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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ryan Farr's Bible For Whole Beast Butchery",
"title": "Ryan Farr's Bible For Whole Beast Butchery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\">\u003cimg class=\"alignnone size-full wp-image-35221\" title=\"whole beast butchery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\" alt=\"whole beast butchery\" width=\"550\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>There's a new family member in \u003ca href=\"http://www.4505meats.com\">4505 Meats'\u003c/a> \"Swine So Fine Product Line\" making its debut this month. Aside from their \u003ca href=\"http://www.4505meats.com/chicharrones/\">transcendental chicharrones\u003c/a> (pillowy clouds of fried pork skin that melts in your mouth), \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000027\">turduckens\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000003\">spiritual t-shirts\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000002\">letterpress posters\u003c/a>, and the masterminds behind the \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000019\">best burger in the Bay Area\u003c/a> (if not the country, aside from \u003ca href=\"http://www.peterluger.com/\">Peter Luger\u003c/a>'s in Brooklyn), they're releasing their visually stunning, prodigious tome of meat wisdom: \u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork\u003c/a>.\u003c/p>\n\u003cp>I've been an ardent fan of chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a> since my fellow KQED colleague and I attended a panel discussion \u003ca href=\"http://science.kqed.org/quest/2009/03/06/from-snout-to-tail/\">UC Berkeley\u003c/a> titled, \"The Art of the Butcher.\" We watched in awe as he proceeded to expertly break down an entire side of a pig in front of the audience. (And later on, when hunting for a caterer to roast a whole pig at my wedding, I knew who to call. Ryan and his talented crew prepared this amazing \u003ca href=\"http://www.flickr.com/photos/plattyjo/4025217614/in/photostream\">porchetta\u003c/a> for our picnic reception several years ago.) Since then, I've also seen him work his magic at various \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">street food festivals\u003c/a> and his \u003ca href=\"http://www.4505meats.com/eat/lunch/index.html\">weekly lunch gig\u003c/a> at the Ferry Building.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">\u003cimg class=\"alignnone size-full wp-image-35254\" title=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ryan Farr holding his book \"Whole Beast Butchery\" at Eat Real Fest 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With the release of \"Whole Beast Butchery,\" he's adding author to his list of talents. Ryan teaches butcher and sausage-making \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000012\">classes\u003c/a>, but as they're sold out for the rest of the year -- this is the next best thing. This hefty book is beautifully illustrated with color photographs by Ed Anderson that comprehensively depicts the labor-intensive process of cutting up whole slabs of beef, lamb and pork. This short video from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> gives a great overview of what you'll find inside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=9hLrqQ8_xns]\u003c/p>\n\u003cp>\u003cem>Whole Beast Butchery\u003c/em> starts off with an introduction that outlines why there's an increased interest in taking this ambitious culinary step.\u003c/p>\n\u003cblockquote>\u003cp>\"Home butchering is the next logical step for those who raise their own vegetables and chickens, preserve the bounty of the land and field of off-season meals, and care deeply about what they feed themselves and their families. When you decide to butcher a whole animal or a part of one by yourself, as I hope you will, you are almost always going to be buying that animal locally. By doing so, you are supporting a local business as well as your community.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan then outlines the basic tools you'll need to get started: a hatchet, an array of knives, bone saw, hooks and other accoutrements to break down an animal. But the best advice he gives is to plan ahead -- partner with other families to share the labor and costs of a whole animal, and decide ahead of time how you want to butcher the meat.\u003c/p>\n\u003cblockquote>\u003cp>\"You will need to understand all the different options in order to make the best decision based on your needs. Not every cut of meat with which you are familiar can physically come from the same animal...If you want tenderloin medallions or filet mignon, you won't be able to cut porterhouse or T-bones from the same side of the animal.