in each city I love and they make visiting there far more appealing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754125.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754121.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> Restaurant. \u003ca href=\"http://www.flickr.com/photos/93596482@N00/sets/72157601668423575/\">The Line.\u003c/a>\u003c/p>\n\u003cp>Risks: The restaurant business, and the business of opening a restaurant is only for the crazy and the passionate. Who else would open an establishment considered to have the highest risk factor by banks? Who else would pour their life savings into a business that may or may not be liked by the public, or be sunk by one review in the local newspaper? Who else would open a business even if the glass ceiling on profits is less that 7% yearly? {The margins are extremely slim in the restaurant business.}\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can be said that a restaurant owner is a rebel with a cause; opening a business against all odds. Attempting the impossible, confident in the face of harsh realities. A dreamer, in short. Like many other gambles, a restaurant's statistics change city to city, and after New York City, San Francisco has the highest fail-rate in the shortest span of time, than any other city in the United States. What makes a restaurant stick is as much about the fickle public, concerned with hipness above all else, as it is about the actual food being served and by whom, or what neighborhood it's located in and what month of the year it swung open its doors.\u003c/p>\n\u003cp>Press: In July I spoke on a panel of food bloggers in Chicago as part of BlogHer 07. As the sole professional cook-blogger I had the difficult honor of answering a question from the audience concerning \u003ca href=\"http://eater.com/archives/2007/06/why_i_hate_food.php\">Mario Batali's latest vitrolic comments concerning food bloggers\u003c/a>. The funny thing was that, as yet, I had not read his comments on our kind. As \u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie V.W. Lucianovic\u003c/a> has recently pointed out in her site \u003ca href=\"http://www.grubreport.com/alacarte/strong.html\">Grub Report\u003c/a>, food bloggers are made out to be the villians by my profession.\u003c/p>\n\u003cp>What, or who, Mario Batali is railing against, is those writing for the Internet with no concern for the business they are admiring or panning. Many food bloggers want to have their slice of the famous pie without taking responsibility for the power of their words-- or taking the first slice. And, something many web-savvy people know, their power to have their words found first is all to often used to threaten and destroy restaurants, chefs and owners. Google is an interesting animal indeed, and being a blogger means catching a ride on its gigantic sweeping monster tail, if even for 15 minutes of fame.\u003c/p>\n\u003cp>In Chicago I asked everyone to please know and remember that their words were far more powerful than many food and restaurant bloggers have been willing to take responsibility for until recently. I reminded the audience that there are few professions skewered by non-colleague critics publicly.\u003c/p>\n\u003cp>Chefs and chef-owners pour everything they have into new businesses. They know dozens, if not hundreds, of people's lives are being supported, or not, based on the thousands of decisions they make about opening a restaurant. So when a food blogger, whose credentials they know nothing of, representing an individually promoted news source, like a single-authored blog (as opposed to a newspaper or magazine), comes in on the very first night, or within the first few weeks (a time period we know that newspaper critics are going to, yes, visit, but not base their official review on that sole meal) and reports on the experience, good or awful, the restaurant owner is cornered. She/he knows that, (or maybe they don't because few restaurant people are Internet-smart), those blogger's words are going to be the ones their other prospective diners are going to find first.\u003c/p>\n\u003cp>Issues: Why is this relevant and/or important to why opening a restaurant in San Francisco is so difficult? Because blogging and the Internet's speed, as an opinion gatherer and reporter, has leveled and expanded a press playing-field, giving chefs and owners one more thing to reckon with in an already seemingly futile battle of pushing a boulder uphill.\u003c/p>\n\u003cp>I realize I straddle a fence now, and my perspective as a chef and also a blogger has been inexorably altered by having five toes in each grassy knoll. I have made, as I've dubbed it, my Sinead O'Connor mistakes concerning words and quotes and media, self made and not. I know that now I am an easier target for both good and awful press as a pastry chef, becuase I am a presence on the web.\u003c/p>\n\u003cp>I, like many people before me, am learning the hard way how to open a restaurant in San Francisco, and I am far from being the owner. This piece, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">as well as the series I'm doing on Eggbeater\u003c/a>, is an attempt at reporting the process from the inside. The issues are multi-faceted, dichotomous and oftentimes confusing. While writing I am attempting to sort some of them out, and also speak from and to a perspective rarely found in major press sources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757597.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757594.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And, as this is a blog, where comments are welcome and part of creating a place for discussion and public opinion, what are your thoughts on these matters?