window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_39445": {
"type": "attachments",
"id": "bayareabites_39445",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39445",
"found": true
},
"parent": 39410,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/ravkoa300.jpg",
"width": 300,
"height": 402
}
},
"publishDate": 1330453168,
"modified": 1330453168,
"caption": "Chef Ravi Kapur and his baby son Makoa.",
"description": null,
"title": "Ravi Kapur",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39310": {
"type": "attachments",
"id": "bayareabites_39310",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39310",
"found": true
},
"parent": 39186,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg",
"width": 525,
"height": 394
}
},
"publishDate": 1330055677,
"modified": 1330055677,
"caption": null,
"description": null,
"title": "Jonny-Raglin-final",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39222": {
"type": "attachments",
"id": "bayareabites_39222",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39222",
"found": true
},
"parent": 38839,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg",
"width": 399,
"height": 400
}
},
"publishDate": 1329981947,
"modified": 1329981947,
"caption": null,
"description": null,
"title": "Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_38720": {
"type": "attachments",
"id": "bayareabites_38720",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "38720",
"found": true
},
"parent": 38688,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/IMG_0643.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1328777294,
"modified": 1328777294,
"caption": null,
"description": null,
"title": "interactive team",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_38767": {
"type": "attachments",
"id": "bayareabites_38767",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "38767",
"found": true
},
"parent": 38759,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg",
"width": 500,
"height": 663
}
},
"publishDate": 1328819269,
"modified": 1328819269,
"caption": null,
"description": null,
"title": "Alice Medrich Photo: Dave Lauridsen",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_38055": {
"type": "attachments",
"id": "bayareabites_38055",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "38055",
"found": true
},
"parent": 38051,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/class-500.jpg",
"width": 500,
"height": 335
}
},
"publishDate": 1327635962,
"modified": 1327635962,
"caption": null,
"description": null,
"title": "Kitchen on Fire plans to offer longer classes at their new satellite site.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37849": {
"type": "attachments",
"id": "bayareabites_37849",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37849",
"found": true
},
"parent": 37826,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/jon-sara560.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1327091325,
"modified": 1327091325,
"caption": null,
"description": null,
"title": "Jon Darsky and his wife Sara on their honeymoon",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37747": {
"type": "attachments",
"id": "bayareabites_37747",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37747",
"found": true
},
"parent": 37745,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg",
"width": 400,
"height": 600
}
},
"publishDate": 1326862981,
"modified": 1326862981,
"caption": null,
"description": null,
"title": "Joshua Skenes",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37643": {
"type": "attachments",
"id": "bayareabites_37643",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37643",
"found": true
},
"parent": 37604,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg",
"width": 560,
"height": 418
}
},
"publishDate": 1326500562,
"modified": 1326500562,
"caption": null,
"description": null,
"title": "Bourdain, Oscar, crew",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37224": {
"type": "attachments",
"id": "bayareabites_37224",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37224",
"found": true
},
"parent": 37220,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/cleaning-mussels.jpg",
"width": 560,
"height": 303
}
},
"publishDate": 1324846811,
"modified": 1324846811,
"caption": null,
"description": null,
"title": "Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"karensolomon": {
"type": "authors",
"id": "5288",
"meta": {
"index": "authors_1716337520",
"id": "5288",
"found": true
},
"name": "Karen Solomon",
"firstName": "Karen",
"lastName": "Solomon",
"slug": "karensolomon",
"email": "bolognarose@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
"avatar": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Karen Solomon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/6df01b14099b78683af5205e2b67ebdc?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/karensolomon"
},
"ellalawrence": {
"type": "authors",
"id": "5325",
"meta": {
"index": "authors_1716337520",
"id": "5325",
"found": true
},
"name": "Ella Lawrence",
"firstName": "Ella",
"lastName": "Lawrence",
"slug": "ellalawrence",
"email": "ella.lawrence@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Ella Lawrence is a freelance writer based out of San Francisco, California. She has written for Sunset magazine, San Francisco magazine, Time Out, and the San Francisco Chronicle, among other national and international publications. Ella’s ten-year stint as a champagne-fueled, designer-jeans-wearing waitress in some of the nation’s finest restaurants has given her an expert food and wine background, which she writes about with such gusto that she received an AAN Award in 2006.",
"avatar": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Ella Lawrence | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ellalawrence"
}
},
"pagesReducer": {
"bayareabites_category_chefs": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"score": 13.558279
},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"title": "chefs",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 26
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=chefs",
"seeMore": false,
"paginated": true,
"page": 26
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_39410": {
"type": "posts",
"id": "bayareabites_39410",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39410",
"score": null,
"sort": [
1330639297000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330639297,
"format": "aside",
"disqusTitle": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"title": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "39410 http://blogs.kqed.org/bayareabites/?p=39410",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1002,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1330639297,
"excerpt": "Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.",
"title": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"datePublished": "2012-03-01T14:01:37-08:00",
"dateModified": "2012-03-01T14:01:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"status": "publish",
"path": "/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"authors": [
"5325"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_10179",
"bayareabites_10180",
"bayareabites_2165",
"bayareabites_10181",
"bayareabites_9242",
"bayareabites_493"
],
"featImg": "bayareabites_39445",
"label": "bayareabites"
},
"bayareabites_39186": {
"type": "posts",
"id": "bayareabites_39186",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39186",
"score": null,
"sort": [
1330460277000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330460277,
"format": "aside",
"disqusTitle": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n",
"disqusIdentifier": "39186 http://blogs.kqed.org/bayareabites/?p=39186",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1384,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1330461548,
"excerpt": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"datePublished": "2012-02-28T12:17:57-08:00",
"dateModified": "2012-02-28T12:39:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-comstock-saloon-keeper-jonny-raglin-2",
"status": "publish",
"path": "/bayareabites/39186/qa-with-comstock-saloon-keeper-jonny-raglin-2",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39186/qa-with-comstock-saloon-keeper-jonny-raglin-2",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807"
],
"tags": [
"bayareabites_2213",
"bayareabites_9598",
"bayareabites_993",
"bayareabites_89",
"bayareabites_10176",
"bayareabites_10175"
],
"featImg": "bayareabites_39310",
"label": "bayareabites"
},
"bayareabites_39260": {
"type": "posts",
"id": "bayareabites_39260",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39260",
"score": null,
"sort": [
1330116175000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330116175,
"format": "aside",
"disqusTitle": "On the Plate with Wise Sons Jewish Deli",
"title": "On the Plate with Wise Sons Jewish Deli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "39260 http://blogs.kqed.org/bayareabites/?p=39260",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 852,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1330375568,
"excerpt": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
"title": "On the Plate with Wise Sons Jewish Deli | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On the Plate with Wise Sons Jewish Deli",
"datePublished": "2012-02-24T12:42:55-08:00",
"dateModified": "2012-02-27T12:46:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-the-plate-with-wise-sons-jewish-deli",
"status": "publish",
"path": "/bayareabites/39260/on-the-plate-with-wise-sons-jewish-deli",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39260/on-the-plate-with-wise-sons-jewish-deli",
"authors": [
"5288"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_588",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_2877",
"bayareabites_71",
"bayareabites_10171",
"bayareabites_3662",
"bayareabites_229",
"bayareabites_9156"
],
"label": "bayareabites"
},
"bayareabites_38839": {
"type": "posts",
"id": "bayareabites_38839",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "38839",
"score": null,
"sort": [
1330021355000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330021355,
"format": "aside",
"disqusTitle": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja ",
