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"disqusTitle": "On My Shelf: Ready for Dessert",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n",
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"excerpt": "My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Review: The Tablehopper's Guide to Dining and Drinking in San Francisco",
"title": "Review: The Tablehopper's Guide to Dining and Drinking in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cblockquote>\u003cp>\"Ame has a new chef,\" my girlfriend just told me. \"You should review it soon.\"\u003cbr>\n\"Where did you hear that?\" I asked.\u003cbr>\n\"Tablehopper,\" she said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-marcia-gagliardi.jpg\" alt=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" title=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" width=\"213\" height=\"161\" class=\"alignleft size-full wp-image-11228\">The routine unfolds at least once a week. A day later, she dropped another morsel from Marcia Gagliardi's \u003ca href=\"http://www.tablehopper.com/\">weekly e-column\u003c/a> in an email with a link to Heart's enticing brunch menu. \"Duck scrapple -- sounds good,\" she wrote. Whenever she has food-related news to share, nine times out of ten, Gagliardi's the source. \u003c/p>\n\u003cp>I suspect that she is nearly everyone's source, and I wonder why her column has been so successful. She supplies news, reviews, and gossip in one hefty dose every seven days, a slow stream of information by today's media standards; she can't begin to keep up with local food blogs able to post fresh content every few minutes. Likewise, the ubiquity and influence of her weekly missives can't be attributed to content. After all, most food blogs tell you the same stuff much of the time -- who is in, who is out, what is new, and what is hot around the region's food and drink scene. As tidbits of interest get recycled, posted to social networking sites, and otherwise tossed around, slightly varied versions of the same p.r.-planted stories end up peppering the Internet. While she writes entertaining reviews and amuses with her \u003ca href=\"http://www.nypost.com/pagesix\">Page 6\u003c/a>-like lines on where Hollywood stars and celebrity chefs end up grubbing when they breeze through town, Gagliardi's main strengths are her personality as conveyed through her writing and her organizational prowess. Her columns come to your email inbox, and you read them like you would scan through an email. They're written in an informal, conversational, fun, flirty, personal sort of way. She tells you where she's been -- perhaps a vacation, to Spain or India -- and how she's been -- happy, busy, or sick, maybe -- and lets you know what tasty treats she's uncovered in the past week. She arranges the information she provides clearly and effectively. As you scroll down, each regular section comes tagged with a cute little header. There's a consistent look, appealing feel, and pure readability to it, and that helps define her brand as much as the way she writes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-bookcover.jpg\" alt=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" title=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" width=\"200\" height=\"280\" class=\"alignleft size-full wp-image-11225\">\u003c/a> This week, her brand gets a little bigger and somewhat bolder with the release of her debut book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\"The Tablehopper's Guide to Dining and Drinking in San Francisco: Find the Right Spot for Every Occasion.\"\u003c/a> Because there are so many online forums for restaurants and bar recommendations -- like Yelp, Chowhound, and the aforementioned cabal of blogs -- the idea of physically publishing such a book (particularly one so focused in scope) feels like a retro endeavor. Furthermore, as Gagliardi herself lays out in the book, the restaurant business is highly changeable, especially in the midst of a wicked recession. Chefs get new gigs. Places shutter, and others spring up. Pop-up restaurants and mobile food carts are tenuous in the first place. Over the course of a year, the city's food-scape shifts a lot, which is where that weekly e-column comes in handy. The book is a stand-alone summer of 2009 snapshot of one person's favorite places to eat and booze in San Francisco. Will it be useful, even pertinent, in two or three years?\u003c/p>\n\u003cp>Most popular guidebooks are published by companies with recognizable names internationally trusted for reliability and the rigor with which they dissect a restaurant scene. The brands are expressions of tradition and experience, not personality. Fittingly, their books typically organize the included establishments by neighborhood and cuisine. Gagliardi's tome takes a different path to the glove-box, re-imagining the guidebook form as a funny little pocket concierge that speaks with an enthusiastic, almost antagonistic version of the lively cackle audible in her weekly e-columns. She comes off like a knowing, slightly loud friend reciting a manic monologue. She suggests restaurants based on occasion, not cuisine, effectively organizing her book around why people eat at restaurants -- to celebrate, to romance, to get away, to do business. In town for a convention? Try \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, she advises, noting its \"power booths facing the bay\" and $20 Bloody Marys. Out on the town with a \"Cool (or Bad or Gay) Uncle?\" Take him to \u003ca href=\"http://www.epicroasthousesf.com/\">EPIC Roasthouse\u003c/a> for \"a variety of options for meaty indulgence, like marrow bones, a porterhouse pork chop, prime rib, and five styles of potatoes,\" she says, with the authority of someone who has almost certainly done so. She also lists foods folks commonly seek out -- burritos, falafel, dumplings, and chilaquiles -- and includes her favorites. The suggestions appear to spring from the life she has led, and, appropriately, she makes the book personal in every sense, advising readers of eateries catering to customers with special dietary needs, diners with small children, and industry professionals. She tells you where she drank (\u003ca href=\"http://www.yelp.com/biz/dalva-san-francisco\">Dalva\u003c/a>) after she lost her last full-time job. She curates business lunches, reconciliatory dinners, quiet nights alone, and tense summits with the in-laws. She wants you to take the information personally, and use it accordingly. In this sense, the book might suit locals more than tourists, new arrivals planning to stay for a while and carve out food-happy routines amongst the city's hills, valleys, parks, and palms. Likewise, framed as such -- a stomach-centric road map for future memories -- it might have a longer life span than your average \u003ca href=\"http://www.zagat.com/\">Zagat\u003c/a>.\u003c/p>\n\u003cp>In assessing this book, you have to talk about Gagliardi's distinctive voice, and style. While those are elements infrequently crucial to the function of conventional guidebooks, here they strike me as inseparable from the content. Gagliardi isn't just peddling her recommendations; she's selling herself, a larger-than-life swashbuckling socialite persona a reader is supposed to find charming, funny, intriguing, and insightful. She dares her audience to flip through the pages for amusement, not just for the practical purpose of finding a good place to eat. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you take the bait, you might find that persona hard to swallow in hearty helpings. She affects different tones for different topics, channeling a high-fiving keg-tapping dude-yelping frat guy in \"For the Fellas\" and then a shoe-crazed \u003ca href=\"http://www.hbo.com/sex-and-the-city/index.html\">Sex in the City\u003c/a>-aping dame in \"For the Ladies.\" In the world she presents -- surely, hopefully, somewhat facetiously -- dudes like tearing up red meat and chasing cougars (\"rawr\"), and women enjoy tittering about shoes they saw on sale at \u003ca href=\"http://www.bloomingdales.com/\">Bloomies\u003c/a>. In her preamble to the sub-section \"Ladies Who Lunch,\" Gagliardi gets painfully fabulous: \"'Ooooh, love the bag.' 'Your hair looks great.' 'He did not say that! What a pig.' 'Another bottle, please.' All that and more. Girl, let's taaaaaalk!\" She goes on to recommend \u003ca href=\"http://www.cafeclaude.com/\">Cafe Claude\u003c/a> for hot \"French-accented garcons,\" apparently \"one of the most important components of a ladies' lunch.\" Her constant semi-creative enlistment of foreign lingo in entries for Spanish, Mexican, and Italian restaurants is another tedious shtick. She's \"an amiga\" of the al pastor pork at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-2\">Taqueria Cancun\u003c/a>. Valencia St. cocktails-and-'za spot \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a> has taken off like a \"casa on fire.\" Velvet Cantina's bartenders are \"caliente.\" She's a freewheeling Berlitz gone haywire. She also routinely swings for the fences with punch-lines flimsier than half-frozen phyllo. Of \u003ca href=\"http://www.terzosf.com/\">Terzo\u003c/a>, Gagliardi writes: \"[J]ust in case you're a bad girl, the crispy onions are delicious. . .the look is postmodern, rustic hip, just like your sexy boots.\" She ruminates on \"the newest Hayes Valley (excuse me, 'Zen Valley') location\" of \u003ca href=\"http://samovarlife.com/\">Samovar Tea Lounge\u003c/a>. I read that and wonder if I should OMG or just LOL. Assuming Gagliardi is a hip, hip lady (like \u003ca href=\"http://www.youtube.com/watch?v=H3D1PM2pQ7E\">Martha Washington\u003c/a>) merely having a good time, the fat layer of formaggio must be an act, a role she is playing, a joke consistently and thoroughly embodied in the interest of toying with guidebook decorum.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Instead of getting a lift from such antics, this book truly succeeds in a strictly practical sense. As someone who loves to eat and earns a little scratch writing about food, I think I know a thing or two about the city's dining scene. Gagliardi knows a lot about the subject, certainly more than I do, and in poring over the pages, my excitement peaks, not when I absorb left-field suggestions I don't anticipate, but when I realize that Gagliardi and I agree about a lot of stuff. We like the same chilaquiles -- vastly different yet equally satisfying variations on the theme at \u003ca href=\"http://losjarritos.com/\">Los Jarritos \u003c/a> and \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a>. We both like our burritos toasted on the outside like they're done at \u003ca href=\"http://www.yelp.com/biz/el-castillito-san-francisco-2\">Taqueria Castillito \u003c/a> near the Safeway on Market and Church. She flips for the spread of dips and pita at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a>, and so do I. She recommends \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>'s incomparable fregola pasta, and so do I. She likes to get drunk at the \u003ca href=\"http://www.lonepalmbar.com/\">Lone Palm\u003c/a>, and so do I. These morsels -- our independent shared experiences -- must reveal more about her character than the bad jokes and witticisms flatter than tap water. Regardless of how much fun she had writing it, her book -- clearly designed to be fun -- isn't something I want to curl up with. With tips like these, it doesn't have to be.