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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-4631\" title=\"The Sweet Life in Paris\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/the-sweet-life-in-paris.jpg\" alt=\"The Sweet Life in Paris\" width=\"341\" height=\"500\">There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\u003c/p>\n\u003cp>And then, of course, there are \u003cem>guidebooks\u003c/em> to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767928881/kqedorg-20\"> \u003cem>The Sweet Life in Paris\u003c/em>\u003c/a> by David Lebovitz is that and a bit more:\u003c/p>\n\u003cp>It has recipes. Lots and lots of recipes.\u003c/p>\n\u003cp>Granted, The Sweet Life in Paris was neither written nor is it marketed as a comprehensive guide to the sights and flavors of the city. Rather, it's more or less an organic extension of \u003ca href=\"http://www.davidlebovitz.com/\">Mr. Lebovitz's blog\u003c/a>, which chronicles his life and experiences as a San Francisco pastry chef who packed up everything he owned and moved to Paris-- and all the pleasures, pains, and frequent head-scratchings that accompany French Culture Shock.\u003c/p>\n\u003cp>I refer to his book as a guidebook because that is precisely how I used it on my recent visit to his adopted city-- an entertaining, human, and extremely useful guide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For example, his chapter \"The Most Important Words to Know in Paris\" warns that one absolutely must say \u003cem>\"Bonjour Monsieur\"\u003c/em> or \u003cem>\"Bonjour Madame\"\u003c/em> to the first person one makes eye contact with in any store or restaurant or \"even in an elevator.\" It's a minute, but extremely important bit of information to share with Americans who are by nature accustomed to a thin veneer of anonymity when out in public. That and the knowledge that even the most feeble attempt by an American to speak French goes a very long way with Parisians. Having French-speaking abilities on par with a backwards two year-old, I found this comforting knowledge and entirely true in practice.\u003c/p>\n\u003cp>I purchased a copy of \u003cem>The Sweet Life in Paris\u003c/em> the afternoon before leaving on my trip, hoping to read it on the flight over. It's a smooth, pleasurable read that I decided to put down at around page 200 so that I might finish up in the city itself.\u003c/p>\n\u003cp>Perhaps I should have read one chapter further...\u003c/p>\n\u003cp>Prior to my visit, I contacted Mr. Lebovitz, suggesting that we might meet up for lunch or a glass of wine so that I might talk to him about this latest book of his, and to which he politely agreed. Two days into my stay, I resumed reading and was horrified by what I read in the next:\u003c/p>\n\u003cp>In \"The Visitors\", Lebovitz shares his growing distaste for out-of-towners-- especially friends of friends-- who expect him to drop everything to meet up with them. Here's an excerpt:\u003c/p>\n\u003cblockquote>\u003cp>The final straw was when one of those friends-of-friends types, whom I foolishly agreed to meet, deeply insulted a waiter at what was once my favorite café in the Marais. The charming waiter, who liked to joke around with me, said to this fellow, who ordered his drink in English, \"You should try to speak a little French, after all, you are in France!\" To which my gracious guest glared and shot back, \"You know what? I don't even want to try.\" It would have looked a little funny trying to disappear by sliding under the table, so instead, I gulped down my drink quickly and got out of there as politely as I could. And I haven't gathered up the courage to go back. After that, I swore off guests forever.\u003c/p>\u003c/blockquote>\n\u003cp>As an out-of-town friend-of-friend, I gulped and quickly shot him off an email underscoring the fact that lunch or drinks or shiny baubles were on me.\u003c/p>\n\u003cp>I had short list of questions I wanted to ask Lebovitz when we finally met up for lunch, which happened at 5pm and turned into a bottle of wine and no food except the obligatory bar snack that seems to arrive anywhere, anytime you order a drink in Paris. And I don't think I asked a single book-related question. I didn't really care. I was enjoying myself.\u003c/p>\n\u003cp>Some people read better on paper than they do in person. Sometimes the persona a blogger dons is bigger than the one he wears in real life. Neither are true, so I discovered, with Mr. Lebovitz.\u003c/p>\n\u003cp>After a couple of hours and a couple of glasses of red wine later, Lebovitz offered us some advice as to where to have dinner. With that tip, we said goodbye and I headed off to the suggested restaurant,\u003ca href=\"http://etiennemarcel.blogspot.com/2006/06/la-biche-au-bois.html\"> A la Biche au Bois.\u003c/a>\u003c/p>\n\u003cp>Upon arrival without a reservation, I looked the man I took to be the owner in the eye, said \u003cem>\"Bonsoir, Monsieur,\"\u003c/em> and, in my terrible French, apologized for not having a reservation, but that we would very much like to \"eat of the food here.\" He looked around at the very crowded restaurant and back at me to say, \"There is no room for you!\" Then he paused a moment and said, gruffly, \"Come back in 45 minutes.\"\u003c/p>\n\u003cp>45 minutes. No problem. But he didn't take our name, which would have been the expectation, had this been happening here in San Francisco. Instead of worrying about it, we just decided to do as he said, go next door, and drink a kir or two (which happens to be the first recipe on offer in \u003cem>The Sweet Life in Paris\u003c/em> and purely a coincidental occurrence).\u003c/p>\n\u003cp>At the agreed-upon time, we re-appeared, and so did the tall, bald linebacker of a man who told us to come back in the first place. He waved us to the rear of the restaurant and wedged us into a tiny table next to the service station, where a basket of old silver spoons lay tantalizingly within reach.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4633\" title=\"spoons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phphkodacpm.jpg\" alt=\"spoons\" width=\"350\" height=\"262\">\u003c/p>\n\u003cp>In short, the meal was simple and wonderful. It remains one of the favorite memories of my stay in Paris. And the best part of all? When Monsieur Gruffiness came by at the end of our meal, he looked at our water glasses and said, \"You'd better drink up, boys.\" We did as we were told and emptied them in a gulp. He then refilled them with Armagnac from an obscenely large bottle he held under his arm. His serious scowl was replaced by a grin which led me to think he may have had one or two snorts himself. He roamed the place pouring out the bottle to his guests.\u003c/p>\n\u003cp>From the moment I entered the restaurant to the time I left, I played the \"W.W.D.L.D.\"* game. From how I said hello, to what I ordered, to how I attacked the cheese platter, to how I eventually (and reluctantly) said goodnight.\u003c/p>\n\u003cp>It was a little bit of Paris for which I am grateful. Though it could be argued that nearly any Paris guide could lead you to such a place, how many of them will tell you, an American in Paris, what to do when you get there? \u003cem>The Sweet Life in Paris\u003c/em> does.\u003c/p>\n\u003cp>And, of course, the others don't have recipes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*What Would David Lebovitz Do?\u003c/p>\n\n",
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"excerpt": "There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\r\n\r\nAnd then, of course, there are \u003cem>guidebooks\u003c/em> to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767928881/kqedorg-20\"> \u003cem>The Sweet Life in Paris\u003c/em>\u003c/a> by David Lebovitz is that and a bit more. \r\n\r\nIt has recipes. Lots and lots of recipes.\r\n\r\n",
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"description": "There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\r\n\r\nAnd then, of course, there are guidebooks to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American. The Sweet Life in Paris by David Lebovitz is that and a bit more. \r\n\r\nIt has recipes. Lots and lots of recipes.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-4631\" title=\"The Sweet Life in Paris\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/the-sweet-life-in-paris.jpg\" alt=\"The Sweet Life in Paris\" width=\"341\" height=\"500\">There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\u003c/p>\n\u003cp>And then, of course, there are \u003cem>guidebooks\u003c/em> to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767928881/kqedorg-20\"> \u003cem>The Sweet Life in Paris\u003c/em>\u003c/a> by David Lebovitz is that and a bit more:\u003c/p>\n\u003cp>It has recipes. Lots and lots of recipes.\u003c/p>\n\u003cp>Granted, The Sweet Life in Paris was neither written nor is it marketed as a comprehensive guide to the sights and flavors of the city. Rather, it's more or less an organic extension of \u003ca href=\"http://www.davidlebovitz.com/\">Mr. Lebovitz's blog\u003c/a>, which chronicles his life and experiences as a San Francisco pastry chef who packed up everything he owned and moved to Paris-- and all the pleasures, pains, and frequent head-scratchings that accompany French Culture Shock.\u003c/p>\n\u003cp>I refer to his book as a guidebook because that is precisely how I used it on my recent visit to his adopted city-- an entertaining, human, and extremely useful guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For example, his chapter \"The Most Important Words to Know in Paris\" warns that one absolutely must say \u003cem>\"Bonjour Monsieur\"\u003c/em> or \u003cem>\"Bonjour Madame\"\u003c/em> to the first person one makes eye contact with in any store or restaurant or \"even in an elevator.\" It's a minute, but extremely important bit of information to share with Americans who are by nature accustomed to a thin veneer of anonymity when out in public. That and the knowledge that even the most feeble attempt by an American to speak French goes a very long way with Parisians. Having French-speaking abilities on par with a backwards two year-old, I found this comforting knowledge and entirely true in practice.\u003c/p>\n\u003cp>I purchased a copy of \u003cem>The Sweet Life in Paris\u003c/em> the afternoon before leaving on my trip, hoping to read it on the flight over. It's a smooth, pleasurable read that I decided to put down at around page 200 so that I might finish up in the city itself.\u003c/p>\n\u003cp>Perhaps I should have read one chapter further...\u003c/p>\n\u003cp>Prior to my visit, I contacted Mr. Lebovitz, suggesting that we might meet up for lunch or a glass of wine so that I might talk to him about this latest book of his, and to which he politely agreed. Two days into my stay, I resumed reading and was horrified by what I read in the next:\u003c/p>\n\u003cp>In \"The Visitors\", Lebovitz shares his growing distaste for out-of-towners-- especially friends of friends-- who expect him to drop everything to meet up with them. Here's an excerpt:\u003c/p>\n\u003cblockquote>\u003cp>The final straw was when one of those friends-of-friends types, whom I foolishly agreed to meet, deeply insulted a waiter at what was once my favorite café in the Marais. The charming waiter, who liked to joke around with me, said to this fellow, who ordered his drink in English, \"You should try to speak a little French, after all, you are in France!\" To which my gracious guest glared and shot back, \"You know what? I don't even want to try.\" It would have looked a little funny trying to disappear by sliding under the table, so instead, I gulped down my drink quickly and got out of there as politely as I could. And I haven't gathered up the courage to go back. After that, I swore off guests forever.