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"disqusTitle": "World Snack Series: Books for Young Palates",
"title": "World Snack Series: Books for Young Palates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://bp3.blogger.com/_sjoEtgFpsyI/R9V4asSS8TI/AAAAAAAAACs/NKB9L-HJONQ/s320/worldsnack_nosh.jpg\" border=\"0\">\u003c/p>\n\u003cp>From \u003ca href=\"http://www.tenspeed.com/aboutus/tricycle.htm\">\u003cstrong>Tricycle Press\u003c/strong>\u003c/a>, that little imprint of our very own Berkeley-based \u003ca href=\"http://www.tenspeed.com/\">\u003cstrong>Ten Speed Press\u003c/strong>\u003c/a>, comes the World Snack Series, a cheerful set of children's board books about sweet and savory treats enjoyed around the world. \u003c/p>\n\u003cp>Author and illustrator \u003ca href=\"http://www.tenspeed.com/authors/view.html?id=819\">\u003cstrong>Amy Wilson Sanger\u003c/strong>\u003c/a> provides both the books' sing-song text and the artful, colorful sculptures that grace their pages. Adults and children alike will love the parade of scrumptious snacks: cha siu bao, bhel puri, tamales, hamentaschen, little polpetini, and even temaki with uni roe. One of my favorite lines, from \u003ca>\u003cstrong>\u003ci>Yum Yum Dim Sum\u003c/i>\u003c/strong>\u003c/a>, sent me straight to the closest teahouse: “Why, oh why, my little sui mai, why do I love you so?” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s1600-h/worldsnack_soulfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s320/worldsnack_soulfood.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Sanger's sculptures are exquisitely detailed yet retain magic and imagination. Flour on the handle of the pasta roller? Check. Translucent beads of flying fish roe? Check. Little snips of tree mushrooms in the dumpling filling? Check. Hand-stitched tofu? Of course. Occasional beans and sesame seeds cross the pages to add real-life dimension, but for the most part, Sanger depends on the transformation of paper and cloth to create amazingly mouth-watering renditions of favorite foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have four of the six titles published so far, and though I keep promising myself that I'll hand them off soon to worthy tots, I must confess they're still in my possession. They were supposed to go into the emergency gift box--yes, my friends' kids' birthdays have been accruing at a startling rate--but I have a feeling that these books are heading soon to one of my own shelves. I'm especially looking forward to the seventh in the series, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582461937/kquedorg-20\">\u003cstrong>\u003ci>Chaat and Sweets\u003c/i>\u003c/strong>\u003c/a>, that will be released later this spring (May 2008).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s1600-h/worldsnack_chaat1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s320/worldsnack_chaat1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What appeals to me, as the \"California aunt\" in my family, is the matter-of-fact approach to such a widely diverse table. There's an emphasis on foods that one might find in take-out and at restaurants, particularly noticeable in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582460507/kquedorg-20\">\u003cstrong>\u003ci>First Book of Sushi\u003c/i>\u003c/strong>\u003c/a> and \u003ca href=\"http://www.amazon.com/ecec/obidos/ASIN/1582460728/kquedorg-20\">\u003cstrong>\u003ci>Hola Jalapeno\u003c/i>\u003c/strong>\u003c/a>. Still, this series as a whole stands head and shoulders above other multi-culti children's books about the world of food. There's no preachy agenda between the lines, and dishes aren't presented as the newly discovered, unfamiliar foods of other families. (Read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0876145918/kquedorg-20\">\u003cstrong>\u003ci>Everyone Cooks Rice\u003c/i>\u003c/strong>\u003c/a> for a well-intentioned, first-generation example of both of these shortcomings.)\u003c/p>\n\u003cp>The back covers of most of the books in the World Snack Series provide helpful pronunciation glossaries for parents who may not have grown up tying tamales or rolling maki themselves. While some may roll their eyes at the thought of cultivating pint-sized gourmands--with miso in their sippy cups and salsa on their bibs--I for one consider this another wonderful step forward in the long, pot-holed road to incorporating international flavors with neither condescension nor wide-eyed wonder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s1600-h/worldsnack_mangia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s320/worldsnack_mangia.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n",
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"description": "From Tricycle Press, that little imprint of our very own Berkeley-based Ten Speed Press, comes the World Snack Series, a cheerful set of children's board books about sweet and savory treats enjoyed around the world. Author and illustrator Amy Wilson Sanger provides both the books' sing-song text and the artful, colorful sculptures that grace their",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://bp3.blogger.com/_sjoEtgFpsyI/R9V4asSS8TI/AAAAAAAAACs/NKB9L-HJONQ/s320/worldsnack_nosh.jpg\" border=\"0\">\u003c/p>\n\u003cp>From \u003ca href=\"http://www.tenspeed.com/aboutus/tricycle.htm\">\u003cstrong>Tricycle Press\u003c/strong>\u003c/a>, that little imprint of our very own Berkeley-based \u003ca href=\"http://www.tenspeed.com/\">\u003cstrong>Ten Speed Press\u003c/strong>\u003c/a>, comes the World Snack Series, a cheerful set of children's board books about sweet and savory treats enjoyed around the world. \u003c/p>\n\u003cp>Author and illustrator \u003ca href=\"http://www.tenspeed.com/authors/view.html?id=819\">\u003cstrong>Amy Wilson Sanger\u003c/strong>\u003c/a> provides both the books' sing-song text and the artful, colorful sculptures that grace their pages. Adults and children alike will love the parade of scrumptious snacks: cha siu bao, bhel puri, tamales, hamentaschen, little polpetini, and even temaki with uni roe. One of my favorite lines, from \u003ca>\u003cstrong>\u003ci>Yum Yum Dim Sum\u003c/i>\u003c/strong>\u003c/a>, sent me straight to the closest teahouse: “Why, oh why, my little sui mai, why do I love you so?” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s1600-h/worldsnack_soulfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4pcSS8UI/AAAAAAAAAC0/3tqcolHJ8m4/s320/worldsnack_soulfood.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Sanger's sculptures are exquisitely detailed yet retain magic and imagination. Flour on the handle of the pasta roller? Check. Translucent beads of flying fish roe? Check. Little snips of tree mushrooms in the dumpling filling? Check. Hand-stitched tofu? Of course. Occasional beans and sesame seeds cross the pages to add real-life dimension, but for the most part, Sanger depends on the transformation of paper and cloth to create amazingly mouth-watering renditions of favorite foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have four of the six titles published so far, and though I keep promising myself that I'll hand them off soon to worthy tots, I must confess they're still in my possession. They were supposed to go into the emergency gift box--yes, my friends' kids' birthdays have been accruing at a startling rate--but I have a feeling that these books are heading soon to one of my own shelves. I'm especially looking forward to the seventh in the series, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582461937/kquedorg-20\">\u003cstrong>\u003ci>Chaat and Sweets\u003c/i>\u003c/strong>\u003c/a>, that will be released later this spring (May 2008).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s1600-h/worldsnack_chaat1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V3zsSS8RI/AAAAAAAAACc/feFUDF_yb2s/s320/worldsnack_chaat1.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What appeals to me, as the \"California aunt\" in my family, is the matter-of-fact approach to such a widely diverse table. There's an emphasis on foods that one might find in take-out and at restaurants, particularly noticeable in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1582460507/kquedorg-20\">\u003cstrong>\u003ci>First Book of Sushi\u003c/i>\u003c/strong>\u003c/a> and \u003ca href=\"http://www.amazon.com/ecec/obidos/ASIN/1582460728/kquedorg-20\">\u003cstrong>\u003ci>Hola Jalapeno\u003c/i>\u003c/strong>\u003c/a>. Still, this series as a whole stands head and shoulders above other multi-culti children's books about the world of food. There's no preachy agenda between the lines, and dishes aren't presented as the newly discovered, unfamiliar foods of other families. (Read \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0876145918/kquedorg-20\">\u003cstrong>\u003ci>Everyone Cooks Rice\u003c/i>\u003c/strong>\u003c/a> for a well-intentioned, first-generation example of both of these shortcomings.)\u003c/p>\n\u003cp>The back covers of most of the books in the World Snack Series provide helpful pronunciation glossaries for parents who may not have grown up tying tamales or rolling maki themselves. While some may roll their eyes at the thought of cultivating pint-sized gourmands--with miso in their sippy cups and salsa on their bibs--I for one consider this another wonderful step forward in the long, pot-holed road to incorporating international flavors with neither condescension nor wide-eyed wonder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s1600-h/worldsnack_mangia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_sjoEtgFpsyI/R9V4J8SS8SI/AAAAAAAAACk/6G1EyeqKFRg/s320/worldsnack_mangia.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s1600-h/bento_flickr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s320/bento_flickr.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On display through the wonderful internets are hundreds upon thousands of photographs of everyday lunches. No soggy PB&J's here, though. One forum, the \u003ca href=\"http://www.flickr.com/groups/mrbento/pool/\">\u003cstrong>Mr. Bento Porn\u003c/strong>\u003c/a> Flickr group, posts their collective creative efforts to make mid-day meals visually appealing, healthful, delicious and, yes, a little easier on the wallet. Their cousin site, \u003ca>\u003cstrong>Diet Bento\u003c/strong>\u003c/a>, includes impressively low calorie counts for those whose 2008 resolutions (for now at least) include trimming down a little of their own belly fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s1600-h/bento_lacquer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s320/bento_lacquer.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Portable meals have been with us for as long as farmers have trudged off to their fields and soldiers have marched on in war. The Japanese took it a little further, of course. Where other countries preferred banana leaves or woven baskets, Japanese al fresco diners preferred compartmentalized boxes. By the 17th century, bento meals became elaborately arranged celebrations of the full moon and cherry blossoms, a leisurely way to enjoy intermission with friends at the theatre or, like the older form of sushi, essential food for travelers in an age before planes and bullet trains.\u003c/p>\n\u003cp>Fast forward to the 20th century for aluminum tins, insulated containers, microwaveable cups and, last but not least, those brightly colored, plastic Hello Kitty boxes that accompany kids to school. Adult versions abound, too, although Ichiban Kan's bento aisle seems pretty well populated by over-twenty-somethings. For those who want to pack with style, <a href=\"http://www.plasticashop.com/mm5/merchant.mvc?Screen=PROD&Store_Code=P&Product_Code=BNTOBX&Category_Code\u003cbr>Designer boxes\">\u003cstrong>Plastica\u003c/strong> offers a sleek, stackable set in elegant colors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s1600-h/bento_plastica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s320/bento_plastica.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Japan is not the only country with distinctive lunch boxes. Vietnam has its aluminum ca men that families carry every morning to the market to pick up breakfast, a different soup in each of the layers prepared exactly as each person prefers. The beautifully painted enamel tins of Malaysia are collectors' items, while in India, no-nonsense \u003ca href=\"http://www.trekearth.com/gallery/Asia/India/photo36124.htm\">\u003cstrong> tiffin boxes\u003c/strong>\u003c/a> show wonder less in their appearance than in their amazing \u003ca href=\"http://www.mumbai-central.com/specials/tiffin.htm\">\u003cstrong>daily travels\u003c/strong>\u003c/a> from home to office and back again.