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>\"Ame has a new chef,\" my girlfriend just told me. \"You should review it soon.\"\u003cbr>\n\"Where did you hear that?\" I asked.\u003cbr>\n\"Tablehopper,\" she said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-marcia-gagliardi.jpg\" alt=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" title=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" width=\"213\" height=\"161\" class=\"alignleft size-full wp-image-11228\">The routine unfolds at least once a week. A day later, she dropped another morsel from Marcia Gagliardi's \u003ca href=\"http://www.tablehopper.com/\">weekly e-column\u003c/a> in an email with a link to Heart's enticing brunch menu. \"Duck scrapple -- sounds good,\" she wrote. Whenever she has food-related news to share, nine times out of ten, Gagliardi's the source. \u003c/p>\n\u003cp>I suspect that she is nearly everyone's source, and I wonder why her column has been so successful. She supplies news, reviews, and gossip in one hefty dose every seven days, a slow stream of information by today's media standards; she can't begin to keep up with local food blogs able to post fresh content every few minutes. Likewise, the ubiquity and influence of her weekly missives can't be attributed to content. After all, most food blogs tell you the same stuff much of the time -- who is in, who is out, what is new, and what is hot around the region's food and drink scene. As tidbits of interest get recycled, posted to social networking sites, and otherwise tossed around, slightly varied versions of the same p.r.-planted stories end up peppering the Internet. While she writes entertaining reviews and amuses with her \u003ca href=\"http://www.nypost.com/pagesix\">Page 6\u003c/a>-like lines on where Hollywood stars and celebrity chefs end up grubbing when they breeze through town, Gagliardi's main strengths are her personality as conveyed through her writing and her organizational prowess. Her columns come to your email inbox, and you read them like you would scan through an email. They're written in an informal, conversational, fun, flirty, personal sort of way. She tells you where she's been -- perhaps a vacation, to Spain or India -- and how she's been -- happy, busy, or sick, maybe -- and lets you know what tasty treats she's uncovered in the past week. She arranges the information she provides clearly and effectively. As you scroll down, each regular section comes tagged with a cute little header. There's a consistent look, appealing feel, and pure readability to it, and that helps define her brand as much as the way she writes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-bookcover.jpg\" alt=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" title=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" width=\"200\" height=\"280\" class=\"alignleft size-full wp-image-11225\">\u003c/a> This week, her brand gets a little bigger and somewhat bolder with the release of her debut book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\"The Tablehopper's Guide to Dining and Drinking in San Francisco: Find the Right Spot for Every Occasion.\"\u003c/a> Because there are so many online forums for restaurants and bar recommendations -- like Yelp, Chowhound, and the aforementioned cabal of blogs -- the idea of physically publishing such a book (particularly one so focused in scope) feels like a retro endeavor. Furthermore, as Gagliardi herself lays out in the book, the restaurant business is highly changeable, especially in the midst of a wicked recession. Chefs get new gigs. Places shutter, and others spring up. Pop-up restaurants and mobile food carts are tenuous in the first place. Over the course of a year, the city's food-scape shifts a lot, which is where that weekly e-column comes in handy. The book is a stand-alone summer of 2009 snapshot of one person's favorite places to eat and booze in San Francisco. Will it be useful, even pertinent, in two or three years?\u003c/p>\n\u003cp>Most popular guidebooks are published by companies with recognizable names internationally trusted for reliability and the rigor with which they dissect a restaurant scene. The brands are expressions of tradition and experience, not personality. Fittingly, their books typically organize the included establishments by neighborhood and cuisine. Gagliardi's tome takes a different path to the glove-box, re-imagining the guidebook form as a funny little pocket concierge that speaks with an enthusiastic, almost antagonistic version of the lively cackle audible in her weekly e-columns. She comes off like a knowing, slightly loud friend reciting a manic monologue. She suggests restaurants based on occasion, not cuisine, effectively organizing her book around why people eat at restaurants -- to celebrate, to romance, to get away, to do business. In town for a convention? Try \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, she advises, noting its \"power booths facing the bay\" and $20 Bloody Marys. Out on the town with a \"Cool (or Bad or Gay) Uncle?\" Take him to \u003ca href=\"http://www.epicroasthousesf.com/\">EPIC Roasthouse\u003c/a> for \"a variety of options for meaty indulgence, like marrow bones, a porterhouse pork chop, prime rib, and five styles of potatoes,\" she says, with the authority of someone who has almost certainly done so. She also lists foods folks commonly seek out -- burritos, falafel, dumplings, and chilaquiles -- and includes her favorites. The suggestions appear to spring from the life she has led, and, appropriately, she makes the book personal in every sense, advising readers of eateries catering to customers with special dietary needs, diners with small children, and industry professionals. She tells you where she drank (\u003ca href=\"http://www.yelp.com/biz/dalva-san-francisco\">Dalva\u003c/a>) after she lost her last full-time job. She curates business lunches, reconciliatory dinners, quiet nights alone, and tense summits with the in-laws. She wants you to take the information personally, and use it accordingly. In this sense, the book might suit locals more than tourists, new arrivals planning to stay for a while and carve out food-happy routines amongst the city's hills, valleys, parks, and palms. Likewise, framed as such -- a stomach-centric road map for future memories -- it might have a longer life span than your average \u003ca href=\"http://www.zagat.com/\">Zagat\u003c/a>.\u003c/p>\n\u003cp>In assessing this book, you have to talk about Gagliardi's distinctive voice, and style. While those are elements infrequently crucial to the function of conventional guidebooks, here they strike me as inseparable from the content. Gagliardi isn't just peddling her recommendations; she's selling herself, a larger-than-life swashbuckling socialite persona a reader is supposed to find charming, funny, intriguing, and insightful. She dares her audience to flip through the pages for amusement, not just for the practical purpose of finding a good place to eat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you take the bait, you might find that persona hard to swallow in hearty helpings. She affects different tones for different topics, channeling a high-fiving keg-tapping dude-yelping frat guy in \"For the Fellas\" and then a shoe-crazed \u003ca href=\"http://www.hbo.com/sex-and-the-city/index.html\">Sex in the City\u003c/a>-aping dame in \"For the Ladies.\" In the world she presents -- surely, hopefully, somewhat facetiously -- dudes like tearing up red meat and chasing cougars (\"rawr\"), and women enjoy tittering about shoes they saw on sale at \u003ca href=\"http://www.bloomingdales.com/\">Bloomies\u003c/a>. In her preamble to the sub-section \"Ladies Who Lunch,\" Gagliardi gets painfully fabulous: \"'Ooooh, love the bag.' 'Your hair looks great.' 'He did not say that! What a pig.' 'Another bottle, please.' All that and more. Girl, let's taaaaaalk!\" She goes on to recommend \u003ca href=\"http://www.cafeclaude.com/\">Cafe Claude\u003c/a> for hot \"French-accented garcons,\" apparently \"one of the most important components of a ladies' lunch.\" Her constant semi-creative enlistment of foreign lingo in entries for Spanish, Mexican, and Italian restaurants is another tedious shtick. She's \"an amiga\" of the al pastor pork at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-2\">Taqueria Cancun\u003c/a>. Valencia St. cocktails-and-'za spot \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a> has taken off like a \"casa on fire.\" Velvet Cantina's bartenders are \"caliente.\" She's a freewheeling Berlitz gone haywire. She also routinely swings for the fences with punch-lines flimsier than half-frozen phyllo. Of \u003ca href=\"http://www.terzosf.com/\">Terzo\u003c/a>, Gagliardi writes: \"[J]ust in case you're a bad girl, the crispy onions are delicious. . .the look is postmodern, rustic hip, just like your sexy boots.\" She ruminates on \"the newest Hayes Valley (excuse me, 'Zen Valley') location\" of \u003ca href=\"http://samovarlife.com/\">Samovar Tea Lounge\u003c/a>. I read that and wonder if I should OMG or just LOL. Assuming Gagliardi is a hip, hip lady (like \u003ca href=\"http://www.youtube.com/watch?v=H3D1PM2pQ7E\">Martha Washington\u003c/a>) merely having a good time, the fat layer of formaggio must be an act, a role she is playing, a joke consistently and thoroughly embodied in the interest of toying with guidebook decorum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Instead of getting a lift from such antics, this book truly succeeds in a strictly practical sense. As someone who loves to eat and earns a little scratch writing about food, I think I know a thing or two about the city's dining scene. Gagliardi knows a lot about the subject, certainly more than I do, and in poring over the pages, my excitement peaks, not when I absorb left-field suggestions I don't anticipate, but when I realize that Gagliardi and I agree about a lot of stuff. We like the same chilaquiles -- vastly different yet equally satisfying variations on the theme at \u003ca href=\"http://losjarritos.com/\">Los Jarritos \u003c/a> and \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a>. We both like our burritos toasted on the outside like they're done at \u003ca href=\"http://www.yelp.com/biz/el-castillito-san-francisco-2\">Taqueria Castillito \u003c/a> near the Safeway on Market and Church. She flips for the spread of dips and pita at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a>, and so do I. She recommends \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>'s incomparable fregola pasta, and so do I. She likes to get drunk at the \u003ca href=\"http://www.lonepalmbar.com/\">Lone Palm\u003c/a>, and so do I. These morsels -- our independent shared experiences -- must reveal more about her character than the bad jokes and witticisms flatter than tap water. Regardless of how much fun she had writing it, her book -- clearly designed to be fun -- isn't something I want to curl up with. With tips like these, it doesn't have to be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/julie-powell3b.jpg\" alt=\"Julie Powell at KQED reading from her book Cleaving - A Story of Marriage, Meat, and Obsession\" title=\"Julie Powell at KQED reading from her book Cleaving - A Story of Marriage, Meat, and Obsession\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-8872\">\u003c/p>\n\u003cp>Julie Powell visited KQED's \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26816\">The Writers' Block to record a reading\u003c/a> from her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316003360/kqedorg-20\">\u003cem>Cleaving: A Story of Marriage, Meat, and Obsession\u003c/em>\u003c/a>. She was open to participating in a video interview and shared her thoughts about the importance of transparency in the process of transforming animals into meat; how the fame she received from Julie and Julia affected her career path and personal life; revealed some themes for her next fiction novel and showed us her tattoo.