window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_27511": {
"type": "attachments",
"id": "bayareabites_27511",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "27511",
"found": true
},
"parent": 27467,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/05/juicebar-front.jpg",
"width": 500,
"height": 747
}
},
"publishDate": 1305575703,
"modified": 1452570741,
"caption": null,
"description": null,
"title": "Juice Bar Collective in Berkeley",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_27429": {
"type": "attachments",
"id": "bayareabites_27429",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "27429",
"found": true
},
"parent": 27412,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/05/IMG_1791.jpg",
"width": 333,
"height": 500
}
},
"publishDate": 1305338756,
"modified": 1305338756,
"caption": null,
"description": "Oakland Greek Festival",
"title": "Oakland Greek Festival",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_26588": {
"type": "attachments",
"id": "bayareabites_26588",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "26588",
"found": true
},
"parent": 26539,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/04/coffeeridethumbnail.jpg",
"width": 450,
"height": 450
}
},
"publishDate": 1303236046,
"modified": 1303236046,
"caption": null,
"description": null,
"title": "coffeeridethumbnail",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"stephaniestiavetti": {
"type": "authors",
"id": "5120",
"meta": {
"index": "authors_1716337520",
"id": "5120",
"found": true
},
"name": "Stephanie Stiavetti",
"firstName": "Stephanie",
"lastName": "Stiavetti",
"slug": "stephaniestiavetti",
"email": "steph@theculinarylife.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twitter": "sstiavetti",
"facebook": "sstiavetti",
"instagram": null,
"linkedin": "sstiavetti",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Stiavetti | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephaniestiavetti"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"vizahajszky": {
"type": "authors",
"id": "5126",
"meta": {
"index": "authors_1716337520",
"id": "5126",
"found": true
},
"name": "Vi Zahajszky",
"firstName": "Vi",
"lastName": "Zahajszky",
"slug": "vizahajszky",
"email": "vizaha@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Vi Zahajszky | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/vizahajszky"
},
"elainewu": {
"type": "authors",
"id": "5127",
"meta": {
"index": "authors_1716337520",
"id": "5127",
"found": true
},
"name": "Elaine Wu",
"firstName": "Elaine",
"lastName": "Wu",
"slug": "elainewu",
"email": "virgoblueproductions@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
"avatar": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Elaine Wu | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/elainewu"
}
},
"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": 88
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=bay-area",
"seeMore": false,
"paginated": true,
"page": 88
}
},
{
"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_27564": {
"type": "posts",
"id": "bayareabites_27564",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "27564",
"score": null,
"sort": [
1306000560000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1306000560,
"format": "aside",
"disqusTitle": "QUEST: The Science & Art of Cheese + The Terroir of Cheese",
"title": "QUEST: The Science & Art of Cheese + The Terroir of Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27617\" class=\"wp-caption alignnone\" style=\"max-width: 299px\">\u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"Cowgirl Creamery plant in Petaluma\" title=\"Cowgirl Creamery plant in Petaluma\" width=\"299\" height=\"200\" class=\"size-full wp-image-27617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/the-science-of-cheese\">\u003cstrong>The Science & Art of Cheese\u003c/strong>\u003c/a>\u003cbr>\nCheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>QUEST Producer's Notes: \u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">The Science & Art of Cheese\u003c/a> by Sheraz Sadiq \u003c/p>\n\n",
"disqusIdentifier": "27564 http://blogs.kqed.org/bayareabites/?p=27564",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/05/21/quest-the-science-art-of-cheese-the-terroir-of-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 179,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1306000658,
"excerpt": "Take a video journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food. You can also watch another video to learn more about the role of terroir in artisan cheese.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Take a video journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food. You can also watch another video to learn more about the role of terroir in artisan cheese.",
"title": "QUEST: The Science & Art of Cheese + The Terroir of Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "QUEST: The Science & Art of Cheese + The Terroir of Cheese",
"datePublished": "2011-05-21T10:56:00-07:00",
"dateModified": "2011-05-21T10:57:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "quest-the-science-art-of-cheese-the-terroir-of-cheese",
"status": "publish",
"path": "/bayareabites/27564/quest-the-science-art-of-cheese-the-terroir-of-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27617\" class=\"wp-caption alignnone\" style=\"max-width: 299px\">\u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"Cowgirl Creamery plant in Petaluma\" title=\"Cowgirl Creamery plant in Petaluma\" width=\"299\" height=\"200\" class=\"size-full wp-image-27617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/the-science-of-cheese\">\u003cstrong>The Science & Art of Cheese\u003c/strong>\u003c/a>\u003cbr>\nCheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\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>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>QUEST Producer's Notes: \u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">The Science & Art of Cheese\u003c/a> by Sheraz Sadiq \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/27564/quest-the-science-art-of-cheese-the-terroir-of-cheese",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_4084",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1593"
],
"tags": [
"bayareabites_14750",
"bayareabites_404",
"bayareabites_359",
"bayareabites_14756",
"bayareabites_9293"
],
"label": "bayareabites"
},
"bayareabites_27467": {
"type": "posts",
"id": "bayareabites_27467",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "27467",
"score": null,
"sort": [
1305576882000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1305576882,
"format": "aside",
"disqusTitle": "Lessons from Berkeley's Juice Bar Collective",
"title": "Lessons from Berkeley's Juice Bar Collective",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "27467 http://blogs.kqed.org/bayareabites/?p=27467",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 978,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1539806831,
"excerpt": "35 years later, Berkeley's Juice Bar Collective is still going strong. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "35 years later, Berkeley's Juice Bar Collective is still going strong. ",
"title": "Lessons from Berkeley's Juice Bar Collective | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lessons from Berkeley's Juice Bar Collective",
"datePublished": "2011-05-16T13:14:42-07:00",
"dateModified": "2018-10-17T13:07:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lessons-from-berkeleys-juice-bar-collective",
"status": "publish",