\u003c/p>\n\u003cp>In Japan, there are nearly 500 magazines dedicated to showing parents (read: mothers) how to pack lunches that will entice and impress. The proper order to place in the elements, the proper balance of color and flavors, the proper container for the right food, the secret to making flowers and hamsters and their favorite manga characters out of edible delights: childrens' meals are no less subject to codification and over-the-top creativity than anything else the Japanese do.\u003c/p>\n\u003cp>A few English-language books attempt to translate the techniques as well as the art of bento. Some designs would only appeal to an obsessive artist with lots of free time, but many are simple and worth trying. It's a good way to get the kids involved the night before. Lay out some ingredients, flip to a fun photo and suddenly packing lunch becomes a game. Two titles to check out are \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/4889960732/kqedorg-20\">\u003ci>\u003cstrong>Bento Boxes: Japanese Meals on the Go\u003c/strong>\u003c/i>\u003c/a> for a how-to guide and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0979048664/kqedorg-20\">\u003ci>\u003cstrong>Face Food: The Visual Creativity of Japanese Bento Boxes\u003c/strong>\u003c/i>\u003c/a> for an aesthetic treatment of the topic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s1600-h/bento_book.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s320/bento_book.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another good resource is Biggie's \u003ca href=\"http://lunchinabox.net/\">\u003cstrong>Lunch in A Box\u003c/strong>\u003c/a> site, where parents will find excellent suggestions for getting their kids off to school with good food. She has hints that acknowledge the need for speed in addition to the desire to make lunch and snacks both healthy and fun.\u003c/p>\n\u003cp>Like with most good habits, packing meals for lunch requires practice and foresight at first, then as the regimen settles into a comfortable part of your day and week, merely some momentary foresight during weekend shopping and prep. Simple tips include washing and cutting your vegetables ahead of time, freezing food in smaller batches and learning to pack more flavor than bulk.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you just want to have a cute lunchbox without the work, well, they do make excellent take-out containers. Buy one with straps or handles to carry to your favorite deli counter and do your part to cut back on disposable ware.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s1600-h/bento_flickr.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZZW5Z0I/AAAAAAAAAU0/IBaYqNj6AO8/s320/bento_flickr.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On display through the wonderful internets are hundreds upon thousands of photographs of everyday lunches. No soggy PB&J's here, though. One forum, the \u003ca href=\"http://www.flickr.com/groups/mrbento/pool/\">\u003cstrong>Mr. Bento Porn\u003c/strong>\u003c/a> Flickr group, posts their collective creative efforts to make mid-day meals visually appealing, healthful, delicious and, yes, a little easier on the wallet. Their cousin site, \u003ca>\u003cstrong>Diet Bento\u003c/strong>\u003c/a>, includes impressively low calorie counts for those whose 2008 resolutions (for now at least) include trimming down a little of their own belly fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s1600-h/bento_lacquer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9MZW5ZyI/AAAAAAAAAUk/QBOTKUwWSXU/s320/bento_lacquer.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Portable meals have been with us for as long as farmers have trudged off to their fields and soldiers have marched on in war. The Japanese took it a little further, of course. Where other countries preferred banana leaves or woven baskets, Japanese al fresco diners preferred compartmentalized boxes. By the 17th century, bento meals became elaborately arranged celebrations of the full moon and cherry blossoms, a leisurely way to enjoy intermission with friends at the theatre or, like the older form of sushi, essential food for travelers in an age before planes and bullet trains.\u003c/p>\n\u003cp>Fast forward to the 20th century for aluminum tins, insulated containers, microwaveable cups and, last but not least, those brightly colored, plastic Hello Kitty boxes that accompany kids to school. Adult versions abound, too, although Ichiban Kan's bento aisle seems pretty well populated by over-twenty-somethings. For those who want to pack with style, <a href=\"http://www.plasticashop.com/mm5/merchant.mvc?Screen=PROD&Store_Code=P&Product_Code=BNTOBX&Category_Code\u003cbr>Designer boxes\">\u003cstrong>Plastica\u003c/strong> offers a sleek, stackable set in elegant colors. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s1600-h/bento_plastica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZpW5Z1I/AAAAAAAAAU8/qOWxT9obWR8/s320/bento_plastica.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Japan is not the only country with distinctive lunch boxes. Vietnam has its aluminum ca men that families carry every morning to the market to pick up breakfast, a different soup in each of the layers prepared exactly as each person prefers. The beautifully painted enamel tins of Malaysia are collectors' items, while in India, no-nonsense \u003ca href=\"http://www.trekearth.com/gallery/Asia/India/photo36124.htm\">\u003cstrong> tiffin boxes\u003c/strong>\u003c/a> show wonder less in their appearance than in their amazing \u003ca href=\"http://www.mumbai-central.com/specials/tiffin.htm\">\u003cstrong>daily travels\u003c/strong>\u003c/a> from home to office and back again.\u003c/p>\n\u003cp>In Japan, there are nearly 500 magazines dedicated to showing parents (read: mothers) how to pack lunches that will entice and impress. The proper order to place in the elements, the proper balance of color and flavors, the proper container for the right food, the secret to making flowers and hamsters and their favorite manga characters out of edible delights: childrens' meals are no less subject to codification and over-the-top creativity than anything else the Japanese do.\u003c/p>\n\u003cp>A few English-language books attempt to translate the techniques as well as the art of bento. Some designs would only appeal to an obsessive artist with lots of free time, but many are simple and worth trying. It's a good way to get the kids involved the night before. Lay out some ingredients, flip to a fun photo and suddenly packing lunch becomes a game. Two titles to check out are \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/4889960732/kqedorg-20\">\u003ci>\u003cstrong>Bento Boxes: Japanese Meals on the Go\u003c/strong>\u003c/i>\u003c/a> for a how-to guide and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0979048664/kqedorg-20\">\u003ci>\u003cstrong>Face Food: The Visual Creativity of Japanese Bento Boxes\u003c/strong>\u003c/i>\u003c/a> for an aesthetic treatment of the topic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s1600-h/bento_book.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5t9ZJW5ZzI/AAAAAAAAAUs/ymadTvn1m9I/s320/bento_book.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another good resource is Biggie's \u003ca href=\"http://lunchinabox.net/\">\u003cstrong>Lunch in A Box\u003c/strong>\u003c/a> site, where parents will find excellent suggestions for getting their kids off to school with good food. She has hints that acknowledge the need for speed in addition to the desire to make lunch and snacks both healthy and fun.\u003c/p>\n\u003cp>Like with most good habits, packing meals for lunch requires practice and foresight at first, then as the regimen settles into a comfortable part of your day and week, merely some momentary foresight during weekend shopping and prep. Simple tips include washing and cutting your vegetables ahead of time, freezing food in smaller batches and learning to pack more flavor than bulk.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you just want to have a cute lunchbox without the work, well, they do make excellent take-out containers. Buy one with straps or handles to carry to your favorite deli counter and do your part to cut back on disposable ware.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Future of Chinese Cuisine in the US",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s1600-h/chinese_neon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s320/chinese_neon.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(photo by Kevin Rosseel)\u003c/i>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfpfs.com/\">\u003cstrong>San Francisco Professional Food Society\u003c/strong>\u003c/a>, the \u003ca href=\"http://www.asiasociety.org/\">\u003cstrong>Asia Society\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a> have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants:\u003c/p>\n\u003cp>Why is Chinese food so bad in the US?\u003c/p>\n\u003cp>Four experts will discuss the topic this coming week in an event geared toward saavy travelers, frustrated diners and nostalgic expats alike. \u003ca href=\"http://nicolemones.com/\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a>, author of the novels \u003ci>Lost in Translation\u003c/i> as well as the more recent and relevant \u003ci>The Last Chinese Chef\u003c/i>, will join Martin Yan, that infamous TV chef, who is now atoning for his can-cook approach by establishing an eponymous \u003ca href=\"http://www.mycic.biz/\">\u003cstrong>Culinary Arts Center\u003c/strong>\u003c/a> in the Middle Kingdom itself. He hopes to teach American chefs how to cook real Chinese food. Rounding out the panel are Albert Cheng, former president of the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a>, and Alexander Ong, chef at \u003ca href=\"http://www.betelnutrestaurant.com/\">\u003cstrong>Betelnut Restaurant\u003c/strong>\u003c/a>. Olivia Wu will moderate what promises to be a lively discussion.\u003c/p>\n\u003cp>New York diners have already considered the question more deeply than we easy-going West Coasters. \u003ca href=\"http://www.nytimes.com/2007/06/15/opinion/15zagat.html?scp=3&sq=zagat+chinese+immigration\">\u003cstrong>Nina and Tim Zagat's opinion piece\u003c/strong>\u003c/a> in the \u003ci>New York Times\u003c/i> listed access to ingredients and immigration policies as key factors. Mones herself \u003ca href=\"http://www.nytimes.com/2007/08/05/magazine/05food-t.html?_r=1&scp=2&sq=nicole+mones&oref=slogin\">\u003cstrong>compared Eastern and Western culinary preferences\u003c/strong>\u003c/a>, recipes included, in her attempt to soften the question of why Chinese food in America is still in such a sorry state. \u003ca href=\"http://www.nydailynews.com/money/2008/01/07/2008-01-07_china_stops_delivering_best_chefs.html?page=0\">\u003cstrong>Continuing the debate\u003c/strong>\u003c/a>, the \u003ci>New York Daily News\u003c/i> suggested that a thriving economy and well-heeled diners in China means chefs can enjoy a better living by staying in their homeland rather than sweating it out. How many creative chefs want to leave their families to sling kung pao and mu shu and yet another order of potstickers when their compatriots appreciate innovative flavors and, more importantly, are willing to pay for them?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you can't make the event but would like to taste a bit of the controversy for yourself, visit the SFPFS event announcement: they list several \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>restaurants in San Francisco Chinatown\u003c/strong>\u003c/a> recommended by the speakers.\u003c/p>\n\u003cp>\u003cstrong>The Future of Chinese Cuisine in the U.S.\u003c/strong>\u003cbr>Wednesday, January 23\u003cbr>6:00-8:30 pm\u003cbr>Chinese Culture Center of San Francisco\u003cbr>750 Kearny Street, between Clay and Washington\u003cbr>Third floor, San Francisco Financial District Hilton Hotel\u003cbr>$25 Members (SFPFS or Asia Society)\u003cbr>$35 Guests\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the SFPFS website for \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>details and registration\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"description": "(photo by Kevin Rosseel) The San Francisco Professional Food Society, the Asia Society and the Chinese Culture Center have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants: Why is Chinese food so bad in the US? Four experts will discuss the topic this coming week in an",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s1600-h/chinese_neon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s320/chinese_neon.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(photo by Kevin Rosseel)\u003c/i>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfpfs.com/\">\u003cstrong>San Francisco Professional Food Society\u003c/strong>\u003c/a>, the \u003ca href=\"http://www.asiasociety.org/\">\u003cstrong>Asia Society\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a> have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants:\u003c/p>\n\u003cp>Why is Chinese food so bad in the US?