\u003c/p>\n\u003cp>------------------------\u003c/p>\n\u003cp>Other pertinent links speaking to these political and personal issues on the subject of opening and operating restaurants in San Francisco:\u003c/p>\n\u003cp>Brett Emerson, local chef and food blogger, whose site is the much loved \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>, has been extremely candid in \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">reporting the process of opening his own restaurant, Ollalie\u003c/a>.\u003c/p>\n\u003cp>Michael Bauer, restaurant critic for the SF Chronicle, on his blog, \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26\">Between Meals\u003c/a>, reported on the cost of doing business in San Francisco called, \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=10982\">Is San Francisco Killing Restaurants?\u003c/a>\u003cbr>{And \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">Brett's commentary\u003c/a> on this important article.}\u003c/p>\n\u003cp>At the end of the year in, \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\"Is The Public Ready For A Transparent Restaurant Industry?\"\u003c/a> here on Bay Area Bites, I asked difficult questions after a horrific accident took the life of a young waiter and put the sous chef of Bar Crudo in the hospital.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Last November \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">SF Business Times reported on\u003c/a> an enigmatic lawsuit the \u003ca href=\"http://www.ggra.org/content.asp?menuid=1243\">Golden Gate Restaurant Association\u003c/a> filed against San Francisco about the newly imposed labor laws.\u003c/p>\n\n",
"disqusIdentifier": "711 http://blogs.kqed.org/bayareabites/2007/08/27/opening-a-restaurant-in-san-francisco-part-one/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/08/27/opening-a-restaurant-in-san-francisco-part-one/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1295,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1188223200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Opening a restaurant in San Francisco is not easy, especially right now, but not for the reasons why it was so difficult in the 90's or five years ago. It can be said, opening a restaurant at all, in any city, is difficult. But because I have cooked professionally in other American cities, have seen",
"title": "Opening A Restaurant in San Francisco. {Part One} | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Opening A Restaurant in San Francisco. {Part One}",
"datePublished": "2007-08-27T07:00:00-07:00",
"dateModified": "2007-08-27T07:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "opening-a-restaurant-in-san-francisco-part-one",
"status": "publish",
"path": "/bayareabites/711/opening-a-restaurant-in-san-francisco-part-one",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Opening a restaurant in San Francisco is not easy, especially right now, but not for the reasons why it was so difficult in the 90's or five years ago. It can be said, opening a restaurant at all, in any city, is difficult. But because I have cooked professionally in other American cities, have seen a number of my colleagues open restaurants, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">and have recently begun working for a soon-to-open San Francisco restaurant\u003c/a>, I can say that opening a restaurant here is a difficult proposition, even if you have a lot of factors on your side.\u003c/p>\n\u003cp>Labor: In SF Magazine last month, food editor Jan Newberry spoke to new local labor laws San Francisco is imposing, in an inciting article titled, \u003ca href=\"http://www.sanfran.com/home/view_story/1713/\">Is San Francisco Killing Its Restaurants?\u003c/a> Although the new labor laws sounds fantastic on paper, they have the capacity to hurt many restaurant employees, mainly back of house employees. For full transparency I will state here that I am, and have maintained, a pro-union status for most of my adult life. The issues are confusing, in part because restaurants are not a necessary establishment the way, let's say, hospitals are. And because I worked for minimum wage for much of my career, I do agree that it should be a living wage.\u003c/p>\n\u003cp>Culture: It could be said that although restaurants are a luxury business, they do play a major part in distinguishing the landscape of one city from another. As a person who loves to eat out, I can easily name five restaurants in each city I love and they make visiting there far more appealing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754125.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_the_line-754121.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> Restaurant. \u003ca href=\"http://www.flickr.com/photos/93596482@N00/sets/72157601668423575/\">The Line.\u003c/a>\u003c/p>\n\u003cp>Risks: The restaurant business, and the business of opening a restaurant is only for the crazy and the passionate. Who else would open an establishment considered to have the highest risk factor by banks? Who else would pour their life savings into a business that may or may not be liked by the public, or be sunk by one review in the local newspaper? Who else would open a business even if the glass ceiling on profits is less that 7% yearly? {The margins are extremely slim in the restaurant business.