\u003c/p>\u003c/blockquote>\n\u003cp>As an out-of-town friend-of-friend, I gulped and quickly shot him off an email underscoring the fact that lunch or drinks or shiny baubles were on me.\u003c/p>\n\u003cp>I had short list of questions I wanted to ask Lebovitz when we finally met up for lunch, which happened at 5pm and turned into a bottle of wine and no food except the obligatory bar snack that seems to arrive anywhere, anytime you order a drink in Paris. And I don't think I asked a single book-related question. I didn't really care. I was enjoying myself.\u003c/p>\n\u003cp>Some people read better on paper than they do in person. Sometimes the persona a blogger dons is bigger than the one he wears in real life. Neither are true, so I discovered, with Mr. Lebovitz.\u003c/p>\n\u003cp>After a couple of hours and a couple of glasses of red wine later, Lebovitz offered us some advice as to where to have dinner. With that tip, we said goodbye and I headed off to the suggested restaurant,\u003ca href=\"http://etiennemarcel.blogspot.com/2006/06/la-biche-au-bois.html\"> A la Biche au Bois.\u003c/a>\u003c/p>\n\u003cp>Upon arrival without a reservation, I looked the man I took to be the owner in the eye, said \u003cem>\"Bonsoir, Monsieur,\"\u003c/em> and, in my terrible French, apologized for not having a reservation, but that we would very much like to \"eat of the food here.\" He looked around at the very crowded restaurant and back at me to say, \"There is no room for you!\" Then he paused a moment and said, gruffly, \"Come back in 45 minutes.\"\u003c/p>\n\u003cp>45 minutes. No problem. But he didn't take our name, which would have been the expectation, had this been happening here in San Francisco. Instead of worrying about it, we just decided to do as he said, go next door, and drink a kir or two (which happens to be the first recipe on offer in \u003cem>The Sweet Life in Paris\u003c/em> and purely a coincidental occurrence).\u003c/p>\n\u003cp>At the agreed-upon time, we re-appeared, and so did the tall, bald linebacker of a man who told us to come back in the first place. He waved us to the rear of the restaurant and wedged us into a tiny table next to the service station, where a basket of old silver spoons lay tantalizingly within reach.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4633\" title=\"spoons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phphkodacpm.jpg\" alt=\"spoons\" width=\"350\" height=\"262\">\u003c/p>\n\u003cp>In short, the meal was simple and wonderful. It remains one of the favorite memories of my stay in Paris. And the best part of all? When Monsieur Gruffiness came by at the end of our meal, he looked at our water glasses and said, \"You'd better drink up, boys.\" We did as we were told and emptied them in a gulp. He then refilled them with Armagnac from an obscenely large bottle he held under his arm. His serious scowl was replaced by a grin which led me to think he may have had one or two snorts himself. He roamed the place pouring out the bottle to his guests.\u003c/p>\n\u003cp>From the moment I entered the restaurant to the time I left, I played the \"W.W.D.L.D.\"* game. From how I said hello, to what I ordered, to how I attacked the cheese platter, to how I eventually (and reluctantly) said goodnight.\u003c/p>\n\u003cp>It was a little bit of Paris for which I am grateful. Though it could be argued that nearly any Paris guide could lead you to such a place, how many of them will tell you, an American in Paris, what to do when you get there? \u003cem>The Sweet Life in Paris\u003c/em> does.\u003c/p>\n\u003cp>And, of course, the others don't have recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sunset Celebration Weekend",
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"content": "\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On My Shelf: The Food of a Younger Land",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/the-food-of-a-younger-land.jpg\" alt=\"The Food of a Younger Land\" title=\"The Food of a Younger Land\" width=\"351\" height=\"500\" class=\"alignleft size-full wp-image-4119\">From Mark Kurlansky, the author of \u003cem>Cod\u003c/em> and \u003cem>Salt\u003c/em>, comes \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594488657/kqedorg-20\">\u003cem>The Food of a Younger Land\u003c/em>\u003c/a> (Riverhead Books: 397 pages, $27.95)-- \"A portrait of American food before the national highway system-- before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional-- from the lost WPA files.\"\u003c/p>\n\u003cp>That's quite a mouthful.\u003c/p>\n\u003cp>Reading this book at a time in history when eating local, organic, seasonal food in an urban setting like San Francisco is either a genuine passion, a fashion statement for those wealthy enough to afford it, or somewhere in between, it's a pleasure to find a book that chronicles a time when eating in such a manner was not a matter of choice or politics, but rather one's only option.\u003c/p>\n\u003cp>Culled from boxes of manuscripts originally intended for publication nearly 70 years ago as \u003cem>America Eats\u003c/em>, Kurlansky took on the task of finishing what the Federal Writer's Project under Katherine Kellock could not, thanks to an interruption of funding and interest created by a little something people called World War II.\u003c/p>\n\u003cp>Writers and would-be writers in the late 1930's were given the task of collecting recipes, statistics, and food lore from around the country to create a comprehensive tome of American foods and local culinary traditions, region by region, the likes of which had never been attempted. All paid for by the United States government and its Federal Writer's Project, an organization poet W. H. Auden, as Kurlansky states, referred to as \"one of the noblest and most absurd undertakings ever attempted by any state.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Kurlansky's claim that American foodways are quickly becoming homogenized or altogether disappearing (for a good musing on this, please read \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/22/RV2D16V8PU.DTL\">Jane and Michael Stern's review\u003c/a>) is arguable, and not all of the writing is, well, brilliant (Kurlansky shares that an alarming number of entries began with the phrase, \"In the Fall, when the air turns crisp...), there are a number of gems worth mining in this work.\u003c/p>\n\u003cp>Some (very subjective) highlights include:\u003c/p>\n\u003cp>\"Diddy-Wah-Diddy,\" a one-paragraph story by Zora Neale Hurston.\u003c/p>\n\u003cp>\"An Oregon Protest Against Mashed Potatoes\" by Claire Warner Churchill.\u003c/p>\n\u003cp>\"New York Soda-Luncheonette Slang and Jargon,\" uncredited\u003c/p>\n\u003cp>And, naturally, an uncredited poem entitled \"Nebraskans Eat the Weiners.\"\u003c/p>\n\u003cp>It's good fun, and a grand source of old-fashioned-- even obscure-- recipes and traditions. I, for one, can't wait to try baking a Depression Cake (p. 316), but might just take a pass (for now) on Kentucky Oysters (p. 157). Not because I'm squeamish, mind you. It's just not the right season for it. I'll have to just wait until the fall.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more on \u003cem>The Food of a Younger Land\u003c/em>, listen to \u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Michael Krasny's interview with Kurlansky on Forum here at KQED.\u003c/a>\u003c/p>\n\n",
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"excerpt": "From Mark Kurlansky, the author of \u003cem>Cod\u003c/em> and \u003cem>Salt\u003c/em>, comes \u003cem>The Food of a Younger Land\u003c/em> (Riverhead Books: 397 pages, $27.95)-- \"A portrait of American food before the national highway system-- before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional-- from the lost WPA files.\"\r\n\r\nThat's quite a mouthful.\r\n\r\nReading this book at a time in history when eating local, organic, seasonal food in an urban setting like San Francisco is either a genuine passion, a fashion statement for those wealthy enough to afford it, or somewhere in between, it's a pleasure to find a book that chronicles a time when eating in such a manner was not a matter of choice or politics, but rather one's only option.\r\n\r\n",
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"description": "From Mark Kurlansky, the author of Cod and Salt, comes The Food of a Younger Land (Riverhead Books: 397 pages, $27.95)-- "A portrait of American food before the national highway system-- before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional-- from the lost WPA files."\r\n\r\nThat's quite a mouthful.\r\n\r\nReading this book at a time in history when eating local, organic, seasonal food in an urban setting like San Francisco is either a genuine passion, a fashion statement for those wealthy enough to afford it, or somewhere in between, it's a pleasure to find a book that chronicles a time when eating in such a manner was not a matter of choice or politics, but rather one's only option.\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/24/2009/05/the-food-of-a-younger-land.jpg\" alt=\"The Food of a Younger Land\" title=\"The Food of a Younger Land\" width=\"351\" height=\"500\" class=\"alignleft size-full wp-image-4119\">From Mark Kurlansky, the author of \u003cem>Cod\u003c/em> and \u003cem>Salt\u003c/em>, comes \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594488657/kqedorg-20\">\u003cem>The Food of a Younger Land\u003c/em>\u003c/a> (Riverhead Books: 397 pages, $27.95)-- \"A portrait of American food before the national highway system-- before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional-- from the lost WPA files.\"\u003c/p>\n\u003cp>That's quite a mouthful.\u003c/p>\n\u003cp>Reading this book at a time in history when eating local, organic, seasonal food in an urban setting like San Francisco is either a genuine passion, a fashion statement for those wealthy enough to afford it, or somewhere in between, it's a pleasure to find a book that chronicles a time when eating in such a manner was not a matter of choice or politics, but rather one's only option.\u003c/p>\n\u003cp>Culled from boxes of manuscripts originally intended for publication nearly 70 years ago as \u003cem>America Eats\u003c/em>, Kurlansky took on the task of finishing what the Federal Writer's Project under Katherine Kellock could not, thanks to an interruption of funding and interest created by a little something people called World War II.\u003c/p>\n\u003cp>Writers and would-be writers in the late 1930's were given the task of collecting recipes, statistics, and food lore from around the country to create a comprehensive tome of American foods and local culinary traditions, region by region, the likes of which had never been attempted. All paid for by the United States government and its Federal Writer's Project, an organization poet W. H. Auden, as Kurlansky states, referred to as \"one of the noblest and most absurd undertakings ever attempted by any state.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Kurlansky's claim that American foodways are quickly becoming homogenized or altogether disappearing (for a good musing on this, please read \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/22/RV2D16V8PU.DTL\">Jane and Michael Stern's review\u003c/a>) is arguable, and not all of the writing is, well, brilliant (Kurlansky shares that an alarming number of entries began with the phrase, \"In the Fall, when the air turns crisp...), there are a number of gems worth mining in this work.\u003c/p>\n\u003cp>Some (very subjective) highlights include:\u003c/p>\n\u003cp>\"Diddy-Wah-Diddy,\" a one-paragraph story by Zora Neale Hurston.\u003c/p>\n\u003cp>\"An Oregon Protest Against Mashed Potatoes\" by Claire Warner Churchill.\u003c/p>\n\u003cp>\"New York Soda-Luncheonette Slang and Jargon,\" uncredited\u003c/p>\n\u003cp>And, naturally, an uncredited poem entitled \"Nebraskans Eat the Weiners.\"\u003c/p>\n\u003cp>It's good fun, and a grand source of old-fashioned-- even obscure-- recipes and traditions. I, for one, can't wait to try baking a Depression Cake (p. 316), but might just take a pass (for now) on Kentucky Oysters (p. 157). Not because I'm squeamish, mind you. It's just not the right season for it. I'll have to just wait until the fall.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more on \u003cem>The Food of a Younger Land\u003c/em>, listen to \u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Michael Krasny's interview with Kurlansky on Forum here at KQED.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meyer Lemon Tart with Berries",