\u003c/p>\n\u003cp>Four experts will discuss the topic this coming week in an event geared toward saavy travelers, frustrated diners and nostalgic expats alike. \u003ca href=\"http://nicolemones.com/\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a>, author of the novels \u003ci>Lost in Translation\u003c/i> as well as the more recent and relevant \u003ci>The Last Chinese Chef\u003c/i>, will join Martin Yan, that infamous TV chef, who is now atoning for his can-cook approach by establishing an eponymous \u003ca href=\"http://www.mycic.biz/\">\u003cstrong>Culinary Arts Center\u003c/strong>\u003c/a> in the Middle Kingdom itself. He hopes to teach American chefs how to cook real Chinese food. Rounding out the panel are Albert Cheng, former president of the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a>, and Alexander Ong, chef at \u003ca href=\"http://www.betelnutrestaurant.com/\">\u003cstrong>Betelnut Restaurant\u003c/strong>\u003c/a>. Olivia Wu will moderate what promises to be a lively discussion.\u003c/p>\n\u003cp>New York diners have already considered the question more deeply than we easy-going West Coasters. \u003ca href=\"http://www.nytimes.com/2007/06/15/opinion/15zagat.html?scp=3&sq=zagat+chinese+immigration\">\u003cstrong>Nina and Tim Zagat's opinion piece\u003c/strong>\u003c/a> in the \u003ci>New York Times\u003c/i> listed access to ingredients and immigration policies as key factors. Mones herself \u003ca href=\"http://www.nytimes.com/2007/08/05/magazine/05food-t.html?_r=1&scp=2&sq=nicole+mones&oref=slogin\">\u003cstrong>compared Eastern and Western culinary preferences\u003c/strong>\u003c/a>, recipes included, in her attempt to soften the question of why Chinese food in America is still in such a sorry state. \u003ca href=\"http://www.nydailynews.com/money/2008/01/07/2008-01-07_china_stops_delivering_best_chefs.html?page=0\">\u003cstrong>Continuing the debate\u003c/strong>\u003c/a>, the \u003ci>New York Daily News\u003c/i> suggested that a thriving economy and well-heeled diners in China means chefs can enjoy a better living by staying in their homeland rather than sweating it out. How many creative chefs want to leave their families to sling kung pao and mu shu and yet another order of potstickers when their compatriots appreciate innovative flavors and, more importantly, are willing to pay for them?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can't make the event but would like to taste a bit of the controversy for yourself, visit the SFPFS event announcement: they list several \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>restaurants in San Francisco Chinatown\u003c/strong>\u003c/a> recommended by the speakers.\u003c/p>\n\u003cp>\u003cstrong>The Future of Chinese Cuisine in the U.S.\u003c/strong>\u003cbr>Wednesday, January 23\u003cbr>6:00-8:30 pm\u003cbr>Chinese Culture Center of San Francisco\u003cbr>750 Kearny Street, between Clay and Washington\u003cbr>Third floor, San Francisco Financial District Hilton Hotel\u003cbr>$25 Members (SFPFS or Asia Society)\u003cbr>$35 Guests\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the SFPFS website for \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>details and registration\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This Thursday, \u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a> will kick off its 2008 series of literary readings with a food-themed evening. Yours truly will join four other local writers: \u003ca href=\"http://www.houseofmondavi.com/\">\u003cstrong>Julia Flynn Siler\u003c/strong>\u003c/a>, \u003ca href=\"http://www.ronsaxen.com/\">\u003cstrong>Ron Saxen\u003c/strong>\u003c/a>, Cameron Heffernan and my ramen king friend, \u003ca href=\"http://www.andyraskin.com/\">\u003cstrong>Andy Raskin\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Stop by Delirium and make your way to the back room to listen to our stories about the weird, beautiful ways food flavors our lives.\u003c/p>\n\u003cp>Until then, here's a taste of what I'll be sharing:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s1600-h/hatching_chick.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s320/hatching_chick.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Egg\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will hear a chick’s first cries long before you see it. Exactly 21 days after being laid, while still tightly curled within its shell, the chick begins to voice its unhappiness. Its last reserves of food have been absorbed; its protective shell is now cramped and dry. The first peeps rise from the egg weakly, intermittently, then through the day they grow more frequent and insistent. The egg flicks ever so slightly from side to side as the bird within struggles to stretch its wings. Hours later, a crack appears, the first sign of external pipping. Then the crack becomes a breathing hole, the breathing hole becomes a window, and the window opens wide enough for a head to push through. Finally, the shell cracks in half.\u003c/p>\n\u003cp>If all goes well -- if the temperature never varies from 100 degrees, if the humidity is not less than 65 percent, if the egg is not touched or moved, if the chick’s head is positioned correctly at the large end and not at the small, if it has enough energy, and if other chicks nearby cry out enough reassurance and motivation -- a wet, limp creature falls out. The entire process requires twenty-four hours, though the progress appears in idiosyncratic spurts. Each chick decides for itself if it wants to wait quietly before bursting forth in a few spectacular minutes. Or if it prefers a steady, plodding pace of birth.\u003c/p>\n\u003cp>Some chicks, of course, do not survive the stress of emerging from their shell. It’s hard work, and no one else can help. Its mother can only sit quietly above, keeping it warm. Humans must resist the urge to peel back a tip of shell or to turn the egg, with the best of intentions, so the poor chick can see the world upright. One must not assist except in the most dire circumstances, difficult to judge when wetness and blood and destruction are natural elements of the hatching. Some hatchers are able to look away as the chick dies, insisting that if it can’t fight its way out of its own shell, it won’t be strong enough for the rigors of life ahead....\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s1600-h/bullfrog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s320/bullfrog.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(Photo by Mark Miller)\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Frog Hunting\u003c/strong>\u003c/p>\n\u003cp>Once the summer sun has set, my mother can begin catching frogs. Standing next to her kitchen door, she pulls on thick socks and heavy-soled clogs. In one hand she grasps a flashlight, and with the other, she pulls a long, narrow, transparently blue plastic bag saved from the morning’s delivery of the \u003ci>Kansas City Star\u003c/i>. Outside her home, a few hundred paces to the south, she arrives at her pond. Stepping softly along its muddy banks, she listens for the deep, throaty calls of the bullfrogs. \u003ci>Jug-o-rum, jug-o-rum, jug-o-rum\u003c/i>. They will continue their chorus throughout the night, filling the humid air with their reassuring vibrations and the occasional, watery \u003ci>plop!\u003c/i> of surprise.\u003c/p>\n\u003cp>To kill a frog, like the killing of any animal, is routine for those who live next to their food, though perhaps unimaginable for those who call their meat by another name. One fearless swipe of the cleaver will sever head immediately from body. Two quick nicks trim the fingers and toes down past their webbing, and a final slash along the backbone readies the skin for removal. Here, a cloth or a pair of pliers is useful: catch a firm grip on the edge of the skin and pull back toward the legs in one firm, smooth rip. Like a diver from a scuba suit, the frog’s lean, muscular body emerges pale and shimmering....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a>\u003cbr>Thursday, January 17, 2008\u003cbr>7 - 9 pm\u003cbr>\u003cstrong>Delirium\u003c/strong>\u003cbr>3139 16th Street (btwn Valencia & Guerrero)\u003cbr>San Francisco, CA 94103\u003cbr>(415) 552-5525\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=Delirium+san+francisco&ie=UTF8&z=15&iwloc=A&om=1\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This Thursday, \u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a> will kick off its 2008 series of literary readings with a food-themed evening. Yours truly will join four other local writers: \u003ca href=\"http://www.houseofmondavi.com/\">\u003cstrong>Julia Flynn Siler\u003c/strong>\u003c/a>, \u003ca href=\"http://www.ronsaxen.com/\">\u003cstrong>Ron Saxen\u003c/strong>\u003c/a>, Cameron Heffernan and my ramen king friend, \u003ca href=\"http://www.andyraskin.com/\">\u003cstrong>Andy Raskin\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Stop by Delirium and make your way to the back room to listen to our stories about the weird, beautiful ways food flavors our lives.\u003c/p>\n\u003cp>Until then, here's a taste of what I'll be sharing:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s1600-h/hatching_chick.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s320/hatching_chick.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Egg\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will hear a chick’s first cries long before you see it. Exactly 21 days after being laid, while still tightly curled within its shell, the chick begins to voice its unhappiness. Its last reserves of food have been absorbed; its protective shell is now cramped and dry. The first peeps rise from the egg weakly, intermittently, then through the day they grow more frequent and insistent. The egg flicks ever so slightly from side to side as the bird within struggles to stretch its wings. Hours later, a crack appears, the first sign of external pipping. Then the crack becomes a breathing hole, the breathing hole becomes a window, and the window opens wide enough for a head to push through. Finally, the shell cracks in half.\u003c/p>\n\u003cp>If all goes well -- if the temperature never varies from 100 degrees, if the humidity is not less than 65 percent, if the egg is not touched or moved, if the chick’s head is positioned correctly at the large end and not at the small, if it has enough energy, and if other chicks nearby cry out enough reassurance and motivation -- a wet, limp creature falls out. The entire process requires twenty-four hours, though the progress appears in idiosyncratic spurts. Each chick decides for itself if it wants to wait quietly before bursting forth in a few spectacular minutes. Or if it prefers a steady, plodding pace of birth.\u003c/p>\n\u003cp>Some chicks, of course, do not survive the stress of emerging from their shell. It’s hard work, and no one else can help. Its mother can only sit quietly above, keeping it warm. Humans must resist the urge to peel back a tip of shell or to turn the egg, with the best of intentions, so the poor chick can see the world upright. One must not assist except in the most dire circumstances, difficult to judge when wetness and blood and destruction are natural elements of the hatching. Some hatchers are able to look away as the chick dies, insisting that if it can’t fight its way out of its own shell, it won’t be strong enough for the rigors of life ahead....\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s1600-h/bullfrog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s320/bullfrog.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(Photo by Mark Miller)\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Frog Hunting\u003c/strong>\u003c/p>\n\u003cp>Once the summer sun has set, my mother can begin catching frogs. Standing next to her kitchen door, she pulls on thick socks and heavy-soled clogs. In one hand she grasps a flashlight, and with the other, she pulls a long, narrow, transparently blue plastic bag saved from the morning’s delivery of the \u003ci>Kansas City Star\u003c/i>. Outside her home, a few hundred paces to the south, she arrives at her pond. Stepping softly along its muddy banks, she listens for the deep, throaty calls of the bullfrogs. \u003ci>Jug-o-rum, jug-o-rum, jug-o-rum\u003c/i>. They will continue their chorus throughout the night, filling the humid air with their reassuring vibrations and the occasional, watery \u003ci>plop!\u003c/i> of surprise.\u003c/p>\n\u003cp>To kill a frog, like the killing of any animal, is routine for those who live next to their food, though perhaps unimaginable for those who call their meat by another name. One fearless swipe of the cleaver will sever head immediately from body. Two quick nicks trim the fingers and toes down past their webbing, and a final slash along the backbone readies the skin for removal. Here, a cloth or a pair of pliers is useful: catch a firm grip on the edge of the skin and pull back toward the legs in one firm, smooth rip. Like a diver from a scuba suit, the frog’s lean, muscular body emerges pale and shimmering....