"path": "/bayareabites/27467/lessons-from-berkeleys-juice-bar-collective",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/27467/lessons-from-berkeleys-juice-bar-collective",
"authors": [
"5038",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_13306",
"bayareabites_2090",
"bayareabites_9283",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_60",
"bayareabites_1873"
],
"tags": [
"bayareabites_14751",
"bayareabites_10395"
],
"featImg": "bayareabites_27511",
"label": "bayareabites"
},
"bayareabites_27412": {
"type": "posts",
"id": "bayareabites_27412",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "27412",
"score": null,
"sort": [
1305391047000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1305391047,
"format": "aside",
"disqusTitle": "2011 Oakland Greek Festival",
"title": "2011 Oakland Greek Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "27412 http://blogs.kqed.org/bayareabites/?p=27412",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/05/14/2011-oakland-greek-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 296,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1305399202,
"excerpt": "This weekend, be sure to catch the 2011 Oakland Greek Festival. Dance, shop, eat, and just enjoy the all-around good cheer. OPA!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This weekend, be sure to catch the 2011 Oakland Greek Festival. Dance, shop, eat, and just enjoy the all-around good cheer. OPA!",
"title": "2011 Oakland Greek Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "2011 Oakland Greek Festival",
"datePublished": "2011-05-14T09:37:27-07:00",
"dateModified": "2011-05-14T11:53:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "2011-oakland-greek-festival",
"status": "publish",
"path": "/bayareabites/27412/2011-oakland-greek-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/27412/2011-oakland-greek-festival",
"authors": [
"5120"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50"
],
"tags": [
"bayareabites_14773",
"bayareabites_9277",
"bayareabites_151",
"bayareabites_9278",
"bayareabites_9178",
"bayareabites_619",
"bayareabites_243",
"bayareabites_14757",
"bayareabites_200"
],
"featImg": "bayareabites_27429",
"label": "bayareabites"
},
"bayareabites_26861": {
"type": "posts",
"id": "bayareabites_26861",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26861",
"score": null,
"sort": [
1304694043000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1304694043,
"format": "aside",
"disqusTitle": "Food Secrets of Prospect's Chef Ravi Kapur",
"title": "Food Secrets of Prospect's Chef Ravi Kapur",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "26861 http://blogs.kqed.org/bayareabites/?p=26861",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 715,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1303719108,
"excerpt": "Prospect is the first restaurant where Ravi Kapur bears the title of Executive Chef. Before opening Prospect last year--which is often dubbed the \"little sister\" restaurant to Boulevard -- Kapur worked as Chef de Cuisine at Boulevard. Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Prospect is the first restaurant where Ravi Kapur bears the title of Executive Chef. Before opening Prospect last year--which is often dubbed the "little sister" restaurant to Boulevard -- Kapur worked as Chef de Cuisine at Boulevard. Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.",
"title": "Food Secrets of Prospect's Chef Ravi Kapur | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Secrets of Prospect's Chef Ravi Kapur",
"datePublished": "2011-05-06T08:00:43-07:00",
"dateModified": "2011-04-25T01:11:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-secrets-of-prospects-chef-ravi-kapur",
"status": "publish",
"path": "/bayareabites/26861/food-secrets-of-prospects-chef-ravi-kapur",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26861/food-secrets-of-prospects-chef-ravi-kapur",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_409",
"bayareabites_9243",
"bayareabites_9242"
],
"label": "bayareabites"
},
"bayareabites_26463": {
"type": "posts",
"id": "bayareabites_26463",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26463",
"score": null,
"sort": [
1304348402000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1304348402,
"format": "aside",
"disqusTitle": "An Interview with Gracias Madre's Eva Ackerman",
"title": "An Interview with Gracias Madre's Eva Ackerman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "26463 http://blogs.kqed.org/bayareabites/?p=26463",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1380,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1303718312,
"excerpt": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the \"little sister\" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the "little sister" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
"title": "An Interview with Gracias Madre's Eva Ackerman | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Interview with Gracias Madre's Eva Ackerman",
"datePublished": "2011-05-02T08:00:02-07:00",
"dateModified": "2011-04-25T00:58:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-interview-with-gracias-madres-eva-ackerman",
"status": "publish",
"path": "/bayareabites/26463/an-interview-with-gracias-madres-eva-ackerman",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26463/an-interview-with-gracias-madres-eva-ackerman",
"authors": [
"5126"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1873"
],
"tags": [
"bayareabites_9211",
"bayareabites_8632",
"bayareabites_8628",
"bayareabites_8629",
"bayareabites_758",
"bayareabites_8627",
"bayareabites_1871"
],
"label": "bayareabites"
},
"bayareabites_26844": {
"type": "posts",
"id": "bayareabites_26844",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26844",
"score": null,
"sort": [
1304089246000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1304089246,
"format": "aside",
"disqusTitle": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"title": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n",
"disqusIdentifier": "26844 http://blogs.kqed.org/bayareabites/?p=26844",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 939,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1304089718,
"excerpt": "Learn why local food producers give \u003cem>The Artisan Kitchen\u003c/em>, a commercial, cooperative cooking space in Richmond, high marks as a place to build their budding businesses.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Learn why local food producers give The Artisan Kitchen, a commercial, cooperative cooking space in Richmond, high marks as a place to build their budding businesses.",
"title": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"datePublished": "2011-04-29T08:00:46-07:00",
"dateModified": "2011-04-29T08:08:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-artisan-kitchen-in-richmond-a-cooperative-cooking-space",
"status": "publish",
"path": "/bayareabites/26844/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26844/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_9237",
"bayareabites_9245",
"bayareabites_9235",
"bayareabites_14773",
"bayareabites_9244",
"bayareabites_9251",
"bayareabites_9238",
"bayareabites_8859",
"bayareabites_9236",
"bayareabites_2233",
"bayareabites_9246"
],
"label": "bayareabites"
},
"bayareabites_26525": {
"type": "posts",
"id": "bayareabites_26525",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26525",
"score": null,
"sort": [
1303743619000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1303743619,
"format": "aside",
"disqusTitle": "Aida Mollenkamp's Top 11 Spots for Bay Area Foodies",