"title": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\" alt=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" title=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39220\">\u003c/a>\u003cbr>\n\u003cem>Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>Who knew that butternut squash could add a delectable richness to Mexican hot chocolate or that pureed peas could lighten up guacamole?\u003c/p>\n\u003cp>These secret ingredients are just a couple of the colorful accent flavors gleaned from a week at \u003ca href=\"http://www.rancholapuerta.com/\">Rancho La Puerta\u003c/a>, a beloved fitness resort with a loyal following, just across the U.S. border in Tecate, Baja California, Mexico. The resort frequently \u003ca href=\"http://www.travelandleisure.com/worldsbest/2011/spas/destination-spas/265\">garners honors\u003c/a> from those on the spa circuit, who flock to this rustic-meets-luxury destination in droves.\u003c/p>\n\u003cp>And what's not to like? A 3,000-acre, carefully-landscaped campus that pays homage to the area the resort calls home: Mexican-Colonial-inspired buildings, brick paths, and vibrant ceramic tiles. Guest can partake in early hikes up Mount Kuchumaa, hourly exercise classes, afternoon creative pursuits, elegantly-prepared food with a plant-based focus, culturally relevant cooking classes, an off-the-hook organic garden tended to by a plant poet, and still have plenty of time and space for quiet, reflection, and pampering.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\" alt=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" title=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39217\">\u003c/a>\u003cbr>\n\u003cem>Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place is misnamed, perhaps: Given its emphasis on mind, body, and soul it might best be called a holistic wellness center. No matter what you call it, the ranch -- as regulars have dubbed it -- offers all comers the opportunity to find their bliss. As you might expect, it is a popular vacation pick among Bay Area vacation-goers.\u003c/p>\n\u003cp>For a price. A stay at the resort will set paying guests back $3,000-$4,750 a week, depending on type of accommodations and time of year. That's a far cry from when the ranch opened in 1940 and guests spent $17.50 a week for the privilege of pitching a tent by the river to enjoy nature, eat well, and contemplate the meaning of life. (Full disclosure: This writer attended the resort as a guest of \u003ca href=\"http://www.romneysteele.com/\">Romney Steele\u003c/a>, author of \u003cem>\u003ca href=\"http://mynepenthebook.com/my-book/\">My Nepenthe\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.berkeleyside.com/2011/07/13/plum-gorgeous/\">Plum Gorgeous\u003c/a>\u003c/em>, who served as the ranch's guest chef instructor for the week.)\u003c/p>\n\u003cp>Back in the beginning the ranch went by a different name, and was then run by 34-year-old Edmond Szekeley, a Hungarian Jew and philosopher seeking refuge across the border, and his 18-year-old bride \u003ca href=\"http://www.rancholapuerta.com/home/history-vision/deborahs-life.html\">Deborah\u003c/a>. It was dubbed a cult by a visiting reporter. \u003c/p>\n\u003cp>A long-time guest -- some devotees have been dozens and dozens of times -- told this writer that it went through a hippie phase in the 1960s and 70s (think lentil loaf), and may have had a fat farm vibe at one time (weigh ins and that sort of thing) before settling comfortably into its current incarnation as a kind of year-round camp for active, well-to-do grown-ups who watch what they eat. \u003c/p>\n\u003cp>(It's also a popular stop on the guest cheffing circuit for Bay Area-based food folks like \u003ca href=\"http://www.peggyknickerbocker.com/\">Peggy Knickerbocker\u003c/a> and \u003ca href=\"http://www.tanyaholland.com/\">Tanya Holland\u003c/a>. Other locals recently spotted at the ranch offering expert instruction include writing coach \u003ca href=\"http://www.diannej.com/\">Dianne Jacob\u003c/a> and life coach \u003ca href=\"http://coachemily.com/\">Emily Boorstein Wikman\u003c/a>.)\u003c/p>\n\u003cp>As for that teenage bride? She went on to make a name for herself in the spa and fitness world, government service, and philanthropic circles, turns 90 in May, kept the ranch in the family, and serves as role model for aging with purpose, pleasure, and grace.\u003c/p>\n\u003cp>Today, the ranch is a place where people can choose exercise classes like pilates, yoga, and water workouts. It also features alternative healing treatments including the hydro therapy watsu, craniosacral massage, and the subtle movement practice known as feldenkrais. (The latter prompted perhaps the most hilarious line of the week: When asked by the feldenkrais practitioner to note any physical changes after practicing the method one wag responded: \"I think my shoes changed color.\") \u003c/p>\n\u003cp>There's also tennis, volleyball, dance, gym circuit classes, along with art instruction, life coaching, reflective practices such as meditation, nutrition lectures, entertainment in the evening, and oh, spa treatments, of course.\u003c/p>\n\u003cp>In short, you can knock yourself out burning calories every hour on the hour or you can hide out in a hammock or loll in lounge chairs at one of the many pools and not lift a finger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\" alt=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" title=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" width=\"560\" height=\"384\" class=\"alignnone size-full wp-image-39221\">\u003c/a>\u003cbr>\n\u003cem>The dining room chef and his kitchen crew at Rancho La Puerta. Photo: \u003ca href=\"http://www.lynneharty.com/\">Lynne Harty\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the active guest, all that exercise makes for a hearty appetite. The majority of the ranch's cuisine, a mix of Mediterranean and Mexican influences, comes courtesy of the organically grown fruits and vegetable from the on-site garden. Largely vegetarian in nature with some seafood offerings, the ranch caters to vegans and the gluten-free too. \u003c/p>\n\u003cp>The operating premise in the kitchen: low-fat, high-flavor, whole grain, lean protein, and modest portions, which prompted this writer, on the go six hours or more a day, to repeatedly ask for seconds (graciously accommodated with no raised eyebrows or judgments attached). \u003c/p>\n\u003cp>There are nods to health food trends -- chia seed, nutritional yeast, and flax seed are served up in small bowls for those who like to consume -- but it's essentially homegrown food simply and well prepared with generous use of herbs and aromatics to satisfy discerning palates.\u003c/p>\n\u003cp>Highlights from the Dining Room menu include nods to the region, such as Braised Fish Taco with Cabbage Slaw and Pico De Gallo, Roasted Nopalitos Salad with Panela Cheese and Cilantro Vinaigrette, Chiles Rellenos with Green Pasilla Rice and Chayote Gratin with Black Lentils. But any of the sauteed, roasted, braised garden greens and root vegetables made this eater happy.\u003c/p>\n\u003cp>Desserts seem a bit of an afterthought -- with the exception of the Flan de la Casa with Seasonal Fruit Compote, a smooth dark chocolate treat -- but it's hard to feel deprived here when the food is so satisfying and filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\" alt=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" title=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-39218\">\u003c/a>\u003cbr>\n\u003cem>La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Each week ranch guests have the option of walking over to the resort's organic garden, a farm really, for a tour and breakfast cooked by the culinary school crew. Once there, it's hard not to be enchanted by the enthusiasm for all things edible of the chief horticulturist, Salvador Tinnajero, who has tended the farm for more than two decades. \u003c/p>\n\u003cp>Tinnajero constantly picks produce and encourages guests to take a bite, sniffs soil as he runs it through his palms, talks philosophically about the need to share the land with critters, while figuring out tricks that prevent them from eating too many of his crops. A man of the land who firmly believes edibles have personalities, one guest dubbed him the plant whisperer.\u003c/p>\n\u003cp>The garden is next to the ranch's cooking school and culinary center, Lo Cocina que Canta (\"The Kitchen That Sings\"), where new executive chef Denise Roa, a Mexican-American restauranteur, shares her culture and cuisine with guests. It's also where guest chefs like Steele conduct cooking classes in a beautifully-appointed kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\" alt=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" title=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" width=\"560\" height=\"414\" class=\"alignnone size-full wp-image-39219\">\u003c/a>\u003cbr>\n\u003cem>Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Steele's sold-out Thursday evening class last week featured foods mostly foraged from the garden -- including whole roasted baby beets, roots and all -- along with local dairy and seafood. A spontaneous cook, Steele and the kitchen team candied hibiscus to serve with a Buttermilk Panna Cotta. Ranch-grown kumquats brightened a whole-grain dish, cauliflower, small and sweet enough to eat raw, was only enhanced by roasting with cumin, and tossing with cilantro and pomegranate.\u003c/p>\n\u003cp>The place's magic seems to work. During the course of the week this reporter witnessed guests slowing down, trying new things, reaching beyond their comfort zone, vowing to make changes back home, and reflecting on or healing emotional wounds. \u003c/p>\n\u003cp>Those secrets, however, stay at the ranch.\u003c/p>\n\u003cp>The secret ingredients in the spa's legendary guacamole recipe? That this writer can share.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\" alt=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" title=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" width=\"399\" height=\"400\" class=\"alignnone size-full wp-image-39222\">\u003c/a>\u003cbr>\n\u003cem>Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Aztec Guacamole\u003c/strong>\u003c/p>\n\u003cp>From \u003cem>\u003ca href=\"http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096\">Cooking with the Seasons at Rancho La Puerta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>(Ranch regulars have come to expect the spa's signature guacamole, which is dished up early on in the week at a soiree in the main lounge.)\u003c/em>\u003c/p>\n\u003cp>*** Makes 2 cups ***\u003c/p>\n\u003cp>Perhaps the Ranch's most popular recipe, the addition of green peas to the avocado-based dip boosts the nutritional value of the guacamole and reduces the fat content. Good with tacos or an assortment of crunchy, raw vegetables.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of frozen peas, slightly thawed\u003cbr>\n1 medium hass avocado, peeled and pitted\u003cbr>\n2 tablespoons fresh lime or lemon juice, to taste\u003cbr>\n1 medium tomato, seeded and cut into 1/4-inch dice\u003cbr>\n1 jalapeno or serrano chile, seeded and minced\u003cbr>\n3 tablespoons chopped fresh cilantro\u003cbr>\n1 teaspoon minced fresh garlic\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon fresh ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender or in the bowl of a food processor, process the peas until smooth.\u003cbr>\n2. In a medium bowl, mash avocado with a fork or potato masher.\u003cbr>\n3. Add the juice, tomato, onion, jalapeno, cilantro, garlic, salt and pepper.\u003cbr>\n4. Add the peas and mix well.\u003cbr>\n5. Press a piece of plastic wrap directly on the surface of the guacamole to prevent browning, if the dish won't be served immediately.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> Use 1 cup of well-cooked broccoli, edamame, or cooked asparagus tips instead of peas.\u003c/p>\n\n",
"disqusIdentifier": "38839 http://blogs.kqed.org/bayareabites/?p=38839",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/23/secret-ranch-recipes-from-an-iconic-spa-in-baja/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1584,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 42
},
"modified": 1330021355,
"excerpt": "Sarah Henry has the arduous task of reporting from the field following a week's stay at the much-loved Ranch La Puerta fitness resort and spa, which also features an organic garden and culinary school.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sarah Henry has the arduous task of reporting from the field following a week's stay at the much-loved Ranch La Puerta fitness resort and spa, which also features an organic garden and culinary school.",
"title": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja ",
"datePublished": "2012-02-23T10:22:35-08:00",
"dateModified": "2012-02-23T10:22:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "secret-ranch-recipes-from-an-iconic-spa-in-baja",
"status": "publish",