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/1p-QbF6IMJo&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/1p-QbF6IMJo&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/julie-powell-tatt.jpg\" alt=\"Julie Powell tattoo Loufoque which translates from French to English meaning wild and crazy\" title=\"Julie Powell tattoo Loufoque which translates from French to English meaning wild and crazy\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-8885\">\u003cbr>\n\u003cem>Julie Powell's tattoo \"Loufoque\" which translates from French to English as \"Crazy, Zany\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26816\">Listen to Julie Powell's reading\u003c/a> at The Writers' Block\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">Purchase \u003cem>Cleaving: A Story of Marriage, Meat, and Obsession \u003c/em>\u003c/a> at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/031604251X/kqedorg-20\">Purchase \u003cem>Julie and Julia: My Year of Cooking Dangerously\u003c/em>\u003c/a> at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Julie-Powell/e/B001HCWYAO/ref=ntt_dp_epwbk_0\">Julie Powell's Amazon.com page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.salon.com/0001399/\">The Julie/Julia Project:\u003c/a> Nobody here but us servantless American cooks...\u003c/li>\n\u003cli>Julie Powell's blog: \u003ca href=\"http://juliepowell.blogspot.com/\">What Could Happen? \u003cem>Musings from a \"Libidinous Shrew\u003c/em>.\"\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>Credits:\u003c/strong>\u003cbr>\n\u003cem>Video by Emmanuel Hapsis & Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/panorama-masthead.png\" alt=\"San Francisco Panorama\" title=\"San Francisco Panorama\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8783\">\u003cbr>\nThe San Francisco-based publishing hub McSweeney's has always liked packaging. A clever design sensibility characterizes the brand as much as its playful literary ethos. Issue #17 of the quarterly was a stack of mail. Half a year later, another (#19) came in a cigar box. Unleashed on December 8th, the latest installment (#33) assumes the guise of a daily newspaper -- albeit a one-time only assemblage of 300-something pages of articles, cartoons, and full-color photographs -- including a 112-page magazine, a 15\" by 22\" broadsheet, several pull-out posters, and nearly 100 pages of book reviews -- with contributions by some of the most lauded writers, artists, and photographers in the game. \u003ca href=\"http://www.mcsweeneys.net/SFPanoramaPR.html\">Panorama\u003c/a>, as the issue has been dubbed, was conceived as a vivid re-imagination of the printed newspaper, a medium that has seen much hardship in recent years -- to the point where, as daily newspapers shed staff members and fold unceremoniously, some question the publication's relevance as a provider of valuable and timely content. With its long procession of dazzling bylines (Stephen King, George Saunders, Michael Chabon, Miranda July, Art Spiegelman, and so on) and an immensely high production value, Panorama will not be confused with any flimsy new-stand rags of which you might be familiar. I supposed that's part of what is amusing -- and compelling -- about the endeavor. Newspapers are disposable; with the exception of the Sunday New York Times, they're bought for coins, skimmed, and left on bus seats to flutter, drift, and decompose. Elevating the form to lofty heights -- even for one stand-alone issue -- makes a statement. One thing is for certain: with a ticket price of $16, no one will be using Panorama to line a hamster's cage. \u003c/p>\n\u003cp>This is, of course, a blog about food, and happily, Panorama's food section is 16 pages long, with articles about Ryan Farr's 58-step deconstruction of a helpless lamb carcass, a first-person from L.E. Leone on tackling roadkill, and a tutorial in homemade Andean spit-corn beer -- which looks fairly disgusting. In general, mildly repellent facets of food preparations and pleasures both common and unfamiliar enjoy rare moments in the spotlight alongside more universally appealing subjects -- like David Chang and Peter Meehan's complex guide to formulating the perfect bowl of ramen, a delight anyone without a pork problem can get behind. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ramen-decifered.jpg\" alt=\"David Chang ramen, decifered\" title=\"David Chang ramen, decifered\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-8786\">\u003c/p>\n\u003cp>I'm not interested in reporting on what in the food-verse Panorama has seen fit to report -- though that would be an suitably Internet-y concern. Anyone wanting to know the gritty and succulent details of the food section can just buy the newspaper, or read one of dozens of summaries floating around. What I am actually interested in is how Panorama's food pages might potentially epitomize a new ideal for the framing of food stories, recipes, and related visual content in print, and how that could possibly trickle down to the under-funded and under-valued realm of real daily newspapers. In the online editions of daily papers, dining sections bubble over with instructional videos, picture galleries, and blogs. To use the New York Times as an example, last week's \u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">Dining & Wine\u003c/a> featured a slide-show on holiday cocktails, Bittman tossing together some turkey curry in a post-Thanksgiving-themed video, and in the Diner's Journal blog, an entry discussing San Francisco's newest tiki bar, Smuggler's Cove -- which incidentally looks like a place to avoid. Background context and opportunities for further research are mere clicks away courtesy of blue-hued hyperlinks speckling each swath of text. I can't exactly remember the last time I read the print version of a food story from either the Chronicle or the New York Times, but as I recall, nothing about the content -- fairly short articles, bullet points in boxes, a few color photographs, ads, and the odd graphic, laid out in columns -- tends to speak dramatically to the particulars of the form -- large folds of paper. \u003c/p>\n\u003cp>Online editions of newspapers post news of an event within seconds of it happening, and rich multimedia offerings can provide color and a breadth of information print cannot. However, that advantage is less clear when it comes to reporting food news, sharing traditions, and reviewing restaurants, for example. Yes, troves of easily accessible recipes online and visual guides demonstrating techniques have value, but they don't render the print alternatives obsolete. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the contrary, the ramen piece in Panorama presents a recipe uniquely, as only print could: the subject is broken down into a flow chart stretching across a fat canvas, a visual tour balancing technical advice with asides of cultural interest and plenty of lovely photos. The result is something I -- though assuredly not everyone -- would put on my fridge, or even consider preserving more permanently. Panorama is an extreme, a reaction in some sense to circumstances that have crippled the viability of newspapers, but borrowing the ideas it presents and applying them -- something David Eggers himself encouraged in a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/24/MNP11AEM9D.DTL#ixzz0Xo52vxPX\">November 24th Chronicle article\u003c/a> I read online -- could spawn practical possibilities for food journalism. What if recipes, for starters, came in the form of sumptuous full-page eye-feasts, perhaps just one every week? Initially, the cost might be prohibitive, but then it might catch on, and people might see such an evolution as both useful and aesthetically pleasing. Advertising might follow suit. Cooking is easier when you don't have to squint or handle a mouse with butter-caked hands. Recipes shared like this could be things to collect and cherish. \u003c/p>\n\u003cp>In the article referenced above, Eggers sums up the mission:\u003c/p>\n\u003cblockquote>\u003cp> \"It is our unorthodox belief that the Web and the newspaper can coexist, but that physical forms of the written word need to offer a clear and different experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a blog-appropriate aside, Deborah Solomon \u003ca href=\"http://www.nytimes.com/2009/12/06/magazine/06fob-q4-t.html\">interviewed\u003c/a> Jeffrey Bezos, the Amazon.com bigwig, in Sunday's New York Times Magazine, and Bezos held forth at length on Kindle, the company's best-selling electronic reader. Bezos described wrapping his own in a one-gallon zip-lock bag in order to read in the bathtub. As he pointed out, you can't turn pages through a zip-lock bag. True, but can a Kindle (or a laptop for that matter) swat a mosquito or double as an umbrella in a pinch? I don't think so. \u003c/p>\n\u003cp>Unlike a book, electronic or otherwise, a newspaper is not built to last more than a day or two -- the lifespan of a mosquito, I've been told. When it's finished, it's recycled. Yet, when an issue contains something deemed worth saving -- a story with personal or historical importance -- a portion is clipped and set aside. Because most newspaper articles are archived online, this sort of active contribution to one's memory of history happening is rarer now, but it still endures. Moms and dads at least have not forgotten how to use scissors and affix stamps to envelopes bulging with snipped articles. While I don't imagine anyone will want to cut it up, Panorama still feels like a very big bow to that