"title": "Aida Mollenkamp's Top 11 Spots for Bay Area Foodies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "26525 http://blogs.kqed.org/bayareabites/?p=26525",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/25/aida-mollenkamps-top-11-spots-for-bay-area-foodies/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1243,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1303717682,
"excerpt": "The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).",
"title": "Aida Mollenkamp's Top 11 Spots for Bay Area Foodies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Aida Mollenkamp's Top 11 Spots for Bay Area Foodies",
"datePublished": "2011-04-25T08:00:19-07:00",
"dateModified": "2011-04-25T00:48:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "aida-mollenkamps-top-11-spots-for-bay-area-foodies",
"status": "publish",
"path": "/bayareabites/26525/aida-mollenkamps-top-11-spots-for-bay-area-foodies",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26525/aida-mollenkamps-top-11-spots-for-bay-area-foodies",
"authors": [
"5127"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1593"
],
"tags": [
"bayareabites_9212",
"bayareabites_2345",
"bayareabites_159",
"bayareabites_9255",
"bayareabites_9213",
"bayareabites_9252",
"bayareabites_9257",
"bayareabites_9254",
"bayareabites_9256",
"bayareabites_9258",
"bayareabites_9253"
],
"label": "bayareabites"
},
"bayareabites_26840": {
"type": "posts",
"id": "bayareabites_26840",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26840",
"score": null,
"sort": [
1303650018000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1303650018,
"format": "aside",
"disqusTitle": "Petaluma Easter Brunch and Farm Tour",
"title": "Petaluma Easter Brunch and Farm Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "26840 http://blogs.kqed.org/bayareabites/?p=26840",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/24/petaluma-easter-brunch-and-farm-tour/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 999,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1307988381,
"excerpt": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
"title": "Petaluma Easter Brunch and Farm Tour | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Petaluma Easter Brunch and Farm Tour",
"datePublished": "2011-04-24T06:00:18-07:00",
"dateModified": "2011-06-13T11:06:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "petaluma-easter-brunch-and-farm-tour",
"status": "publish",
"path": "/bayareabites/26840/petaluma-easter-brunch-and-farm-tour",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26840/petaluma-easter-brunch-and-farm-tour",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_2554",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_60"
],
"tags": [
"bayareabites_9248",
"bayareabites_2044",
"bayareabites_33",
"bayareabites_9247",
"bayareabites_8902",
"bayareabites_3700",
"bayareabites_9249",
"bayareabites_9250"
],
"label": "bayareabites"
},
"bayareabites_26539": {
"type": "posts",
"id": "bayareabites_26539",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26539",
"score": null,
"sort": [
1303483300000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1303483300,
"format": "aside",
"disqusTitle": "Cruising for Caffeine",
"title": "Cruising for Caffeine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "26539 http://blogs.kqed.org/bayareabites/?p=26539",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 678,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://maps.google.com/maps/ms"
],
"paragraphCount": 14
},
"modified": 1303483300,
"excerpt": "A scenic bicycle ride fueled by some of the best coffee in San Francisco.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A scenic bicycle ride fueled by some of the best coffee in San Francisco.",
"title": "Cruising for Caffeine | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cruising for Caffeine",
"datePublished": "2011-04-22T07:41:40-07:00",
"dateModified": "2011-04-22T07:41:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cruising-for-caffeine",
"status": "publish",
"path": "/bayareabites/26539/cruising-for-caffeine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \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>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26539/cruising-for-caffeine",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_90",
"bayareabites_1248",
"bayareabites_61"
],
"tags": [
"bayareabites_9218",
"bayareabites_8472",
"bayareabites_125",
"bayareabites_9215",
"bayareabites_9217",
"bayareabites_8289",
"bayareabites_14745",
"bayareabites_9214",
"bayareabites_9219",
"bayareabites_9216"
],
"featImg": "bayareabites_26588",
"label": "bayareabites"
},
"bayareabites_26455": {
"type": "posts",
"id": "bayareabites_26455",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26455",
"score": null,
"sort": [
1303131620000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1303131620,
"format": "aside",
"disqusTitle": "The Curry Up Now Food Truck is Officially a Restaurant",
"title": "The Curry Up Now Food Truck is Officially a Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "26455 http://blogs.kqed.org/bayareabites/?p=26455",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 629,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1303104198,
"excerpt": "The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The popular Indian food truck Curry Up Now has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.",
"title": "The Curry Up Now Food Truck is Officially a Restaurant | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Curry Up Now Food Truck is Officially a Restaurant",
"datePublished": "2011-04-18T06:00:20-07:00",
"dateModified": "2011-04-17T22:23:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-curry-up-now-food-truck-is-officially-a-restaurant",
"status": "publish",
"path": "/bayareabites/26455/the-curry-up-now-food-truck-is-officially-a-restaurant",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26455/the-curry-up-now-food-truck-is-officially-a-restaurant",
"authors": [
"5127"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_9210",
"bayareabites_8953",
"bayareabites_9069",
"bayareabites_324",
"bayareabites_9161"
],
"label": "bayareabites"
},
"bayareabites_26187": {
"type": "posts",
"id": "bayareabites_26187",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26187",
"score": null,
"sort": [
1302616823000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1302616823,
"format": "aside",
"disqusTitle": "Off the Grid is Making Street Food Mainstream",
"title": "Off the Grid is Making Street Food Mainstream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "26187 http://blogs.kqed.org/bayareabites/?p=26187",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 943,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1302594159,
"excerpt": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
"title": "Off the Grid is Making Street Food Mainstream | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Off the Grid is Making Street Food Mainstream",
"datePublished": "2011-04-12T07:00:23-07:00",
"dateModified": "2011-04-12T00:42:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "off-the-grid-is-making-street-food-mainstream",
"status": "publish",
"path": "/bayareabites/26187/off-the-grid-is-making-street-food-mainstream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\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>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26187/off-the-grid-is-making-street-food-mainstream",
"authors": [
"5127"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_8369",
"bayareabites_8754",
"bayareabites_9187",
"bayareabites_9188"
],
"label": "bayareabites"
},