"path": "/bayareabites/38839/secret-ranch-recipes-from-an-iconic-spa-in-baja",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\" alt=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" title=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39220\">\u003c/a>\u003cbr>\n\u003cem>Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>Who knew that butternut squash could add a delectable richness to Mexican hot chocolate or that pureed peas could lighten up guacamole?\u003c/p>\n\u003cp>These secret ingredients are just a couple of the colorful accent flavors gleaned from a week at \u003ca href=\"http://www.rancholapuerta.com/\">Rancho La Puerta\u003c/a>, a beloved fitness resort with a loyal following, just across the U.S. border in Tecate, Baja California, Mexico. The resort frequently \u003ca href=\"http://www.travelandleisure.com/worldsbest/2011/spas/destination-spas/265\">garners honors\u003c/a> from those on the spa circuit, who flock to this rustic-meets-luxury destination in droves.\u003c/p>\n\u003cp>And what's not to like? A 3,000-acre, carefully-landscaped campus that pays homage to the area the resort calls home: Mexican-Colonial-inspired buildings, brick paths, and vibrant ceramic tiles. Guest can partake in early hikes up Mount Kuchumaa, hourly exercise classes, afternoon creative pursuits, elegantly-prepared food with a plant-based focus, culturally relevant cooking classes, an off-the-hook organic garden tended to by a plant poet, and still have plenty of time and space for quiet, reflection, and pampering.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\" alt=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" title=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39217\">\u003c/a>\u003cbr>\n\u003cem>Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The place is misnamed, perhaps: Given its emphasis on mind, body, and soul it might best be called a holistic wellness center. No matter what you call it, the ranch -- as regulars have dubbed it -- offers all comers the opportunity to find their bliss. As you might expect, it is a popular vacation pick among Bay Area vacation-goers.\u003c/p>\n\u003cp>For a price. A stay at the resort will set paying guests back $3,000-$4,750 a week, depending on type of accommodations and time of year. That's a far cry from when the ranch opened in 1940 and guests spent $17.50 a week for the privilege of pitching a tent by the river to enjoy nature, eat well, and contemplate the meaning of life. (Full disclosure: This writer attended the resort as a guest of \u003ca href=\"http://www.romneysteele.com/\">Romney Steele\u003c/a>, author of \u003cem>\u003ca href=\"http://mynepenthebook.com/my-book/\">My Nepenthe\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.berkeleyside.com/2011/07/13/plum-gorgeous/\">Plum Gorgeous\u003c/a>\u003c/em>, who served as the ranch's guest chef instructor for the week.)\u003c/p>\n\u003cp>Back in the beginning the ranch went by a different name, and was then run by 34-year-old Edmond Szekeley, a Hungarian Jew and philosopher seeking refuge across the border, and his 18-year-old bride \u003ca href=\"http://www.rancholapuerta.com/home/history-vision/deborahs-life.html\">Deborah\u003c/a>. It was dubbed a cult by a visiting reporter. \u003c/p>\n\u003cp>A long-time guest -- some devotees have been dozens and dozens of times -- told this writer that it went through a hippie phase in the 1960s and 70s (think lentil loaf), and may have had a fat farm vibe at one time (weigh ins and that sort of thing) before settling comfortably into its current incarnation as a kind of year-round camp for active, well-to-do grown-ups who watch what they eat. \u003c/p>\n\u003cp>(It's also a popular stop on the guest cheffing circuit for Bay Area-based food folks like \u003ca href=\"http://www.peggyknickerbocker.com/\">Peggy Knickerbocker\u003c/a> and \u003ca href=\"http://www.tanyaholland.com/\">Tanya Holland\u003c/a>. Other locals recently spotted at the ranch offering expert instruction include writing coach \u003ca href=\"http://www.diannej.com/\">Dianne Jacob\u003c/a> and life coach \u003ca href=\"http://coachemily.com/\">Emily Boorstein Wikman\u003c/a>.)\u003c/p>\n\u003cp>As for that teenage bride? She went on to make a name for herself in the spa and fitness world, government service, and philanthropic circles, turns 90 in May, kept the ranch in the family, and serves as role model for aging with purpose, pleasure, and grace.\u003c/p>\n\u003cp>Today, the ranch is a place where people can choose exercise classes like pilates, yoga, and water workouts. It also features alternative healing treatments including the hydro therapy watsu, craniosacral massage, and the subtle movement practice known as feldenkrais. (The latter prompted perhaps the most hilarious line of the week: When asked by the feldenkrais practitioner to note any physical changes after practicing the method one wag responded: \"I think my shoes changed color.\") \u003c/p>\n\u003cp>There's also tennis, volleyball, dance, gym circuit classes, along with art instruction, life coaching, reflective practices such as meditation, nutrition lectures, entertainment in the evening, and oh, spa treatments, of course.\u003c/p>\n\u003cp>In short, you can knock yourself out burning calories every hour on the hour or you can hide out in a hammock or loll in lounge chairs at one of the many pools and not lift a finger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\" alt=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" title=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" width=\"560\" height=\"384\" class=\"alignnone size-full wp-image-39221\">\u003c/a>\u003cbr>\n\u003cem>The dining room chef and his kitchen crew at Rancho La Puerta. Photo: \u003ca href=\"http://www.lynneharty.com/\">Lynne Harty\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the active guest, all that exercise makes for a hearty appetite. The majority of the ranch's cuisine, a mix of Mediterranean and Mexican influences, comes courtesy of the organically grown fruits and vegetable from the on-site garden. Largely vegetarian in nature with some seafood offerings, the ranch caters to vegans and the gluten-free too. \u003c/p>\n\u003cp>The operating premise in the kitchen: low-fat, high-flavor, whole grain, lean protein, and modest portions, which prompted this writer, on the go six hours or more a day, to repeatedly ask for seconds (graciously accommodated with no raised eyebrows or judgments attached). \u003c/p>\n\u003cp>There are nods to health food trends -- chia seed, nutritional yeast, and flax seed are served up in small bowls for those who like to consume -- but it's essentially homegrown food simply and well prepared with generous use of herbs and aromatics to satisfy discerning palates.\u003c/p>\n\u003cp>Highlights from the Dining Room menu include nods to the region, such as Braised Fish Taco with Cabbage Slaw and Pico De Gallo, Roasted Nopalitos Salad with Panela Cheese and Cilantro Vinaigrette, Chiles Rellenos with Green Pasilla Rice and Chayote Gratin with Black Lentils. But any of the sauteed, roasted, braised garden greens and root vegetables made this eater happy.\u003c/p>\n\u003cp>Desserts seem a bit of an afterthought -- with the exception of the Flan de la Casa with Seasonal Fruit Compote, a smooth dark chocolate treat -- but it's hard to feel deprived here when the food is so satisfying and filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\" alt=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" title=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-39218\">\u003c/a>\u003cbr>\n\u003cem>La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Each week ranch guests have the option of walking over to the resort's organic garden, a farm really, for a tour and breakfast cooked by the culinary school crew. Once there, it's hard not to be enchanted by the enthusiasm for all things edible of the chief horticulturist, Salvador Tinnajero, who has tended the farm for more than two decades. \u003c/p>\n\u003cp>Tinnajero constantly picks produce and encourages guests to take a bite, sniffs soil as he runs it through his palms, talks philosophically about the need to share the land with critters, while figuring out tricks that prevent them from eating too many of his crops. A man of the land who firmly believes edibles have personalities, one guest dubbed him the plant whisperer.\u003c/p>\n\u003cp>The garden is next to the ranch's cooking school and culinary center, Lo Cocina que Canta (\"The Kitchen That Sings\"), where new executive chef Denise Roa, a Mexican-American restauranteur, shares her culture and cuisine with guests. It's also where guest chefs like Steele conduct cooking classes in a beautifully-appointed kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\" alt=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" title=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" width=\"560\" height=\"414\" class=\"alignnone size-full wp-image-39219\">\u003c/a>\u003cbr>\n\u003cem>Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Steele's sold-out Thursday evening class last week featured foods mostly foraged from the garden -- including whole roasted baby beets, roots and all -- along with local dairy and seafood. A spontaneous cook, Steele and the kitchen team candied hibiscus to serve with a Buttermilk Panna Cotta. Ranch-grown kumquats brightened a whole-grain dish, cauliflower, small and sweet enough to eat raw, was only enhanced by roasting with cumin, and tossing with cilantro and pomegranate.\u003c/p>\n\u003cp>The place's magic seems to work. During the course of the week this reporter witnessed guests slowing down, trying new things, reaching beyond their comfort zone, vowing to make changes back home, and reflecting on or healing emotional wounds. \u003c/p>\n\u003cp>Those secrets, however, stay at the ranch.\u003c/p>\n\u003cp>The secret ingredients in the spa's legendary guacamole recipe? That this writer can share.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\" alt=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" title=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" width=\"399\" height=\"400\" class=\"alignnone size-full wp-image-39222\">\u003c/a>\u003cbr>\n\u003cem>Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Aztec Guacamole\u003c/strong>\u003c/p>\n\u003cp>From \u003cem>\u003ca href=\"http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096\">Cooking with the Seasons at Rancho La Puerta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>(Ranch regulars have come to expect the spa's signature guacamole, which is dished up early on in the week at a soiree in the main lounge.)\u003c/em>\u003c/p>\n\u003cp>*** Makes 2 cups ***\u003c/p>\n\u003cp>Perhaps the Ranch's most popular recipe, the addition of green peas to the avocado-based dip boosts the nutritional value of the guacamole and reduces the fat content. Good with tacos or an assortment of crunchy, raw vegetables.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of frozen peas, slightly thawed\u003cbr>\n1 medium hass avocado, peeled and pitted\u003cbr>\n2 tablespoons fresh lime or lemon juice, to taste\u003cbr>\n1 medium tomato, seeded and cut into 1/4-inch dice\u003cbr>\n1 jalapeno or serrano chile, seeded and minced\u003cbr>\n3 tablespoons chopped fresh cilantro\u003cbr>\n1 teaspoon minced fresh garlic\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon fresh ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender or in the bowl of a food processor, process the peas until smooth.\u003cbr>\n2. In a medium bowl, mash avocado with a fork or potato masher.\u003cbr>\n3. Add the juice, tomato, onion, jalapeno, cilantro, garlic, salt and pepper.\u003cbr>\n4. Add the peas and mix well.\u003cbr>\n5. Press a piece of plastic wrap directly on the surface of the guacamole to prevent browning, if the dish won't be served immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> Use 1 cup of well-cooked broccoli, edamame, or cooked asparagus tips instead of peas.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/38839/secret-ranch-recipes-from-an-iconic-spa-in-baja",
"authors": [
"5125"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_64",
"bayareabites_12",
"bayareabites_61"
],
"tags": [
"bayareabites_10151",
"bayareabites_8949",
"bayareabites_9519",
"bayareabites_10169",
"bayareabites_9520",
"bayareabites_10150",
"bayareabites_9518",
"bayareabites_8925"
],
"featImg": "bayareabites_39222",
"label": "bayareabites"
},
"bayareabites_38688": {
"type": "posts",