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan also advises to follow \"whole-animal utilization,\" which is \"not just about using all the parts of the animal -- including the offal, the lesser-known cuts and organs -- it's also about making sure there are no scraps left behind, which is also a great way to get the most value from your whole animals. Use the best scraps to make sausage and other scraps to make stock. Then poach your sausage in the stock. Then reduce the stock and make a sauce.\"\u003c/p>\n\u003cp>There's loads of recipes in the book how to prepare your cuts of meat once you're done butchering (or if you're just interested in cooking), from spice-cured beef brisket with curry to crispy pork shoulder with shank. Here's one for smoked pork sirloin if you want to prepare yourself a decadent breakfast.\u003c/p>\n\u003cp>\u003cstrong>Smoked Pork Sirloin\u003c/strong>\u003cbr>\nServes 4\u003c/p>\n\u003cp>Master Brine, completely cold - 8.5 cups (67 oz, 1900 g, 28.7%)\u003c/p>\n\u003cp>Boneless pork sirloin or cowboy \"ham\" steak - 1 whole (27 oz, 766 g, 71.3%)\u003c/p>\n\u003cp>Rendered pork fat for cooking (optional) as needed\u003c/p>\n\u003cp>1. In a nonreactive container, brine the sirloin, fully submerged, in your refrigerator for 24 hours. Rinse well under cold water.\u003c/p>\n\u003cp>2. Prepare a smoker with about 2 cups / 8 ounces of apple or hickory wood chips. Insert a probe thermometer into the center of the sirloin and smoke the meat, ideally at about 230°F / 110°C, until the internal temperature at the center reaches 150°F / 65°C. (The smoke will peter out after a while; don't add more chips, or the meat will be too smoky.\u003c/p>\n\u003cp>3. Let the meat cool, the refrigerate until ready to serve. Cut into thick slices and fry until crispy and golden, adding a little rendered pork fat to the pan, if you like. Enjoy for breakfast (or anytime of day).\u003c/p>\n\u003cp>\u003cstrong>Master Brine\u003c/strong>\u003c/p>\n\u003cp>Yield: 4.73 liters / 1 gallon and 1 quart\u003c/p>\n\u003cp>This recipe is a starting point, but there are many possible variations. If you're not a fan of hot flavors, go ahead and omit the chiles. Always use a tall, narrow nonreactive container only just large enough to hold the protein, so the brine will go up as far up as possible. The brine must cover the protein completely, so scale the quantities here up or down as necessary.\u003c/p>\n\u003cp>Granulated sugar - 2 cups (13.6 oz/385 g / 6.5%)\u003c/p>\n\u003cp>Kosher salt - 2.5 cups (20.4 oz / 578 g / 12.7%)\u003c/p>\n\u003cp>Whole black peppercorns - 1/4 c (1.2 oz / 34 g / 0.7%)\u003c/p>\n\u003cp>Whole coriander seeds - 6 tbsp (0.8 oz / 24 g / 5%)\u003c/p>\n\u003cp>Dried bird's-eye chile or Thai chile - 3 small ( 6 oz / 17 g / 0.4%)\u003c/p>\n\u003cp>Water - 16 cups (123 oz / 3500 g / 77.1%)\u003c/p>\n\u003cp>Combine everything in a large pot and bring to a boil. Once the sugar and salt have dissolved, remove form the heat. Transfer to a tall nonreactive container that will fit in your refrigerator and let it sit uncovered to cool. When the brine is at room temperature, refrigerate until it is completely cold. Add the meat, and brine as directed.\u003c/p>\n\u003cp>\u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork\u003c/a> by chef Ryan Farr and Birgit Binns. Photographs by Ed Anderson. Published by Chronicle Books.\u003c/p>\n\u003cp>\u003ca href=\"http://www.4505meats.com/\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>San Francisco Ferry Building\u003c/strong>\u003cbr>\n\u003cstrong>Saturday market:\u003c/strong> 8AM - 2PM\u003cbr>\n\u003cstrong>Thursday market:\u003c/strong> 10AM - 2PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/4505meats\">Facebook\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/4505_Meats\">@4505_Meats\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\">\u003cimg class=\"alignnone size-full wp-image-35221\" title=\"whole beast butchery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\" alt=\"whole beast butchery\" width=\"550\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>There's a new family member in \u003ca href=\"http://www.4505meats.com\">4505 Meats'\u003c/a> \"Swine So Fine Product Line\" making its debut this month. Aside from their \u003ca href=\"http://www.4505meats.com/chicharrones/\">transcendental chicharrones\u003c/a> (pillowy clouds of fried pork skin that melts in your mouth), \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000027\">turduckens\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000003\">spiritual t-shirts\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000002\">letterpress posters\u003c/a>, and the masterminds behind the \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000019\">best burger in the Bay Area\u003c/a> (if not the country, aside from \u003ca href=\"http://www.peterluger.com/\">Peter Luger\u003c/a>'s in Brooklyn), they're releasing their visually stunning, prodigious tome of meat wisdom: \u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork\u003c/a>.