habit, like a gilded, gold-plated super-paper destined for a prime permanent spot on dusty bookshelves around the world -- an artifact, evidence, something to last. \u003c/p>\n\u003cp>A little over a year ago, the morning after Barack Obama's election to the presidency, vendors rapidly sold out of newspapers across the city. After work that day, I fished a rumpled, stained copy of the Examiner out of a BART station garbage bin. At home, I slid it into a manila envelope to stash away. On the walk home, as I saw rows of empty racks outside the corner stores I passed, I wondered: were people buying up newspapers to save for themselves and their families or to seal up in plastic and sell on Ebay for small profits decades down the line? Regardless of the intent, the fact newspapers were bought testifies not only to the significance of the occasion but to the persisting importance of the written word in, as Eggers put it, physical form. Recipes and explorations of culinary trends don't have to be as powerful or valuable as the stories and pictures inseparable from that moment in history to still be worth saving. The form just needs to become more palatable. This is a blog. If these words were appearing in print, I would arrange this differently, maybe write better, certainly with more focus and greater attention to detail -- ironically, with posterity in mind. \u003c/p>\n\u003cp>\u003ca href=\"http://ow.ly/JY6e\">Places to buy San Francisco Panorama\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>RELATED POSTS AND PROGRAMS ON KQED.ORG\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Review by Danielle Sommer in KQED Arts Literature:\u003c/strong>\u003cbr>\n \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=26758\">Extra! Extra! (Literally): SF Panorama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KQED Radio: Forum with Michael Krasny\u003c/strong> -- \u003ca href=\"http://www.kqed.org/epArchive/R912081000\">'San Francisco Panorama'\u003c/a>\u003cbr>\nTue, Dec 8, 2009 -- 10:00 AM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R912081000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R912081000.xml\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Guests:\u003c/strong>\u003cbr>\n\u003cstrong>Dave Eggers\u003c/strong>, author, founder and editor of McSweeney's, co-editor of the Voice of Witness series and co-founder of 826 Valencia, a network of nonprofit writing and tutoring centers for young people\u003cbr>\n\u003cstrong>Oscar Villalon\u003c/strong>, publisher of McSweeney's and former book editor for the San Francisco Chronicle\u003c/p>\n\n",
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"excerpt": "I'm not interested in reporting on what in the food-verse Panorama has seen fit to report -- though that would be an suitably Internet-y concern. Anyone wanting to know the gritty and succulent details of the food section can just buy the newspaper, or read one of dozens of summaries floating around. What I am actually interested in is how Panorama's food pages might potentially epitomize a new ideal for the framing of food stories, recipes, and related visual content in print, and how that could possibly trickle down to the under-funded and under-valued realm of real daily newspapers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/panorama-masthead.png\" alt=\"San Francisco Panorama\" title=\"San Francisco Panorama\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8783\">\u003cbr>\nThe San Francisco-based publishing hub McSweeney's has always liked packaging. A clever design sensibility characterizes the brand as much as its playful literary ethos. Issue #17 of the quarterly was a stack of mail. Half a year later, another (#19) came in a cigar box. Unleashed on December 8th, the latest installment (#33) assumes the guise of a daily newspaper -- albeit a one-time only assemblage of 300-something pages of articles, cartoons, and full-color photographs -- including a 112-page magazine, a 15\" by 22\" broadsheet, several pull-out posters, and nearly 100 pages of book reviews -- with contributions by some of the most lauded writers, artists, and photographers in the game. \u003ca href=\"http://www.mcsweeneys.net/SFPanoramaPR.html\">Panorama\u003c/a>, as the issue has been dubbed, was conceived as a vivid re-imagination of the printed newspaper, a medium that has seen much hardship in recent years -- to the point where, as daily newspapers shed staff members and fold unceremoniously, some question the publication's relevance as a provider of valuable and timely content. With its long procession of dazzling bylines (Stephen King, George Saunders, Michael Chabon, Miranda July, Art Spiegelman, and so on) and an immensely high production value, Panorama will not be confused with any flimsy new-stand rags of which you might be familiar. I supposed that's part of what is amusing -- and compelling -- about the endeavor. Newspapers are disposable; with the exception of the Sunday New York Times, they're bought for coins, skimmed, and left on bus seats to flutter, drift, and decompose. Elevating the form to lofty heights -- even for one stand-alone issue -- makes a statement. One thing is for certain: with a ticket price of $16, no one will be using Panorama to line a hamster's cage. \u003c/p>\n\u003cp>This is, of course, a blog about food, and happily, Panorama's food section is 16 pages long, with articles about Ryan Farr's 58-step deconstruction of a helpless lamb carcass, a first-person from L.E. Leone on tackling roadkill, and a tutorial in homemade Andean spit-corn beer -- which looks fairly disgusting. In general, mildly repellent facets of food preparations and pleasures both common and unfamiliar enjoy rare moments in the spotlight alongside more universally appealing subjects -- like David Chang and Peter Meehan's complex guide to formulating the perfect bowl of ramen, a delight anyone without a pork problem can get behind. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ramen-decifered.jpg\" alt=\"David Chang ramen, decifered\" title=\"David Chang ramen, decifered\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-8786\">\u003c/p>\n\u003cp>I'm not interested in reporting on what in the food-verse Panorama has seen fit to report -- though that would be an suitably Internet-y concern. Anyone wanting to know the gritty and succulent details of the food section can just buy the newspaper, or read one of dozens of summaries floating around. What I am actually interested in is how Panorama's food pages might potentially epitomize a new ideal for the framing of food stories, recipes, and related visual content in print, and how that could possibly trickle down to the under-funded and under-valued realm of real daily newspapers. In the online editions of daily papers, dining sections bubble over with instructional videos, picture galleries, and blogs. To use the New York Times as an example, last week's \u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">Dining & Wine\u003c/a> featured a slide-show on holiday cocktails, Bittman tossing together some turkey curry in a post-Thanksgiving-themed video, and in the Diner's Journal blog, an entry discussing San Francisco's newest tiki bar, Smuggler's Cove -- which incidentally looks like a place to avoid. Background context and opportunities for further research are mere clicks away courtesy of blue-hued hyperlinks speckling each swath of text. I can't exactly remember the last time I read the print version of a food story from either the Chronicle or the New York Times, but as I recall, nothing about the content -- fairly short articles, bullet points in boxes, a few color photographs, ads, and the odd graphic, laid out in columns -- tends to speak dramatically to the particulars of the form -- large folds of paper. \u003c/p>\n\u003cp>Online editions of newspapers post news of an event within seconds of it happening, and rich multimedia offerings can provide color and a breadth of information print cannot. However, that advantage is less clear when it comes to reporting food news, sharing traditions, and reviewing restaurants, for example. Yes, troves of easily accessible recipes online and visual guides demonstrating techniques have value, but they don't render the print alternatives obsolete. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the contrary, the ramen piece in Panorama presents a recipe uniquely, as only print could: the subject is broken down into a flow chart stretching across a fat canvas, a visual tour balancing technical advice with asides of cultural interest and plenty of lovely photos. The result is something I -- though assuredly not everyone -- would put on my fridge, or even consider preserving more permanently. Panorama is an extreme, a reaction in some sense to circumstances that have crippled the viability of newspapers, but borrowing the ideas it presents and applying them -- something David Eggers himself encouraged in a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/24/MNP11AEM9D.DTL#ixzz0Xo52vxPX\">November 24th Chronicle article\u003c/a> I read online -- could spawn practical possibilities for food journalism. What if recipes, for starters, came in the form of sumptuous full-page eye-feasts, perhaps just one every week? Initially, the cost might be prohibitive, but then it might catch on, and people might see such an evolution as both useful and aesthetically pleasing. Advertising might follow suit. Cooking is easier when you don't have to squint or handle a mouse with butter-caked hands. Recipes shared like this could be things to collect and cherish. \u003c/p>\n\u003cp>In the article referenced above, Eggers sums up the mission:\u003c/p>\n\u003cblockquote>\u003cp> \"It is our unorthodox belief that the Web and the newspaper can coexist, but that physical forms of the written word need to offer a clear and different experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a blog-appropriate aside, Deborah Solomon \u003ca href=\"http://www.nytimes.com/2009/12/06/magazine/06fob-q4-t.html\">interviewed\u003c/a> Jeffrey Bezos, the Amazon.com bigwig, in Sunday's New York Times Magazine, and Bezos held forth at length on Kindle, the company's best-selling electronic reader. Bezos described wrapping his own in a one-gallon zip-lock bag in order to read in the bathtub. As he pointed out, you can't turn pages through a zip-lock bag. True, but can a Kindle (or a laptop for that matter) swat a mosquito or double as an umbrella in a pinch? I don't think so. \u003c/p>\n\u003cp>Unlike a book, electronic or otherwise, a newspaper is not built to last more than a day or two -- the lifespan of a mosquito, I've been told. When it's finished, it's recycled. Yet, when an issue contains something deemed worth saving -- a story with personal or historical importance -- a portion is clipped and set aside. Because most newspaper articles are archived online, this sort of active contribution to one's memory of history happening is rarer now, but it still endures. Moms and dads at least have not