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a>\u003cbr>Thursday, January 17, 2008\u003cbr>7 - 9 pm\u003cbr>\u003cstrong>Delirium\u003c/strong>\u003cbr>3139 16th Street (btwn Valencia & Guerrero)\u003cbr>San Francisco, CA 94103\u003cbr>(415) 552-5525\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=Delirium+san+francisco&ie=UTF8&z=15&iwloc=A&om=1\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/cookbooks.png\" alt=\"Books\">\u003cbr>While on vacation in Hawaii I did not indulge in one of my addictions, watching food programs on TV. In fact, I watched very little TV at all on my trip. Vacation is my big chance to catch up on my reading. This time around I brought two books I had received review copies of--\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940390/kqedorg-20\">Best Food Writing 2007\u003c/a>\u003c/b> and Service Included. I was thrilled to see that my friend and Bay Area Bites colleague Shuna Fish Lydon was included in the book. Past Bay Area Bites writers to make the cut include both Catherine Nash and Stephanie Lucianovic. The book seems to be equal parts angst and humor with some thoughtful and sentimental pieces thrown In for good measure. It's a good vacation read, and provides an interesting snapshot of the food issues and obsessions of the day. Some of my favorite pieces were Cast Iron Skillet by Andrea King Collier, and A Grandchild of Italy Cracks the Spaghetti Code by Kim Severson.\u003c/p>\n\u003cp>The other book I read \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061228141/kqedorg-20\">Service Included\u003c/a>\u003c/b>, is really a gem. It gives us the flipside to Bill Buford's Heat. It's the story of being a waiter at Per Se in New York. Phoebe Damrosch is a fantastic writer with humor, wit and a great sense of irony. She is brutally honest about just about everything, herself included. Throughout the saga of the opening of Per Se in New York are little tidbits about service and how to be a good diner. The book reads like a guilty pleasure. I have even less desire to be a waiter than to be a chef, but to be a fly on the wall is just plain yummy.\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://homepage.mac.com/amybsherman/images/cookbooks.png\" alt=\"Books\">\u003cbr>While on vacation in Hawaii I did not indulge in one of my addictions, watching food programs on TV. In fact, I watched very little TV at all on my trip. Vacation is my big chance to catch up on my reading. This time around I brought two books I had received review copies of--\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940390/kqedorg-20\">Best Food Writing 2007\u003c/a>\u003c/b> and Service Included. I was thrilled to see that my friend and Bay Area Bites colleague Shuna Fish Lydon was included in the book. Past Bay Area Bites writers to make the cut include both Catherine Nash and Stephanie Lucianovic. The book seems to be equal parts angst and humor with some thoughtful and sentimental pieces thrown In for good measure. It's a good vacation read, and provides an interesting snapshot of the food issues and obsessions of the day. Some of my favorite pieces were Cast Iron Skillet by Andrea King Collier, and A Grandchild of Italy Cracks the Spaghetti Code by Kim Severson.\u003c/p>\n\u003cp>The other book I read \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061228141/kqedorg-20\">Service Included\u003c/a>\u003c/b>, is really a gem. It gives us the flipside to Bill Buford's Heat. It's the story of being a waiter at Per Se in New York. Phoebe Damrosch is a fantastic writer with humor, wit and a great sense of irony. She is brutally honest about just about everything, herself included. Throughout the saga of the opening of Per Se in New York are little tidbits about service and how to be a good diner. The book reads like a guilty pleasure. I have even less desire to be a waiter than to be a chef, but to be a fly on the wall is just plain yummy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-783834.jpg\" border=\"0\" alt=\"\">\u003cbr>In the James Beard award-winning book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393326276/cookingwitham-20\">A Thousand Years Over A Hot Stove\u003c/a>\u003c/b>, Laura Schenone told the stories of American women, primarily through food and recipes. Her latest book is a more personal memoir, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061469/cookingwitham-20\">The Lost Ravioli Recipes of Hoboken\u003c/a>\u003c/b> A Search for Food and Family.\u003c/p>\n\u003cp>I haven't read the whole book yet, but I can tell you that in addition to the recipes and stories about ravioli there are also stories about family, cooking, mystery, romance, Italy, ghosts and much more... \u003c/p>\n\u003cp>Book Passage is hosting a dinner with Laura Schenone where you'll enjoy a feast of ravioli and other Ligurian specialities at Farina Focaccaia Restaurant. \u003c/p>\n\u003cp>\u003cstrong>Sunday November 11th at 5:00 pm\u003cbr>Farina Restaurant\u003cbr>3560 18th St \u003cbr>San Francisco\u003c/strong>\u003c/p>\n\u003cp>Chef Paulo Laboa will demonstrate how to make ravioli in the Ligurian style and Laura will share stories and probably a few cooking tips. The menu sounds perfect for ravioli-lovers!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>APERTIVO\u003c/strong>\u003cbr>Assortimento di focacce Liguri\u003cbr>assortment of Ligurian focaccia with stracchino cheese, with cherry tomato\u003c/p>\n\u003cp>served with a glass of Vermentino\u003c/p>\n\u003cp>\u003cstrong>PRIMO PIATTO\u003c/strong>\u003cbr>Ravioli alla genovese con tocco\u003cbr>Hand made ravioli filled with veal served with Genovese meat sauce\u003c/p>\n\u003cp>Ravioli di carciofi alla maggiorana\u003cbr>Hand made ravioli filled with artichoke served in a marjoram sauce\u003c/p>\n\u003cp>Ravioli di zucca al burro e salvia\u003cbr>Hand made ravioli filled with pumpkin served in a sage and butter sauce\u003c/p>\n\u003cp>Misticanza di campo con scaglie di pecorino\u003cbr>Red bib and little gem salad with shaved pecorino cheese and balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>DOLCE\u003c/strong>\u003cbr>Raviolo dolce alla Ligure\u003cbr>House made sweet ravioli with ricotta cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>$105/person or $180/couple\u003cbr>(includes wine, tax, gratuity and an autographed copy of The Lost Ravioli Recipes of Hoboken) \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=1176\">\u003cstrong>Reserve tickets\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-783834.jpg\" border=\"0\" alt=\"\">\u003cbr>In the James Beard award-winning book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393326276/cookingwitham-20\">A Thousand Years Over A Hot Stove\u003c/a>\u003c/b>, Laura Schenone told the stories of American women, primarily through food and recipes. Her latest book is a more personal memoir, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061469/cookingwitham-20\">The Lost Ravioli Recipes of Hoboken\u003c/a>\u003c/b> A Search for Food and Family.\u003c/p>\n\u003cp>I haven't read the whole book yet, but I can tell you that in addition to the recipes and stories about ravioli there are also stories about family, cooking, mystery, romance, Italy, ghosts and much more... \u003c/p>\n\u003cp>Book Passage is hosting a dinner with Laura Schenone where you'll enjoy a feast of ravioli and other Ligurian specialities at Farina Focaccaia Restaurant. \u003c/p>\n\u003cp>\u003cstrong>Sunday November 11th at 5:00 pm\u003cbr>Farina Restaurant\u003cbr>3560 18th St \u003cbr>San Francisco\u003c/strong>\u003c/p>\n\u003cp>Chef Paulo Laboa will demonstrate how to make ravioli in the Ligurian style and Laura will share stories and probably a few cooking tips. The menu sounds perfect for ravioli-lovers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Old San Francisco: Eating Through the Ages",
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"content": "\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n",
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"description": "This week I scored big. In addition to finishing off a pint of burnt caramel ice cream I found a dusty but still strongly bound first edition of Laughter on the Hill, a book about a young woman who moved to San Francisco alone in the winter of 1940. (Grandmothers, 1955. Courtesy of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week I scored big. In addition to finishing off a pint of \u003ca href=\"http://biritecreamery.com/\">\u003cstrong>burnt caramel ice cream\u003c/strong>\u003c/a> I found a dusty but still strongly bound first edition of \u003ci>Laughter on the Hill\u003c/i>, a book about a young woman who moved to San Francisco alone in the winter of 1940. \u003c/p>\n\u003cp>\u003ci>(Grandmothers, 1955. Courtesy of \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/\">\u003cstrong>San Francisco Public Library\u003c/strong>\u003c/a>\u003c/i>.\u003c/p>\n\u003cp>For others who have adopted this city as their home, who have looked over the Bay and its bridges with awe, lived in a drafty dump of a flat that's very well stocked with wine, or danced in the streets with strangers, this memoir will also strike a chord. It reminded me of other books that capture a special, specific time in the City's history.\u003c/p>\n\u003cp>For a taste of San Francisco in years past...\u003c/p>\n\u003cp>\u003ca href=\"http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A2000.02.0085&layout=&loc=34\">\u003cstrong>Recollections of California: 1846-1881\u003c/strong>\u003c/a>\u003cbr>by General William T. Sherman\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>During the spring of 1848, as reports of gold began transforming the City, young William Tecumseh Sherman was still stationed under General Kearny in California. Later in his life, he remembered accompanying Governor Mason from San Francisco to Santa Cruz on one particularly difficult journey.\u003c/i>\u003c/p>\n\u003cp>The house was of adobe, with a long range of adobe-huts occupied by semi-civilized Indians, who at that time did all the labor of a ranch, the herding and marking of cattle, breaking of horses, and cultivating the little patches of wheat and vegetables which constituted all the farming of that day. Every thing about the house looked deserted, and, seeing a small Indian boy leaning up against a post, I approached him and asked in Spanish, \"Where is the master?\" \"Gone to the Presidio\" (Monterey). \"Is anybody in the house?\" \"No.\" \"Is it locked up?\" \"Yes.\" \"Is no one about who can get in?\" \"No.\" \"Do you have any meat?\" \"No.\" \"Any flour or grain?\" \"No.\" \"Any chickens?\" \"No.\" \"Any eggs?\" \"No.\" \"What do you live on?\" \"\u003ci>Nada\u003c/i>\" (nothing). The utter indifference of this boy and the tone of his \u003ci>\"Nada\"\u003c/i> attracted the attention of Colonel Mason, who had been listening to our conversation, and who knew enough of Spanish to catch the meaning, and he exclaimed with some feeling, \"So we get \u003ci>nada\u003c/i> for breakfast.\" I felt mortified, for I had held out the prospect of a splendid breakfast of meat and \u003ci>tortillas\u003c/i> with rice, chicken, eggs, etc., at the ranch of my friend Jose Antonio, as a justification for taking the Governor, a man of sixty years of age, more than twenty miles at a full canter for his breakfast. But there was no help for it, and we accordingly went a short distance to a pond, where we unpacked our mules and made a slim breakfast on scraps of hard bread and a bone of pork that remained in our \u003ci>alforjas\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1419127640/kqedorg-20%22\">\u003cstrong>Joe Tilden's Recipes for Epicures\u003c/strong>\u003c/a>\u003cbr>by Major Joseph Tilden (Sequoia Press, 1907)\u003c/p>\n\u003cp>\u003ci>Back when celery was a rare and refined delicacy, displaying its long green stalks in a crystal \u003ca href=\"http://historywired.si.edu/object.cfm?ID=372\">\u003cstrong>celery vase\u003c/strong>\u003c/a> was a mark of high society. The tenderest, palest stalks would appear in a creamy soup. This version comes from the kitchen of San Francisco's self-proclaimed Bohemian and epicurean, Joe Tilden.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Celery Soup\u003c/strong>\u003c/p>\n\u003cp>Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been previously grated. Boil until the celery is tender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000KRV3JK/kqedorg-20\">\u003cstrong>Laughter on the Hill: A San Francisco Interlude\u003c/strong>\u003c/a>\u003cbr>by Margaret Parton (McGraw-Hill, 1945)\u003c/p>\n\u003cp>\u003ci>This slim volume recounts the quintessential San Francisco experience: the ripeness of youth, rebellion amidst soul-searching, parties with poets and much, much red wine. Before she became a reporter and correspondent for the \u003c/i>New York Herald Tribune\u003ci>, Parton lived for a year in a tiny, walk-up on Telegraph Hill.