"bayareabites_26058": {
"type": "posts",
"id": "bayareabites_26058",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26058",
"score": null,
"sort": [
1302283569000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1302283569,
"format": "aside",
"disqusTitle": "Local Food+Drink Secrets of Chutney Chef Alison McQuade ",
"title": "Local Food+Drink Secrets of Chutney Chef Alison McQuade ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/clift-hotel-alison-mcquade500.jpg\" alt=\"Alison McQuade at the Clift Hotel\" title=\"Alison McQuade at the Clift Hotel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26059\">\u003cbr>\n\u003cem>Alison McQuade at the Clift Hotel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a> are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. BAB contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/14/take-5-with-alison-McQuade/\">Amy Sherman reported\u003c/a> in 2005 how McQuade got her start: \u003c/p>\n\u003cblockquote>\u003cp>“One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of Cowgirl Creamery. My first paying customer, she said she wanted 60 of each flavor.”\u003c/p>\u003c/blockquote>\n\u003cp>Consumers can find the chutneys locally at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl\u003c/a>, \u003ca href=\"http://www.irishcastle.com/catalog/\">Irish Castle Gift Shop\u003c/a>, \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>, \u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a>, and \u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods SOMA\u003c/a>. This growing chutney business is the winner of a 2006 Independent Food Festival & Awards. McQuade shared with BAB some recent product developments: “I'm currently introducing a new line of jellies -- pomegranate habanero, serrano pepper, pear chocolate jalapeno, zinfandel chocolate and pinot noir.” \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>McQuade:\u003c/strong> “I have lived in ‘Tenderloin Heights’ for years and love this area with its proximity to shops, restaurants and the park at Grace Cathedral … only two blocks away!” She’s hoping “at some point in the very near future to start a little soup kitchen with the help of some local neighbors. There are so many aging and sick people around us here in San Francisco. I'd like to pitch in and help a little more. I work with \u003ca href=\"http://www.ministriesofgrace.org/dinnerwithgrace/\">Dinner With Grace\u003c/a>, [which is] a Grace Cathedral run service where volunteers cook food on Tuesday night twice a month. On the Wednesday, we deliver the food and eat with the residents of nearby SRO hotels.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here are McQuade’s favorite food and drink spots:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>THE FAVORITES: \u003c/strong>\u003cbr>\nI love the Shakshuka from \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> (North African) on Polk Street. It's generally breakfast food, but they serve it all day with lamb sausage and it's just amazing! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahorekarahisanfrancisco.com/\">Lahore Karahi\u003c/a> -- I'm constantly in search for the best mattar paneer. I've found my favorite version yet is here. Unfortunately, they've been closed the past couple of weeks but are about to reopen so I can get my fix.\u003c/p>\n\u003cp>\u003ca href=\"http://farmtablesf.com/\">Farm:Table\u003c/a> does such lovely bites for breakfast. I love their daily boiled eggs served on baguette gussied up with bacon and greens, mushroom, radish and even chutney! They \u003ca href=\"http://twitter.com/#!/farmtable\">tweet\u003c/a> their menu every day and it's always mouthwatering! [\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/farm_table_is_a_small_beautiful.php\">SFoodie noted\u003c/a> McQuade’s curry-gold habanero chutney served with said eggs last year ]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarcafesf.com/\">Sugar Café\u003c/a> (soups made from scratch every week day by Ignacio the soup king): I crave his cauliflower cheese soup. \u003c/p>\n\u003cp>\u003ca href=\"http://www.huntingtonhotel.com/\">The Huntington Hotel\u003c/a> for happy hour is one of my favorites. They oftentimes provide appetizers and there’s always something the chef has just whipped up on the spur of the moment.\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003cbr>\n\u003ca href=\"http://zantespizza.com/\">Zante's Indian pizza\u003c/a>: I will often have that delivered on a rainy night (they deliver all over the city). That's all I need … served with a refreshing amber beer!\u003c/p>\n\u003cp>\u003cstrong>WINE TIME\u003c/strong>\u003cbr>\nI have two favorite wine bars -- \u003ca href=\"http://www.thehiddenvine.com/\">Hidden Vine\u003c/a> (which is about to move to the financial area) but I'm one hundred percent certain something interesting is going to take its place.\u003c/p>\n\u003cp>Also, the \u003ca href=\"http://www.rosebowlflorist.com/\">Rosebowl Florist and Wine Bar\u003c/a>, a little hidden gem in opera plaza. Deidra keeps this rather small place stocked with an interesting and well-priced selection of wine. She'll often put out little plates of food to keep the regulars happy. A nice lively selection of people frequent this place almost every evening. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI do like to shop in my neighborhood as well as the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, where I get all my fresh fruit and vegetables. I like to support the mom and pop stores and the one near where I live, \u003ca href=\"http://marketmayflower.com/\">Mayflower Market\u003c/a> is the friendliest and best stocked of all the little markets. They have an incredible range of packaged food, organic, juices, [and a] and sandwich counter. Often times, the Mom will be making some delicious meatball dish with spices from scratch and she always insists everyone has a taste. \u003c/p>\n\u003cp>I also love to shop in Japantown--especially at \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a>, where they have an excellent selection of fresh fish and sashimi. I always leave with some crackers or little cookies individually wrapped. They make for interesting and well-received presents! \u003c/p>\n\u003cp>Need a present for yourself? For readers who don’t live near any of the stores that sell McQuade’s, the products are newly available on \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=mcquade+chutney&x=0&y=0\">Amazon.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/McQuadechutneys\">@mcquadechutneys\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/McQuades-Celtic-Chutney/73670928262?sk=wall\">McQuade's Celtic Chutney\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "26058 http://blogs.kqed.org/bayareabites/?p=26058",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/08/local-fooddrink-secrets-of-chutney-chef-alison-mcquade/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 858,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1302283747,
"excerpt": "McQuade’s Celtic Chutneys are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. McQuade shared her local favorite food and drink spots with BAB.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "McQuade’s Celtic Chutneys are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. McQuade shared her local favorite food and drink spots with BAB.",
"title": "Local Food+Drink Secrets of Chutney Chef Alison McQuade | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local Food+Drink Secrets of Chutney Chef Alison McQuade ",
"datePublished": "2011-04-08T10:26:09-07:00",