forgotten how to use scissors and affix stamps to envelopes bulging with snipped articles. While I don't imagine anyone will want to cut it up, Panorama still feels like a very big bow to that habit, like a gilded, gold-plated super-paper destined for a prime permanent spot on dusty bookshelves around the world -- an artifact, evidence, something to last. \u003c/p>\n\u003cp>A little over a year ago, the morning after Barack Obama's election to the presidency, vendors rapidly sold out of newspapers across the city. After work that day, I fished a rumpled, stained copy of the Examiner out of a BART station garbage bin. At home, I slid it into a manila envelope to stash away. On the walk home, as I saw rows of empty racks outside the corner stores I passed, I wondered: were people buying up newspapers to save for themselves and their families or to seal up in plastic and sell on Ebay for small profits decades down the line? Regardless of the intent, the fact newspapers were bought testifies not only to the significance of the occasion but to the persisting importance of the written word in, as Eggers put it, physical form. Recipes and explorations of culinary trends don't have to be as powerful or valuable as the stories and pictures inseparable from that moment in history to still be worth saving. The form just needs to become more palatable. This is a blog. If these words were appearing in print, I would arrange this differently, maybe write better, certainly with more focus and greater attention to detail -- ironically, with posterity in mind. \u003c/p>\n\u003cp>\u003ca href=\"http://ow.ly/JY6e\">Places to buy San Francisco Panorama\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>RELATED POSTS AND PROGRAMS ON KQED.ORG\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Review by Danielle Sommer in KQED Arts Literature:\u003c/strong>\u003cbr>\n \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=26758\">Extra! Extra! (Literally): SF Panorama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KQED Radio: Forum with Michael Krasny\u003c/strong> -- \u003ca href=\"http://www.kqed.org/epArchive/R912081000\">'San Francisco Panorama'\u003c/a>\u003cbr>\nTue, Dec 8, 2009 -- 10:00 AM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R912081000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R912081000.xml\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Guests:\u003c/strong>\u003cbr>\n\u003cstrong>Dave Eggers\u003c/strong>, author, founder and editor of McSweeney's, co-editor of the Voice of Witness series and co-founder of 826 Valencia, a network of nonprofit writing and tutoring centers for young people\u003cbr>\n\u003cstrong>Oscar Villalon\u003c/strong>, publisher of McSweeney's and former book editor for the San Francisco Chronicle\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Many Americans are what \u003ca href=\"http://www.amazon.com/All-That-Rain-Promises-More/dp/0898153883\">All The Rain Promises And More \u003c/a> author David Arora calls fungophobic. I started this thin volume on a red-eye flight from San Francisco to New York City several years ago. I'd intended to become an overnight edible mushroom expert. Unfortunately, pills and $6 Heinekens clouded my concentration around the time I thumbed past the introduction, and I soon folded up the book and bopped off into a restless, heaving slumber. As a result, I know little about mushrooms -- their identification and classification. The introduction, however, I do remember, particularly a section in which Arora briefly outlines fungophobia. Now, every fall, when wild mushroom season booms, associations resurface. I think about what mushrooms represent -- to me, a life-long seeker of tasty edible fungi, as well how they've been conceived by others over time.\u003c/p>\n\u003cp>Arora claims our fungophobia came -- like bowl cuts and breakfast links -- from the British, who believed mushrooms were nutritionally worthless and perhaps hostile by design.\u003c/p>\n\u003cp>The Roman Stoic Seneca may have rather poetically dubbed them a \"voluptuous poison,\" but for thousands of years, in less fearful cultures, mushrooms have been used in the crafting of folk medicines. Lest that fact be relegated to the territory of bubbling cauldrons, pockmarked witches, and spooky incantations, more recent research has linked some of the same mushrooms with cancer-fighting properties, anti-pathogenic activity, and immune system enhancement. Penicillin, along with many other famous pharmaceuticals, comes from the fungi kingdom. Nutritionally, mushrooms are no sweet potatoes, yet many are still high in fiber and provide vitamins like thiamine, riboflavin, niacin, and ascorbic acid -- as well as minerals such as potassium and phosphorus. Exempting those that kill you or make you crazy for six hours, wild mushrooms can, as most readers are very aware, be extremely delicious. Chanterelles are buttery and subtle; fresh porcini are robust and nutty, excellent roasted, or in salads with Parmigiano-Reggiano shavings and pine nuts; lion's mane mushrooms are furry and high-strung, delicate, with a mild, almost seafood-like taste -- especially nice folded into an omelette. The possibilities are nearly limitless, and most dedicated eaters and chefs prize their special qualities and bountiful culinary applications.\u003c/p>\n\u003cp>But lore is stacked against mushrooms -- and not just because a few of them are quite dangerous. Historically, mystery and sheer perceived strangeness have had as much to do with the stigmas surrounding their consumption as the bloating, vomiting, and painful death certain varieties tend to cause. In medieval Ireland, people thought leprechauns used them as umbrellas. The ancient Egyptians believed mushrooms were the sons of gods, zapped to earth on tremendous bolts of lightning. The English imagined they had to be gathered under a full moon in order to be eaten safely. Mushrooms are weird: fragile, oddly luminous products of darkness and moisture that spring up unannounced -- like magic -- in woodsy crevices. That may have been why people were once so alarmed by them. They don't grow like wild and cultivated plants. Centuries ago, in Western Europe, mushrooms were sketchy pagan symbols, ominous harbingers of supernatural forces -- particularly when they were discovered suddenly sprouting in circular \"fairy ring\" colonies. Today, from \u003ca href=\"http://mikejay.net/wp-content/uploads/2007/08/mushroom_art_med.JPG\">Victorian paintings\u003c/a> and \u003ca href=\"http://www.alice-in-wonderland.net/alicepic/disney-movie/alice-on-mushroom-3.jpg%0A\">Alice's Adventures in Wonderland\u003c/a> to \u003ca href=\"http://www.youtube.com/watch?v=heD8vqv0y2Y\">Fantasia\u003c/a> and the distinctive cap-and-stem-like cloud that forms in the wake of a massive explosion, mushrooms are iconic, but not a food with universal appeal.\u003c/p>\n\u003cp>Last week, when my pre-kindergarten class was making its weekly foray through the Ferry Building, we stopped at the \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> store. We'd been there on other occasions, to scope the spore logs and posters, but I was freshly inspired. I'd made very good use of the season's offerings the night before -- skillet-browned porcini, king trumpet, chanterelle, and oyster mushrooms on a crispy pizza with thyme and Bellwether Farms Crescenza -- and was wondering how their bizarre shapes, fetching names, and earthy flavors would go over with the kids. I arranged a few raw ones on the art table for them to draw -- lion's mane, chanterelle, trumpet, and oyster -- and sliced and sauteed the rest in butter with a pinch of salt while the children napped. An hour later, for snack, in addition to cheese and crackers, I passed a plate with four glistening beige-and-brown mounds for them to sample.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wge-mushroom.jpg\" alt=\"WGE mushroom\" title=\"WGE mushroom\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-8477\">\u003c/p>\n\u003cp>Of fifteen children, only a third dared to taste. My expectations had been modest following another teacher's mortifying zucchini muffin fiasco, so I was not saddened, but pleased, almost amazed that those five, in the end, managed to vaporize most of what I set before them. \"I like the black one and the yellow one,\" said one boy, gesturing loosely at the trumpets and chanterelles. \"I'm going to tell my mom I like them.\" \"They're pretty and taste good,\" a girl cooed. The other three fared very well, with a slight edge going to the oyster, but no one cared much for the lion's mane mushroom. It didn't hold up, disintegrating into soft, unappetizing strands -- the fault of a chef in a hurry flailing around a crummy electric stove with cheap cookware. On the art table, however, all were popular. One girl thought the chanterelle looked like a flower, and soon they were all calling it the \"flower one,\" most likely because \"chanterelle\" was hard for them to say. The lion's mane, a 'shroom non grata at snack, was a big hit here -- especially once the kids learned its name. They kept \u003ca href=\"http://z.about.com/d/gourmetfood/1/0/g/G/lions_mane_Stu_Spivack.jpg\">petting it\u003c/a>.\u003c/p>\n\u003cp>As part of this little tutorial, I did mention that some mushrooms are dangerous, that only ones from reputable suppliers should be eaten, and that sometimes yucky mushrooms can look like yummy ones. Here and there, a chorus of shrill \"eeewwwwwws\" erupted, but largely, the children were not grossed out, merely fascinated. They explored the mushrooms, passing them back and forth, pulling off the caps, examining the gills, trying to figure them out in that serious contemplative way four-year olds have.\u003c/p>\n\u003cp>If only the exploratory nibble of a truffle in some French field pre-civilization had initially sparked our ongoing cultural fascination, not the photogenic \u003ca href=\"http://en.wikipedia.org/wiki/Amanita_muscaria\">fly agaric toadstool\u003c/a> with its deep-red cap and white spots. Perhaps then aversions would be less common. Thanks to Nintendo, of course, even this wicked-looking specimen has shed some of its evil. In the famous Super Mario Brothers video game, Mario, an Italian-American plumber, winds his way through various worlds within the Mushroom Kingdom. Predictably, when he hops on mushrooms, he either gets bigger and powers up, or rarely but not infrequently, gets zapped with a debilitating dose of poison. Mushrooms giveth and mushrooms taketh away. One of Mario's sidekicks in later additions to the franchise is a grinning little fly agaric named Toad. A kid who used to be in my current class was obsessed with mushrooms because his older sister played a Mario game at home. He would make mushrooms out of Legos and have them hop around, squeaking, growing bigger (as he added more Legos) and then smaller again (as he removed Legos). Once, I built him a mushroom-shaped Lego house big enough for a whole family of Lego mushrooms, and he was ecstatic.