\u003c/i>\u003c/p>\n\u003cp>It was autumn now in San Francisco, and wine-making time on the Hill. As I walked down Union Street toward the streetcar I could smell the purple grapes hanging rich and heavy in the hidden arbors behind the bare white fronts of the Italian flats. Great wooden barrels, scoured for the wine to come, began to appear in front of every doorstep, and one day there was the stained old wine press starting its yearly journey from the houses at the top of the Hill down to the late harvesters at the bottom. Each day as I passed it would be moved a little farther down, its heady smell mingling with the warm air from the basement bakeries, the odors of Provolone, salami, and black olives from the dim Italian groceries, the acid reek of the dark, male-frequented alleys, the salt wind from the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B000OKQFFA/kqedorg-20%22\">\u003cstrong>This is San Francisco: A Classic Portrait of the City\u003c/strong>\u003c/a>\u003cbr>by Robert O'Brien (Whittlesey House, 1948)\u003c/p>\n\u003cp>\u003ci>For catching the City in its many moods, there's no better than Robert O'Brien's street-by-street study. He trained his eyes and ears onto the quirky characters who flocked to the \"City of Second Chances,\" and his book, recently reprinted, remains one of the best portraits we have of the City.\u003c/i>\u003c/p>\n\u003cp>Cross Broadway, and you leave behind the kingdom of \u003ci>chow mein\u003c/i> and \u003ci>jow won ton\u003c/i> and jasmine tea, and enter the realm of ravioli. The vowels you hear now are soft and liquid, and the music is something from \u003ci> La Tosca\u003c/i>.\u003c/p>\n\u003cp>In fact, a step from the corner of Grant Avenue and Broadway is a cafe called \"La Tosca.\" Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a \u003ci>cappuccino\u003c/i>, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.\u003c/p>\n\u003cp>This is a world of round \u003ci>brovolette\u003c/i> cheeses hanging in store windows, and garlic sausage, and \u003ci>capretti\u003c/i> at Easter time. Of the lovely smells of baking bread coming from ovens beneath the sidewalk, of picturesque and brightly colored family washings on clotheslines strung high over narrow alleys, of flowers in window boxes and canaries singing. Of Tony's Shaving Parlor, and the Panama Canal Tagliarini and Noodle Factory and the Roma Macaroni Factory. Of steep lanes on the side of Telegraph Hill, and fat Italian housewives leaning on the their window sills and laughing in the sunshine, and wiry Italian boys playing ball in the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1558217541/kqedorg-20%22\">\u003cstrong>The Alice B. Toklas Cookbook\u003c/strong>\u003c/a>\u003cbr>by Alice B. Toklas (Harper & Row, 1954)\u003c/p>\n\u003cp>\u003ci>After settling comfortably for years in France, Gertrude Stein and Alice B. Toklas returned to the U.S. for a lecture tour that stretched from New York to California. They weren't impressed with what they ate during much of their journey across the nation but were delighted at last to reach the West Coast. (I've been searching for the \u003c/i>tarte Chambord\u003ci> recipe for years, so if anyone knows how to make it, drop me a line!)\u003c/i>\u003c/p>\n\u003cp>In San Francisco, we indulged in gastronomic orgies--sand dabs \u003ci>meuniere\u003c/i>, rainbow trout in aspic, grilled soft-shell crabs, \u003ci>paupieres\u003c/i> of roast fillets of pork, \u003ca href=\"http://www.vintagerecipes.net/books/manywaysforcookingeggs/eggs_rossini.php\">\u003cstrong>eggs Rossini\u003c/strong>\u003c/a> and \u003ci>tarte Chambord\u003c/i>. The \u003ci>tarte Chambord\u003c/i> had been a specialty of one of the three great French bakers before the San Francisco fire. To my surprise in Paris no one had ever heard of it.\u003c/p>\n\u003cp>At Fisherman's Wharf we waited for two enormous crabs to be cooked in a cauldron on the side-walk, and they were still quite warm when we ate them at lunch in Napa Country. \u003ca href=\"http://www.online-literature.com/gertrude-atherton/\">\u003cstrong>Gertrude Atherton\u003c/strong>\u003c/a> took us to lunch at a restaurant were the menu consisted entirely of the most perfectly cooked shell-fish, to her club where the cooking was incredibly good, and to dinner at a club of writers where conversation excelled.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393084221/kqedorg-20\">\u003cstrong>The Silent Traveler in San Francisco\u003c/strong>\u003c/a>\u003cbr>by Chiang Yee (W.W. Norton, 1964)\u003c/p>\n\u003cp>\u003ci>This is one in a long series of books written and illustrated by Yee as he explored cities throughout Europe and the U.S.\u003c/i>\u003c/p>\n\u003cp>The crab-sellers of San Francisco's Fishermen's Wharf offer a sharp contrast to my mind from the lobster-seller in Bar Harbor and all the coastal towns of the State of Maine. There every lobster is kept alive as long as possible and there is no sign of any being cooked on the spot. It is the general belief that a lobster should be eaten straight after being cooked, for it tastes best then. Does not this belief extend to crabs? Or perhaps crabs cannot live out of the sea for long? The most puzzling point for me is that \u003ci>Crabdom\u003c/i> seems to lie in the bottom of the Pacific around the west coast covering San Francisco while \u003ci>Lobsterdom\u003c/i> (if any) is in that part of the Atlantic covering the New England States. The Chinese proverb \"Pai wen pu yu yi chien\" or \"Hearing (about a thing) a hundred times is not better than seeing it once\" proves true. Had I not been in both places I should not have realised the existence of these separate kingdoms. Crabdom and Lobsterdom!\u003c/p>\n\u003cp>...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eating a whole freshly-cooked lobster or crab, though some small forks are usually provided, involves some action with the fingers from time to time, which in turns involves \"table manners.\" This brings to my mind many little problems concerning Chinese eating manners....We Chinese have two definite styles of eating: formal eating and eating for pleasure. At a banquet it is all formality and good manners; at other times we just enjoy ourselves, and then there is no question of etiquette. That is why some of the typically Chinese restaurants in San Francisco have a number of partitioned rooms, unlike the modern fashionable restaurant with many tables neatly arranged all together. Within these partitions, one can enjoy a meal with one's friends, and eat as unconventionally as one likes without being criticized. Unfortunately this kind of typical Chinese restaurant with partitioned rooms is beginning to disappear even in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/51ckufXNuPL._SS500_-742600.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/51ckufXNuPL._SS500_-742578.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Summer reading should be pleasant fare. Though I had found perverse comfort earlier this season in Barbara Tuchman's \u003ca href=\"http://en.wikipedia.org/wiki/A_Distant_Mirror\">A Distant Mirror\u003c/a>-- the wars and epidemics of our own century seem paltry when compared to the Hundred Years' War and Bubonic Plague of the 14th-- I felt that, just perhaps, I should read something slightly more upbeat; something that didn't cause me to frequently check myself for lice, fleas or imaginary buboes. Something fun. Something food-related.\u003c/p>\n\u003cp>I was saved from reading MFK Fisher's \u003ca href=\"http://www.amazon.com/Art-Eating-M-F-Fisher/dp/0020322208\">The Art of Eating\u003c/a> for the 17th time when Ian Jackman's \u003ca href=\"http://www.amazon.com/Eat-This-Things-Before-Diet/dp/0060885904\">Eat This: 1,001 Things to Eat Before You Diet\u003c/a> fell into my hot --and mercifully plague-free-- little hands.\u003c/p>\n\u003cp>Jackman spent two years writing about and several more eating his way through farmers markets, hot dog stands, panaderias and testicle festivals-- and any place else that serves up food in this country. The result is an entertaining, mind-blowing catalogue of regional American food traditions and obsessions.\u003c/p>\n\u003cp>Eat This satisfies my criteria for pleasant fare-- something I can pick up and put down, jumping from chapter to chapter without getting lost. Though not a comprehensive work (which is impossible be given the expanse of this country, so don't cry about the omission of scuppernongs), it is a work of astonishing breadth, fascinating food facts and inspiration for many a future food hajj.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I first flipped through these 382 pages of information, I was overcome with regret that no one ever uttered the words \"road trip\" to me. Not once. \"Vegas\" was about as far as it went, and culinary adventure was not the motivation behind that utterance. As I browsed further, skipping about between chapters in Part One: Eating In that seem organized like sections in a supermarket, I came across bits of food history I could relate to-- my father's fascination with \u003ca href=\"http://www.tastykake.com/HomepageTemplate.aspx?PostingID=21&ChannelID=2\">Tastykakes\u003c/a> in the Bakery chapter, my aunt's penchant for feeding her dog on Chateaubriand while the rest of us ate pasta in Meat.\u003c/p>\n\u003cp>Part Two: Eating Out is crammed with information not only on what to eat and where to eat it but, for example and (to me) much more fascinating, how a national dish such as the hamburger varies from region to region. A Sloppy Joe-like Dynamite? Go to Rhode Island. Butter Burger? Try Solly's Grill in Madison, Wisconsin. I'll need to ask my Madison contact about that one.\u003c/p>\n\u003cp>The bits of trivia Jackman picked up along the way are filling up the few remaining parts of my brain as yet unsaturated with useless information, which suits me just fine. From Eric Schlosser's \u003ca href=\"http://books.google.com/books?id=yNFN1OpnkBkC&dq=fast+food+nation&pg=PP1&ots=l_lioE8r83&sig=bLmDkp0Y4C6TF-SiZ4Gf8a99wz8&prev=http://www.google.com/search%3Fq%3Dfast%2520food%2520nation%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&sa=X&oi=print&ct=title\">Fast Food Nation\u003c/a>, Jackman shares a wonderfully creepy burger fact:\u003c/p>\n\u003cp>Q: Which two American institutions were founded in San Bernadino, California, in 1948?\u003cbr>A: McDonald's and The Hell's Angels.\u003c/p>\n\u003cp>If you tell me that information isn't going to slip out of your mouth at the next barbecue you attend, I won't believe you.\u003c/p>\n\u003cp>Of course, for every one item I've tasted or place I've visited (or worked at, for that matter-- four are mentioned in this book), there are 20 listed that I haven't-- a fact I regard with hope rather than frustration. Pancakes at the \u003ca href=\"http://www.pantrycafe.com/\">Original Pantry\u003c/a> in Los Angeles? Check. Hungarian Hot Dogs at \u003ca href=\"http://www.tonypackos.com/\">Tony Packo's\u003c/a> in Toledo, Ohio? On my to do list. My friend Gary's family is Hungarian and from Ohio. I've heard the stories, I've seen the photos. Jackman's credibility rating shot way up when I read that. Not that he needs my approval.\u003c/p>\n\u003cp>In a country I have often viewed (from my cultural bubble of San Francisco) as alarmingly homogenized, where the lingua franca has been peppered with phrases like super-sized and non-fat venti, Eat This simply proves that there are still a lot of lumps in the American Melting Pot. Thank God.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As I step up the planning of my impending holiday in Greece next month, my thoughts are already turning to the next trip. I'm thinking somewhere more exotic. Like Vienna, Georgia. I've never been to the Big Pig Jig Barbecue Contest. I smell a road trip coming on but, this time, I won't wait around for someone to utter those words to me. I'll say them myself.\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/51ckufXNuPL._SS500_-712222.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/51ckufXNuPL._SS500_-742600.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/51ckufXNuPL._SS500_-742578.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Summer reading should be pleasant fare. Though I had found perverse comfort earlier this season in Barbara Tuchman's \u003ca href=\"http://en.wikipedia.org/wiki/A_Distant_Mirror\">A Distant Mirror\u003c/a>-- the wars and epidemics of our own century seem paltry when compared to the Hundred Years' War and Bubonic Plague of the 14th-- I felt that, just perhaps, I should read something slightly more upbeat; something that didn't cause me to frequently check myself for lice, fleas or imaginary buboes. Something fun. Something food-related.