"dateModified": "2011-04-08T10:29:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-fooddrink-secrets-of-chutney-chef-alison-mcquade",
"status": "publish",
"path": "/bayareabites/26058/local-fooddrink-secrets-of-chutney-chef-alison-mcquade",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/clift-hotel-alison-mcquade500.jpg\" alt=\"Alison McQuade at the Clift Hotel\" title=\"Alison McQuade at the Clift Hotel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26059\">\u003cbr>\n\u003cem>Alison McQuade at the Clift Hotel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a> are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. BAB contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/14/take-5-with-alison-McQuade/\">Amy Sherman reported\u003c/a> in 2005 how McQuade got her start: \u003c/p>\n\u003cblockquote>\u003cp>“One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of Cowgirl Creamery. My first paying customer, she said she wanted 60 of each flavor.”\u003c/p>\u003c/blockquote>\n\u003cp>Consumers can find the chutneys locally at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl\u003c/a>, \u003ca href=\"http://www.irishcastle.com/catalog/\">Irish Castle Gift Shop\u003c/a>, \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>, \u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a>, and \u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods SOMA\u003c/a>. This growing chutney business is the winner of a 2006 Independent Food Festival & Awards. McQuade shared with BAB some recent product developments: “I'm currently introducing a new line of jellies -- pomegranate habanero, serrano pepper, pear chocolate jalapeno, zinfandel chocolate and pinot noir.” \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>McQuade:\u003c/strong> “I have lived in ‘Tenderloin Heights’ for years and love this area with its proximity to shops, restaurants and the park at Grace Cathedral … only two blocks away!” She’s hoping “at some point in the very near future to start a little soup kitchen with the help of some local neighbors. There are so many aging and sick people around us here in San Francisco. I'd like to pitch in and help a little more. I work with \u003ca href=\"http://www.ministriesofgrace.org/dinnerwithgrace/\">Dinner With Grace\u003c/a>, [which is] a Grace Cathedral run service where volunteers cook food on Tuesday night twice a month. On the Wednesday, we deliver the food and eat with the residents of nearby SRO hotels.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here are McQuade’s favorite food and drink spots:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>THE FAVORITES: \u003c/strong>\u003cbr>\nI love the Shakshuka from \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> (North African) on Polk Street. It's generally breakfast food, but they serve it all day with lamb sausage and it's just amazing! \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.lahorekarahisanfrancisco.com/\">Lahore Karahi\u003c/a> -- I'm constantly in search for the best mattar paneer. I've found my favorite version yet is here. Unfortunately, they've been closed the past couple of weeks but are about to reopen so I can get my fix.\u003c/p>\n\u003cp>\u003ca href=\"http://farmtablesf.com/\">Farm:Table\u003c/a> does such lovely bites for breakfast. I love their daily boiled eggs served on baguette gussied up with bacon and greens, mushroom, radish and even chutney! They \u003ca href=\"http://twitter.com/#!/farmtable\">tweet\u003c/a> their menu every day and it's always mouthwatering! [\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/farm_table_is_a_small_beautiful.php\">SFoodie noted\u003c/a> McQuade’s curry-gold habanero chutney served with said eggs last year ]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarcafesf.com/\">Sugar Café\u003c/a> (soups made from scratch every week day by Ignacio the soup king): I crave his cauliflower cheese soup. \u003c/p>\n\u003cp>\u003ca href=\"http://www.huntingtonhotel.com/\">The Huntington Hotel\u003c/a> for happy hour is one of my favorites. They oftentimes provide appetizers and there’s always something the chef has just whipped up on the spur of the moment.\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003cbr>\n\u003ca href=\"http://zantespizza.com/\">Zante's Indian pizza\u003c/a>: I will often have that delivered on a rainy night (they deliver all over the city). That's all I need … served with a refreshing amber beer!\u003c/p>\n\u003cp>\u003cstrong>WINE TIME\u003c/strong>\u003cbr>\nI have two favorite wine bars -- \u003ca href=\"http://www.thehiddenvine.com/\">Hidden Vine\u003c/a> (which is about to move to the financial area) but I'm one hundred percent certain something interesting is going to take its place.\u003c/p>\n\u003cp>Also, the \u003ca href=\"http://www.rosebowlflorist.com/\">Rosebowl Florist and Wine Bar\u003c/a>, a little hidden gem in opera plaza. Deidra keeps this rather small place stocked with an interesting and well-priced selection of wine. She'll often put out little plates of food to keep the regulars happy. A nice lively selection of people frequent this place almost every evening. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI do like to shop in my neighborhood as well as the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, where I get all my fresh fruit and vegetables. I like to support the mom and pop stores and the one near where I live, \u003ca href=\"http://marketmayflower.com/\">Mayflower Market\u003c/a> is the friendliest and best stocked of all the little markets. They have an incredible range of packaged food, organic, juices, [and a] and sandwich counter. Often times, the Mom will be making some delicious meatball dish with spices from scratch and she always insists everyone has a taste. \u003c/p>\n\u003cp>I also love to shop in Japantown--especially at \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a>, where they have an excellent selection of fresh fish and sashimi. I always leave with some crackers or little cookies individually wrapped. They make for interesting and well-received presents! \u003c/p>\n\u003cp>Need a present for yourself? For readers who don’t live near any of the stores that sell McQuade’s, the products are newly available on \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=mcquade+chutney&x=0&y=0\">Amazon.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/McQuadechutneys\">@mcquadechutneys\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/McQuades-Celtic-Chutney/73670928262?sk=wall\">McQuade's Celtic Chutney\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26058/local-fooddrink-secrets-of-chutney-chef-alison-mcquade",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1875"
],
"tags": [
"bayareabites_9179",
"bayareabites_345",
"bayareabites_3195"
],
"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": 1044,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1220,
"relation": "eq"
},
"items": [
"bayareabites_27564",
"bayareabites_27467",
"bayareabites_27412",
"bayareabites_26861",
"bayareabites_26463",
"bayareabites_26844",
"bayareabites_26525",
"bayareabites_26840",
"bayareabites_26539",
"bayareabites_26455",
"bayareabites_26187",
"bayareabites_26058"
],
"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_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_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_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_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_359": {
"type": "terms",
"id": "bayareabites_359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 324,