"id": "bayareabites_38688",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "38688",
"score": null,
"sort": [
1329328049000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1329328049,
"format": "aside",
"disqusTitle": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"title": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "38688 http://blogs.kqed.org/bayareabites/?p=38688",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/15/kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 850,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 44
},
"modified": 1329507142,
"excerpt": "Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ",
"title": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"datePublished": "2012-02-15T09:47:29-08:00",
"dateModified": "2012-02-17T11:32:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen",
"status": "publish",
"path": "/bayareabites/38688/kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/38688/kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_10111",
"bayareabites_10142"
],
"featImg": "bayareabites_38720",
"label": "bayareabites"
},
"bayareabites_38759": {
"type": "posts",
"id": "bayareabites_38759",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "38759",
"score": null,
"sort": [
1329210638000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1329210638,
"format": "aside",
"disqusTitle": "Q&A with Chocolate Expert and Author Alice Medrich",
"title": "Q&A with Chocolate Expert and Author Alice Medrich",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\" alt=\"Alice Medrich Photo: Dave Lauridsen\" title=\"Alice Medrich Photo: Dave Lauridsen\" width=\"500\" height=\"663\" class=\"alignnone size-full wp-image-38767\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Medrich\u003c/strong>. Photo: Dave Lauridsen\u003c/em>\u003c/p>\n\u003cp>If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. North Berkeley resident and \u003ca href=\"http://www.alicemedrich.blogspot.com/\">Alice Medrich\u003c/a> said of this early culinary start: \u003c/p>\n\u003cblockquote>\u003cp>“My career started with a hand-written recipe for the tiny cocoa-dusted chocolate truffles given to me by my Paris landlady in 1973. I went on to make and sell those pure bittersweet truffles at the \u003ca href=\"http://www.amazon.com/American-Charcuterie-Recipes-Pig-Tail/dp/0670808431\">Pig by the Tail Charcuterie\u003c/a> (a distant fond memory now) across the street from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> in Berkeley in l973.”\u003c/p>\u003c/blockquote>\n\u003cp>She opened her dessert shop \u003ca href=\"http://www.amazon.com/Cocolat-Extraordinary-Chocolate-Alice-Medrich/dp/0446514195\">Cocolat\u003c/a> in 1976 and became famous for her baking and pastry work and chocolate truffles. Her \u003ca href=\"http://www.alicemedrich.com/\">sweet professional career\u003c/a> has included national media coverage, James Beard Foundation and the International Association of Culinary Professionals award-winning cookbooks, and a chain of Cocolat stores. She sold her interest in Cocolat in 1989. \u003c/p>\n\u003cp>The \u003ca href=\"https://twitter.com/#!/AliceMedrich\">First Lady of Chocolate\u003c/a> has an upcoming book called \u003ca href=\"http://www.amazon.com/Sinfully-Delicious-Desserts-Alice-Medrich/dp/1579653987\">Sinfully Easy Delicious Desserts\u003c/a> (Artisan Books), which should hit the bookshelves in May 2012. \u003ca href=\"https://www.facebook.com/Alicemedrich\">Medrich\u003c/a> told Bay Area Bites that she is launching a series of dessert classes on \u003ca href=\"http://www.craftsy.com/\">Craftsy.com\u003c/a> later this spring. Medrich is featured in Growing a Business, \u003ca href=\"http://www.amazon.com/Growing-Business-Paul-Hawken/dp/0671671642\">Paul Hawkens's\u003c/a> book and TV series profiling successful entrepreneurs, and has appeared on the \u003ca href=\"http://www.foodnetwork.com/\">Food Network’s\u003c/a> Chef Du Jour and Bakers’ Dozen, the Julia Child PBS series \u003ca href=\"http://www.pbs.org/juliachild/meet/medrich.html\">Baking with Julia\u003c/a>, and Joan Nathan’s \u003ca href=\"http://www.pbs.org/mpt/jewishcooking/shows/index106.html\">Jewish Cooking in America\u003c/a>. Medrich trained at the prestigious \u003ca href=\"http://www.lenotre.com/FR/Sections/Partage\">Êcole Lenôtre\u003c/a> in France, and is the author of \u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies\u003c/a>, \u003ca href=\"http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115\">Pure Dessert\u003c/a>, \u003ca href=\"http://books.google.com/books/about/Bittersweet.html?id=lxrZcjX4DNwC\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a>, and \u003ca href=\"http://www.amazon.com/Chocolate-Holidays-Unforgettable-Desserts-Season/dp/1579652905\">Chocolate Holidays\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What is the premise of your upcoming book \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nWell, uh, sinfully easy! The subtitle is \"Quicker Smarter Recipes\" if that helps. I've streamlined steps to make some classic faves easier to make without loss of quality, included some amazing cakes that are mixed in the food processor, and demystified a few things (like souffles) that people think are scary and hard, but are really quite simple. Everyone needs a sinfully easy repertoire of impressive desserts that take less time, fuss, and equipment than people think. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite recipes from \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nAmong my chocolate faves: The Chocolate Stout Floats, The Cocoa Brownies with Walnuts and Brown Butter and The Food Processor Chocolate Mousse.\u003c/p>\n\u003cp> \u003cstrong>What are your favorite local treat recommendations for Valentine's Day?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.recchiuti.com/index.html\">Michael Recchiuti\u003c/a> chocolates are always beautiful and exciting...Paul Masse's desserts at \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's\u003c/a>....Interesting bars, especially \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet\u003c/a>'s own milk chocolate and hot chocolate in Oakland and the crazy wild collection of chocolate bars at \u003ca href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>If you had one bar of chocolate to eat, what would it be?\u003c/strong>\u003cbr>\nThat’s not fair. I taste a lot of chocolate. I’m currently enjoying eating two different milk chocolates: \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger milk\u003c/a> and also milk chocolate by \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet Café\u003c/a>, being made by \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/07/04/MNG42QQSUE1.DTL&o=2&type=printable\">Albert Abrams\u003c/a>. I nibble them. I’d actually rather eat a good bar than eat a truffle these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n I’m a big \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> person because it’s local and so good. I shop for produce there and live in that general area. I also like going to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> and \u003ca href=\"http://naturalgrocery.com/\">Berkeley Natural Grocery\u003c/a>.\u003cbr>\nThere’s the tiny \u003ca href=\"http://www.montereymarket.com/neighbours_CoffeeMarket.html\">Coffee Market\u003c/a>, where I get my bulk spices and sometimes dried fruit.\u003cbr>\n\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> is where I get olive oil. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\nFor casual friends stuff, my regular kind of go to is \u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a> for oysters and wine. I think they have the best oysters in town.\u003cbr>\n\u003ca href=\"https://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for hand pulled noodles.\u003cbr>\n\u003ca href=\"http://www.ochame.com/\">O Chamé\u003c/a> for small dishes.\u003cbr>\n\u003ca href=\"http://www.fondasolana.com/\">Fonda\u003c/a> or \u003ca href=\"http://cesarberkeley.com/\">César\u003c/a> for drinks.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy daughter, Lucy is in New York and one of my best eating partners. We want to go out, try something new and have a new restaurant experience together. In the last couple of years, we’ve loved \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, and \u003ca href=\"http://enjb.com/\">EN Japanese Brasserie\u003c/a>. At \u003ca href=\"http://www.joeshanghairestaurants.com/\">Joe’s\u003c/a>, we did the two-hour wait at Christmas, and ate their Shanghai noodles. In Berkeley, we’ll have tea at Imperial tea court and go to Café Rouge.\u003c/p>\n\u003cp>With my larger family, we love crab so we make a whole meal out of Dungeness. There’s a bunch of us here: my brother and mom, and my cousins are down in the peninsula. We like to eat and drink. With my mother, we go for sushi. That little hole in the wall off Piedmont Ave called \u003ca href=\"http://www.yelp.com/biz/geta-japanese-restaurant-oakland\">Geta\u003c/a> is very good and we like \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\">Kirala's takeout\u003c/a> in the Epicurious garden in North Berkeley; we think the sushi there is way better than it is at the Kirala restaurant, go figure.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nMy mind doesn’t go to M&Ms, which I’ve been known to eat. It’s foie gras and caviar that I still love. I love crab butter, which I know we’re not supposed to eat too much of. I like cheese, rich cheeses. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\nI'm starting a new baking book, about baking with non-wheat flours. In my cookie book, it occurred to me that it’d be good to have a collection of gluten-free cookies in there. So many people have an intolerance to gluten. I found it very challenging and interesting, so I pitched it to my editor, who said, “Let’s not think about gluten-free. Let’s think about all those flours, and frame it in a different way.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for home bakers?\u003c/strong>\u003cbr>\nPick a recipe you trust. Hopefully it’s a recipe that tells you the cacao percentage. That makes a lot of difference! Then use chocolate that is that percentage. In older recipes, they didn’t tell us that because we didn’t have the percentages on the chocolate. \u003c/p>\n\n",
"disqusIdentifier": "38759 http://blogs.kqed.org/bayareabites/?p=38759",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1065,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1329236199,
"excerpt": "If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. ",
"title": "Q&A with Chocolate Expert and Author Alice Medrich | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Chocolate Expert and Author Alice Medrich",
"datePublished": "2012-02-14T01:10:38-08:00",
"dateModified": "2012-02-14T08:16:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-chocolate-expert-and-author-alice-medrich",
"status": "publish",