}\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>It can be said that a restaurant owner is a rebel with a cause; opening a business against all odds. Attempting the impossible, confident in the face of harsh realities. A dreamer, in short. Like many other gambles, a restaurant's statistics change city to city, and after New York City, San Francisco has the highest fail-rate in the shortest span of time, than any other city in the United States. What makes a restaurant stick is as much about the fickle public, concerned with hipness above all else, as it is about the actual food being served and by whom, or what neighborhood it's located in and what month of the year it swung open its doors.\u003c/p>\n\u003cp>Press: In July I spoke on a panel of food bloggers in Chicago as part of BlogHer 07. As the sole professional cook-blogger I had the difficult honor of answering a question from the audience concerning \u003ca href=\"http://eater.com/archives/2007/06/why_i_hate_food.php\">Mario Batali's latest vitrolic comments concerning food bloggers\u003c/a>. The funny thing was that, as yet, I had not read his comments on our kind. As \u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie V.W. Lucianovic\u003c/a> has recently pointed out in her site \u003ca href=\"http://www.grubreport.com/alacarte/strong.html\">Grub Report\u003c/a>, food bloggers are made out to be the villians by my profession.\u003c/p>\n\u003cp>What, or who, Mario Batali is railing against, is those writing for the Internet with no concern for the business they are admiring or panning. Many food bloggers want to have their slice of the famous pie without taking responsibility for the power of their words-- or taking the first slice. And, something many web-savvy people know, their power to have their words found first is all to often used to threaten and destroy restaurants, chefs and owners. Google is an interesting animal indeed, and being a blogger means catching a ride on its gigantic sweeping monster tail, if even for 15 minutes of fame.\u003c/p>\n\u003cp>In Chicago I asked everyone to please know and remember that their words were far more powerful than many food and restaurant bloggers have been willing to take responsibility for until recently. I reminded the audience that there are few professions skewered by non-colleague critics publicly.\u003c/p>\n\u003cp>Chefs and chef-owners pour everything they have into new businesses. They know dozens, if not hundreds, of people's lives are being supported, or not, based on the thousands of decisions they make about opening a restaurant. So when a food blogger, whose credentials they know nothing of, representing an individually promoted news source, like a single-authored blog (as opposed to a newspaper or magazine), comes in on the very first night, or within the first few weeks (a time period we know that newspaper critics are going to, yes, visit, but not base their official review on that sole meal) and reports on the experience, good or awful, the restaurant owner is cornered. She/he knows that, (or maybe they don't because few restaurant people are Internet-smart), those blogger's words are going to be the ones their other prospective diners are going to find first.\u003c/p>\n\u003cp>Issues: Why is this relevant and/or important to why opening a restaurant in San Francisco is so difficult? Because blogging and the Internet's speed, as an opinion gatherer and reporter, has leveled and expanded a press playing-field, giving chefs and owners one more thing to reckon with in an already seemingly futile battle of pushing a boulder uphill.\u003c/p>\n\u003cp>I realize I straddle a fence now, and my perspective as a chef and also a blogger has been inexorably altered by having five toes in each grassy knoll. I have made, as I've dubbed it, my Sinead O'Connor mistakes concerning words and quotes and media, self made and not. I know that now I am an easier target for both good and awful press as a pastry chef, becuase I am a presence on the web.\u003c/p>\n\u003cp>I, like many people before me, am learning the hard way how to open a restaurant in San Francisco, and I am far from being the owner. This piece, \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">as well as the series I'm doing on Eggbeater\u003c/a>, is an attempt at reporting the process from the inside. The issues are multi-faceted, dichotomous and oftentimes confusing. While writing I am attempting to sort some of them out, and also speak from and to a perspective rarely found in major press sources.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757597.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/A16_arugula-757594.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And, as this is a blog, where comments are welcome and part of creating a place for discussion and public opinion, what are your thoughts on these matters?\u003c/p>\n\u003cp>------------------------\u003c/p>\n\u003cp>Other pertinent links speaking to these political and personal issues on the subject of opening and operating restaurants in San Francisco:\u003c/p>\n\u003cp>Brett Emerson, local chef and food blogger, whose site is the much loved \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>, has been extremely candid in \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/opening_a_restaurant/index.html\">reporting the process of opening his own restaurant, Ollalie\u003c/a>.\u003c/p>\n\u003cp>Michael Bauer, restaurant critic for the SF Chronicle, on his blog, \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26\">Between Meals\u003c/a>, reported on the cost of doing business in San Francisco called, \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=10982\">Is San Francisco Killing Restaurants?\u003c/a>\u003cbr>{And \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">Brett's commentary\u003c/a> on this important article.}\u003c/p>\n\u003cp>At the end of the year in, \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">\"Is The Public Ready For A Transparent Restaurant Industry?\"\u003c/a> here on Bay Area Bites, I asked difficult questions after a horrific accident took the life of a young waiter and put the sous chef of Bar Crudo in the hospital.\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>Last November \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">SF Business Times reported on\u003c/a> an enigmatic lawsuit the \u003ca href=\"http://www.ggra.org/content.asp?menuid=1243\">Golden Gate Restaurant Association\u003c/a> filed against San Francisco about the newly imposed labor laws.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/711/opening-a-restaurant-in-san-francisco-part-one",