\u003c/p>\n\u003cp>I was saved from reading MFK Fisher's \u003ca href=\"http://www.amazon.com/Art-Eating-M-F-Fisher/dp/0020322208\">The Art of Eating\u003c/a> for the 17th time when Ian Jackman's \u003ca href=\"http://www.amazon.com/Eat-This-Things-Before-Diet/dp/0060885904\">Eat This: 1,001 Things to Eat Before You Diet\u003c/a> fell into my hot --and mercifully plague-free-- little hands.\u003c/p>\n\u003cp>Jackman spent two years writing about and several more eating his way through farmers markets, hot dog stands, panaderias and testicle festivals-- and any place else that serves up food in this country. The result is an entertaining, mind-blowing catalogue of regional American food traditions and obsessions.\u003c/p>\n\u003cp>Eat This satisfies my criteria for pleasant fare-- something I can pick up and put down, jumping from chapter to chapter without getting lost. Though not a comprehensive work (which is impossible be given the expanse of this country, so don't cry about the omission of scuppernongs), it is a work of astonishing breadth, fascinating food facts and inspiration for many a future food hajj.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I first flipped through these 382 pages of information, I was overcome with regret that no one ever uttered the words \"road trip\" to me. Not once. \"Vegas\" was about as far as it went, and culinary adventure was not the motivation behind that utterance. As I browsed further, skipping about between chapters in Part One: Eating In that seem organized like sections in a supermarket, I came across bits of food history I could relate to-- my father's fascination with \u003ca href=\"http://www.tastykake.com/HomepageTemplate.aspx?PostingID=21&ChannelID=2\">Tastykakes\u003c/a> in the Bakery chapter, my aunt's penchant for feeding her dog on Chateaubriand while the rest of us ate pasta in Meat.\u003c/p>\n\u003cp>Part Two: Eating Out is crammed with information not only on what to eat and where to eat it but, for example and (to me) much more fascinating, how a national dish such as the hamburger varies from region to region. A Sloppy Joe-like Dynamite? Go to Rhode Island. Butter Burger? Try Solly's Grill in Madison, Wisconsin. I'll need to ask my Madison contact about that one.\u003c/p>\n\u003cp>The bits of trivia Jackman picked up along the way are filling up the few remaining parts of my brain as yet unsaturated with useless information, which suits me just fine. From Eric Schlosser's \u003ca href=\"http://books.google.com/books?id=yNFN1OpnkBkC&dq=fast+food+nation&pg=PP1&ots=l_lioE8r83&sig=bLmDkp0Y4C6TF-SiZ4Gf8a99wz8&prev=http://www.google.com/search%3Fq%3Dfast%2520food%2520nation%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&sa=X&oi=print&ct=title\">Fast Food Nation\u003c/a>, Jackman shares a wonderfully creepy burger fact:\u003c/p>\n\u003cp>Q: Which two American institutions were founded in San Bernadino, California, in 1948?\u003cbr>A: McDonald's and The Hell's Angels.\u003c/p>\n\u003cp>If you tell me that information isn't going to slip out of your mouth at the next barbecue you attend, I won't believe you.\u003c/p>\n\u003cp>Of course, for every one item I've tasted or place I've visited (or worked at, for that matter-- four are mentioned in this book), there are 20 listed that I haven't-- a fact I regard with hope rather than frustration. Pancakes at the \u003ca href=\"http://www.pantrycafe.com/\">Original Pantry\u003c/a> in Los Angeles? Check. Hungarian Hot Dogs at \u003ca href=\"http://www.tonypackos.com/\">Tony Packo's\u003c/a> in Toledo, Ohio? On my to do list. My friend Gary's family is Hungarian and from Ohio. I've heard the stories, I've seen the photos. Jackman's credibility rating shot way up when I read that. Not that he needs my approval.\u003c/p>\n\u003cp>In a country I have often viewed (from my cultural bubble of San Francisco) as alarmingly homogenized, where the lingua franca has been peppered with phrases like super-sized and non-fat venti, Eat This simply proves that there are still a lot of lumps in the American Melting Pot. Thank God.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As I step up the planning of my impending holiday in Greece next month, my thoughts are already turning to the next trip. I'm thinking somewhere more exotic. Like Vienna, Georgia. I've never been to the Big Pig Jig Barbecue Contest. I smell a road trip coming on but, this time, I won't wait around for someone to utter those words to me. I'll say them myself.\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/51ckufXNuPL._SS500_-712222.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cook by the Book: 5 Spices, 50 Dishes",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/081185342X_large-782517.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/081185342X_large-782511.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I met Ruta Kahate at an Asia Society's \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2007/03/off-menu-curry-dinner.html\">Off the Menu dinner\u003c/a>\u003c/b> a few months back. I had just received a review copy of her book, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081185342X/kqedorg-20\">5 Spices, 50 Dishes\u003c/a>\u003c/b> and was eager to try some recipes. Even better, that night I got to try a dish from the book, prepared by the author herself. The theme of the evening was Asian food myth-busting and there wasn't a better candidate for the job that Kahate. \u003c/p>\n\u003cp>\"Indian food is hard to prepare and time consuming\"\u003cbr>\"Indian food uses tons of spices and everything is hot!\"\u003cbr>\"Indians don't eat meat, especially not beef\"\u003c/p>\n\u003cp>Busted, busted, busted. In one dish, she showed how false each of those assertions are. The dish was a curry called Indian Brown Beef Stew and it has only three spices in it, along with fresh garlic and ginger. \"Curry\" just means a dish with sauce, though some curries can be on the drier side too. The dish is oniony and satisfying. It takes a little over an hour to make, but most of that is unattended. Special skills required to make it? None. \u003c/p>\n\u003cp>Last night I made yet another recipe from the book, Spicy Eggplant with Tomatoes and I was struck by how forgiving Kahate is, she inspires her readers to take on her recipes and at the same time grants them wide berth to alter her recipes to their taste. I admit I skimped on the cayenne, but otherwise wouldn't suggest changing a thing. A perfect Summer dish when your kitchen is overflowing with tomatoes and eggplants, it makes for a great vegetarian or a light-on-meat meal. In fact, many of the dishes in her book are stir fry and \"one pot\" meals. There are also salads, rice dishes, and even a couple of desserts. \u003c/p>\n\u003cp>Kahate's recipes are not necessarily the kinds of things you'll find in restaurants and that's a good thing. Cook the way Indians cook at home and you'll discover how easy it is to integrate Indian flavors into your own kitchen. The book is filled with tips and tricks for getting the most out of your efforts. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An important lesson I learned from the book is that turmeric is not just for color. Fresh turmeric really does add an earthy flavor that is key to a myriad of dishes. Replace your turmeric with some fresh stuff and you'll see what I mean. After stocking up on the 5 spices--coriander seeds, cumin seeds, mustard seeds, ground cayenne and ground turmeric, you'll find the rest of the ingredients at any supermarket. Indian food doesn't mean a trip to an exotic market. Poof! Another myth busted.\u003c/p>\n\u003cp>\u003cb>Indian Brown Beef Stew\u003c/b>\u003c/p>\n\u003cp>This is what you would call an \"everyday\" meat curry in India. It's simple to put together but you'll need to simmer the beef for about an hour until tender. Indians accomplish this in approximately one-third that time with a pressure cooker--an indispensable tool in every Indian kitchen. If you have a pressure cooker you inherited from Grandma, dust it off and put it to work; this curry would be ready in a mere twenty minutes. If you favor carrots over potatoes, feel free to substitute them. \u003c/p>\n\u003cp>3 tablespoons canola oil\u003cbr>1 large yellow onion, finely chopped (about 2 cups)\u003cbr>2 tablespoons coriander seeds, finely ground \u003cbr>2 teaspoons finely grated garlic (about 4 large cloves)\u003cbr>1 teaspoon finely grated fresh ginger (about 2-inch piece)\u003cbr>1 teaspoon cayenne \u003cbr>1/2 teaspoon ground turmeric\u003cbr>1 pound beef sirloin, cut into 1-inch square pieces\u003cbr>2 cups water\u003cbr>1 1/2 teaspoons salt\u003cbr>2 large russet potatoes (about 1 pound), cut into 2-inch cubes\u003cbr>1 medium green serrano chile, cut lengthwise in quarters\u003cbr>1 tablespoon rice vinegar or apple cider vinegar\u003c/p>\n\u003cp>Heat the oil in a large stockpot and saute the onion until golden. Add the coriander, garlic, ginger, cayenne, and turmeric and stir over medium heat until browned, about 4 minutes. Deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits, if the mixture starts sticking to the bottom.\u003c/p>\n\u003cp>Add the beef and saute over medium heat until well browned, 5 to 10 minutes. Add the 2 cups water and salt and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 hour. Add the potatoes and chile and continue cooking until the beef and potatoes are tender, another 15 to 20 minutes. \u003c/p>\n\u003cp>Add the vinegar, simmer for an additional 2 minutes, and remove from the heat. Serve hot with crusty bread or steamed white rice.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe from 5 Spices, 50 Dishes, Simple Indian Recipes Using Five Common Spices by Ruta Kahate Photographs by Susie Cushner, Chronicle Books, 2007\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An important lesson I learned from the book is that turmeric is not just for color. Fresh turmeric really does add an earthy flavor that is key to a myriad of dishes. Replace your turmeric with some fresh stuff and you'll see what I mean. After stocking up on the 5 spices--coriander seeds, cumin seeds, mustard seeds, ground cayenne and ground turmeric, you'll find the rest of the ingredients at any supermarket. Indian food doesn't mean a trip to an exotic market. Poof! Another myth busted.\u003c/p>\n\u003cp>\u003cb>Indian Brown Beef Stew\u003c/b>\u003c/p>\n\u003cp>This is what you would call an \"everyday\" meat curry in India. It's simple to put together but you'll need to simmer the beef for about an hour until tender. Indians accomplish this in approximately one-third that time with a pressure cooker--an indispensable tool in every Indian kitchen. If you have a pressure cooker you inherited from Grandma, dust it off and put it to work; this curry would be ready in a mere twenty minutes. If you favor carrots over potatoes, feel free to substitute them. \u003c/p>\n\u003cp>3 tablespoons canola oil\u003cbr>1 large yellow onion, finely chopped (about 2 cups)\u003cbr>2 tablespoons coriander seeds, finely ground \u003cbr>2 teaspoons finely grated garlic (about 4 large cloves)\u003cbr>1 teaspoon finely grated fresh ginger (about 2-inch piece)\u003cbr>1 teaspoon cayenne \u003cbr>1/2 teaspoon ground turmeric\u003cbr>1 pound beef sirloin, cut into 1-inch square pieces\u003cbr>2 cups water\u003cbr>1 1/2 teaspoons salt\u003cbr>2 large russet potatoes (about 1 pound), cut into 2-inch cubes\u003cbr>1 medium green serrano chile, cut lengthwise in quarters\u003cbr>1 tablespoon rice vinegar or apple cider vinegar\u003c/p>\n\u003cp>Heat the oil in a large stockpot and saute the onion until golden. Add the coriander, garlic, ginger, cayenne, and turmeric and stir over medium heat until browned, about 4 minutes. Deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits, if the mixture starts sticking to the bottom.\u003c/p>\n\u003cp>Add the beef and saute over medium heat until well browned, 5 to 10 minutes. Add the 2 cups water and salt and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 hour. Add the potatoes and chile and continue cooking until the beef and potatoes are tender, another 15 to 20 minutes. \u003c/p>\n\u003cp>Add the vinegar, simmer for an additional 2 minutes, and remove from the heat. Serve hot with crusty bread or steamed white rice.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe from 5 Spices, 50 Dishes, Simple Indian Recipes Using Five Common Spices by Ruta Kahate Photographs by Susie Cushner, Chronicle Books, 2007\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Tis the Season: New Potatoes",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0553large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0553small-788675.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Huckleberry Potatoes, Little Organic Farm\u003c/i>\u003c/p>\n\u003cp>Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term \"new potatoes.\" We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely true new potatoes.