"path": "/bayareabites/38759/qa-with-chocolate-expert-and-author-alice-medrich",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\" alt=\"Alice Medrich Photo: Dave Lauridsen\" title=\"Alice Medrich Photo: Dave Lauridsen\" width=\"500\" height=\"663\" class=\"alignnone size-full wp-image-38767\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Medrich\u003c/strong>. Photo: Dave Lauridsen\u003c/em>\u003c/p>\n\u003cp>If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. North Berkeley resident and \u003ca href=\"http://www.alicemedrich.blogspot.com/\">Alice Medrich\u003c/a> said of this early culinary start: \u003c/p>\n\u003cblockquote>\u003cp>“My career started with a hand-written recipe for the tiny cocoa-dusted chocolate truffles given to me by my Paris landlady in 1973. I went on to make and sell those pure bittersweet truffles at the \u003ca href=\"http://www.amazon.com/American-Charcuterie-Recipes-Pig-Tail/dp/0670808431\">Pig by the Tail Charcuterie\u003c/a> (a distant fond memory now) across the street from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> in Berkeley in l973.”\u003c/p>\u003c/blockquote>\n\u003cp>She opened her dessert shop \u003ca href=\"http://www.amazon.com/Cocolat-Extraordinary-Chocolate-Alice-Medrich/dp/0446514195\">Cocolat\u003c/a> in 1976 and became famous for her baking and pastry work and chocolate truffles. Her \u003ca href=\"http://www.alicemedrich.com/\">sweet professional career\u003c/a> has included national media coverage, James Beard Foundation and the International Association of Culinary Professionals award-winning cookbooks, and a chain of Cocolat stores. She sold her interest in Cocolat in 1989. \u003c/p>\n\u003cp>The \u003ca href=\"https://twitter.com/#!/AliceMedrich\">First Lady of Chocolate\u003c/a> has an upcoming book called \u003ca href=\"http://www.amazon.com/Sinfully-Delicious-Desserts-Alice-Medrich/dp/1579653987\">Sinfully Easy Delicious Desserts\u003c/a> (Artisan Books), which should hit the bookshelves in May 2012. \u003ca href=\"https://www.facebook.com/Alicemedrich\">Medrich\u003c/a> told Bay Area Bites that she is launching a series of dessert classes on \u003ca href=\"http://www.craftsy.com/\">Craftsy.com\u003c/a> later this spring. Medrich is featured in Growing a Business, \u003ca href=\"http://www.amazon.com/Growing-Business-Paul-Hawken/dp/0671671642\">Paul Hawkens's\u003c/a> book and TV series profiling successful entrepreneurs, and has appeared on the \u003ca href=\"http://www.foodnetwork.com/\">Food Network’s\u003c/a> Chef Du Jour and Bakers’ Dozen, the Julia Child PBS series \u003ca href=\"http://www.pbs.org/juliachild/meet/medrich.html\">Baking with Julia\u003c/a>, and Joan Nathan’s \u003ca href=\"http://www.pbs.org/mpt/jewishcooking/shows/index106.html\">Jewish Cooking in America\u003c/a>. Medrich trained at the prestigious \u003ca href=\"http://www.lenotre.com/FR/Sections/Partage\">Êcole Lenôtre\u003c/a> in France, and is the author of \u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies\u003c/a>, \u003ca href=\"http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115\">Pure Dessert\u003c/a>, \u003ca href=\"http://books.google.com/books/about/Bittersweet.html?id=lxrZcjX4DNwC\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a>, and \u003ca href=\"http://www.amazon.com/Chocolate-Holidays-Unforgettable-Desserts-Season/dp/1579652905\">Chocolate Holidays\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What is the premise of your upcoming book \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nWell, uh, sinfully easy! The subtitle is \"Quicker Smarter Recipes\" if that helps. I've streamlined steps to make some classic faves easier to make without loss of quality, included some amazing cakes that are mixed in the food processor, and demystified a few things (like souffles) that people think are scary and hard, but are really quite simple. Everyone needs a sinfully easy repertoire of impressive desserts that take less time, fuss, and equipment than people think. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite recipes from \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nAmong my chocolate faves: The Chocolate Stout Floats, The Cocoa Brownies with Walnuts and Brown Butter and The Food Processor Chocolate Mousse.\u003c/p>\n\u003cp> \u003cstrong>What are your favorite local treat recommendations for Valentine's Day?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.recchiuti.com/index.html\">Michael Recchiuti\u003c/a> chocolates are always beautiful and exciting...Paul Masse's desserts at \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's\u003c/a>....Interesting bars, especially \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet\u003c/a>'s own milk chocolate and hot chocolate in Oakland and the crazy wild collection of chocolate bars at \u003ca href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>If you had one bar of chocolate to eat, what would it be?\u003c/strong>\u003cbr>\nThat’s not fair. I taste a lot of chocolate. I’m currently enjoying eating two different milk chocolates: \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger milk\u003c/a> and also milk chocolate by \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet Café\u003c/a>, being made by \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/07/04/MNG42QQSUE1.DTL&o=2&type=printable\">Albert Abrams\u003c/a>. I nibble them. I’d actually rather eat a good bar than eat a truffle these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n I’m a big \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> person because it’s local and so good. I shop for produce there and live in that general area. I also like going to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> and \u003ca href=\"http://naturalgrocery.com/\">Berkeley Natural Grocery\u003c/a>.\u003cbr>\nThere’s the tiny \u003ca href=\"http://www.montereymarket.com/neighbours_CoffeeMarket.html\">Coffee Market\u003c/a>, where I get my bulk spices and sometimes dried fruit.\u003cbr>\n\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> is where I get olive oil. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\nFor casual friends stuff, my regular kind of go to is \u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a> for oysters and wine. I think they have the best oysters in town.\u003cbr>\n\u003ca href=\"https://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for hand pulled noodles.\u003cbr>\n\u003ca href=\"http://www.ochame.com/\">O Chamé\u003c/a> for small dishes.\u003cbr>\n\u003ca href=\"http://www.fondasolana.com/\">Fonda\u003c/a> or \u003ca href=\"http://cesarberkeley.com/\">César\u003c/a> for drinks.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy daughter, Lucy is in New York and one of my best eating partners. We want to go out, try something new and have a new restaurant experience together. In the last couple of years, we’ve loved \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, and \u003ca href=\"http://enjb.com/\">EN Japanese Brasserie\u003c/a>. At \u003ca href=\"http://www.joeshanghairestaurants.com/\">Joe’s\u003c/a>, we did the two-hour wait at Christmas, and ate their Shanghai noodles. In Berkeley, we’ll have tea at Imperial tea court and go to Café Rouge.\u003c/p>\n\u003cp>With my larger family, we love crab so we make a whole meal out of Dungeness. There’s a bunch of us here: my brother and mom, and my cousins are down in the peninsula. We like to eat and drink. With my mother, we go for sushi. That little hole in the wall off Piedmont Ave called \u003ca href=\"http://www.yelp.com/biz/geta-japanese-restaurant-oakland\">Geta\u003c/a> is very good and we like \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\">Kirala's takeout\u003c/a> in the Epicurious garden in North Berkeley; we think the sushi there is way better than it is at the Kirala restaurant, go figure.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nMy mind doesn’t go to M&Ms, which I’ve been known to eat. It’s foie gras and caviar that I still love. I love crab butter, which I know we’re not supposed to eat too much of. I like cheese, rich cheeses. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\nI'm starting a new baking book, about baking with non-wheat flours. In my cookie book, it occurred to me that it’d be good to have a collection of gluten-free cookies in there. So many people have an intolerance to gluten. I found it very challenging and interesting, so I pitched it to my editor, who said, “Let’s not think about gluten-free. Let’s think about all those flours, and frame it in a different way.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for home bakers?\u003c/strong>\u003cbr>\nPick a recipe you trust. Hopefully it’s a recipe that tells you the cacao percentage. That makes a lot of difference! Then use chocolate that is that percentage. In older recipes, they didn’t tell us that because we didn’t have the percentages on the chocolate. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/38759/qa-with-chocolate-expert-and-author-alice-medrich",
"authors": [
"5092"
],
"categories": [
"bayareabites_1516",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_1653",
"bayareabites_1763"
],
"tags": [
"bayareabites_600",
"bayareabites_253",
"bayareabites_14751",
"bayareabites_147",
"bayareabites_81"
],
"featImg": "bayareabites_38767",
"label": "bayareabites"
},
"bayareabites_38051": {
"type": "posts",
"id": "bayareabites_38051",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "38051",
"score": null,
"sort": [
1327690829000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1327690829,
"format": "aside",
"disqusTitle": "Kitchen on Fire Cooking School: Take Two",
"title": "Kitchen on Fire Cooking School: Take Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\u003c/p>\n\n",
"disqusIdentifier": "38051 http://blogs.kqed.org/bayareabites/?p=38051",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/27/kitchen-on-fire-cooking-school-take-two/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 925,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1328322958,
"excerpt": "Kitchen on Fire, a cooking school based in the Gourmet Ghetto, opens a satellite classroom in West Berkeley this week.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Kitchen on Fire, a cooking school based in the Gourmet Ghetto, opens a satellite classroom in West Berkeley this week.",
"title": "Kitchen on Fire Cooking School: Take Two | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Kitchen on Fire Cooking School: Take Two",
"datePublished": "2012-01-27T11:00:29-08:00",
"dateModified": "2012-02-03T18:35:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kitchen-on-fire-cooking-school-take-two",
"status": "publish",
"path": "/bayareabites/38051/kitchen-on-fire-cooking-school-take-two",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/38051/kitchen-on-fire-cooking-school-take-two",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_50",
"bayareabites_1865",
"bayareabites_1875"
],
"tags": [
"bayareabites_14751",
"bayareabites_10111",
"bayareabites_8712",
"bayareabites_9858"
],
"featImg": "bayareabites_38055",
"label": "bayareabites"
},
"bayareabites_37826": {
"type": "posts",
"id": "bayareabites_37826",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37826",
"score": null,
"sort": [
1327096019000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1327096019,
"format": "aside",
"disqusTitle": "Jon Darsky's Del Popolo: Pizza 'Of the People'",
"title": "Jon Darsky's Del Popolo: Pizza 'Of the People'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "37826 http://blogs.kqed.org/bayareabites/?p=37826",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/20/jon-darskys-del-popolo-pizza-of-the-people/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 985,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1327096019,
"excerpt": "Del Popolo, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. He is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from flour + water. BAB caught up with Darsky for an interview.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Del Popolo, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. He is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from flour + water. BAB caught up with Darsky for an interview.",
"title": "Jon Darsky's Del Popolo: Pizza 'Of the People' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Jon Darsky's Del Popolo: Pizza 'Of the People'",
"datePublished": "2012-01-20T13:46:59-08:00",
"dateModified": "2012-01-20T13:46:59-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "jon-darskys-del-popolo-pizza-of-the-people",
"status": "publish",
"path": "/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_181"
],
"tags": [
"bayareabites_10095",
"bayareabites_9632",
"bayareabites_10094",
"bayareabites_443",
"bayareabites_8302",
"bayareabites_4181"
],
"featImg": "bayareabites_37849",
"label": "bayareabites"
},
"bayareabites_37745": {
"type": "posts",