"authors": [
"5021"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_394",
"bayareabites_58",
"bayareabites_395"
],
"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": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=bay-area": {
"isFetching": false,
"latestQuery": {
"from": 1200,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1220,
"relation": "eq"
},
"items": [
"bayareabites_1122",
"bayareabites_1096",
"bayareabites_1084",
"bayareabites_1062",
"bayareabites_883",
"bayareabites_827",
"bayareabites_815",
"bayareabites_800",
"bayareabites_795",
"bayareabites_793",
"bayareabites_751",
"bayareabites_711"
],
"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_bay-area": {
"isLoading": true
},
"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_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_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_235": {
"type": "terms",
"id": "bayareabites_235",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slow food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slow food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 200,
"slug": "slow-food",
"isLoading": false,
"link": "/bayareabites/tag/slow-food"
},
"bayareabites_1099": {
"type": "terms",
"id": "bayareabites_1099",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1099",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the golden glass",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the golden glass Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 984,
"slug": "the-golden-glass",
"isLoading": false,
"link": "/bayareabites/tag/the-golden-glass"
},
"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_1059": {
"type": "terms",
"id": "bayareabites_1059",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agri-tourism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agri-tourism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 960,
"slug": "agri-tourism",
"isLoading": false,
"link": "/bayareabites/tag/agri-tourism"
},
"bayareabites_1057": {
"type": "terms",
"id": "bayareabites_1057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 958,
"slug": "farms",
"isLoading": false,
"link": "/bayareabites/tag/farms"
},
"bayareabites_1058": {
"type": "terms",
"id": "bayareabites_1058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmstay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmstay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 959,
"slug": "farmstay",
"isLoading": false,
"link": "/bayareabites/tag/farmstay"
},
"bayareabites_1056": {
"type": "terms",
"id": "bayareabites_1056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the apple farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the apple farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 957,
"slug": "the-apple-farm",
"isLoading": false,
"link": "/bayareabites/tag/the-apple-farm"
},
"bayareabites_1060": {
"type": "terms",
"id": "bayareabites_1060",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1060",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the office",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the office Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 961,
"slug": "the-office",
"isLoading": false,
"link": "/bayareabites/tag/the-office"
},
"bayareabites_1045": {
"type": "terms",
"id": "bayareabites_1045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 946,
"slug": "volunteer",
"isLoading": false,
"link": "/bayareabites/tag/volunteer"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1046": {
"type": "terms",
"id": "bayareabites_1046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alameda County Community Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alameda County Community Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 947,
"slug": "alameda-county-community-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/alameda-county-community-food-bank"
},
"bayareabites_249": {
"type": "terms",
"id": "bayareabites_249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 214,
"slug": "food-bank",
"isLoading": false,
"link": "/bayareabites/tag/food-bank"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_1044": {
"type": "terms",
"id": "bayareabites_1044",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco food bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco food bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 945,
"slug": "san-francisco-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-food-bank"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1027": {
"type": "terms",
"id": "bayareabites_1027",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1027",
"found": true
},
"relationships": {},
"featImg": null,
"name": "artisanal chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "artisanal chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 935,
"slug": "artisanal-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/artisanal-chocolates"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_1026": {
"type": "terms",