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pretty-space-bar-mushroom.jpg\" alt=\"mushroom pretty space and bar \" title=\"mushroom pretty space and bar \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8471\">\u003c/p>\n\u003cp>My favorite bar in the world epitomizes the slightly uncomfortable degree of cuteness Nintendo has bestowed upon the toadstool. It's called \u003cstrong>Pretty Space & Bar Mushroom\u003c/strong>, and it occupies a minuscule suite in a nondescript office building on a busy bar-lined street in downtown Kyoto, Japan. \u003ca href=\"http://farm1.static.flickr.com/158/355499692_af288ea2da.jpg?v=0\">The Phone Booth\u003c/a> -- and maybe an actual phone booth -- feels roomy by comparison. There's a mushroom on the door, and when you open it, a bizarre little world appears -- not unlike one of the treasure-filled huts in Super Mario Brothers -- which at three in the morning, can be simultaneously exciting and disconcerting. Glitchy video game music sputters on the stereo. A red glow saturates all you see. There are mushrooms everywhere. Even the jolly bartender's hair is carved in the shape of a cap.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in San Francisco, watching the kids crowd around the mushrooms, I remembered something I once read -- perhaps in Arora's book -- about morels. Never successfully cultivated commercially, wild morels are especially abundant in areas ravaged by forest fires, their spores somehow spurred into action by the destruction. After flames, and then ash, and then rains, they emerge, phoenix-like, a delicious sign of life ready to be plucked and savored. It's an image I like to keep in mind -- even when mushrooms aren't for dinner.\u003c/p>\n\n",
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"excerpt": "Exempting those that kill you or make you crazy for six hours, wild mushrooms can, as most readers are very aware, be extremely delicious. Chanterelles are buttery and subtle; fresh porcini are robust and nutty, excellent roasted, or in salads with Parmigiano-Reggiano shavings and pine nuts; lion's mane mushrooms are furry and high-strung, delicate, with a mild, almost seafood-like taste -- especially nice folded into an omelette. The possibilities are nearly limitless, and most dedicated eaters and chefs prize their special qualities and bountiful culinary applications.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many Americans are what \u003ca href=\"http://www.amazon.com/All-That-Rain-Promises-More/dp/0898153883\">All The Rain Promises And More \u003c/a> author David Arora calls fungophobic. I started this thin volume on a red-eye flight from San Francisco to New York City several years ago. I'd intended to become an overnight edible mushroom expert. Unfortunately, pills and $6 Heinekens clouded my concentration around the time I thumbed past the introduction, and I soon folded up the book and bopped off into a restless, heaving slumber. As a result, I know little about mushrooms -- their identification and classification. The introduction, however, I do remember, particularly a section in which Arora briefly outlines fungophobia. Now, every fall, when wild mushroom season booms, associations resurface. I think about what mushrooms represent -- to me, a life-long seeker of tasty edible fungi, as well how they've been conceived by others over time.\u003c/p>\n\u003cp>Arora claims our fungophobia came -- like bowl cuts and breakfast links -- from the British, who believed mushrooms were nutritionally worthless and perhaps hostile by design.\u003c/p>\n\u003cp>The Roman Stoic Seneca may have rather poetically dubbed them a \"voluptuous poison,\" but for thousands of years, in less fearful cultures, mushrooms have been used in the crafting of folk medicines. Lest that fact be relegated to the territory of bubbling cauldrons, pockmarked witches, and spooky incantations, more recent research has linked some of the same mushrooms with cancer-fighting properties, anti-pathogenic activity, and immune system enhancement. Penicillin, along with many other famous pharmaceuticals, comes from the fungi kingdom. Nutritionally, mushrooms are no sweet potatoes, yet many are still high in fiber and provide vitamins like thiamine, riboflavin, niacin, and ascorbic acid -- as well as minerals such as potassium and phosphorus. Exempting those that kill you or make you crazy for six hours, wild mushrooms can, as most readers are very aware, be extremely delicious. Chanterelles are buttery and subtle; fresh porcini are robust and nutty, excellent roasted, or in salads with Parmigiano-Reggiano shavings and pine nuts; lion's mane mushrooms are furry and high-strung, delicate, with a mild, almost seafood-like taste -- especially nice folded into an omelette. The possibilities are nearly limitless, and most dedicated eaters and chefs prize their special qualities and bountiful culinary applications.\u003c/p>\n\u003cp>But lore is stacked against mushrooms -- and not just because a few of them are quite dangerous. Historically, mystery and sheer perceived strangeness have had as much to do with the stigmas surrounding their consumption as the bloating, vomiting, and painful death certain varieties tend to cause. In medieval Ireland, people thought leprechauns used them as umbrellas. The ancient Egyptians believed mushrooms were the sons of gods, zapped to earth on tremendous bolts of lightning. The English imagined they had to be gathered under a full moon in order to be eaten safely. Mushrooms are weird: fragile, oddly luminous products of darkness and moisture that spring up unannounced -- like magic -- in woodsy crevices. That may have been why people were once so alarmed by them. They don't grow like wild and cultivated plants. Centuries ago, in Western Europe, mushrooms were sketchy pagan symbols, ominous harbingers of supernatural forces -- particularly when they were discovered suddenly sprouting in circular \"fairy ring\" colonies. Today, from \u003ca href=\"http://mikejay.net/wp-content/uploads/2007/08/mushroom_art_med.JPG\">Victorian paintings\u003c/a> and \u003ca href=\"http://www.alice-in-wonderland.net/alicepic/disney-movie/alice-on-mushroom-3.jpg%0A\">Alice's Adventures in Wonderland\u003c/a> to \u003ca href=\"http://www.youtube.com/watch?v=heD8vqv0y2Y\">Fantasia\u003c/a> and the distinctive cap-and-stem-like cloud that forms in the wake of a massive explosion, mushrooms are iconic, but not a food with universal appeal.\u003c/p>\n\u003cp>Last week, when my pre-kindergarten class was making its weekly foray through the Ferry Building, we stopped at the \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> store. We'd been there on other occasions, to scope the spore logs and posters, but I was freshly inspired. I'd made very good use of the season's offerings the night before -- skillet-browned porcini, king trumpet, chanterelle, and oyster mushrooms on a crispy pizza with thyme and Bellwether Farms Crescenza -- and was wondering how their bizarre shapes, fetching names, and earthy flavors would go over with the kids. I arranged a few raw ones on the art table for them to draw -- lion's mane, chanterelle, trumpet, and oyster -- and sliced and sauteed the rest in butter with a pinch of salt while the children napped. An hour later, for snack, in addition to cheese and crackers, I passed a plate with four glistening beige-and-brown mounds for them to sample.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wge-mushroom.jpg\" alt=\"WGE mushroom\" title=\"WGE mushroom\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-8477\">\u003c/p>\n\u003cp>Of fifteen children, only a third dared to taste. My expectations had been modest following another teacher's mortifying zucchini muffin fiasco, so I was not saddened, but pleased, almost amazed that those five, in the end, managed to vaporize most of what I set before them. \"I like the black one and the yellow one,\" said one boy, gesturing loosely at the trumpets and chanterelles. \"I'm going to tell my mom I like them.\" \"They're pretty and taste good,\" a girl cooed. The other three fared very well, with a slight edge going to the oyster, but no one cared much for the lion's mane mushroom. It didn't hold up, disintegrating into soft, unappetizing strands -- the fault of a chef in a hurry flailing around a crummy electric stove with cheap cookware. On the art table, however, all were popular. One girl thought the chanterelle looked like a flower, and soon they were all calling it the \"flower one,\" most likely because \"chanterelle\" was hard for them to say. The lion's mane, a 'shroom non grata at snack, was a big hit here -- especially once the kids learned its name. They kept \u003ca href=\"http://z.about.com/d/gourmetfood/1/0/g/G/lions_mane_Stu_Spivack.jpg\">petting it\u003c/a>.\u003c/p>\n\u003cp>As part of this little tutorial, I did mention that some mushrooms are dangerous, that only ones from reputable suppliers should be eaten, and that sometimes yucky mushrooms can look like yummy ones. Here and there, a chorus of shrill \"eeewwwwwws\" erupted, but largely, the children were not grossed out, merely fascinated. They explored the mushrooms, passing them back and forth, pulling off the caps, examining the gills, trying to figure them out in that serious contemplative way four-year olds have.\u003c/p>\n\u003cp>If only the exploratory nibble of a truffle in some French field pre-civilization had initially sparked our ongoing cultural fascination, not the photogenic \u003ca href=\"http://en.wikipedia.org/wiki/Amanita_muscaria\">fly agaric toadstool\u003c/a> with its deep-red cap and white spots. Perhaps then aversions would be less common. Thanks to Nintendo, of course, even this wicked-looking specimen has shed some of its evil. In the famous Super Mario Brothers video game, Mario, an Italian-American plumber, winds his way through various worlds within the Mushroom Kingdom. Predictably, when he hops on mushrooms, he either gets bigger and powers up, or rarely but not infrequently, gets zapped with a debilitating dose of poison. Mushrooms giveth and mushrooms taketh away. One of Mario's sidekicks in later additions to the franchise is a grinning little fly agaric named Toad. A kid who used to be in my current class was obsessed with mushrooms because his older sister played a Mario game at home. He would make mushrooms out of Legos and have them hop around, squeaking, growing bigger (as he added more Legos) and then smaller again (as he removed Legos). Once, I built him a mushroom-shaped Lego house big enough for a whole family of Lego mushrooms, and he was ecstatic.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pretty-space-bar-mushroom.jpg\" alt=\"mushroom pretty space and bar \" title=\"mushroom pretty space and bar \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8471\">\u003c/p>\n\u003cp>My favorite bar in the world epitomizes the slightly uncomfortable degree of cuteness Nintendo has bestowed upon the toadstool. It's called \u003cstrong>Pretty Space & Bar Mushroom\u003c/strong>, and it occupies a minuscule suite in a nondescript office building on a busy bar-lined street in downtown Kyoto, Japan. \u003ca href=\"http://farm1.static.flickr.com/158/355499692_af288ea2da.jpg?v=0\">The Phone Booth\u003c/a> -- and maybe an actual phone booth -- feels roomy by comparison. There's a mushroom on the door, and when you open it, a bizarre little world appears -- not unlike one of the treasure-filled huts in Super Mario Brothers -- which at three in the morning, can be simultaneously exciting and disconcerting. Glitchy video game music sputters on the stereo. A red glow saturates all you see. There are mushrooms everywhere. Even the jolly bartender's hair is carved in the shape of a cap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in San Francisco, watching the kids crowd around the mushrooms, I remembered something I once read -- perhaps in Arora's book -- about morels. Never successfully cultivated commercially, wild morels are especially abundant in areas ravaged by forest fires, their spores somehow spurred into action by the destruction. After flames, and then ash, and then rains, they emerge, phoenix-like, a delicious sign of life ready to be plucked and savored. It's an image I like to keep in mind -- even when mushrooms aren't for dinner.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nora Ephron and Mashed Potatoes ",