"id": "bayareabites_37745",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37745",
"score": null,
"sort": [
1326913220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326913220,
"format": "aside",
"disqusTitle": "Q&A With Saison Chef Joshua Skenes",
"title": "Q&A With Saison Chef Joshua Skenes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \u003c/p>\n\n",
"disqusIdentifier": "37745 http://blogs.kqed.org/bayareabites/?p=37745",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 451,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1326913220,
"excerpt": "Late last November, the restaurant Saison changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner Joshua Skenes and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Late last November, the restaurant Saison changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner Joshua Skenes and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area.",
"title": "Q&A With Saison Chef Joshua Skenes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A With Saison Chef Joshua Skenes",
"datePublished": "2012-01-18T11:00:20-08:00",
"dateModified": "2012-01-18T11:00:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-saison-chef-joshua-skenes",
"status": "publish",
"path": "/bayareabites/37745/qa-with-saison-chef-joshua-skenes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37745/qa-with-saison-chef-joshua-skenes",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10087",
"bayareabites_10086"
],
"featImg": "bayareabites_37747",
"label": "bayareabites"
},
"bayareabites_37604": {
"type": "posts",
"id": "bayareabites_37604",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37604",
"score": null,
"sort": [
1326501420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326501420,
"format": "aside",
"disqusTitle": "Q&A: Anthony Bourdain Says He’s in a Zen-like State",
"title": "Q&A: Anthony Bourdain Says He’s in a Zen-like State",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\" alt=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" title=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-37643\">\u003c/a>\u003cbr>\n\u003cem>The Layover crew, Tony Bourdain, and Oscar Villalon after a dip in the Tonga Room pool\u003c/em> \u003c/p>\n\u003cp>This Monday marked the debut of the San Francisco episode of The Layover, where \u003ca href=\"https://twitter.com/#!/NoReservations\">Anthony Bourdain\u003c/a> showed some \u003ca href=\"http://sf.eater.com/archives/2011/11/21/bourdains_favorite_us_city_for_eating_is_san_francisco_more_1.php\">local love\u003c/a> for \u003ca href=\"http://www.travelchannel.com/tv-shows/anthony-bourdain\">San Francisco\u003c/a>. He ate with La Cocina’s \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a>, Chefs \u003ca href=\"http://www.lafolie.com/html/about_us.html\">Roland Passot\u003c/a>, \u003ca href=\"https://twitter.com/#!/missionburger\">Danny Bowien\u003c/a> and \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. Tony also explored the daytime drinking crowd at Toronado. Jeff Hollinger, barkeep at \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> served up adult beverages and later joined Bourdain for more drinks. Bourdain ate at the \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> pop-up with \u003ca href=\"https://twitter.com/#!/ovillalon\">Oscar Villalon\u003c/a>, my husband. We visited the \u003ca href=\"http://www.tongaroom.com/\">Tonga Room\u003c/a> with Bourdain and the crew after the Rock Paper Scissors feed fest/shoot. Tony had already celebrated at the Tonga Room earlier with Cosentino, and was happy to share more Scorpion Bowls. After an hour or more, two of the crew decided to take a dip in the Tonga Room pool. A hotel staffer was on hand with clean and dry towels and robes for the swimmers. We took a picture and smoke break outside after the swimming action.\u003c/p>\n\u003cp>Bay Area Bites caught up with Bourdain via email.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What food-restaurant trends do you see for this year? \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Trends? It's all about \u003ca href=\"http://www.huskrestaurant.com/sean-brock-2/\">Sean Brock\u003c/a> [a Southern Chef]. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> For the San Francisco episode of The Layover... viewers seem to think you were pretty sauced. \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> SF? YES. I was at least that f*cked up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> Who in the food world bugs you the most these days? St. Alice [Waters], or someone new?\u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Bugged by? No one. I am in a Zen-like state of peace and universal harmony with the world.\u003c/p>\n\u003cp>Not sure I fully believe him. His recent \u003ca href=\"https://twitter.com/#!/NoReservations\">Twitter feed\u003c/a> debates the merits of movie remakes, as well as telling local eater \u003ca href=\"https://twitter.com/#!/garysoup\">@GarySoup\u003c/a> off via the following twitter exchange:\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet1.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"76\" class=\"alignnone size-full wp-image-37631\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet2.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"89\" class=\"alignnone size-full wp-image-37630\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet1.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"93\" class=\"alignnone size-full wp-image-37634\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet2.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"90\" class=\"alignnone size-full wp-image-37633\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet3.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"72\" class=\"alignnone size-full wp-image-37632\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Layover San Francisco\u003c/strong>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Kp2TzxDWa0k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "37604 http://blogs.kqed.org/bayareabites/?p=37604",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 318,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/Kp2TzxDWa0k"
],
"paragraphCount": 18
},
"modified": 1326585417,
"excerpt": "This Monday marked the debut of the San Francisco episode of The Layover, where Anthony Bourdain showed some local love for San Francisco. Bay Area Bites caught up with Bourdain via email for a quick Q&A. Watch the San Francisco Layover episode in this post.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This Monday marked the debut of the San Francisco episode of The Layover, where Anthony Bourdain showed some local love for San Francisco. Bay Area Bites caught up with Bourdain via email for a quick Q&A. Watch the San Francisco Layover episode in this post.",
"title": "Q&A: Anthony Bourdain Says He’s in a Zen-like State | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A: Anthony Bourdain Says He’s in a Zen-like State",
"datePublished": "2012-01-13T16:37:00-08:00",
"dateModified": "2012-01-14T15:56:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state",
"status": "publish",
"path": "/bayareabites/37604/qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\" alt=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" title=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-37643\">\u003c/a>\u003cbr>\n\u003cem>The Layover crew, Tony Bourdain, and Oscar Villalon after a dip in the Tonga Room pool\u003c/em> \u003c/p>\n\u003cp>This Monday marked the debut of the San Francisco episode of The Layover, where \u003ca href=\"https://twitter.com/#!/NoReservations\">Anthony Bourdain\u003c/a> showed some \u003ca href=\"http://sf.eater.com/archives/2011/11/21/bourdains_favorite_us_city_for_eating_is_san_francisco_more_1.php\">local love\u003c/a> for \u003ca href=\"http://www.travelchannel.com/tv-shows/anthony-bourdain\">San Francisco\u003c/a>. He ate with La Cocina’s \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a>, Chefs \u003ca href=\"http://www.lafolie.com/html/about_us.html\">Roland Passot\u003c/a>, \u003ca href=\"https://twitter.com/#!/missionburger\">Danny Bowien\u003c/a> and \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. Tony also explored the daytime drinking crowd at Toronado. Jeff Hollinger, barkeep at \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> served up adult beverages and later joined Bourdain for more drinks. Bourdain ate at the \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> pop-up with \u003ca href=\"https://twitter.com/#!/ovillalon\">Oscar Villalon\u003c/a>, my husband. We visited the \u003ca href=\"http://www.tongaroom.com/\">Tonga Room\u003c/a> with Bourdain and the crew after the Rock Paper Scissors feed fest/shoot. Tony had already celebrated at the Tonga Room earlier with Cosentino, and was happy to share more Scorpion Bowls. After an hour or more, two of the crew decided to take a dip in the Tonga Room pool. A hotel staffer was on hand with clean and dry towels and robes for the swimmers. We took a picture and smoke break outside after the swimming action.\u003c/p>\n\u003cp>Bay Area Bites caught up with Bourdain via email.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What food-restaurant trends do you see for this year? \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Trends? It's all about \u003ca href=\"http://www.huskrestaurant.com/sean-brock-2/\">Sean Brock\u003c/a> [a Southern Chef]. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> For the San Francisco episode of The Layover... viewers seem to think you were pretty sauced. \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> SF? YES. I was at least that f*cked up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> Who in the food world bugs you the most these days? St. Alice [Waters], or someone new?\u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Bugged by? No one. I am in a Zen-like state of peace and universal harmony with the world.\u003c/p>\n\u003cp>Not sure I fully believe him. His recent \u003ca href=\"https://twitter.com/#!/NoReservations\">Twitter feed\u003c/a> debates the merits of movie remakes, as well as telling local eater \u003ca href=\"https://twitter.com/#!/garysoup\">@GarySoup\u003c/a> off via the following twitter exchange:\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet1.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"76\" class=\"alignnone size-full wp-image-37631\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet2.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"89\" class=\"alignnone size-full wp-image-37630\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet1.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"93\" class=\"alignnone size-full wp-image-37634\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet2.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"90\" class=\"alignnone size-full wp-image-37633\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet3.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"72\" class=\"alignnone size-full wp-image-37632\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Layover San Francisco\u003c/strong>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Kp2TzxDWa0k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37604/qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state",
"authors": [
"5092"
],
"categories": [
"bayareabites_63",
"bayareabites_2090",
"bayareabites_1593"
],
"tags": [
"bayareabites_2213",
"bayareabites_8406",
"bayareabites_2982",
"bayareabites_8837",
"bayareabites_10074",
"bayareabites_8920",
"bayareabites_10075",
"bayareabites_10073",
"bayareabites_10072"
],
"featImg": "bayareabites_37643",
"label": "bayareabites"
},
"bayareabites_37233": {
"type": "posts",
"id": "bayareabites_37233",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37233",
"score": null,
"sort": [
1326038456000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326038456,
"format": "aside",
"disqusTitle": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper ",