"title": "Meyer Lemon Tart with Berries",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart-with-berries.jpg\" alt=\"meyer lemon tart with berries\" title=\"meyer lemon tart with berries\" width=\"400\" height=\"294\" class=\"aligncenter size-full wp-image-4095\">\u003cbr>\nOne of my favorite spring and summer desserts is a lemon tart with berries and whipped cream. This is one of those pastries where everything melds into the perfect balance of flavors and textures -- the lemon's tartness nicely contrasts the sweetness of the berries and the luscious cream ties it all together. If you have Meyer lemons, so much the better as they are sweeter and have a more complex citrus flavor then the standard variety.\u003c/p>\n\u003cp>Lemon tart with berries is also the ideal dessert for anyone wishing to make a dish from local and seasonal ingredients. Strawberries, raspberries and blackberries are popping up in markets and backyards throughout the area. Meyer lemons are also in abundance right now. You can find them at most farmers' markets, and maybe even closer by in a neighbor's yard (or your own) as they grow beautifully in the Bay Area. If you don't have your own tree, but have seen one at someone else's house, I bet they'd share if you asked nicely and promised to bring over a nice slice of tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart.jpg\" alt=\"meyer lemon tart\" title=\"meyer lemon tart\" width=\"400\" height=\"289\" class=\"aligncenter size-full wp-image-4096\">\u003c/p>\n\u003cp>I've tried numerous lemon custard recipes, but my favorite is the Tarte au Citron recipe in the \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon cookbook\u003c/a> by Thomas Keller. And, as luck would have it, this recipe is freely available at \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Epicurious.com\u003c/a>, so you don’t have to buy the book to get it (although if you're in the market for a gorgeous book full of amazing recipes, I recommend it). I love Mr. Keller's lemon sabayon because the consistency lies beautifully in the tart crust, it isn't too eggy and the lemon flavor really shines through. Also, don't let the fact that you need to cook the custard in a bowl over a pot of simmering water dissuade you. This is not hard to make.\u003c/p>\n\u003cp>The Bouchon recipe calls for a pine nut crust, which I have made in the past and liked. That said, I prefer to make a regular butter crust for my tart as I think the lemon and berry flavors are interesting enough on their own and don't necessarily need a nutty component. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is a great dessert to prepare ahead of time and then serve chilled. Topped with some berries that have macerated in a bit of sugar and lemon juice, along with a dollop of freshly-made whipped cream, you have the perfect seasonal dessert. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sabayon.jpg\" alt=\"sabayon\" title=\"sabayon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4097\">\u003c/p>\n\u003cp>\u003cstrong>Lemon Sabayon\u003c/strong>\u003cbr>\n\u003cem>from \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon\u003c/a> by Thomas Keller\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large eggs, cold\u003cbr>\n2 large egg yolks, cold\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 cup fresh lemon juice\u003cbr>\n6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces\u003c/p>\n\u003cp>For preparation instructions, go to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Lemon Tart recipe\u003c/a> at Epicurious.com\u003c/p>\n\u003cp>\u003cstrong>Sweet Berries with Lemon and Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough berries to garnish each tart slice\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups berries, washed and stemmed\u003cbr>\n¼ cup sugar\u003cbr>\n1 Tbsp lemon juice (preferably Meyer lemon)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash and hull berries. If using strawberries, cut into slices.\u003cbr>\n2. Place berries in a bowl and mix in sugar and lemon. Stir and set aside for at least ten minutes.\u003cbr>\n3. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tart-crust.jpg\" alt=\"tart crust\" title=\"tart-crust\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4098\">\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw\">Kim Laidlaw\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "One of my favorite spring and summer desserts is a lemon tart with berries and whipped cream. This is one of those pastries where everything melds into the perfect balance of flavors and textures -- the lemon's tartness nicely contrasts the sweetness of the berries and the luscious cream ties it all together. If you have Meyer lemons, so much the better as they are sweeter and have a more complex citrus flavor the standard variety.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart-with-berries.jpg\" alt=\"meyer lemon tart with berries\" title=\"meyer lemon tart with berries\" width=\"400\" height=\"294\" class=\"aligncenter size-full wp-image-4095\">\u003cbr>\nOne of my favorite spring and summer desserts is a lemon tart with berries and whipped cream. This is one of those pastries where everything melds into the perfect balance of flavors and textures -- the lemon's tartness nicely contrasts the sweetness of the berries and the luscious cream ties it all together. If you have Meyer lemons, so much the better as they are sweeter and have a more complex citrus flavor then the standard variety.\u003c/p>\n\u003cp>Lemon tart with berries is also the ideal dessert for anyone wishing to make a dish from local and seasonal ingredients. Strawberries, raspberries and blackberries are popping up in markets and backyards throughout the area. Meyer lemons are also in abundance right now. You can find them at most farmers' markets, and maybe even closer by in a neighbor's yard (or your own) as they grow beautifully in the Bay Area. If you don't have your own tree, but have seen one at someone else's house, I bet they'd share if you asked nicely and promised to bring over a nice slice of tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart.jpg\" alt=\"meyer lemon tart\" title=\"meyer lemon tart\" width=\"400\" height=\"289\" class=\"aligncenter size-full wp-image-4096\">\u003c/p>\n\u003cp>I've tried numerous lemon custard recipes, but my favorite is the Tarte au Citron recipe in the \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon cookbook\u003c/a> by Thomas Keller. And, as luck would have it, this recipe is freely available at \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Epicurious.com\u003c/a>, so you don’t have to buy the book to get it (although if you're in the market for a gorgeous book full of amazing recipes, I recommend it). I love Mr. Keller's lemon sabayon because the consistency lies beautifully in the tart crust, it isn't too eggy and the lemon flavor really shines through. Also, don't let the fact that you need to cook the custard in a bowl over a pot of simmering water dissuade you. This is not hard to make.\u003c/p>\n\u003cp>The Bouchon recipe calls for a pine nut crust, which I have made in the past and liked. That said, I prefer to make a regular butter crust for my tart as I think the lemon and berry flavors are interesting enough on their own and don't necessarily need a nutty component. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a great dessert to prepare ahead of time and then serve chilled. Topped with some berries that have macerated in a bit of sugar and lemon juice, along with a dollop of freshly-made whipped cream, you have the perfect seasonal dessert. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sabayon.jpg\" alt=\"sabayon\" title=\"sabayon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4097\">\u003c/p>\n\u003cp>\u003cstrong>Lemon Sabayon\u003c/strong>\u003cbr>\n\u003cem>from \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon\u003c/a> by Thomas Keller\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large eggs, cold\u003cbr>\n2 large egg yolks, cold\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 cup fresh lemon juice\u003cbr>\n6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces\u003c/p>\n\u003cp>For preparation instructions, go to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Lemon Tart recipe\u003c/a> at Epicurious.com\u003c/p>\n\u003cp>\u003cstrong>Sweet Berries with Lemon and Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough berries to garnish each tart slice\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups berries, washed and stemmed\u003cbr>\n¼ cup sugar\u003cbr>\n1 Tbsp lemon juice (preferably Meyer lemon)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash and hull berries. If using strawberries, cut into slices.\u003cbr>\n2. Place berries in a bowl and mix in sugar and lemon. Stir and set aside for at least ten minutes.\u003cbr>\n3. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tart-crust.jpg\" alt=\"tart crust\" title=\"tart-crust\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4098\">\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw\">Kim Laidlaw\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Forum: Mark Kurlansky discusses \"The Food of a Younger Land\"",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/radio/programs/forum/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" title=\"KQED Forum\" alt=\"KQED Forum\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Mark Kurlansky\u003c/a> on KQED 88.5FM Mon, May 23, 2009 -- 9:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Listen to the audio archive of Mark Kurlansky\u003c/a> on KQED's Forum. (archive posts 5/25 late eve)\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Mark Kurlansky\u003c/strong>\u003cbr>\nIn a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Food-Younger-Land-Food-Before-Restaurants/dp/1594488657/kqedorg20\">The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Mark-Kurlansky/e/B001H6GAAU/ref=ep_sprkl_at_B001H6GAAU?pf_rd_p=476885051&pf_rd_s=auto-sparkle&pf_rd_t=301&pf_rd_i=%20Mark%20Kurlansky&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=01QRW6T74B4S9S994B80\">Mark Kurlansky's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/radio/programs/forum/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" title=\"KQED Forum\" alt=\"KQED Forum\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Mark Kurlansky\u003c/a> on KQED 88.5FM Mon, May 23, 2009 -- 9:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Listen to the audio archive of Mark Kurlansky\u003c/a> on KQED's Forum. (archive posts 5/25 late eve)\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Mark Kurlansky\u003c/strong>\u003cbr>\nIn a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Food-Younger-Land-Food-Before-Restaurants/dp/1594488657/kqedorg20\">The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Mark-Kurlansky/e/B001H6GAAU/ref=ep_sprkl_at_B001H6GAAU?pf_rd_p=476885051&pf_rd_s=auto-sparkle&pf_rd_t=301&pf_rd_i=%20Mark%20Kurlansky&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=01QRW6T74B4S9S994B80\">Mark Kurlansky's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Ruth