"slug": "quest",
"isLoading": false,
"link": "/bayareabites/tag/quest"
},
"bayareabites_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_9293": {
"type": "terms",
"id": "bayareabites_9293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "terroir",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "terroir Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3747,
"slug": "terroir",
"isLoading": false,
"link": "/bayareabites/tag/terroir"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_9283": {
"type": "terms",
"id": "bayareabites_9283",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9283",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juice",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8217,
"slug": "juice",
"isLoading": false,
"link": "/bayareabites/category/juice"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_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_10395": {
"type": "terms",
"id": "bayareabites_10395",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10395",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juicing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juicing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4849,
"slug": "juicing",
"isLoading": false,
"link": "/bayareabites/tag/juicing"
},
"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_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_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_9277": {
"type": "terms",
"id": "bayareabites_9277",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "festivals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "festivals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3731,
"slug": "festivals",
"isLoading": false,
"link": "/bayareabites/tag/festivals"
},
"bayareabites_151": {
"type": "terms",
"id": "bayareabites_151",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "151",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Greek",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Greek Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 116,
"slug": "greek",
"isLoading": false,
"link": "/bayareabites/tag/greek"
},
"bayareabites_9278": {
"type": "terms",
"id": "bayareabites_9278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greek food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greek food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3732,
"slug": "greek-food",
"isLoading": false,
"link": "/bayareabites/tag/greek-food"
},
"bayareabites_9178": {
"type": "terms",
"id": "bayareabites_9178",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9178",
"found": true
},
"relationships": {},
"featImg": null,
"name": "international",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "international Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3632,
"slug": "international",
"isLoading": false,
"link": "/bayareabites/tag/international"
},
"bayareabites_619": {
"type": "terms",
"id": "bayareabites_619",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "619",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lamb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lamb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 584,
"slug": "lamb",
"isLoading": false,
"link": "/bayareabites/tag/lamb"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_200": {
"type": "terms",
"id": "bayareabites_200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 165,
"slug": "spring",
"isLoading": false,
"link": "/bayareabites/tag/spring"
},
"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_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_409": {
"type": "terms",
"id": "bayareabites_409",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "409",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Boulevard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Boulevard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 374,
"slug": "boulevard",
"isLoading": false,
"link": "/bayareabites/tag/boulevard"
},
"bayareabites_9243": {
"type": "terms",
"id": "bayareabites_9243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Prospect",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Prospect Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3697,
"slug": "prospect",
"isLoading": false,
"link": "/bayareabites/tag/prospect"
},
"bayareabites_9242": {
"type": "terms",
"id": "bayareabites_9242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ravi Kapur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ravi Kapur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3696,
"slug": "ravi-kapur",
"isLoading": false,
"link": "/bayareabites/tag/ravi-kapur"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_9211": {
"type": "terms",
"id": "bayareabites_9211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Eva Ackerman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Eva Ackerman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3665,
"slug": "eva-ackerman",
"isLoading": false,
"link": "/bayareabites/tag/eva-ackerman"
},
"bayareabites_8632": {
"type": "terms",
"id": "bayareabites_8632",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8632",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gather",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gather Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3085,
"slug": "gather",
"isLoading": false,
"link": "/bayareabites/tag/gather"
},
"bayareabites_8628": {
"type": "terms",
"id": "bayareabites_8628",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8628",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gracias Madre",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gracias Madre Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3081,
"slug": "gracias-madre",
"isLoading": false,
"link": "/bayareabites/tag/gracias-madre"
},
"bayareabites_8629": {
"type": "terms",
"id": "bayareabites_8629",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8629",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gratitude",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gratitude Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3082,
"slug": "gratitude",
"isLoading": false,
"link": "/bayareabites/tag/gratitude"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_8627": {
"type": "terms",
"id": "bayareabites_8627",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8627",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Millennium",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Millennium Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3080,
"slug": "millennium",
"isLoading": false,
"link": "/bayareabites/tag/millennium"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_9237": {
"type": "terms",
"id": "bayareabites_9237",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9237",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ancient Organics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ancient Organics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3691,
"slug": "ancient-organics",
"isLoading": false,
"link": "/bayareabites/tag/ancient-organics"
},
"bayareabites_9245": {
"type": "terms",
"id": "bayareabites_9245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CC Made",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CC Made Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3699,
"slug": "cc-made",
"isLoading": false,
"link": "/bayareabites/tag/cc-made"
},
"bayareabites_9235": {
"type": "terms",
"id": "bayareabites_9235",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CupKates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CupKates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3689,