"title": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "37233 http://blogs.kqed.org/bayareabites/?p=37233",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/08/jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 42,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/dAwXnh4cxHw"
],
"paragraphCount": 5
},
"modified": 1325745447,
"excerpt": "Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003cem>Essential Pépin\u003c/em>.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series Essential Pépin.",
"title": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper ",
"datePublished": "2012-01-08T08:00:56-08:00",
"dateModified": "2012-01-04T22:37:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper",
"status": "publish",
"path": "/bayareabites/37233/jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37233/jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_2638",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_12",
"bayareabites_1593"
],
"tags": [
"bayareabites_10040",
"bayareabites_8476",
"bayareabites_376",
"bayareabites_10038",
"bayareabites_242",
"bayareabites_10039",
"bayareabites_8394"
],
"label": "bayareabites"
},
"bayareabites_37220": {
"type": "posts",
"id": "bayareabites_37220",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37220",
"score": null,
"sort": [
1325952046000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1325952046,
"format": "aside",
"disqusTitle": "Jacques Pepin Cooking Tips: How to Clean Mussels",
"title": "Jacques Pepin Cooking Tips: How to Clean Mussels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\" alt=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" title=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" width=\"560\" height=\"303\" class=\"alignnone size-full wp-image-37224\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MbXzT3MiPx0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "37220 http://blogs.kqed.org/bayareabites/?p=37220",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/07/jacques-pepin-culinary-tips-how-to-clean-mussels/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 32,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/MbXzT3MiPx0"
],
"paragraphCount": 5
},
"modified": 1325745427,
"excerpt": "Chef Jacques Pépin demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series \u003cem\">Essential Pépin\u003c/em>.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Jacques Pépin demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series ",
"title": "Jacques Pepin Cooking Tips: How to Clean Mussels | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Jacques Pepin Cooking Tips: How to Clean Mussels",
"datePublished": "2012-01-07T08:00:46-08:00",
"dateModified": "2012-01-04T22:37:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "jacques-pepin-culinary-tips-how-to-clean-mussels",
"status": "publish",
"path": "/bayareabites/37220/jacques-pepin-culinary-tips-how-to-clean-mussels",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\" alt=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" title=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" width=\"560\" height=\"303\" class=\"alignnone size-full wp-image-37224\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MbXzT3MiPx0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37220/jacques-pepin-culinary-tips-how-to-clean-mussels",
"authors": [
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_45",
"bayareabites_1593"
],
"tags": [
"bayareabites_10037",
"bayareabites_8476",
"bayareabites_242",
"bayareabites_10036",
"bayareabites_435",
"bayareabites_8394"
],
"featImg": "bayareabites_37224",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=chefs": {
"isFetching": false,
"latestQuery": {
"from": 300,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 450,
"relation": "eq"
},
"items": [
"bayareabites_39410",
"bayareabites_39186",
"bayareabites_39260",
"bayareabites_38839",
"bayareabites_38688",
"bayareabites_38759",
"bayareabites_38051",
"bayareabites_37826",
"bayareabites_37745",
"bayareabites_37604",
"bayareabites_37233",
"bayareabites_37220"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_chefs": {
"isLoading": true
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_10179": {
"type": "terms",
"id": "bayareabites_10179",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10179",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris Beerman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris Beerman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4633,
"slug": "chris-beerman",
"isLoading": false,
"link": "/bayareabites/tag/chris-beerman"
},
"bayareabites_10180": {
"type": "terms",
"id": "bayareabites_10180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Citizens Band",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Citizens Band Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4634,
"slug": "citizens-band",
"isLoading": false,
"link": "/bayareabites/tag/citizens-band"
},
"bayareabites_2165": {
"type": "terms",
"id": "bayareabites_2165",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hawaiian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hawaiian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2192,
"slug": "hawaiian",
"isLoading": false,
"link": "/bayareabites/tag/hawaiian"
},
"bayareabites_10181": {
"type": "terms",
"id": "bayareabites_10181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liho Liho Yacht Club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liho Liho Yacht Club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4635,
"slug": "liho-liho-yacht-club",
"isLoading": false,
"link": "/bayareabites/tag/liho-liho-yacht-club"
},
"bayareabites_9242": {
"type": "terms",
"id": "bayareabites_9242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ravi Kapur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ravi Kapur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3696,
"slug": "ravi-kapur",
"isLoading": false,
"link": "/bayareabites/tag/ravi-kapur"
},
"bayareabites_493": {
"type": "terms",
"id": "bayareabites_493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 458,
"slug": "soma",
"isLoading": false,
"link": "/bayareabites/tag/soma"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_2213": {
"type": "terms",
"id": "bayareabites_2213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony bourdain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony bourdain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1645,
"slug": "anthony-bourdain",
"isLoading": false,
"link": "/bayareabites/tag/anthony-bourdain"
},
"bayareabites_9598": {
"type": "terms",
"id": "bayareabites_9598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bartender",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bartender Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4052,
"slug": "bartender",
"isLoading": false,
"link": "/bayareabites/tag/bartender"
},
"bayareabites_993": {
"type": "terms",
"id": "bayareabites_993",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "993",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bartenders",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bartenders Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 904,
"slug": "bartenders",
"isLoading": false,
"link": "/bayareabites/tag/bartenders"
},
"bayareabites_89": {
"type": "terms",
"id": "bayareabites_89",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "89",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1514,
"slug": "cocktails",
"isLoading": false,
"link": "/bayareabites/tag/cocktails"
},
"bayareabites_10176": {
"type": "terms",
"id": "bayareabites_10176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jeff Hollinger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jeff Hollinger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4630,
"slug": "jeff-hollinger",
"isLoading": false,
"link": "/bayareabites/tag/jeff-hollinger"
},
"bayareabites_10175": {
"type": "terms",
"id": "bayareabites_10175",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jonny Raglin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jonny Raglin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4629,
"slug": "jonny-raglin",
"isLoading": false,
"link": "/bayareabites/tag/jonny-raglin"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_2877": {
"type": "terms",
"id": "bayareabites_2877",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2877",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2008,
"slug": "deli",
"isLoading": false,
"link": "/bayareabites/tag/deli"
},
"bayareabites_71": {
"type": "terms",
"id": "bayareabites_71",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "71",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 35,
"slug": "jewish",
"isLoading": false,
"link": "/bayareabites/tag/jewish"
},
"bayareabites_10171": {
"type": "terms",
"id": "bayareabites_10171",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10171",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4625,
"slug": "jewish-deli",
"isLoading": false,
"link": "/bayareabites/tag/jewish-deli"
},
"bayareabites_3662": {
"type": "terms",
"id": "bayareabites_3662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2419,
"slug": "jewish-food",
"isLoading": false,
"link": "/bayareabites/tag/jewish-food"
},
"bayareabites_229": {
"type": "terms",
"id": "bayareabites_229",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 194,
"slug": "mission",
"isLoading": false,
"link": "/bayareabites/tag/mission"
},
"bayareabites_9156": {
"type": "terms",
"id": "bayareabites_9156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wise sons deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wise sons deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3610,
"slug": "wise-sons-deli",
"isLoading": false,
"link": "/bayareabites/tag/wise-sons-deli"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_10151": {
"type": "terms",
"id": "bayareabites_10151",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10151",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Denise Roa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Denise Roa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4605,
"slug": "denise-roa",
"isLoading": false,
"link": "/bayareabites/tag/denise-roa"
},
"bayareabites_8949": {
"type": "terms",
"id": "bayareabites_8949",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8949",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dianne jacob",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dianne jacob Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3402,
"slug": "dianne-jacob",
"isLoading": false,
"link": "/bayareabites/tag/dianne-jacob"
},
"bayareabites_9519": {
"type": "terms",
"id": "bayareabites_9519",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9519",
"found": true
},
"relationships": {},
"featImg": null,
"name": "my nepenthe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "my nepenthe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3973,
"slug": "my-nepenthe",
"isLoading": false,
"link": "/bayareabites/tag/my-nepenthe"
},
"bayareabites_10169": {
"type": "terms",
"id": "bayareabites_10169",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10169",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peggy Knickerbocker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peggy Knickerbocker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4623,
"slug": "peggy-knickerbocker",
"isLoading": false,
"link": "/bayareabites/tag/peggy-knickerbocker"
},
"bayareabites_9520": {
"type": "terms",
"id": "bayareabites_9520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plum gorgeous",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plum gorgeous Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3974,
"slug": "plum-gorgeous",
"isLoading": false,
"link": "/bayareabites/tag/plum-gorgeous"
},
"bayareabites_10150": {
"type": "terms",