Reichl\u003c/a> on KQED 88.5FM Mon, May 11, 2009 -- 10:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">Listen to the audio archive of Ruth Reichl\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Ruth Reichl\u003c/strong>\u003cbr>\nRuth Reichl is best known for her work as editor in chief of Gourmet Magazine, but she's also a best selling author who tackles subjects outside the world of food. Her new book, \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> examines her mother's life as a woman in the early 20th century. \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, former restaurant critic for the New York Times and four-time James Beard Award winner \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>\u003cbr>\nFollow 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\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Ruth Reichl\u003c/a> on KQED 88.5FM Mon, May 11, 2009 -- 10:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">Listen to the audio archive of Ruth Reichl\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Ruth Reichl\u003c/strong>\u003cbr>\nRuth Reichl is best known for her work as editor in chief of Gourmet Magazine, but she's also a best selling author who tackles subjects outside the world of food. Her new book, \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> examines her mother's life as a woman in the early 20th century. \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, former restaurant critic for the New York Times and four-time James Beard Award winner \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>\u003cbr>\nFollow 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\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/familymeals300.jpg\" alt=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" title=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" width=\"300\" height=\"382\" class=\"alignleft size-full wp-image-3727\">\u003c/a>My mother never wanted to be taken out on Mother's Day. \"Don't you dare,\" she'd say, half-joking but half-serious. Mostly, she disliked the obligatory part of it, the thought of being surrounded by, as she said, \"all those people who probably never talk to each other the rest of the year, having to be nice to the old bat because it's her day.\" Not us, of course, but still she had no interest in getting hauled out for overpriced mimosas and underdone eggs Benedict. \u003c/p>\n\u003cp>What she did like was a homemade breakfast, wobbled up the stairs as soon as the oldest of her three girls was able to carry a tray. We didn't make anything particularly fancy, but just putting together eggs, toast, and coffee can be a challenge when you're four, seven and eight, even with Dad on deck. Partly, I think, she enjoyed the simple luxury of a morning off, but it also reassured her that we'd picked up the basics of what she did to feed us, day in and day out. \u003c/p>\n\u003cp>As she attests in her lavishly illustrated and user-friendly new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\u003c/a>, cookbook author and former PlumpJack Cafe chef Maria Helm Sinskey feels the same way. Kids should know where their food comes from, whether it means picking out carrots at the market or helping Dad fry shrimp. \u003c/p>\n\u003cp>This isn't a kids' cookbook; instead, it's a cooking-together kind of book, full of dishes and menus that a whole family can make and enjoy together. \u003c/p>\n\u003cp>Helm Sinskey, her husband (acclaimed organic winemaker \u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious. Who were these preternaturally well-behaved children daintily cutting out star shapes from their very own homemade marshmallows? As they frolic in the meadows around the Sinskeys' gorgeous wine-country house while stuffing handfuls of fresh vegetables into their mouths and saying things like \"Mommy, you make the best vanilla ice cream ever!\" the whole package can seem almost too rustically perfect. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/fm_day14c040_adj.jpg\" alt=\"Maria Helm Sinskey and daughter\" title=\"Maria Helm Sinskey and daughter\" width=\"267\" height=\"400\" class=\"alignleft size-full wp-image-3701\">\u003c/p>\n\u003cp>Then again, it's a Williams-Sonoma book, not real life. And dinner with the Sinskeys sure looks like fun. In a time when some kids live on juice boxes and Cheerios, and other parents treat a single cupcake like a gateway drug to a lifetime sugar binge, Helm Sinskey's approach is refreshingly down to earth. \u003c/p>\n\u003cp>Her family seems to make the most of that old standby, the varied and balanced diet. Fresh fruits and vegetables are treated as a joy and a treat, not like pills that have to be gooped with brownie batter before they'll go down. As a smart mom and chef, she advocates for sustainable, responsible eating, providing helpful lists of recommended seafood, for example, or the differences between grass- and grain-fed beef. But she also doesn't flinch from serving reasonable amounts of butter, cream, steak, and yes, marshmallows. She can wax rhapsodic about red lentils and yellow split peas while also giving step-by-step instructions for making your own bacon.\u003c/p>\n\u003cp> In fact, the rainy-day projects interspersed throughout the book, like rolling pasta and pizza dough, simmering chicken stock, and making homemade jam and ricotta cheese, really make this two books in one. \u003c/p>\n\u003cp>The everyday recipes are good enough for company but generally simple enough to get on the table for a family meal, especially if some little hands help shell the peas, shuck the corn, or peel the shrimp. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The projects are part science (how does yeast grow? why does milk curdle?) part kitchen technique, and part educational messy fun. Who needs a Game Boy when you can be making real, honest-to-Pete home-cured bacon? OK, that last one might take a little convincing. But a kid who can make her own bacon is a kid well-prepared for adulthood. Thank Maria Helm Sinskey for that. \u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Family Meals: Creating Traditions in the Kitchen\u003c/a> author and chef Maria Helm Sinskey, her husband (acclaimed organic winemaker\u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/familymeals300.jpg\" alt=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" title=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" width=\"300\" height=\"382\" class=\"alignleft size-full wp-image-3727\">\u003c/a>My mother never wanted to be taken out on Mother's Day. \"Don't you dare,\" she'd say, half-joking but half-serious. Mostly, she disliked the obligatory part of it, the thought of being surrounded by, as she said, \"all those people who probably never talk to each other the rest of the year, having to be nice to the old bat because it's her day.\" Not us, of course, but still she had no interest in getting hauled out for overpriced mimosas and underdone eggs Benedict. \u003c/p>\n\u003cp>What she did like was a homemade breakfast, wobbled up the stairs as soon as the oldest of her three girls was able to carry a tray. We didn't make anything particularly fancy, but just putting together eggs, toast, and coffee can be a challenge when you're four, seven and eight, even with Dad on deck. Partly, I think, she enjoyed the simple luxury of a morning off, but it also reassured her that we'd picked up the basics of what she did to feed us, day in and day out. \u003c/p>\n\u003cp>As she attests in her lavishly illustrated and user-friendly new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\u003c/a>, cookbook author and former PlumpJack Cafe chef Maria Helm Sinskey feels the same way. Kids should know where their food comes from, whether it means picking out carrots at the market or helping Dad fry shrimp. \u003c/p>\n\u003cp>This isn't a kids' cookbook; instead, it's a cooking-together kind of book, full of dishes and menus that a whole family can make and enjoy together. \u003c/p>\n\u003cp>Helm Sinskey, her husband (acclaimed organic winemaker \u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious. Who were these preternaturally well-behaved children daintily cutting out star shapes from their very own homemade marshmallows? As they frolic in the meadows around the Sinskeys' gorgeous wine-country house while stuffing handfuls of fresh vegetables into their mouths and saying things like \"Mommy, you make the best vanilla ice cream ever!\" the whole package can seem almost too rustically perfect. \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/24/2009/05/fm_day14c040_adj.jpg\" alt=\"Maria Helm Sinskey and daughter\" title=\"Maria Helm Sinskey and daughter\" width=\"267\" height=\"400\" class=\"alignleft size-full wp-image-3701\">\u003c/p>\n\u003cp>Then again, it's a Williams-Sonoma book, not real life. And dinner with the Sinskeys sure looks like fun. In a time when some kids live on juice boxes and Cheerios, and other parents treat a single cupcake like a gateway drug to a lifetime sugar binge, Helm Sinskey's approach is refreshingly down to earth. \u003c/p>\n\u003cp>Her family seems to make the most of that old standby, the varied and balanced diet. Fresh fruits and vegetables are treated as a joy and a treat, not like pills that have to be gooped with brownie batter before they'll go down. As a smart mom and chef, she advocates for sustainable, responsible eating, providing helpful lists of recommended seafood, for example, or the differences between grass- and grain-fed beef. But she also doesn't flinch from serving reasonable amounts of butter, cream, steak, and yes, marshmallows. She can wax rhapsodic about red lentils and yellow split peas while also giving step-by-step instructions for making your own bacon.\u003c/p>\n\u003cp> In fact, the rainy-day projects interspersed throughout the book, like rolling pasta and pizza dough, simmering chicken stock, and making homemade jam and ricotta cheese, really make this two books in one. \u003c/p>\n\u003cp>The everyday recipes are good enough for company but generally simple enough to get on the table for a family meal, especially if some little hands help shell the peas, shuck the corn, or peel the shrimp. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The projects are part science (how does yeast grow? why does milk curdle?) part kitchen technique, and part educational messy fun. Who needs a Game Boy when you can be making real, honest-to-Pete home-cured bacon? OK, that last one might take a little convincing. But a kid who can make her own bacon is a kid well-prepared for adulthood. Thank Maria Helm Sinskey for that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "So You Want to Write a Cookbook: Part 2",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cookbooks300b1.jpg\" alt=\"stack of cookbooks\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-3279\">Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/19/so-you-want-to-write-a-cookbook/\">So You Want to Write a Cookbook: Part 1\u003c/a> offered some insider advice to would-be authors with Julia Child ambitions. Today, with Part 2, a few answers to those questions you didn't know to ask, from what makes a recipe yours to how to get an agent. \u003c/p>\n\u003cp>\u003cstrong>How do I create an original recipe?