\u003c/p>\n\u003cp>I've been an ardent fan of chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a> since my fellow KQED colleague and I attended a panel discussion \u003ca href=\"http://science.kqed.org/quest/2009/03/06/from-snout-to-tail/\">UC Berkeley\u003c/a> titled, \"The Art of the Butcher.\" We watched in awe as he proceeded to expertly break down an entire side of a pig in front of the audience. (And later on, when hunting for a caterer to roast a whole pig at my wedding, I knew who to call. Ryan and his talented crew prepared this amazing \u003ca href=\"http://www.flickr.com/photos/plattyjo/4025217614/in/photostream\">porchetta\u003c/a> for our picnic reception several years ago.) Since then, I've also seen him work his magic at various \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">street food festivals\u003c/a> and his \u003ca href=\"http://www.4505meats.com/eat/lunch/index.html\">weekly lunch gig\u003c/a> at the Ferry Building.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">\u003cimg class=\"alignnone size-full wp-image-35254\" title=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ryan Farr holding his book \"Whole Beast Butchery\" at Eat Real Fest 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With the release of \"Whole Beast Butchery,\" he's adding author to his list of talents. Ryan teaches butcher and sausage-making \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000012\">classes\u003c/a>, but as they're sold out for the rest of the year -- this is the next best thing. This hefty book is beautifully illustrated with color photographs by Ed Anderson that comprehensively depicts the labor-intensive process of cutting up whole slabs of beef, lamb and pork. This short video from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> gives a great overview of what you'll find inside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9hLrqQ8_xns'\n title='//www.youtube.com/embed/9hLrqQ8_xns'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cem>Whole Beast Butchery\u003c/em> starts off with an introduction that outlines why there's an increased interest in taking this ambitious culinary step.\u003c/p>\n\u003cblockquote>\u003cp>\"Home butchering is the next logical step for those who raise their own vegetables and chickens, preserve the bounty of the land and field of off-season meals, and care deeply about what they feed themselves and their families. When you decide to butcher a whole animal or a part of one by yourself, as I hope you will, you are almost always going to be buying that animal locally. By doing so, you are supporting a local business as well as your community.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan then outlines the basic tools you'll need to get started: a hatchet, an array of knives, bone saw, hooks and other accoutrements to break down an animal. But the best advice he gives is to plan ahead -- partner with other families to share the labor and costs of a whole animal, and decide ahead of time how you want to butcher the meat.\u003c/p>\n\u003cblockquote>\u003cp>\"You will need to understand all the different options in order to make the best decision based on your needs. Not every cut of meat with which you are familiar can physically come from the same animal...If you want tenderloin medallions or filet mignon, you won't be able to cut porterhouse or T-bones from the same side of the animal.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan also advises to follow \"whole-animal utilization,\" which is \"not just about using all the parts of the animal -- including the offal, the lesser-known cuts and organs -- it's also about making sure there are no scraps left behind, which is also a great way to get the most value from your whole animals. Use the best scraps to make sausage and other scraps to make stock. Then poach your sausage in the stock. Then reduce the stock and make a sauce.\"\u003c/p>\n\u003cp>There's loads of recipes in the book how to prepare your cuts of meat once you're done butchering (or if you're just interested in cooking), from spice-cured beef brisket with curry to crispy pork shoulder with shank. Here's one for smoked pork sirloin if you want to prepare yourself a decadent breakfast.\u003c/p>\n\u003cp>\u003cstrong>Smoked Pork Sirloin\u003c/strong>\u003cbr>\nServes 4\u003c/p>\n\u003cp>Master Brine, completely cold - 8.5 cups (67 oz, 1900 g, 28.7%)\u003c/p>\n\u003cp>Boneless pork sirloin or cowboy \"ham\" steak - 1 whole (27 oz, 766 g, 71.3%)\u003c/p>\n\u003cp>Rendered pork fat for cooking (optional) as needed\u003c/p>\n\u003cp>1. In a nonreactive container, brine the sirloin, fully submerged, in your refrigerator for 24 hours. Rinse well under cold water.