\u003c/p>\n\u003cblockquote>\u003cp>\"Real new potatoes are harvested from the plant's trailing underground roots while the plant is still growing. They tend to be small and their skins are thin and flaky. They are prized for their fine, delicate flavor, so if you find them -- usually when the first early summer crop is still weeks from harvest ... nab them. I've never seen them sold anywhere but at the farmers' markets and roadside stands, but they may start appearing in specialty markets.\"\u003c/p>\n\u003cdiv>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">-- Jeff Cox, The Organic Cook's Bible\u003c/a>\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>I smiled this week as I read in the \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/\">CUESA Newsletter \u003c/a>\u003c/strong>that \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_56.php\">Little Organic Farm\u003c/a>\u003c/strong> would be returning to the market for a new season. Dave Little farms in Marin County and brings some of the best potatoes you'll ever have to our Bay Area Farmers' Markets. I buy his potatoes from the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> or the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSCN0145large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSCN0145small-798506.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Dave Little in his field, Tomales, Ca\u003c/i>\u003c/p>\n\u003cp>\"This year's crop looks really good. The taste is going to be very good, though the drier spring may mean lower yields,\" says Dave Little about his potatoes. Little Organic Farm practices \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry farming\u003c/a>\u003c/strong>, a method of growing in which the farmer plants in wet soil and then does not typically add additional water to the crop as it grows. When potatoes are grown this way, the resultant product is a potato that is high in sugar content and wonderfully flavored. The potatoes have a lower water content and therefore a higher concentration of potato flavor. The trade-off is a very low crop yield. \"Farmers who water their crops get a yield of 30,000 to 40,000 pounds of potatoes per acre. We're lucky to get 10,000 pounds,\" said Dave Little in a phone interview.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area chefs also love the flavor of Little's potatoes. \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, \u003ca href=\"http://www.marketbar.com/\">MarketBar\u003c/a>, and \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> are among restaurants that buy Little Organic Farm potatoes for their menus.\u003c/p>\n\u003cp>All of this potato goodness is made even better when you can buy new potatoes that have been freshly dug. The potatoes that Little had at the market this weekend had been hand dug on Friday and obviously had never been put into storage. If you get a chance to taste them, you will quickly understand why these potatoes are so prized among those of us who seek out new potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0597large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0597small-788680.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Warm Potato Salad with Bacon\u003c/i>\u003c/p>\n\u003cp>To celebrate the new potato harvest and in honor of the Fourth of July, I made a warm potato salad with bacon that was inspired by \u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/238933\">a recipe in this month's Gourmet magazine\u003c/a>\u003c/strong>. The recipe seems to be very forgiving to changes. First of all, use your judgment with their suggested cooking time. I found 30 minutes to be too long, and pulled the potatoes out after about 20 minutes. While I followed the general idea of the recipe, I added shallots into the vinegar and tossed them with the warm potatoes because I didn't have chives. Then to add a bit of green in at the end, I chopped up some Ancho Cress -- a spicy green that I picked up this weekend from \u003cstrong>\u003ca href=\"http://marinroots.com/\">Marin Roots Farm\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The result was delicious, and a great way to show off the amazing flavor of new potatoes.\u003c/p>\n\n",
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"description": "Huckleberry Potatoes, Little Organic Farm Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term "new potatoes." We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0553large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0553small-788675.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Huckleberry Potatoes, Little Organic Farm\u003c/i>\u003c/p>\n\u003cp>Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term \"new potatoes.\" We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely true new potatoes.\u003c/p>\n\u003cblockquote>\u003cp>\"Real new potatoes are harvested from the plant's trailing underground roots while the plant is still growing. They tend to be small and their skins are thin and flaky. They are prized for their fine, delicate flavor, so if you find them -- usually when the first early summer crop is still weeks from harvest ... nab them. I've never seen them sold anywhere but at the farmers' markets and roadside stands, but they may start appearing in specialty markets.\"\u003c/p>\n\u003cdiv>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">-- Jeff Cox, The Organic Cook's Bible\u003c/a>\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>I smiled this week as I read in the \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/\">CUESA Newsletter \u003c/a>\u003c/strong>that \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_56.php\">Little Organic Farm\u003c/a>\u003c/strong> would be returning to the market for a new season. Dave Little farms in Marin County and brings some of the best potatoes you'll ever have to our Bay Area Farmers' Markets. I buy his potatoes from the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> or the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSCN0145large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSCN0145small-798506.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Dave Little in his field, Tomales, Ca\u003c/i>\u003c/p>\n\u003cp>\"This year's crop looks really good. The taste is going to be very good, though the drier spring may mean lower yields,\" says Dave Little about his potatoes. Little Organic Farm practices \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry farming\u003c/a>\u003c/strong>, a method of growing in which the farmer plants in wet soil and then does not typically add additional water to the crop as it grows. When potatoes are grown this way, the resultant product is a potato that is high in sugar content and wonderfully flavored. The potatoes have a lower water content and therefore a higher concentration of potato flavor. The trade-off is a very low crop yield. \"Farmers who water their crops get a yield of 30,000 to 40,000 pounds of potatoes per acre. We're lucky to get 10,000 pounds,\" said Dave Little in a phone interview.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area chefs also love the flavor of Little's potatoes. \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, \u003ca href=\"http://www.marketbar.com/\">MarketBar\u003c/a>, and \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> are among restaurants that buy Little Organic Farm potatoes for their menus.\u003c/p>\n\u003cp>All of this potato goodness is made even better when you can buy new potatoes that have been freshly dug. The potatoes that Little had at the market this weekend had been hand dug on Friday and obviously had never been put into storage. If you get a chance to taste them, you will quickly understand why these potatoes are so prized among those of us who seek out new potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0597large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0597small-788680.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Warm Potato Salad with Bacon\u003c/i>\u003c/p>\n\u003cp>To celebrate the new potato harvest and in honor of the Fourth of July, I made a warm potato salad with bacon that was inspired by \u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/238933\">a recipe in this month's Gourmet magazine\u003c/a>\u003c/strong>. The recipe seems to be very forgiving to changes. First of all, use your judgment with their suggested cooking time. I found 30 minutes to be too long, and pulled the potatoes out after about 20 minutes. While I followed the general idea of the recipe, I added shallots into the vinegar and tossed them with the warm potatoes because I didn't have chives. Then to add a bit of green in at the end, I chopped up some Ancho Cress -- a spicy green that I picked up this weekend from \u003cstrong>\u003ca href=\"http://marinroots.com/\">Marin Roots Farm\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The result was delicious, and a great way to show off the amazing flavor of new potatoes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Last Chinese Chef",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cimg>\u003c/a>\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/arts/writersblock/episode.jsp?id=16980\">Nicole Mones reads an excerpt from \u003cstrong>\u003cem>The Last Chinese Chef\u003c/em>\u003c/strong>\u003c/a> on \u003cstrong>KQED's Writer's Block\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>\u003c/a> chronicles food writer, Maggie McElroy's journey to China one year after the untimely death of her husband. A paternity claim has been filed against her husband's estate and the question surfaces whether her husband fathered a child while he was working in Beijing. While Maggie plans her China trip to unravel the truth about her husband she is offered the opportunity to profile a rising star chef, Sam Liang. This culinary distraction turns into a life-changing healing experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nicolemones.com\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a> is the author of the award winning novel \u003cstrong>Lost in Translation\u003c/strong> and \u003cstrong>A Cup of Light\u003c/strong>. Since 1999 Mones has written about Chinese food for Gourmet magazine, covering the food scene in Beijing, Shanghai, and the San Gabriel Valley, east of Los Angeles. Her work has also appeared in the Los Angeles Times and the Washington Post.\u003c/p>\n\u003cp>Here are two recipes with associated excerpts from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beggar's Chicken\u003c/strong>\u003cbr>When Wu Xunqu, chief chef at Lou Wai Lou, divulged this recipe, he cautioned that it was most but not all of the recipe, since he had a few secret ingredients he wanted to keep to himself. He also insisted on starting with the life of the chicken. This is one of the poultry cooking secrets of Chinese haute cuisine: the last two weeks of a chicken's life must be spent outdoors, running free.\u003c/p>\n\u003cp>\u003cstrong>Ingredients & Preparation\u003c/strong>\u003cbr>1. At home, however, you may start with a whole chicken, cleaned, and 4-6 whole lotus leaves, soaked 20 minutes in warm water.\u003c/p>\n\u003cp>2. Create 3-4 Cups of concentrated soup broth from pork bone, beef bone, ham, chicken feet, onion, ginger, meiling soy sauce (it's a tiny bit sour).\u003c/p>\n\u003cp>3. When cool, combine with rice wine, starch powder, white pepper, salt, and a little soy. Marinate chicken 30 minutes.\u003c/p>\n\u003cp>4. Remove the chicken to wrap in soaked lotus leaves, first pouring over and inside one cup of the marinade (fortified with extra slivered ham, other cooked meats left from the soup, and/or soaked, slivered mushrooms).\u003c/p>\n\u003cp>5. Follow a layer of lotus with a layer of parchment and then another layer of lotus. Use plastic style baking bags and a foil wrap to create a tight seal.\u003c/p>\n\u003cp>6. Roast at 400 degrees for 1/2 hour, then at 350 degrees for up to 3 1/2 hours, depending on the bird's size and age.\u003c/p>\n\u003cp>-courtesy Wu Xunqu\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Beggar's Chicken\u003c/strong> from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>\"Then the beggar's chicken. It looked at first like a foil-wrapped whole bird, but he undid it, folded back layers of crinkly baking bags, and broke the seal on a tight molded wrap of lotus leaves. A magnificently herbed chicken aroma rushed into the air. Maggie couldn't wait. She picked up a mouthful of chicken that fell away from the carcass and into her chopsticks at a touch. It was moist and dense with profound flavor, the good nourishment of chicken, first marinated,then spiked with the bits of aromatic vegetable and salt-cured ham which had been stuffed in the cavity and were now all over the bird. Shot through everything was the pungent musk of the lotus leaf. At once she knew she should write about this place. She should give this recipe, catch the glorious bustle of this restaurant, describe these tall windows looking over the lake and virgin green hills beyond.