\u003c/strong>\u003c/p>\n\u003cp>1. \u003cstrong>Read cookbooks, and travelogues, and biographies and memoirs of interesting people from cultures that intrigue you. \u003c/strong>New cookbooks are the most seductive, of course, but the 641 section of the library is every food writer's friend. Other people's recipes can be a starting point; after all, you can't create your own pesto recipe without knowing the typical way a pesto is put together. Anything you taste, or even just read about, can be an inspiration for a recipe. The important part? Once you've got your idea, get in the kitchen and mess around. Measure, take notes, taste, take more notes, make it again. This is the part that is messy and time consuming, but the strength of your recipes depends on it. \u003c/p>\n\u003cp>Once you've got your recipes nailed down, pass them around. Get your mom, your friends (especially the ones who say they can't cook), and your neighbors to make these dishes. No hints, no tips, just what's written down. See if you can taste and take a look at what they produce. \u003c/p>\n\u003cp> As for the source of your inspiration, when in doubt, attribute. Cookbook author and former Bay Area pastry chef David Lebovitz recently posted a very useful \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">article about copyrighting and fair play around recipes\u003c/a>. Remember, even if you found something floating around on the internet with no attribution, it didn't get there by itself. Someone, somewhere created that recipe, and it's not yours until you've shaken it up, changed some ingredients, and re-written the instructions in your own voice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>OK, I've got my recipes. How do I get published? \u003c/strong>\u003c/p>\n\u003cp>2. \u003cstrong>The short answer? You get an agent to do it for you.\u003c/strong> Why? Because professionals use agents, and that means that submissions that come through agents are considered more seriously by publishers. Agents know what publishers are looking for, and so an agent will work with you to polish your submission into something worth publishing. Having opened a lot of unsolicited submissions during my time working at \u003ca href=\"http://www.chroniclebooks.com\">Chronicle Books\u003c/a>, I can say that most un-agented submissions didn't tell us what we needed to know. \u003c/p>\n\u003cp>\u003cstrong>Swell. How do I get an agent? \u003c/strong>\u003c/p>\n\u003cp>3. \u003cstrong>You pick up a bunch of cookbooks similar to yours and read the acknowledgments.\u003c/strong> There aren't that many agencies that represent cookbook authors, so you'll have a short list in no time. You can also ask any friends who've been published who represents them, and if they've had a good experience with their representation. \u003c/p>\n\u003cp>The way you get an agent interested is the same way you get a publisher interested: with a great proposal. Remember, charming as you may be, you're only useful to an agent if your book sells. \u003c/p>\n\u003cul>\n\u003cstrong>A proposal should include: \u003c/strong> \n\u003cli>A brief cover letter, explaining your idea, who you are, and why you're the right person to write this book. If you have a connection to any fellow authors represented by that agency, and they've given you the OK to use their name, mention it here.\u003c/li>\n\u003cli>A C.V. covering your writing and/or culinary experience, including any awards as well as anything that makes you look promotable and media-savvy, like cooking demos or TV appearances.\u003c/li>\n\u003cli>Marketing and trend research, pointing out why this is a hot topic now, acknowledging similar books, and explaining how your book differs from the competition.\u003c/li>\n\u003cli>A table of contents\u003c/li>\n\u003cli>A recipe list\u003c/li>\n\u003cli>The introduction, followed by a sample chapter including 3 or 4 recipes. \u003c/li>\n\u003cli>Press clips lauding any of your previous books, or clips of published articles you've written\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>What if I've never published anything else? Doesn't my blog count? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. \u003cstrong>Get published first, before you try to pump out a book.\u003c/strong> A publisher wants to be sure that you can write on deadline and handle the editorial process. The only way to prove this is to write professionally for a while. A personal blog is a good calling card, but just because you can write to your own satisfaction doesn't mean you can do it as a job. Those bloggers you've heard of getting book deals? Most of them were professionals in the publishing world already, either as writers, designers, or photographers. Get some experience pitching articles and writing for editors, and you'll be much better equipped to produce a book.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cookbooks300b1.jpg\" alt=\"stack of cookbooks\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-3279\">Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/19/so-you-want-to-write-a-cookbook/\">So You Want to Write a Cookbook: Part 1\u003c/a> offered some insider advice to would-be authors with Julia Child ambitions. Today, with Part 2, a few answers to those questions you didn't know to ask, from what makes a recipe yours to how to get an agent. \u003c/p>\n\u003cp>\u003cstrong>How do I create an original recipe?\u003c/strong>\u003c/p>\n\u003cp>1. \u003cstrong>Read cookbooks, and travelogues, and biographies and memoirs of interesting people from cultures that intrigue you. \u003c/strong>New cookbooks are the most seductive, of course, but the 641 section of the library is every food writer's friend. Other people's recipes can be a starting point; after all, you can't create your own pesto recipe without knowing the typical way a pesto is put together. Anything you taste, or even just read about, can be an inspiration for a recipe. The important part? Once you've got your idea, get in the kitchen and mess around. Measure, take notes, taste, take more notes, make it again. This is the part that is messy and time consuming, but the strength of your recipes depends on it. \u003c/p>\n\u003cp>Once you've got your recipes nailed down, pass them around. Get your mom, your friends (especially the ones who say they can't cook), and your neighbors to make these dishes. No hints, no tips, just what's written down. See if you can taste and take a look at what they produce. \u003c/p>\n\u003cp> As for the source of your inspiration, when in doubt, attribute. Cookbook author and former Bay Area pastry chef David Lebovitz recently posted a very useful \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">article about copyrighting and fair play around recipes\u003c/a>. Remember, even if you found something floating around on the internet with no attribution, it didn't get there by itself. Someone, somewhere created that recipe, and it's not yours until you've shaken it up, changed some ingredients, and re-written the instructions in your own voice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>OK, I've got my recipes. How do I get published? \u003c/strong>\u003c/p>\n\u003cp>2. \u003cstrong>The short answer? You get an agent to do it for you.\u003c/strong> Why? Because professionals use agents, and that means that submissions that come through agents are considered more seriously by publishers. Agents know what publishers are looking for, and so an agent will work with you to polish your submission into something worth publishing. Having opened a lot of unsolicited submissions during my time working at \u003ca href=\"http://www.chroniclebooks.com\">Chronicle Books\u003c/a>, I can say that most un-agented submissions didn't tell us what we needed to know. \u003c/p>\n\u003cp>\u003cstrong>Swell. How do I get an agent? \u003c/strong>\u003c/p>\n\u003cp>3. \u003cstrong>You pick up a bunch of cookbooks similar to yours and read the acknowledgments.\u003c/strong> There aren't that many agencies that represent cookbook authors, so you'll have a short list in no time. You can also ask any friends who've been published who represents them, and if they've had a good experience with their representation. \u003c/p>\n\u003cp>The way you get an agent interested is the same way you get a publisher interested: with a great proposal. Remember, charming as you may be, you're only useful to an agent if your book sells. \u003c/p>\n\u003cul>\n\u003cstrong>A proposal should include: \u003c/strong> \n\u003cli>A brief cover letter, explaining your idea, who you are, and why you're the right person to write this book. If you have a connection to any fellow authors represented by that agency, and they've given you the OK to use their name, mention it here.\u003c/li>\n\u003cli>A C.V. covering your writing and/or culinary experience, including any awards as well as anything that makes you look promotable and media-savvy, like cooking demos or TV appearances.\u003c/li>\n\u003cli>Marketing and trend research, pointing out why this is a hot topic now, acknowledging similar books, and explaining how your book differs from the competition.\u003c/li>\n\u003cli>A table of contents\u003c/li>\n\u003cli>A recipe list\u003c/li>\n\u003cli>The introduction, followed by a sample chapter including 3 or 4 recipes. \u003c/li>\n\u003cli>Press clips lauding any of your previous books, or clips of published articles you've written\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>What if I've never published anything else? Doesn't my blog count? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. \u003cstrong>Get published first, before you try to pump out a book.\u003c/strong> A publisher wants to be sure that you can write on deadline and handle the editorial process. The only way to prove this is to write professionally for a while. A personal blog is a good calling card, but just because you can write to your own satisfaction doesn't mean you can do it as a job. Those bloggers you've heard of getting book deals? Most of them were professionals in the publishing world already, either as writers, designers, or photographers. Get some experience pitching articles and writing for editors, and you'll be much better equipped to produce a book.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dziekuje, King Stanislaw",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/stanislaw_leszczynski.jpg\" alt=\"stanislaw_leszczynski\" width=\"390\" height=\"512\" class=\"alignleft size-full wp-image-3261\">I have this thing about history books-- especially ones about food history, military history, and the misdoings of European royalty. If its got a lot of useless trivia packed into it, I will read it, digest it, and annoy my friends with the opening line, \"Hey did you know...?\"\u003c/p>\n\u003cp>And if what I'm reading includes all of the above, I am one happy nerd.\u003c/p>\n\u003cp>Thanks to my recent reading, its finally happened. I've met \u003cem>him\u003c/em>-- my new historical crush, Stanislaw Leszczynski. He might not have been the handsomest fellow in the world, but he had it going on: he lost the crown of Poland, became the French Duke of Lorraine by marrying off his daughter Maria to Louis XV (after losing Poland a second time), and, most likely by virtue of is own good nature and a heavy dose of pity from Frederick III, was made a count of the Holy Roman Empire. It doesn't matter much that, by the 18th Century, The H.R.E. was neither holy, nor Roman. It wasn't even much of an Empire, but a cluster of bickering Central European states. Still, it was a nice title.\u003c/p>\n\u003cp>But it really isn't his laundry list of honors that impresses me. I'd still like him if he were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at. Just look at those multiple chins.