"id": "bayareabites_1026",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1026",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolatier",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolatier Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 934,
"slug": "chocolatier",
"isLoading": false,
"link": "/bayareabites/tag/chocolatier"
},
"bayareabites_1024": {
"type": "terms",
"id": "bayareabites_1024",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1024",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christopher elbow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christopher elbow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 932,
"slug": "christopher-elbow",
"isLoading": false,
"link": "/bayareabites/tag/christopher-elbow"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_77": {
"type": "terms",
"id": "bayareabites_77",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "77",
"found": true
},
"relationships": {},
"featImg": null,
"name": "amy sherman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "amy sherman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 41,
"slug": "amy-sherman",
"isLoading": false,
"link": "/bayareabites/tag/amy-sherman"
},
"bayareabites_127": {
"type": "terms",
"id": "bayareabites_127",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "127",
"found": true
},
"relationships": {},
"featImg": null,
"name": "art",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 91,
"slug": "art",
"isLoading": false,
"link": "/bayareabites/tag/art"
},
"bayareabites_744": {
"type": "terms",
"id": "bayareabites_744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 727,
"slug": "food",
"isLoading": false,
"link": "/bayareabites/tag/food"
},
"bayareabites_625": {
"type": "terms",
"id": "bayareabites_625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Castro",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Castro Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 590,
"slug": "castro",
"isLoading": false,
"link": "/bayareabites/tag/castro"
},
"bayareabites_626": {
"type": "terms",
"id": "bayareabites_626",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "626",
"found": true
},
"relationships": {},
"featImg": null,
"name": "clotted cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "clotted cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 591,
"slug": "clotted-cream",
"isLoading": false,
"link": "/bayareabites/tag/clotted-cream"
},
"bayareabites_627": {
"type": "terms",
"id": "bayareabites_627",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "627",
"found": true
},
"relationships": {},
"featImg": null,
"name": "keemun",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "keemun Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 592,
"slug": "keemun",
"isLoading": false,
"link": "/bayareabites/tag/keemun"
},
"bayareabites_624": {
"type": "terms",
"id": "bayareabites_624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Samovar Tea Lounge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Samovar Tea Lounge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 589,
"slug": "samovar-tea-lounge",
"isLoading": false,
"link": "/bayareabites/tag/samovar-tea-lounge"
},
"bayareabites_58": {
"type": "terms",
"id": "bayareabites_58",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "58",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shuna lydon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shuna lydon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 21,
"slug": "shuna-lydon",
"isLoading": false,
"link": "/bayareabites/tag/shuna-lydon"
},
"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_628": {
"type": "terms",
"id": "bayareabites_628",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "628",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yerba Buena Gardens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yerba Buena Gardens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 593,
"slug": "yerba-buena-gardens",
"isLoading": false,
"link": "/bayareabites/tag/yerba-buena-gardens"
},
"bayareabites_604": {
"type": "terms",
"id": "bayareabites_604",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "604",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alder yarrow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alder yarrow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 569,
"slug": "alder-yarrow",
"isLoading": false,
"link": "/bayareabites/tag/alder-yarrow"
},
"bayareabites_603": {
"type": "terms",
"id": "bayareabites_603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brett emerson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brett emerson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 568,
"slug": "brett-emerson",
"isLoading": false,
"link": "/bayareabites/tag/brett-emerson"
},
"bayareabites_587": {
"type": "terms",
"id": "bayareabites_587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chez pim",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chez pim Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 552,
"slug": "chez-pim",
"isLoading": false,
"link": "/bayareabites/tag/chez-pim"
},
"bayareabites_110": {
"type": "terms",
"id": "bayareabites_110",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "110",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 74,
"slug": "local",
"isLoading": false,
"link": "/bayareabites/tag/local"
},
"bayareabites_586": {
"type": "terms",
"id": "bayareabites_586",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "586",
"found": true
},
"relationships": {},
"featImg": null,
"name": "menu for hope",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "menu for hope Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 551,