"slug": "cupkates",
"isLoading": false,
"link": "/bayareabites/tag/cupkates"
},
"bayareabites_9244": {
"type": "terms",
"id": "bayareabites_9244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Fleur De Lyon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Fleur De Lyon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3698,
"slug": "la-fleur-de-lyon",
"isLoading": false,
"link": "/bayareabites/tag/la-fleur-de-lyon"
},
"bayareabites_9251": {
"type": "terms",
"id": "bayareabites_9251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liba Falafel Truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liba Falafel Truck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3705,
"slug": "liba-falafel-truck",
"isLoading": false,
"link": "/bayareabites/tag/liba-falafel-truck"
},
"bayareabites_9238": {
"type": "terms",
"id": "bayareabites_9238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LibaSF",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LibaSF Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3692,
"slug": "libasf",
"isLoading": false,
"link": "/bayareabites/tag/libasf"
},
"bayareabites_8859": {
"type": "terms",
"id": "bayareabites_8859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3312,
"slug": "marge",
"isLoading": false,
"link": "/bayareabites/tag/marge"
},
"bayareabites_9236": {
"type": "terms",
"id": "bayareabites_9236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marge Bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marge Bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3690,
"slug": "marge-bakery",
"isLoading": false,
"link": "/bayareabites/tag/marge-bakery"
},
"bayareabites_2233": {
"type": "terms",
"id": "bayareabites_2233",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2233",
"found": true
},
"relationships": {},
"featImg": null,
"name": "richmond",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "richmond Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1662,
"slug": "richmond",
"isLoading": false,
"link": "/bayareabites/tag/richmond"
},
"bayareabites_9246": {
"type": "terms",
"id": "bayareabites_9246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Artisan Kitchen and Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Artisan Kitchen and Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3700,
"slug": "the-artisan-kitchen-and-cafe",
"isLoading": false,
"link": "/bayareabites/tag/the-artisan-kitchen-and-cafe"
},
"bayareabites_9212": {
"type": "terms",
"id": "bayareabites_9212",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Aida Mollenkamp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Aida Mollenkamp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3666,
"slug": "aida-mollenkamp",
"isLoading": false,
"link": "/bayareabites/tag/aida-mollenkamp"
},
"bayareabites_2345": {
"type": "terms",
"id": "bayareabites_2345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bi Rite",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bi Rite Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1742,
"slug": "bi-rite",
"isLoading": false,
"link": "/bayareabites/tag/bi-rite"
},
"bayareabites_159": {
"type": "terms",
"id": "bayareabites_159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CHOW",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CHOW Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 124,
"slug": "chow",
"isLoading": false,
"link": "/bayareabites/tag/chow"
},
"bayareabites_9255": {
"type": "terms",
"id": "bayareabites_9255",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9255",
"found": true
},
"relationships": {},
"featImg": null,
"name": "City Beer Store",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "City Beer Store Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3709,
"slug": "city-beer-store",
"isLoading": false,
"link": "/bayareabites/tag/city-beer-store"
},
"bayareabites_9213": {
"type": "terms",
"id": "bayareabites_9213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FoodCrafters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FoodCrafters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3667,
"slug": "foodcrafters",
"isLoading": false,
"link": "/bayareabites/tag/foodcrafters"
},
"bayareabites_9252": {
"type": "terms",
"id": "bayareabites_9252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Keys to the Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Keys to the Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3706,
"slug": "keys-to-the-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/keys-to-the-kitchen"
},
"bayareabites_9257": {
"type": "terms",
"id": "bayareabites_9257",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "McEvoy Olive Oil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "McEvoy Olive Oil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3711,
"slug": "mcevoy-olive-oil",
"isLoading": false,
"link": "/bayareabites/tag/mcevoy-olive-oil"
},
"bayareabites_9254": {
"type": "terms",
"id": "bayareabites_9254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Miette Confiserie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Miette Confiserie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3708,
"slug": "miette-confiserie",
"isLoading": false,
"link": "/bayareabites/tag/miette-confiserie"
},
"bayareabites_9256": {
"type": "terms",
"id": "bayareabites_9256",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9256",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oxbow Market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oxbow Market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3710,
"slug": "oxbow-market",
"isLoading": false,
"link": "/bayareabites/tag/oxbow-market"
},
"bayareabites_9258": {
"type": "terms",
"id": "bayareabites_9258",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9258",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Marshall Store",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Marshall Store Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3712,
"slug": "the-marshall-store",
"isLoading": false,
"link": "/bayareabites/tag/the-marshall-store"
},
"bayareabites_9253": {
"type": "terms",
"id": "bayareabites_9253",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9253",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Pasta Shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Pasta Shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3707,
"slug": "the-pasta-shop",
"isLoading": false,
"link": "/bayareabites/tag/the-pasta-shop"
},
"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_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_9248": {
"type": "terms",
"id": "bayareabites_9248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "della fattoria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "della fattoria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3702,
"slug": "della-fattoria",
"isLoading": false,
"link": "/bayareabites/tag/della-fattoria"
},
"bayareabites_2044": {
"type": "terms",
"id": "bayareabites_2044",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "easter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "easter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1542,
"slug": "easter",
"isLoading": false,
"link": "/bayareabites/tag/easter"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_9247": {
"type": "terms",
"id": "bayareabites_9247",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9247",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm tour",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm tour Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3701,
"slug": "farm-tour",
"isLoading": false,
"link": "/bayareabites/tag/farm-tour"