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003cbr> Serves 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 lb pork spare ribs\u003cbr>2 dried lotus leaves\u003cbr>rice powder scented with 5-spice\u003c/p>\n\u003cp>\u003cstrong>Seasonings\u003c/strong>\u003cbr>2 Tablespoons chopped scallion\u003cbr>1 Tablespoons chopped ginger\u003cbr>1 Tablespoon each soy sauce, oil, sugar, soybean paste\u003cbr>1/2 Tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Cut spare ribs into pieces 1 1/2 inch wide, 2 inches long, then marinate in seasonings 1/2 hour.\u003c/p>\n\u003cp>2. Cut lotus leaves into eight pieces and soak in hot water 20 minutes.\u003c/p>\n\u003cp>3. Remove marinated ribs and discard scallion and ginger.\u003c/p>\n\u003cp>4. Add rice powder and thoroughly mix with rib pieces.\u003c/p>\n\u003cp>5. Divide ribs into eight small portions.\u003c/p>\n\u003cp>6. Place each on a soaked lotus leaf, fold and roll to make a package.\u003c/p>\n\u003cp>7. Place with the smooth side down in a bowl or deep plate.\u003c/p>\n\u003cp>8. Steam over high heat for two hours until tender.\u003c/p>\n\u003cp>9. Put a serving plate face down over the bowl and turn over.\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong> from The Last Chinese Chef:\u003c/p>\n\u003cblockquote>\u003cp>\"Inside the leaves, the rib meat came away under their chopsticks, rich and lean and long-cooked with a soft crust of scented rice powder. Underneath, the darker, more complicated flavor of the meat, the marrow, and the aromatics. Maggie thought it was\u003cbr>wonderful. She ate everything except the rib bones, which she nibbled clean and folded back up, polished, inside the leaf. She wished she could lick the leaf, it was so good.\u003cbr>But Sam, watching Uncle Xie's face, said, 'You think the scallion and ginger are too strong.'\u003cbr>'This is a dish of refinement,' said Xie. 'Sophistication and subtlety are what is most important, not the peaks of flavor. Every flavor must be a play on texture, while every texture suggests a flavor. You can be rustic, but never coarse. Always believe in the intelligence of the diner. Always reward them with subtlety.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/images/weblog/foodblog/lastchinesechef-recipes.pdf\">\u003cstrong>Recipes for Beggar's Chicken and Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003c/a> (pdf)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cimg>\u003c/a>\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/arts/writersblock/episode.jsp?id=16980\">Nicole Mones reads an excerpt from \u003cstrong>\u003cem>The Last Chinese Chef\u003c/em>\u003c/strong>\u003c/a> on \u003cstrong>KQED's Writer's Block\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>\u003c/a> chronicles food writer, Maggie McElroy's journey to China one year after the untimely death of her husband. A paternity claim has been filed against her husband's estate and the question surfaces whether her husband fathered a child while he was working in Beijing. While Maggie plans her China trip to unravel the truth about her husband she is offered the opportunity to profile a rising star chef, Sam Liang. This culinary distraction turns into a life-changing healing experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nicolemones.com\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a> is the author of the award winning novel \u003cstrong>Lost in Translation\u003c/strong> and \u003cstrong>A Cup of Light\u003c/strong>. Since 1999 Mones has written about Chinese food for Gourmet magazine, covering the food scene in Beijing, Shanghai, and the San Gabriel Valley, east of Los Angeles. Her work has also appeared in the Los Angeles Times and the Washington Post.\u003c/p>\n\u003cp>Here are two recipes with associated excerpts from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beggar's Chicken\u003c/strong>\u003cbr>When Wu Xunqu, chief chef at Lou Wai Lou, divulged this recipe, he cautioned that it was most but not all of the recipe, since he had a few secret ingredients he wanted to keep to himself. He also insisted on starting with the life of the chicken. This is one of the poultry cooking secrets of Chinese haute cuisine: the last two weeks of a chicken's life must be spent outdoors, running free.\u003c/p>\n\u003cp>\u003cstrong>Ingredients & Preparation\u003c/strong>\u003cbr>1. At home, however, you may start with a whole chicken, cleaned, and 4-6 whole lotus leaves, soaked 20 minutes in warm water.\u003c/p>\n\u003cp>2. Create 3-4 Cups of concentrated soup broth from pork bone, beef bone, ham, chicken feet, onion, ginger, meiling soy sauce (it's a tiny bit sour).\u003c/p>\n\u003cp>3. When cool, combine with rice wine, starch powder, white pepper, salt, and a little soy. Marinate chicken 30 minutes.\u003c/p>\n\u003cp>4. Remove the chicken to wrap in soaked lotus leaves, first pouring over and inside one cup of the marinade (fortified with extra slivered ham, other cooked meats left from the soup, and/or soaked, slivered mushrooms).\u003c/p>\n\u003cp>5. Follow a layer of lotus with a layer of parchment and then another layer of lotus. Use plastic style baking bags and a foil wrap to create a tight seal.\u003c/p>\n\u003cp>6. Roast at 400 degrees for 1/2 hour, then at 350 degrees for up to 3 1/2 hours, depending on the bird's size and age.\u003c/p>\n\u003cp>-courtesy Wu Xunqu\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Beggar's Chicken\u003c/strong> from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>\"Then the beggar's chicken. It looked at first like a foil-wrapped whole bird, but he undid it, folded back layers of crinkly baking bags, and broke the seal on a tight molded wrap of lotus leaves. A magnificently herbed chicken aroma rushed into the air. Maggie couldn't wait. She picked up a mouthful of chicken that fell away from the carcass and into her chopsticks at a touch. It was moist and dense with profound flavor, the good nourishment of chicken, first marinated,then spiked with the bits of aromatic vegetable and salt-cured ham which had been stuffed in the cavity and were now all over the bird. Shot through everything was the pungent musk of the lotus leaf. At once she knew she should write about this place. She should give this recipe, catch the glorious bustle of this restaurant, describe these tall windows looking over the lake and virgin green hills beyond.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003cbr> Serves 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 lb pork spare ribs\u003cbr>2 dried lotus leaves\u003cbr>rice powder scented with 5-spice\u003c/p>\n\u003cp>\u003cstrong>Seasonings\u003c/strong>\u003cbr>2 Tablespoons chopped scallion\u003cbr>1 Tablespoons chopped ginger\u003cbr>1 Tablespoon each soy sauce, oil, sugar, soybean paste\u003cbr>1/2 Tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Cut spare ribs into pieces 1 1/2 inch wide, 2 inches long, then marinate in seasonings 1/2 hour.\u003c/p>\n\u003cp>2. Cut lotus leaves into eight pieces and soak in hot water 20 minutes.\u003c/p>\n\u003cp>3. Remove marinated ribs and discard scallion and ginger.\u003c/p>\n\u003cp>4. Add rice powder and thoroughly mix with rib pieces.\u003c/p>\n\u003cp>5. Divide ribs into eight small portions.\u003c/p>\n\u003cp>6. Place each on a soaked lotus leaf, fold and roll to make a package.\u003c/p>\n\u003cp>7. Place with the smooth side down in a bowl or deep plate.\u003c/p>\n\u003cp>8. Steam over high heat for two hours until tender.\u003c/p>\n\u003cp>9. Put a serving plate face down over the bowl and turn over.\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong> from The Last Chinese Chef:\u003c/p>\n\u003cblockquote>\u003cp>\"Inside the leaves, the rib meat came away under their chopsticks, rich and lean and long-cooked with a soft crust of scented rice powder. Underneath, the darker, more complicated flavor of the meat, the marrow, and the aromatics. Maggie thought it was\u003cbr>wonderful. She ate everything except the rib bones, which she nibbled clean and folded back up, polished, inside the leaf. She wished she could lick the leaf, it was so good.\u003cbr>But Sam, watching Uncle Xie's face, said, 'You think the scallion and ginger are too strong.'\u003cbr>'This is a dish of refinement,' said Xie. 'Sophistication and subtlety are what is most important, not the peaks of flavor. Every flavor must be a play on texture, while every texture suggests a flavor. You can be rustic, but never coarse. Always believe in the intelligence of the diner. Always reward them with subtlety.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/images/weblog/foodblog/lastchinesechef-recipes.pdf\">\u003cstrong>Recipes for Beggar's Chicken and Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003c/a> (pdf)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Moveable Thirst",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706026.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706019.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I've done a lot in my effort to learn more about wine. I've drunk and I've drunk and I've drunk, but to be honest I haven't read all that much until now. Just recently several wonderful wine books have really caught my attention. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471793868/cookingwitham-20\">A Moveable Thirst Tales and Tastes from a Season in Napa Wine Country\u003c/a>\u003c/b> is one of those books. \u003c/p>\n\u003cp>The premise of the book is that a journalist and a wine buyer decide to visit all 141 public tasting rooms in Napa over the course of a season. Part of the book is really an in-depth guide to the wineries with details like service, wine availability, picnic prospect and even \"intangibles and extras\" that includes things like \"this winery is worth the effort to find\" or \"this room is aimed at novices\".\u003c/p>\n\u003cp>The \"quest\" portion of the book will have you laughing out loud. As Kushman bemoans his lack of spitting ability he is made to feel like an expert when he overhears other tasters ask, if the wine tastes like apricots does that mean they put apricots in the wine? And why do they call it a finish? \u003c/p>\n\u003cp>Napa is a region you could spend years getting to know. The authors of this book have done a lot of the legwork to help you make the most of your time in Napa. But those who plan no trips to Napa will enjoy it and learn something too. The information in the book ranges from the useful, like which Napa vintners are making Old World style wines to the trivial---did you know that one out of ten bottles of wine sold in America is White Zinfandel? \u003c/p>\n\u003cp>Another book that features the pairing of a novice and an expert is Educating Peter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For my review of Educating Peter by Food & Wine editor Lettie Teague, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2007/04/educating-peter-book-review.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706026.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/amoveablethirst-706019.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I've done a lot in my effort to learn more about wine. I've drunk and I've drunk and I've drunk, but to be honest I haven't read all that much until now. Just recently several wonderful wine books have really caught my attention. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471793868/cookingwitham-20\">A Moveable Thirst Tales and Tastes from a Season in Napa Wine Country\u003c/a>\u003c/b> is one of those books. \u003c/p>\n\u003cp>The premise of the book is that a journalist and a wine buyer decide to visit all 141 public tasting rooms in Napa over the course of a season. Part of the book is really an in-depth guide to the wineries with details like service, wine availability, picnic prospect and even \"intangibles and extras\" that includes things like \"this winery is worth the effort to find\" or \"this room is aimed at novices\".\u003c/p>\n\u003cp>The \"quest\" portion of the book will have you laughing out loud. As Kushman bemoans his lack of spitting ability he is made to feel like an expert when he overhears other tasters ask, if the wine tastes like apricots does that mean they put apricots in the wine? And why do they call it a finish? \u003c/p>\n\u003cp>Napa is a region you could spend years getting to know. The authors of this book have done a lot of the legwork to help you make the most of your time in Napa. But those who plan no trips to Napa will enjoy it and learn something too. The information in the book ranges from the useful, like which Napa vintners are making Old World style wines to the trivial---did you know that one out of ten bottles of wine sold in America is White Zinfandel? \u003c/p>\n\u003cp>Another book that features the pairing of a novice and an expert is Educating Peter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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