\u003c/p>\n\u003cp>According to my latest read, \u003ca href=\"http://www.amazon.com/Food-Chronology-Compendium-Anecdotes-Prehistory/dp/080505247X\">The Food Chronology\u003c/a> by James Trager, Stanislaw started a craze in Paris for pigs' feet, tripe, and most importantly, onion soup soon after his daughter became queen of France. According to legend, he was so taken with an onion soup he was served at an inn on his way to Paris that he visited the kitchen in his dressing gown and demanded the chef to show him how to make it. Et voilà, everyone was eating\u003cem> Soupe à l'Oignon\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is also culinary lore that Stanislaw would drench \u003ca href=\"http://www.artisanbreadbaking.com/breads/kugelhupf/kugelhupf.htm\">\u003cem>kugelhupf\u003c/em>\u003c/a> with rum from the French West Indies to create \u003ca href=\"http://en.wikipedia.org/wiki/Bab%C3%A0\">\u003cem>Baba au Rhum\u003c/em>\u003c/a>. Though it is more than likely he did not name the dish \"\u003cem>Baba au rhum\u003c/em>\", three points of truth indicate his possible involvement in some ways-- \u003cem>kugelhupf\u003c/em> was a well-established dish in the regions of Alsace and Lorraine by the time Stanislaw took up residence, he loved alcohol, and the word \"baba\" is derived from the Polish word for \"good woman\" or grandmother. Think \"babka.\"\u003c/p>\n\u003cp>And finally (unless you want to get into the quiche Lorraine, which I do not), he's got the madeleine-- that tea cake enshrined by the famously self-obsessed shut-in, Marcel Proust. Not everyone will agree that Stanislaw was the man who named it. What is known is that the madeleine originated in the town of Commercy, in Lorraine, where Stanislaw was in residence. Some say he named it after a maid who served them him. Others say they had long been baked by the local nuns of St. Mary Magdelen convent.\u003c/p>\n\u003cp>Oh, there are lots of theories on the origin of madeleine, but I won't bore you with them.\u003c/p>\n\u003cp>I think what I'm rather taken with is the fact that this man seems to have had his finger in a number of culinary pots. I am jealous that, because of his stature, he was able to influence the tastes of a country which was then becoming famous for its food-- a country that wasn't even his.\u003c/p>\n\u003cp>Of course in the 18th Century, anyone of note was aching to have their cooks invent dishes to be named for them. Think Sauce Richelieu or Sue Anne Nivens' favorite, \u003ca href=\"http://en.wikipedia.org/wiki/Veal_Orloff\">Veal Prince Orloff\u003c/a>.\u003c/p>\n\u003cp>Are people naming dishes today or has everything already been named? It feels as though everything has. Apart from delis with a penchant for naming sandwiches after Borscht Belt comedians, I'm coming up blank. We just don't see elegant dishes like Asparagus Britney Spears or Tournedos à la Brenda Fricker coming into common usage. There is no flourish these days. Everything is so bloody straightforward, a long string of words listing ingredients. \u003cem>Flank Steak with kohlrabi pudding, sunchoke fries, and anchovies\u003c/em>. Or whatever. Are we so unsophisticated that we now have to have everything spelled out for us?\u003c/p>\n\u003cp>I mean really.\u003c/p>\n\u003cp>Give me the days when an old Polish king could wander into France, have a bit of cake and say, \"Oh, let's call this a madeleine.\" Perhaps his French wasn't good enough to say \"I would very much like one of those delicious, buttery cakes with the faint whiff of lemon.\" It doesn't really matter. One says \"madeleine\" and one knows exactly what one is getting.\u003c/p>\n\u003cp>And to that I say, \"Dziekuje, Stanislaw.\" Thank you. You've given me an idea. I shall start naming everything I eat. Sadly, the best name I've come up with for anything lately is Chicken Statutory, which is an Americanized version of Chicken Cacciatore, but made with younger, fresher chicken.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think it needs a little work.\u003c/p>\n\n",
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"excerpt": "Thanks to my recent reading, its finally happened. I've met him-- my new historical crush, Stanislaw Leszczynski.But it really isn't his laundry list of honors that impresses me. I'd still like him if here were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at, given his multiple chins.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/stanislaw_leszczynski.jpg\" alt=\"stanislaw_leszczynski\" width=\"390\" height=\"512\" class=\"alignleft size-full wp-image-3261\">I have this thing about history books-- especially ones about food history, military history, and the misdoings of European royalty. If its got a lot of useless trivia packed into it, I will read it, digest it, and annoy my friends with the opening line, \"Hey did you know...?\"\u003c/p>\n\u003cp>And if what I'm reading includes all of the above, I am one happy nerd.\u003c/p>\n\u003cp>Thanks to my recent reading, its finally happened. I've met \u003cem>him\u003c/em>-- my new historical crush, Stanislaw Leszczynski. He might not have been the handsomest fellow in the world, but he had it going on: he lost the crown of Poland, became the French Duke of Lorraine by marrying off his daughter Maria to Louis XV (after losing Poland a second time), and, most likely by virtue of is own good nature and a heavy dose of pity from Frederick III, was made a count of the Holy Roman Empire. It doesn't matter much that, by the 18th Century, The H.R.E. was neither holy, nor Roman. It wasn't even much of an Empire, but a cluster of bickering Central European states. Still, it was a nice title.\u003c/p>\n\u003cp>But it really isn't his laundry list of honors that impresses me. I'd still like him if he were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at. Just look at those multiple chins.\u003c/p>\n\u003cp>According to my latest read, \u003ca href=\"http://www.amazon.com/Food-Chronology-Compendium-Anecdotes-Prehistory/dp/080505247X\">The Food Chronology\u003c/a> by James Trager, Stanislaw started a craze in Paris for pigs' feet, tripe, and most importantly, onion soup soon after his daughter became queen of France. According to legend, he was so taken with an onion soup he was served at an inn on his way to Paris that he visited the kitchen in his dressing gown and demanded the chef to show him how to make it. Et voilà, everyone was eating\u003cem> Soupe à l'Oignon\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is also culinary lore that Stanislaw would drench \u003ca href=\"http://www.artisanbreadbaking.com/breads/kugelhupf/kugelhupf.htm\">\u003cem>kugelhupf\u003c/em>\u003c/a> with rum from the French West Indies to create \u003ca href=\"http://en.wikipedia.org/wiki/Bab%C3%A0\">\u003cem>Baba au Rhum\u003c/em>\u003c/a>. Though it is more than likely he did not name the dish \"\u003cem>Baba au rhum\u003c/em>\", three points of truth indicate his possible involvement in some ways-- \u003cem>kugelhupf\u003c/em> was a well-established dish in the regions of Alsace and Lorraine by the time Stanislaw took up residence, he loved alcohol, and the word \"baba\" is derived from the Polish word for \"good woman\" or grandmother. Think \"babka.\"\u003c/p>\n\u003cp>And finally (unless you want to get into the quiche Lorraine, which I do not), he's got the madeleine-- that tea cake enshrined by the famously self-obsessed shut-in, Marcel Proust. Not everyone will agree that Stanislaw was the man who named it. What is known is that the madeleine originated in the town of Commercy, in Lorraine, where Stanislaw was in residence. Some say he named it after a maid who served them him. Others say they had long been baked by the local nuns of St. Mary Magdelen convent.\u003c/p>\n\u003cp>Oh, there are lots of theories on the origin of madeleine, but I won't bore you with them.\u003c/p>\n\u003cp>I think what I'm rather taken with is the fact that this man seems to have had his finger in a number of culinary pots. I am jealous that, because of his stature, he was able to influence the tastes of a country which was then becoming famous for its food-- a country that wasn't even his.\u003c/p>\n\u003cp>Of course in the 18th Century, anyone of note was aching to have their cooks invent dishes to be named for them. Think Sauce Richelieu or Sue Anne Nivens' favorite, \u003ca href=\"http://en.wikipedia.org/wiki/Veal_Orloff\">Veal Prince Orloff\u003c/a>.\u003c/p>\n\u003cp>Are people naming dishes today or has everything already been named? It feels as though everything has. Apart from delis with a penchant for naming sandwiches after Borscht Belt comedians, I'm coming up blank. We just don't see elegant dishes like Asparagus Britney Spears or Tournedos à la Brenda Fricker coming into common usage. There is no flourish these days. Everything is so bloody straightforward, a long string of words listing ingredients. \u003cem>Flank Steak with kohlrabi pudding, sunchoke fries, and anchovies\u003c/em>. Or whatever. Are we so unsophisticated that we now have to have everything spelled out for us?\u003c/p>\n\u003cp>I mean really.\u003c/p>\n\u003cp>Give me the days when an old Polish king could wander into France, have a bit of cake and say, \"Oh, let's call this a madeleine.\" Perhaps his French wasn't good enough to say \"I would very much like one of those delicious, buttery cakes with the faint whiff of lemon.\" It doesn't really matter. One says \"madeleine\" and one knows exactly what one is getting.\u003c/p>\n\u003cp>And to that I say, \"Dziekuje, Stanislaw.\" Thank you. You've given me an idea. I shall start naming everything I eat. Sadly, the best name I've come up with for anything lately is Chicken Statutory, which is an Americanized version of Chicken Cacciatore, but made with younger, fresher chicken.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think it needs a little work.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "So You Want to Write a Cookbook: Part 1",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cookbooks300.jpg\" alt=\"cookbooks\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-3163\">Your brownies reign supreme. Your roast chicken makes Zuni Cafe look like Safeway's rotisserie. Proposals--not all tongue-in-cheek--pile up when your strawberry-rhubarb pie arrives. Your friends, your family, your blogging buddies all agree: you should write a book. They'd buy it, their friends would buy it, Ina and Martha would arm-wrestle over who would get you on her show first. \u003c/p>\n\u003cp>Don't you wish it was that easy?! The first thing to know about writing a cookbook is that publishing is a business, and businesses have to make money to stay in business. They do this by paying attention to a whole lot of things, from profit and loss projections to trend research. It helps to realize, right from the beginning, that your book will get published only if a bunch of people (and not just editors, but sales and marketing folks too) can prove beyond a reasonable doubt that it will sell and make money. \u003c/p>\n\u003cp>Of course, if you just want to give out your favorite recipes to family and friends, it's easier than ever to self-publish, especially as an on-demand or e-book. But if you want the glamour of a Library of Congress number and a place on your local bookstore's cookbooks shelf, you'd better toughen up.\u003cbr>\n\u003cstrong>Here, words to the wise, part 1:\u003c/strong>\u003c/p>\n\u003cp>1. \u003cstrong>It's a cookbook, not the Great American Novel.\u003c/strong> Yes, some people buy (and read) cookbooks for the writing, just like some people buy Playboy for the articles. But, just like Playboy, many more people buy it for the pictures, or in this case, the recipes. Content editors, copy editors, proofreaders, and yes, even your editor's phone-answering assistant will be slicing and dicing your precious prose. Believe it or not, they're actually making you sound better. If you can't hand over this kind of control, stick with self-publishing. \u003c/p>\n\u003cp>2. \u003cstrong>Learn to write recipes like the pros.\u003c/strong> This means being consistent from start to finish. For example, ingredients should always be listed in the order in which they're going to be used. Measurements should be written the same way each time, not teaspoon on one page and tsp the next. Each time you saute an onion or roll out a batch of pastry dough, it helps to trot out the same description in the same language. Consider your audience, too. If you're a professional pastry chef, you probably work your recipes out by weight-- easier and much more consistent, of course, except that most American home bakers measure by teaspoons and cups, not grams and ounces. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003cstrong>Stay ahead of the trends.\u003c/strong> Would-be authors are often shocked to find out just how long it takes to put out a book. Let's put it this way: if you sold your book idea tomorrow, you probably wouldn't see a finished copy until fall of 2010 at the earliest; more likely spring of '11. Which means the trend of the moment better have some long legs. I don't doubt that someone's pitching a goat cookbook right now, goat being the \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html?scp=1&sq=goat%20henry%20alford&st=cse\">latest meat white people like\u003c/a>. A goat cookbook on the shelves right now would be perfect; in two years, who knows? The meat-garde among us may have moved on to rabbit and guinea pig. \u003c/p>\n\u003cp>4. \u003cstrong>Have a hook.\u003c/strong> It's not enough to throw together your greatest hits if no one knows your name. it's sad but true that being famous in one realm is usually enough to get a hotshot deal in another (see Schwarzenegger, Governor Arnold). The rest of us have to rely on snappy ideas. \u003c/p>\n\u003cp>5. \u003cstrong>Got your hook? Now you need your title.\u003c/strong> \u003ca href=\"http://www.powells.com/cgi-bin/biblio?inkey=1-9780762424931-0\">Skinny Bitch\u003c/a>, \u003ca href=\"http://www.powells.com/biblio/62-9781579651145-0\"> Hot Sour Salty Sweet\u003c/a>, \u003ca href=\"http://www.powells.com/biblio/1-9781569242735-0\">Vegan Cupcakes Take Over the World,\u003c/a> Snakes on a Plane: all of these tell you exactly what you need to know, including the authors' attitude. I'm a little embarrassed by the very literal title of my latest book. Then again, calling an astrology cookbook \u003ca href=\"http://www.astrologycookbook.com/\">The Astrology Cookbook\u003c/a> does make the Googling pretty darn easy. \u003c/p>\n\u003cp>6. \u003cstrong>Prove yourself.\u003c/strong> It helps if your connection to your cuisine of choice is breathtakingly obvious. You're Jewish and you're writing about the new kosher cooking! You own a fish restaurant and you're writing about seafood! Of course, crossovers do happen-- just ask Arthur Schwartz, now a go-to guy for Southern Italian. But no matter where you come from, you better have a good answer as to why and how you're an expert-- in fact, the ONLY expert-- on your particular topic.\u003c/p>\n\u003cp>7. \u003cstrong>Figure out what goes where.\u003c/strong> If you were a punk band, you wouldn't send your demo to Deutsche Grammophon, would you? When I worked at Chronicle Books, I opened up a lot of proposals for diet schemes, foodie memoirs, and celebrity cookbooks-- none of which matched anything on our list. Ask for a catalog, browse through the library or a well-stocked bookstore cookbook section and see what titles come close to yours before you start pitching your proposals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Up next:\u003c/strong> what's in a proposal, creating (and copyrighting) recipes, and do you need an agent? \u003c/p>\n\n",
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"excerpt": "Your brownies reign supreme. Your roast chicken makes Zuni Cafe look like Safeway's rotisserie. Proposals--not all tongue-in-cheek--pile up when your strawberry-rhubarb pie arrives. Your friends, your family, your blogging buddies all agree: you should write a book. They'd buy it, their friends would buy it, Ina and Martha would arm-wrestle over who would get you on her show first. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cookbooks300.jpg\" alt=\"cookbooks\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-3163\">Your brownies reign supreme. Your roast chicken makes Zuni Cafe look like Safeway's rotisserie. Proposals--not all tongue-in-cheek--pile up when your strawberry-rhubarb pie arrives. Your friends, your family, your blogging buddies all agree: you should write a book. They'd buy it, their friends would buy it, Ina and Martha would arm-wrestle over who would get you on her show first. \u003c/p>\n\u003cp>Don't you wish it was that easy?! The first thing to know about writing a cookbook is that publishing is a business, and businesses have to make money to stay in business. They do this by paying attention to a whole lot of things, from profit and loss projections to trend research. It helps to realize, right from the beginning, that your book will get published only if a bunch of people (and not just editors, but sales and marketing folks too) can prove beyond a reasonable doubt that it will sell and make money. \u003c/p>\n\u003cp>Of course, if you just want to give out your favorite recipes to family and friends, it's easier than ever to self-publish, especially as an on-demand or e-book. But if you want the glamour of a Library of Congress number and a place on your local bookstore's cookbooks shelf, you'd better toughen up.\u003cbr>\n\u003cstrong>Here, words to the wise, part 1:\u003c/strong>\u003c/p>\n\u003cp>1. \u003cstrong>It's a cookbook, not the Great American Novel.\u003c/strong> Yes, some people buy (and read) cookbooks for the writing, just like some people buy Playboy for the articles. But, just like Playboy, many more people buy it for the pictures, or in this case, the recipes. Content editors, copy editors, proofreaders, and yes, even your editor's phone-answering assistant will be slicing and dicing your precious prose. Believe it or not, they're actually making you sound better. If you can't hand over this kind of control, stick with self-publishing. \u003c/p>\n\u003cp>2. \u003cstrong>Learn to write recipes like the pros.\u003c/strong> This means being consistent from start to finish. For example, ingredients should always be listed in the order in which they're going to be used. Measurements should be written the same way each time, not teaspoon on one page and tsp the next. Each time you saute an onion or roll out a batch of pastry dough, it helps to trot out the same description in the same language. Consider your audience, too. If you're a professional pastry chef, you probably work your recipes out by weight-- easier and much more consistent, of course, except that most American home bakers measure by teaspoons and cups, not grams and ounces. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. \u003cstrong>Stay ahead of the trends.\u003c/strong> Would-be authors are often shocked to find out just how long it takes to put out a book. Let's put it this way: if you sold your book idea tomorrow, you probably wouldn't see a finished copy until fall of 2010 at the earliest; more likely spring of '11. Which means the trend of the moment better have some long legs. I don't doubt that someone's pitching a goat cookbook right now, goat being the \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html?scp=1&sq=goat%20henry%20alford&st=cse\">latest meat white people like\u003c/a>. A goat cookbook on the shelves right now would be perfect; in two years, who knows? The meat-garde among us may have moved on to rabbit and guinea pig. \u003c/p>\n\u003cp>4. \u003cstrong>Have a hook.\u003c/strong> It's not enough to throw together your greatest hits if no one knows your name. it's sad but true that being famous in one realm is usually enough to get a hotshot deal in another (see Schwarzenegger, Governor Arnold). The rest of us have to rely on snappy ideas. \u003c/p>\n\u003cp>5. \u003cstrong>Got your hook? Now you need your title.\u003c/strong> \u003ca href=\"http://www.powells.com/cgi-bin/biblio?inkey=1-9780762424931-0\">Skinny Bitch\u003c/a>, \u003ca href=\"http://www.powells.com/biblio/62-9781579651145-0\"> Hot Sour Salty Sweet\u003c/a>, \u003ca href=\"http://www.powells.com/biblio/1-9781569242735-0\">Vegan Cupcakes Take Over the World,\u003c/a> Snakes on a Plane: all of these tell you exactly what you need to know, including the authors' attitude. I'm a little embarrassed by the very literal title of my latest book. Then again, calling an astrology cookbook \u003ca href=\"http://www.astrologycookbook.com/\">The Astrology Cookbook\u003c/a> does make the Googling pretty darn easy. \u003c/p>\n\u003cp>6. \u003cstrong>Prove yourself.\u003c/strong> It helps if your connection to your cuisine of choice is breathtakingly obvious. You're Jewish and you're writing about the new kosher cooking! You own a fish restaurant and you're writing about seafood! Of course, crossovers do happen-- just ask Arthur Schwartz, now a go-to guy for Southern Italian. But no matter where you come from, you better have a good answer as to why and how you're an expert-- in fact, the ONLY expert-- on your particular topic.\u003c/p>\n\u003cp>7. \u003cstrong>Figure out what goes where.\u003c/strong> If you were a punk band, you wouldn't send your demo to Deutsche Grammophon, would you? When I worked at Chronicle Books, I opened up a lot of proposals for diet schemes, foodie memoirs, and celebrity cookbooks-- none of which matched anything on our list. Ask for a catalog, browse through the library or a well-stocked bookstore cookbook section and see what titles come close to yours before you start pitching your proposals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Up next:\u003c/strong> what's in a proposal, creating (and copyrighting) recipes, and do you need an agent? \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/24/2009/04/3bowls300.jpg\" alt=\"Vegetarian Recipes from an American Zen Buddhist Monastery\" width=\"300\" height=\"301\" class=\"alignleft size-full wp-image-3074\">\u003ci>Wash, chop, sift and stir. Think only of washing, chopping, sifting and stirring. Breathe and be mindful of each slice of the knife, of each swirl of the spoon, of the magical process of cooking.\u003c/i>\u003c/p>\n\u003cp>There are certain books that are such a part of one's life, that it's hard to believe that not everyone knows about them. In fact, when I sat down to write this blog post, I found it unbelievable that I have never mentioned this book to you before. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039597707X/kqedorg-20\">3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery\u003c/a> was published in 2000 and written by Seppo Ed Farrey. I bought it soon after, and have been cooking with it ever since.\u003c/p>\n\u003cp>Farrey is an ordained Rinzai Zen Buddhist monk and was the head chef for Dai Bosatsu Zendo in the Catskills of New York when he wrote the book. With co-author Myochi Nancy O'Hara, Farrey mixed recipes along with messages of mindful cooking, and information about Zen monasteries and their practices around food.\u003c/p>\n\u003cp>At first glance, \u003ci>3 Bowls\u003c/i> comes across as a slightly hippie, stuck-in-the-seventies, type of vegetarian cookbook. There are recipes such as a Quinoa-Mushroom Nut Loaf which is to be served with Nondairy Mashed Potatoes. But delve a bit deeper into the book and you find the basis for Japanese rustic cooking that has taken me a long way in the kitchen. \u003c/p>\n\u003cp>One of my favorite recipes from the book is a dressing that is so easy, it's almost embarrassing when people make a fuss over it. My friend Tara once \u003ca href=\"http://teaandcookies.blogspot.com/2007/05/before-departure-packing-and-eating.html\">mentioned on her blog\u003c/a> that the dressing is \"the kind that makes you want to lick the bowl.\" I had to laugh as I left the recipe in the comments: it involves one part water, one part soy sauce, one part sesame oil, and one part rice vinegar. Then I put it in a jar and shake it up. She's right -- it's an addictive flavor that I use on a constant basis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I also love the Tofu Sashimi Platter recipe, and the Soba with Shiitake Dashi. Both are regular recipes that I find to be satisfying in taste and very healthy as well. I should mention that I am definitely not a vegetarian, but I find that many of the recipes in this book satisfy vegetarians and omnivores alike. If you'd like to try some recipes before buying, \u003ca href=\"http://books.google.com/books?id=JAdXsNXVokoC&printsec=frontcover&dq=3+bowls#PPA30,M1\">Google books has an extensive preview\u003c/a> of \u003ci>3 Bowls\u003c/i> and you can peruse through approximately 100 pages of the book.\u003c/p>\n\n",