"id": "bayareabites_10150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rancho La Puerta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rancho La Puerta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4604,
"slug": "rancho-la-puerta",
"isLoading": false,
"link": "/bayareabites/tag/rancho-la-puerta"
},
"bayareabites_9518": {
"type": "terms",
"id": "bayareabites_9518",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "romney steele",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "romney steele Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3972,
"slug": "romney-steele",
"isLoading": false,
"link": "/bayareabites/tag/romney-steele"
},
"bayareabites_8925": {
"type": "terms",
"id": "bayareabites_8925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tanya holland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tanya holland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3378,
"slug": "tanya-holland",
"isLoading": false,
"link": "/bayareabites/tag/tanya-holland"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_10111": {
"type": "terms",
"id": "bayareabites_10111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking class",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking class Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4565,
"slug": "cooking-class",
"isLoading": false,
"link": "/bayareabites/tag/cooking-class"
},
"bayareabites_10142": {
"type": "terms",
"id": "bayareabites_10142",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10142",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hands on gourmet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hands on gourmet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4596,
"slug": "hands-on-gourmet",
"isLoading": false,
"link": "/bayareabites/tag/hands-on-gourmet"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_600": {
"type": "terms",
"id": "bayareabites_600",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "600",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice medrich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice medrich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 565,
"slug": "alice-medrich",
"isLoading": false,
"link": "/bayareabites/tag/alice-medrich"
},
"bayareabites_253": {
"type": "terms",
"id": "bayareabites_253",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "253",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 218,
"slug": "baking",
"isLoading": false,
"link": "/bayareabites/tag/baking"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_8712": {
"type": "terms",
"id": "bayareabites_8712",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8712",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gourmet ghetto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gourmet ghetto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3165,
"slug": "gourmet-ghetto",
"isLoading": false,
"link": "/bayareabites/tag/gourmet-ghetto"
},
"bayareabites_9858": {
"type": "terms",
"id": "bayareabites_9858",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9858",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kitchen on Fire",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kitchen on Fire Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4312,
"slug": "kitchen-on-fire",
"isLoading": false,
"link": "/bayareabites/tag/kitchen-on-fire"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_10095": {
"type": "terms",
"id": "bayareabites_10095",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10095",
"found": true
},
"relationships": {},
"featImg": null,
"name": "del popolo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "del popolo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4549,
"slug": "del-popolo",
"isLoading": false,
"link": "/bayareabites/tag/del-popolo"
},
"bayareabites_9632": {
"type": "terms",
"id": "bayareabites_9632",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9632",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Flour and Water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Flour and Water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4086,
"slug": "flour-and-water",
"isLoading": false,
"link": "/bayareabites/tag/flour-and-water"
},
"bayareabites_10094": {
"type": "terms",
"id": "bayareabites_10094",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10094",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jon darsky",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jon darsky Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4548,
"slug": "jon-darsky",
"isLoading": false,
"link": "/bayareabites/tag/jon-darsky"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_8302": {
"type": "terms",
"id": "bayareabites_8302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pizzaiolo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pizzaiolo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2755,
"slug": "pizzaiolo",
"isLoading": false,
"link": "/bayareabites/tag/pizzaiolo"
},
"bayareabites_4181": {
"type": "terms",
"id": "bayareabites_4181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizzeria delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizzeria delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2620,
"slug": "pizzeria-delfina",
"isLoading": false,
"link": "/bayareabites/tag/pizzeria-delfina"
},
"bayareabites_10087": {
"type": "terms",
"id": "bayareabites_10087",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10087",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Joshua Skenes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Joshua Skenes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4541,
"slug": "joshua-skenes",
"isLoading": false,
"link": "/bayareabites/tag/joshua-skenes"
},
"bayareabites_10086": {
"type": "terms",
"id": "bayareabites_10086",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10086",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Saison",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Saison Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4540,
"slug": "saison",
"isLoading": false,
"link": "/bayareabites/tag/saison"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_8406": {
"type": "terms",
"id": "bayareabites_8406",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8406",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caleb zigas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caleb zigas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2859,
"slug": "caleb-zigas",
"isLoading": false,
"link": "/bayareabites/tag/caleb-zigas"
},
"bayareabites_2982": {
"type": "terms",
"id": "bayareabites_2982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chris cosentino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chris cosentino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2084,
"slug": "chris-cosentino",
"isLoading": false,
"link": "/bayareabites/tag/chris-cosentino"
},
"bayareabites_8837": {
"type": "terms",
"id": "bayareabites_8837",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8837",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Comstock Saloon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Comstock Saloon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3290,
"slug": "comstock-saloon",
"isLoading": false,
"link": "/bayareabites/tag/comstock-saloon"
},
"bayareabites_10074": {
"type": "terms",
"id": "bayareabites_10074",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10074",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gary soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gary soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4528,
"slug": "gary-soup",
"isLoading": false,
"link": "/bayareabites/tag/gary-soup"
},
"bayareabites_8920": {
"type": "terms",
"id": "bayareabites_8920",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8920",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Roland Passot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Roland Passot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3373,
"slug": "roland-passot",
"isLoading": false,
"link": "/bayareabites/tag/roland-passot"
},
"bayareabites_10075": {
"type": "terms",
"id": "bayareabites_10075",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10075",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sean Brock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sean Brock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4529,
"slug": "sean-brock",
"isLoading": false,
"link": "/bayareabites/tag/sean-brock"
},
"bayareabites_10073": {
"type": "terms",
"id": "bayareabites_10073",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10073",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Layover",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Layover Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4527,
"slug": "the-layover",
"isLoading": false,
"link": "/bayareabites/tag/the-layover"
},
"bayareabites_10072": {
"type": "terms",
"id": "bayareabites_10072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tonga room",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tonga room Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4526,
"slug": "tonga-room",
"isLoading": false,
"link": "/bayareabites/tag/tonga-room"
},
"bayareabites_10040": {
"type": "terms",
"id": "bayareabites_10040",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10040",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4494,
"slug": "cooking-fish",
"isLoading": false,
"link": "/bayareabites/tag/cooking-fish"
},
"bayareabites_8476": {
"type": "terms",
"id": "bayareabites_8476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "essential pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "essential pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2929,
"slug": "essential-pepin",
"isLoading": false,
"link": "/bayareabites/tag/essential-pepin"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_10038": {
"type": "terms",
"id": "bayareabites_10038",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10038",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haddock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haddock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4492,
"slug": "haddock",
"isLoading": false,
"link": "/bayareabites/tag/haddock"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_10039": {
"type": "terms",
"id": "bayareabites_10039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rice paper",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rice paper Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4493,
"slug": "rice-paper",
"isLoading": false,
"link": "/bayareabites/tag/rice-paper"
},
"bayareabites_8394": {
"type": "terms",
"id": "bayareabites_8394",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8394",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the essential pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the essential pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2847,
"slug": "the-essential-pepin",
"isLoading": false,
"link": "/bayareabites/tag/the-essential-pepin"
},
"bayareabites_10037": {
"type": "terms",
"id": "bayareabites_10037",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cleaning mussels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cleaning mussels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4491,
"slug": "cleaning-mussels",
"isLoading": false,
"link": "/bayareabites/tag/cleaning-mussels"
},
"bayareabites_10036": {
"type": "terms",
"id": "bayareabites_10036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mussels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mussels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4490,
"slug": "mussels",
"isLoading": false,
"link": "/bayareabites/tag/mussels"
},
"bayareabites_435": {
"type": "terms",
"id": "bayareabites_435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shellfish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shellfish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 400,
"slug": "shellfish",
"isLoading": false,
"link": "/bayareabites/tag/shellfish"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