"title": "Nora Ephron and Mashed Potatoes ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "So, I'm reading Nora Ephron's 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i>, Ephron was a foodie -- and the book is filled with love and longing and heartbreak and food. Lots of food. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394531809/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/heartburn-cover200.jpg\" alt=\"Heartburn by Nora Ephron\" title=\"Heartburn by Nora Ephron\" width=\"200\" height=\"289\" class=\"alignleft size-full wp-image-8342\">\u003c/a>So, I'm reading \u003ca href=\"http://www.huffingtonpost.com/nora-ephron\">Nora Ephron\u003c/a>'s 1983 novel \u003ci>Heartburn\u003c/i> -- I think I'm the last person in America to realize that Ephron was a foodie long before \u003ci>Julie & Julia\u003c/i> -- and the book is filled with love and longing and heartbreak and food. Lots of food. \u003c/p>\n\u003cp>The main character, Rachel, is a cookbook writer who is dealing with the discovery that her husband has been having an affair with a mutual friend. Oh, and Rachel and her husband have a baby together and are expecting another one when the affair comes to light. Oh, and this book is a thinly-veiled portrayal of what happened between Ephron and her ex-husband Carl Bernstein (\u003ca href=\"http://en.wikipedia.org/wiki/Nora_Ephron\">yes, THAT Bernstein\u003c/a>), right down to Ephron being 7 months pregnant when she learned of Bernstein's affair and later going into premature labor.\u003c/p>\n\u003cp>Anyway, all that horribleness aside, Ephron's funny-sad novel is seeded with a bunch of quick recipes, all of which weave naturally in and out of the plot. Among others, there's Lillian Hellman's pot roast, Rachel's closely guarded vinaigrette recipe, and the Key lime pie Rachel ends up throwing at her husband's cheating face during a dinner party. However, the one I zeroed in on was her mashed potato recipe. It wasn't so much the recipe that resonated with me as it was Ephron's explanation of why mashed potatoes are so necessary to life:\u003cbr clear=\"all\">\u003c/p>\n\u003cblockquote>\u003cp>Nothing like mashed potatoes when you're feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there \u003ci>isn't\u003c/i> anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.\u003c/p>\u003c/blockquote>\n\u003cp>That whole bit reminded me of the mashed potato recipe in my \u003ci>Friends\u003c/i> cookbook. (Yes, I have the \u003ci>Friends\u003c/i> cookbook -- you wanna make something of it?) In that cookbook, the recipe is called \"Mashed Potatoes for the Broken Hearted\" and carries the note, \"These fluffy, smooth potatoes (with plenty of sour cream and butter) have been known to mend even the most fractured heart.\"\u003c/p>\n\u003cp>What is it about mashed potatoes and comfort and soothing? Is it that their bland simplicity makes them non-threatening, and therefore calming, to the palate? That they are merely a vehicle for butter, salt, and/or sour cream and we crave fattening foods when at our lowest points? That they remind us of home and childhood when life was easier? I don't think I can answer these questions, but I do know that a big pile of mashed potatoes on my plate never fails to raise my spirits and warm my cockles. And on chilly grey days and dark sharp nights, mashed potatoes are one of those foods that I want to crawl into and pull up around my shoulders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With mashed potatoes, the prep is so minor and the payoff is so huge that I've never understood why anyone would make mashed potatoes from a box. In fact, since my own mother didn't do that, I never knew they existed until I had them at a friend's house and was totally and horribly scarred by the experience. (That same mother made a kick-ass lemon chicken, so I was able to forgive her. In time.)\u003c/p>\n\u003cp>My own mashed potatoes are fine. They're basic, easy -- they get the job done. No garlic, no blue cheese, no bacon. I'm perfectly happy with them. However, in my lifetime I've encountered two particular mashed potato presentations so wonderfully rich and heavenly that there are times I consider rethinking my comparatively spartan recipe.\u003c/p>\n\u003cp>First, there's Fatemeh's \u003ca href=\"http://www.gastronomie-sf.com/2004/12/nannies_party_p.html\">\"Party Potatoes\"\u003c/a> that come from her husband's \"Irish-ish\" grandmother and are known to contain butter, sour cream, AND cream cheese. And then there are the mashed potatoes \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim's\u003c/a> husband Keith made for \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">last year's Burns Night\u003c/a>. It was my first Burns Night, my first haggis, and my first taste of Keith's potatoes. \u003c/p>\n\u003cp>Both of those sets of mashed potatoes? Yeah, I've decided that they're God's shaving cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/k79DDjvl9vE&hl=en_US&fs=1&rel=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>After finishing \u003ci>Heartburn\u003c/i> well after midnight last night, I went to bed feeling quite melancholy for Rachel. I didn't cheer up until the next morning when I found out that Ephron's been happily married to screenwriter Nick Pileggi for twenty years. I hope he makes her lots of mashed potatoes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Heartburn\u003c/i> Mashed Potatoes\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>For mashed potatoes: Put 1 large (or 2 small) potatoes in a large pot of salted water and bring to a boil. Lower the heat and simmer for at least 20 minutes, until tender. Drain and place the potatoes back in the pot and shake over low heat to eliminate excess moisture. Peel. Put through a potato ricer and immediately add 1 tablespoon heavy cream and as much melted butter and salt and pepper as you feel like. Eat immediately. Serves one.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Jonathan Safran Foer visited KQED's \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26262\">The Writers' Block to record a reading\u003c/a> from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">\u003cem>Eating Animals\u003c/em>\u003c/a>. He was open to participating in a spontaneous video interview and shared his personal eating preferences, where he was dining in the Bay Area, thoughts about food politics and ethics, and ideas for his next book.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Le_Eec_d8JI&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Le_Eec_d8JI&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-b.jpg\" alt=\"Jonathan Safran Foer in KQED radio studio waiting to read from his book Eating Animals\" title=\"Jonathan Safran Foer in KQED radio studio waiting to read from his book Eating Animals\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7934\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-g.jpg\" alt=\"Jonathan Safran Foer preparing to record a reading of his book Eating Animals for Writers Block at KQED. Howard Gelman, KQED Radio and Emmanuel Hapsis, KQED Interactive set up the equipment and prep him for the reading.\" title=\"Jonathan Safran Foer preparing to record a reading of his book Eating Animals for Writers Block at KQED. Howard Gelman, KQED Radio and Emmanuel Hapsis, KQED Interactive set up the equipment and prep him for the reading.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7940\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-h500jpg.jpg\" alt=\"Jonathan Safran Foer with his book Eating Animals at KQED\" title=\"Jonathan Safran Foer with his book Eating Animals at KQED\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7941\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26262\">Listen to Jonathan Safran Foer's reading\u003c/a> at The Writers' Block\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">Purchase \u003cem>Eating Animals\u003c/em>\u003c/a> at amazon.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Credits:\u003c/strong>\u003cbr>\n\u003cem>Video by Emmanuel Hapsis & Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Pumpkin by Dan Perez\u003c/em>\u003c/p>\n\n",
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"disqusTitle": "Fat of the Land: Adventures in 21st Century Foraging",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n",
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"excerpt": "Could Langdon Cook be a Euell Gibbons for the urban homesteading crowd? Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp...if you sum it up like that, the Seattle author of Fat of the Land: Adventures in 21st Century Foraging can sound like a pretty wild and crazy guy. But does he really have the passion (and the chops) to be a renegade hunter-gatherer in a triple-latte town? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Forum: Ruth Reichl's New Cookbook: Gourmet Today",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ruthreichl-248x140.jpg\" alt=\"Ruth Reichl\" title=\"Ruth Reichl\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-7215\">Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic \u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong> About the book \u003ca href=\"http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/0618610189/kqedorg20\">\"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\"\u003c/a> at Amazon.com.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/11/kqed-forum-ruth-reichl/\">Listen to Ruth Reichl discuss this book\u003c/a> on a previous Forum. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\n",