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"excerpt": "There are certain books that are such a part of one's life, that it's hard to believe that not everyone knows about them. In fact, when I sat down to write this blog post, I found it unbelievable that I have never mentioned this book to you before. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039597707X/kqedorg-20\">3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery\u003c/a> was published in 2000 and written by Seppo Ed Farrey. I bought it soon after, and have been cooking with it ever since.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/3bowls300.jpg\" alt=\"Vegetarian Recipes from an American Zen Buddhist Monastery\" width=\"300\" height=\"301\" class=\"alignleft size-full wp-image-3074\">\u003ci>Wash, chop, sift and stir. Think only of washing, chopping, sifting and stirring. Breathe and be mindful of each slice of the knife, of each swirl of the spoon, of the magical process of cooking.\u003c/i>\u003c/p>\n\u003cp>There are certain books that are such a part of one's life, that it's hard to believe that not everyone knows about them. In fact, when I sat down to write this blog post, I found it unbelievable that I have never mentioned this book to you before. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039597707X/kqedorg-20\">3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery\u003c/a> was published in 2000 and written by Seppo Ed Farrey. I bought it soon after, and have been cooking with it ever since.\u003c/p>\n\u003cp>Farrey is an ordained Rinzai Zen Buddhist monk and was the head chef for Dai Bosatsu Zendo in the Catskills of New York when he wrote the book. With co-author Myochi Nancy O'Hara, Farrey mixed recipes along with messages of mindful cooking, and information about Zen monasteries and their practices around food.\u003c/p>\n\u003cp>At first glance, \u003ci>3 Bowls\u003c/i> comes across as a slightly hippie, stuck-in-the-seventies, type of vegetarian cookbook. There are recipes such as a Quinoa-Mushroom Nut Loaf which is to be served with Nondairy Mashed Potatoes. But delve a bit deeper into the book and you find the basis for Japanese rustic cooking that has taken me a long way in the kitchen. \u003c/p>\n\u003cp>One of my favorite recipes from the book is a dressing that is so easy, it's almost embarrassing when people make a fuss over it. My friend Tara once \u003ca href=\"http://teaandcookies.blogspot.com/2007/05/before-departure-packing-and-eating.html\">mentioned on her blog\u003c/a> that the dressing is \"the kind that makes you want to lick the bowl.\" I had to laugh as I left the recipe in the comments: it involves one part water, one part soy sauce, one part sesame oil, and one part rice vinegar. Then I put it in a jar and shake it up. She's right -- it's an addictive flavor that I use on a constant basis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I also love the Tofu Sashimi Platter recipe, and the Soba with Shiitake Dashi. Both are regular recipes that I find to be satisfying in taste and very healthy as well. I should mention that I am definitely not a vegetarian, but I find that many of the recipes in this book satisfy vegetarians and omnivores alike. If you'd like to try some recipes before buying, \u003ca href=\"http://books.google.com/books?id=JAdXsNXVokoC&printsec=frontcover&dq=3+bowls#PPA30,M1\">Google books has an extensive preview\u003c/a> of \u003ci>3 Bowls\u003c/i> and you can peruse through approximately 100 pages of the book.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Event: Bernal Eats Book Party",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bernal-eats.jpg\" alt=\"bernal eats\" width=\"400\" height=\"356\" class=\"alignnone size-full wp-image-2462\">\u003c/p>\n\u003cp>Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \u003c/p>\n\u003cp>Can't make it? Besides Red Hill, you can find the book at Christopher's in Potrero Hill, Alexander's in downtown San Francisco, and the Friends of the Library bookshop in Fort Mason Center. Besides being a fun, tasty, and down-to-earth resource, the book is also a \u003ca href=\"http://bernalheightsbranchlibrary.blogspot.com/2008_12_01_archive.html\">fundraiser\u003c/a> for the Bernal Heights Library. Every $15 book sold raises money for the library's much-needed renovations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beth-zonderman.jpg\" alt=\"beth zonderman\" width=\"300\" height=\"420\" class=\"alignnone size-full wp-image-2464\">\u003cbr>\n\u003cem>Beth Zonderman\u003c/em>\u003c/p>\n\u003cp>The book is the brainchild of local mom (and graphic designer) Beth Zonderman. Online parenting communities (of which Bernal, aka Maternal, Heights, has many) were obsessed with the mechanics of getting dinner on the table every day. Why not take all the info being shared, and turn it into a community cookbook? Teaming up with pal Judy Shei, another local working mom, they put the call out. \"We bugged all our friends,\" laughs Shei, who went around with a notepad taking down recipes from neighbors, local merchants and restaurant owners. \"I got the chicken adobo recipe from my neighbor, a Phillipino grandmother,\" Shei says. The two also peppered online communities and neighborhood bulletin boards with calls for submissions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/judy-shei.jpg\" alt=\"judy shei\" width=\"300\" height=\"506\" class=\"alignnone size-full wp-image-2463\">\u003cbr>\n\u003cem>Judy Shei\u003c/em>\u003c/p>\n\u003cp>Starting in August, they had a manuscript ready for printing by August. It's an updated, big-city cousin to all those spiral-bound church cookbooks, with recipes, encouraging essays, and lots of pictures of happy, messy toddlers cooking and eating. And while there are a few company-worthy dishes like miso-glazed black cod with soba and braised carrots, (surprisingly easy looking), mostly it's all quick and easy and tasty-looking, without relying on processed foods or doctored-up supermarket takeout.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And even if you (or your kids) are still stuck on Annie's Cheddar Bunnies and mashed bananas, just remember: No matter how clueless you are in the kitchen, as contributor Michele Bigley writes, \"Being a bad cook doesn't mean you're a bad mom.\"\u003c/p>\n\n",
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"excerpt": "Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \r\n",
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"description": "Don't know what to make for dinner? Come to the book party for community cookbook Bernal Eats at Red Hill Books on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled "A Busy Family's Survival Guide", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bernal-eats.jpg\" alt=\"bernal eats\" width=\"400\" height=\"356\" class=\"alignnone size-full wp-image-2462\">\u003c/p>\n\u003cp>Don't know what to make for dinner? Come to the book party for community cookbook \u003cstrong>Bernal Eats\u003c/strong> at \u003ca href=\"http://www.dogearedbooks.com/redhill/events.php\">Red Hill Books\u003c/a> on Sunday, March 8th, from 11am-1pm and get some ideas from your friends and neighbors. Subtitled \"A Busy Family's Survival Guide\", this collection of kid-tested, family-friendly recipes and mealtime strategies comes from over 65 Bernal contributors, including restauranteurs like Brad Levy (Firefly), Rudy Mariel and Efrain Magana (Moonlight Cafe), Michael Juarez (MaggieMudd), and Aziz Benarafa (Progressive Grounds). There will be live music from OctoMutt, lots of food and readings from local writers and contributors Michele Bigley and Karen Zuercher. \u003c/p>\n\u003cp>Can't make it? Besides Red Hill, you can find the book at Christopher's in Potrero Hill, Alexander's in downtown San Francisco, and the Friends of the Library bookshop in Fort Mason Center. Besides being a fun, tasty, and down-to-earth resource, the book is also a \u003ca href=\"http://bernalheightsbranchlibrary.blogspot.com/2008_12_01_archive.html\">fundraiser\u003c/a> for the Bernal Heights Library. Every $15 book sold raises money for the library's much-needed renovations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beth-zonderman.jpg\" alt=\"beth zonderman\" width=\"300\" height=\"420\" class=\"alignnone size-full wp-image-2464\">\u003cbr>\n\u003cem>Beth Zonderman\u003c/em>\u003c/p>\n\u003cp>The book is the brainchild of local mom (and graphic designer) Beth Zonderman. Online parenting communities (of which Bernal, aka Maternal, Heights, has many) were obsessed with the mechanics of getting dinner on the table every day. Why not take all the info being shared, and turn it into a community cookbook? Teaming up with pal Judy Shei, another local working mom, they put the call out. \"We bugged all our friends,\" laughs Shei, who went around with a notepad taking down recipes from neighbors, local merchants and restaurant owners. \"I got the chicken adobo recipe from my neighbor, a Phillipino grandmother,\" Shei says. The two also peppered online communities and neighborhood bulletin boards with calls for submissions. \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/24/2009/03/judy-shei.jpg\" alt=\"judy shei\" width=\"300\" height=\"506\" class=\"alignnone size-full wp-image-2463\">\u003cbr>\n\u003cem>Judy Shei\u003c/em>\u003c/p>\n\u003cp>Starting in August, they had a manuscript ready for printing by August. It's an updated, big-city cousin to all those spiral-bound church cookbooks, with recipes, encouraging essays, and lots of pictures of happy, messy toddlers cooking and eating. And while there are a few company-worthy dishes like miso-glazed black cod with soba and braised carrots, (surprisingly easy looking), mostly it's all quick and easy and tasty-looking, without relying on processed foods or doctored-up supermarket takeout.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And even if you (or your kids) are still stuck on Annie's Cheddar Bunnies and mashed bananas, just remember: No matter how clueless you are in the kitchen, as contributor Michele Bigley writes, \"Being a bad cook doesn't mean you're a bad mom.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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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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"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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"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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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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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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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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",
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"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": {
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"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.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
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},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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