},
"bayareabites_8902": {
"type": "terms",
"id": "bayareabites_8902",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8902",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pasture-raised",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pasture-raised Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3355,
"slug": "pasture-raised",
"isLoading": false,
"link": "/bayareabites/tag/pasture-raised"
},
"bayareabites_3700": {
"type": "terms",
"id": "bayareabites_3700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "souffle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "souffle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2445,
"slug": "souffle",
"isLoading": false,
"link": "/bayareabites/tag/souffle"
},
"bayareabites_9249": {
"type": "terms",
"id": "bayareabites_9249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3703,
"slug": "sustainable-farms",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-farms"
},
"bayareabites_9250": {
"type": "terms",
"id": "bayareabites_9250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tara firma farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tara firma farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3704,
"slug": "tara-firma-farms",
"isLoading": false,
"link": "/bayareabites/tag/tara-firma-farms"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_9218": {
"type": "terms",
"id": "bayareabites_9218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3672,
"slug": "bicycle",
"isLoading": false,
"link": "/bayareabites/tag/bicycle"
},
"bayareabites_8472": {
"type": "terms",
"id": "bayareabites_8472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blue bottle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blue bottle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2925,
"slug": "blue-bottle",
"isLoading": false,
"link": "/bayareabites/tag/blue-bottle"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_9215": {
"type": "terms",
"id": "bayareabites_9215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "de la paz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "de la paz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3669,
"slug": "de-la-paz",
"isLoading": false,
"link": "/bayareabites/tag/de-la-paz"
},
"bayareabites_9217": {
"type": "terms",
"id": "bayareabites_9217",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9217",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flora grubb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flora grubb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3671,
"slug": "flora-grubb",
"isLoading": false,
"link": "/bayareabites/tag/flora-grubb"
},
"bayareabites_8289": {
"type": "terms",
"id": "bayareabites_8289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ritual coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ritual coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2742,
"slug": "ritual-coffee",
"isLoading": false,
"link": "/bayareabites/tag/ritual-coffee"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_9214": {
"type": "terms",
"id": "bayareabites_9214",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sightglass",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sightglass Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3668,
"slug": "sightglass",
"isLoading": false,
"link": "/bayareabites/tag/sightglass"
},
"bayareabites_9219": {
"type": "terms",
"id": "bayareabites_9219",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tour",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tour Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3673,
"slug": "tour",
"isLoading": false,
"link": "/bayareabites/tag/tour"
},
"bayareabites_9216": {
"type": "terms",
"id": "bayareabites_9216",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9216",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trouble",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trouble Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3670,
"slug": "trouble",
"isLoading": false,
"link": "/bayareabites/tag/trouble"
},
"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_9210": {
"type": "terms",
"id": "bayareabites_9210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bollywood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bollywood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3664,
"slug": "bollywood",
"isLoading": false,
"link": "/bayareabites/tag/bollywood"
},
"bayareabites_8953": {
"type": "terms",
"id": "bayareabites_8953",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curry up now",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curry up now Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3406,
"slug": "curry-up-now",
"isLoading": false,
"link": "/bayareabites/tag/curry-up-now"
},
"bayareabites_9069": {
"type": "terms",
"id": "bayareabites_9069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food truck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3523,
"slug": "food-truck",
"isLoading": false,
"link": "/bayareabites/tag/food-truck"
},
"bayareabites_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_9161": {
"type": "terms",
"id": "bayareabites_9161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Mateo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3615,
"slug": "san-mateo",
"isLoading": false,
"link": "/bayareabites/tag/san-mateo"
},
"bayareabites_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_8754": {
"type": "terms",
"id": "bayareabites_8754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matt cohen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matt cohen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3207,
"slug": "matt-cohen",
"isLoading": false,
"link": "/bayareabites/tag/matt-cohen"
},
"bayareabites_9187": {
"type": "terms",
"id": "bayareabites_9187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "off the grid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "off the grid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3641,
"slug": "off-the-grid",
"isLoading": false,
"link": "/bayareabites/tag/off-the-grid"
},
"bayareabites_9188": {
"type": "terms",
"id": "bayareabites_9188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "OtG",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "OtG Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3642,
"slug": "otg",
"isLoading": false,
"link": "/bayareabites/tag/otg"
},
"bayareabites_9179": {
"type": "terms",
"id": "bayareabites_9179",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9179",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alison McQuade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alison McQuade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3633,
"slug": "alison-mcquade",
"isLoading": false,
"link": "/bayareabites/tag/alison-mcquade"
},
"bayareabites_345": {
"type": "terms",
"id": "bayareabites_345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chutney",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chutney Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 310,
"slug": "chutney",
"isLoading": false,
"link": "/bayareabites/tag/chutney"
},
"bayareabites_3195": {
"type": "terms",
"id": "bayareabites_3195",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3195",
"found": true
},
"relationships": {},
"featImg": null,
"name": "McQuade's Celtic Chutney",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "McQuade's Celtic Chutney Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2193,
"slug": "mcquades-celtic-chutney",
"isLoading": false,
"link": "/bayareabites/tag/mcquades-celtic-chutney"
}
},
"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": {}
}
}
}