"slug": "menu-for-hope",
"isLoading": false,
"link": "/bayareabites/tag/menu-for-hope"
},
"bayareabites_564": {
"type": "terms",
"id": "bayareabites_564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 529,
"slug": "crab",
"isLoading": false,
"link": "/bayareabites/tag/crab"
},
"bayareabites_563": {
"type": "terms",
"id": "bayareabites_563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gingerbread house",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gingerbread house Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 528,
"slug": "gingerbread-house",
"isLoading": false,
"link": "/bayareabites/tag/gingerbread-house"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_562": {
"type": "terms",
"id": "bayareabites_562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PSA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PSA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 527,
"slug": "psa",
"isLoading": false,
"link": "/bayareabites/tag/psa"
},
"bayareabites_292": {
"type": "terms",
"id": "bayareabites_292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stephanie v.w. lucianovic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stephanie v.w. lucianovic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 257,
"slug": "stephanie-vw-lucianovic",
"isLoading": false,
"link": "/bayareabites/tag/stephanie-vw-lucianovic"
},
"bayareabites_209": {
"type": "terms",
"id": "bayareabites_209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 174,
"slug": "top-chef",
"isLoading": false,
"link": "/bayareabites/tag/top-chef"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_55": {
"type": "terms",
"id": "bayareabites_55",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "55",
"found": true
},
"relationships": {},
"featImg": null,
"name": "citrus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "citrus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 18,
"slug": "citrus",
"isLoading": false,
"link": "/bayareabites/tag/citrus"
},
"bayareabites_555": {
"type": "terms",
"id": "bayareabites_555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Eat At Bill's movie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Eat At Bill's movie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 520,
"slug": "eat-at-bills-movie",
"isLoading": false,
"link": "/bayareabites/tag/eat-at-bills-movie"
},
"bayareabites_70": {
"type": "terms",
"id": "bayareabites_70",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "70",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food businesses",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 34,
"slug": "food-businesses",
"isLoading": false,
"link": "/bayareabites/tag/food-businesses"
},
"bayareabites_244": {
"type": "terms",
"id": "bayareabites_244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 209,
"slug": "fruit",
"isLoading": false,
"link": "/bayareabites/tag/fruit"
},
"bayareabites_556": {
"type": "terms",
"id": "bayareabites_556",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "556",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monterey Market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monterey Market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 521,
"slug": "monterey-market",
"isLoading": false,
"link": "/bayareabites/tag/monterey-market"
},
"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_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_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_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_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_404": {
"type": "terms",
"id": "bayareabites_404",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "404",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cowgirl creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cowgirl creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 369,
"slug": "cowgirl-creamery",
"isLoading": false,
"link": "/bayareabites/tag/cowgirl-creamery"
},
"bayareabites_465": {
"type": "terms",
"id": "bayareabites_465",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "465",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pierce pt.",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pierce pt. Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 430,
"slug": "pierce-pt",
"isLoading": false,
"link": "/bayareabites/tag/pierce-pt"
},
"bayareabites_466": {
"type": "terms",
"id": "bayareabites_466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "straus family dairy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "straus family dairy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 431,
"slug": "straus-family-dairy",
"isLoading": false,
"link": "/bayareabites/tag/straus-family-dairy"
},
"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_394": {
"type": "terms",
"id": "bayareabites_394",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "394",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labor issues",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labor issues Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 359,
"slug": "labor-issues",
"isLoading": false,
"link": "/bayareabites/tag/labor-issues"
},
"bayareabites_395": {
"type": "terms",
"id": "bayareabites_395",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "395",
"found": true
},
"relationships": {},
"featImg": null,
"name": "where to eat in San Francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "where to eat in San Francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 360,
"slug": "where-to-eat-in-san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/where-to-eat-in-san-francisco"
}
},
"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": {}
}
}
}