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"excerpt": "Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ruthreichl-248x140.jpg\" alt=\"Ruth Reichl\" title=\"Ruth Reichl\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-7215\">Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic \u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong> About the book \u003ca href=\"http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/0618610189/kqedorg20\">\"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\"\u003c/a> at Amazon.com.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/11/kqed-forum-ruth-reichl/\">Listen to Ruth Reichl discuss this book\u003c/a> on a previous Forum. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/farmcity-bookcover-sm1.jpg\" alt=\"The Education of an Urban Farmer\" title=\"The Education of an Urban Farmer\" width=\"160\" height=\"240\" class=\"alignleft size-full wp-image-5817\">\u003c/a>\u003cstrong>Farm City\u003c/strong>\u003cbr>\nNovella Carpenter took over an empty lot next to her apartment in Oakland's gritty Ghost Town neighborhood, and over the years turned it into a lush garden and farm complete with bees, chickens, rabbits and even pigs. Urban farms are popping up in even the most cramped corners of densely populated cities, fueled by a desire for good food and a closer relationship with what we eat. Carpenter joins Forum to talk about her new book, \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer.\"\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Novella Carpenter, journalist, urban farmer and author of \"Farm City: The Education of an Urban Farmer\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R908071000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R908071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Explore and buy the book \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://farmcity.wordpress.com/\">Farm City News\u003c/a>: Novella Carpenter's blog \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R908071630/e\">Listen to story and view a slideshow of Oakland's Ghost Town Farm\u003c/a> on The California Report: Urban Farming in Oakland\u003c/p>\n\n",
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"excerpt": "Novella Carpenter took over an empty lot next to her apartment in Oakland's gritty Ghost Town neighborhood, and over the years turned it into a lush garden and farm complete with bees, chickens, rabbits and even pigs. Urban farms are popping up in even the most cramped corners of densely populated cities, fueled by a desire for good food and a closer relationship with what we eat. Carpenter joins Forum to talk about her new book, \"Farm City: The Education of an Urban Farmer.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/farmcity-bookcover-sm1.jpg\" alt=\"The Education of an Urban Farmer\" title=\"The Education of an Urban Farmer\" width=\"160\" height=\"240\" class=\"alignleft size-full wp-image-5817\">\u003c/a>\u003cstrong>Farm City\u003c/strong>\u003cbr>\nNovella Carpenter took over an empty lot next to her apartment in Oakland's gritty Ghost Town neighborhood, and over the years turned it into a lush garden and farm complete with bees, chickens, rabbits and even pigs. Urban farms are popping up in even the most cramped corners of densely populated cities, fueled by a desire for good food and a closer relationship with what we eat. Carpenter joins Forum to talk about her new book, \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer.\"\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Novella Carpenter, journalist, urban farmer and author of \"Farm City: The Education of an Urban Farmer\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R908071000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R908071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Explore and buy the book \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://farmcity.wordpress.com/\">Farm City News\u003c/a>: Novella Carpenter's blog \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R908071630/e\">Listen to story and view a slideshow of Oakland's Ghost Town Farm\u003c/a> on The California Report: Urban Farming in Oakland\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n",
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"excerpt": "Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I decided right then that I wasn't going to live the rest of my life without the foods I love.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/loved_lost_spaghetti_l.jpg\" alt=\"I Loved, I Lost, I Made Spaghetti\" title=\"I Loved, I Lost, I Made Spaghetti\" width=\"215\" height=\"320\" class=\"alignleft size-full wp-image-5177\">\u003c/a>If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\u003c/p>\n\u003cp>Or, at least in her book, \u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">I Loved, I Lost, I Made Spaghetti\u003c/a>. As the title might imply, she's still looking for the right stomach.\u003c/p>\n\u003cp>In her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.\u003c/p>\n\u003cp>Though none of the men may have lead her down the aisle, Melucci's natural instincts lead her into the kitchen with excellent results: the recipes woven into the chapters read like a kind of food diary and are alarmingly accurate indicators of the author's state of mind-- or heart, as the case may be.\u003c/p>\n\u003cp>For example, in the chapter \"The Ethan Binder School of Cooking,\" Melucci's Seder menu and the time devoted to its preparation read as serious commitment. To anyone who understands the meaning that often lay beneath cooking beyond the need for basic sustenance, the meal says \"I love you and want to be part of your life\" more clearly than any love letter. By substituting Broccoli di Rape for bitter herbs, the Brooklyn-born Italian-American author subtly injects her own identity into the menu, suggesting a desire to share her life with Ethan rather than totally sublimate it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the following chapter, \"Mitch Smith Licked the Plate,\" there are few recipes and those that are speak of disappointment and compromise (Italian Grilled Cheese for Teenage WASPs, String Bean and Potato Salad for Gringos). What else can be expected when writing about a man who could only go as far as admitting that he was \"deeply drawn\" to Melucci, but could never mention the word love?\u003c/p>\n\u003cp>Oh, and the F***-You Cakes (yellow cake, of course) that follow the break up of another relationship are priceless.\u003c/p>\n\u003cp>I Loved, I Lost, I Made Spaghetti, is alternately amusing, frustrating, heartbreaking, and hopeful. It would have lost me, had the author chosen to blame her marital status woes solely on the shoulders of her lovers. Fortunately, she doesn't:\u003c/p>\n\u003cblockquote>\u003cp>...I had a remarkable ability for turning any picture into the picture I wanted to see: me with a husband. My imagination had the flexibility of a thirteen-year-old Chinese gymnast.\u003c/p>\u003c/blockquote>\n\u003cp>I found myself rooting for Melucci, but cringing a bit with each new chapter thanks to the giveaway in the title of the book-- that each new relationship would ultimately end. For anyone who has ever loved and lost, and who loves good food, I Loved, I Lost, I Made Spaghetti is worth a read.\u003c/p>\n\u003cp>Even if it's just for the F***-You Cakes.\u003c/p>\n\u003cp>Meet Giulia Melucci to discuss her book in person at Omnivore Books Saturday, July 11th from 3 to 4 pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on Food\u003c/a>\u003cbr>\n3885a Cesar Chavez Street (at Church)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n415.282.4712\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the following chapter, \"Mitch Smith Licked the Plate,\" there are few recipes and those that are speak of disappointment and compromise (Italian Grilled Cheese for Teenage WASPs, String Bean and Potato Salad for Gringos). What else can be expected when writing about a man who could only go as far as admitting that he was \"deeply drawn\" to Melucci, but could never mention the word love?\u003c/p>\n\u003cp>Oh, and the F***-You Cakes (yellow cake, of course) that follow the break up of another relationship are priceless.\u003c/p>\n\u003cp>I Loved, I Lost, I Made Spaghetti, is alternately amusing, frustrating, heartbreaking, and hopeful. It would have lost me, had the author chosen to blame her marital status woes solely on the shoulders of her lovers. Fortunately, she doesn't:\u003c/p>\n\u003cblockquote>\u003cp>...I had a remarkable ability for turning any picture into the picture I wanted to see: me with a husband. My imagination had the flexibility of a thirteen-year-old Chinese gymnast.\u003c/p>\u003c/blockquote>\n\u003cp>I found myself rooting for Melucci, but cringing a bit with each new chapter thanks to the giveaway in the title of the book-- that each new relationship would ultimately end. For anyone who has ever loved and lost, and who loves good food, I Loved, I Lost, I Made Spaghetti is worth a read.\u003c/p>\n\u003cp>Even if it's just for the F***-You Cakes.\u003c/p>\n\u003cp>Meet Giulia Melucci to discuss her book in person at Omnivore Books Saturday, July 11th from 3 to 4 pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on Food\u003c/a>\u003cbr>\n3885a Cesar Chavez Street (at Church)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n415.282.4712\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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. ",
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"marketplace": {
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"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",
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"mindshift": {
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"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>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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.",
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"onourwatch": {
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"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?",
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"perspectives": {
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"planet-money": {
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"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.",
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"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",
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"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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"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",
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},
"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.",
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},
"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",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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