\u003c/p>\n\u003cp>2. Prepare a smoker with about 2 cups / 8 ounces of apple or hickory wood chips. Insert a probe thermometer into the center of the sirloin and smoke the meat, ideally at about 230°F / 110°C, until the internal temperature at the center reaches 150°F / 65°C. (The smoke will peter out after a while; don't add more chips, or the meat will be too smoky.\u003c/p>\n\u003cp>3. Let the meat cool, the refrigerate until ready to serve. Cut into thick slices and fry until crispy and golden, adding a little rendered pork fat to the pan, if you like. Enjoy for breakfast (or anytime of day).\u003c/p>\n\u003cp>\u003cstrong>Master Brine\u003c/strong>\u003c/p>\n\u003cp>Yield: 4.73 liters / 1 gallon and 1 quart\u003c/p>\n\u003cp>This recipe is a starting point, but there are many possible variations. If you're not a fan of hot flavors, go ahead and omit the chiles. Always use a tall, narrow nonreactive container only just large enough to hold the protein, so the brine will go up as far up as possible. The brine must cover the protein completely, so scale the quantities here up or down as necessary.\u003c/p>\n\u003cp>Granulated sugar - 2 cups (13.6 oz/385 g / 6.5%)\u003c/p>\n\u003cp>Kosher salt - 2.5 cups (20.4 oz / 578 g / 12.7%)\u003c/p>\n\u003cp>Whole black peppercorns - 1/4 c (1.2 oz / 34 g / 0.7%)\u003c/p>\n\u003cp>Whole coriander seeds - 6 tbsp (0.8 oz / 24 g / 5%)\u003c/p>\n\u003cp>Dried bird's-eye chile or Thai chile - 3 small ( 6 oz / 17 g / 0.4%)\u003c/p>\n\u003cp>Water - 16 cups (123 oz / 3500 g / 77.1%)\u003c/p>\n\u003cp>Combine everything in a large pot and bring to a boil. Once the sugar and salt have dissolved, remove form the heat. Transfer to a tall nonreactive container that will fit in your refrigerator and let it sit uncovered to cool. When the brine is at room temperature, refrigerate until it is completely cold. Add the meat, and brine as directed.\u003c/p>\n\u003cp>\u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork\u003c/a> by chef Ryan Farr and Birgit Binns. Photographs by Ed Anderson. Published by Chronicle Books.\u003c/p>\n\u003cp>\u003ca href=\"http://www.4505meats.com/\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>San Francisco Ferry Building\u003c/strong>\u003cbr>\n\u003cstrong>Saturday market:\u003c/strong> 8AM - 2PM\u003cbr>\n\u003cstrong>Thursday market:\u003c/strong> 10AM - 2PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/4505meats\">Facebook\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/4505_Meats\">@4505_Meats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Makin' Bacon in the Headlands",
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"content": "\u003cp>When you’re making brunch for 25 starving artists, you better have a lot of bacon. In a kitchen like the one at the \u003ca href=\"http://headlands.org\">Headlands Center for the Arts\u003c/a>, where I’m currently living and working as a kitchen intern, everything counts in large amounts, and nothing’s more beloved by the artists we’re feeding than the house-made meat products we grind, cure or smoke. \u003c/p>\n\u003cp>Bacon, pancetta, breakfast sausage, spicy link sausage, salmon gravlax, and more: most of them require only salt, sugar, spices, and time to transform fatty, tough cuts of meat into savory staples that can richly flavor any dish. (The exception is the salmon, of course, caught for us in Alaska by a friend of the chef’s and sent to us in pristine vacuum-packed sides. Still, even this great stuff emerges silkier and more aromatic after a few days’ curing with salt and dill.) It helps, too, that Damon Little, my fellow kitchen intern, spent some months last year working as an apprentice in the stainless-steel surrounds of esteemed salumi-makers \u003ca href=\"http://www.boccalone.com\">Boccalone\u003c/a> in Oakland. \u003c/p>\n\u003cp>Making bacon takes time, it’s true—eight days to cure, a few hours in the smoker, another hour or so in the oven to finish—but very little of it requires our hands or even our presence. It doesn’t take much time to weigh out a handful of salt and spices, rub it into a slab of pork belly, slap the belly onto a baking pan and pop it in the fridge. A turn and rub every other day takes maybe two minutes, tops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\" alt=\"Cured bacon slabs in the smoker.\" title=\"Cured bacon slabs in the smoker.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34012\">\u003c/a>\u003cbr>\n\u003cem>Cured bacon slabs in the smoker.\u003c/em>\u003c/p>\n\u003cp> Then there’s the smoking, a couple of hours, but during almost all of that time, the bacon-to-be is quietly, smokily minding its own business while we go about ours. At the end, well-smoked, the slab goes into the oven to finish cooking. (This last step may not be necessary, depending on how hot your smoker gets; the main thing is getting the pork's internal temperature up to 150 degrees.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/darkbaconrack560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/darkbaconrack560.jpg\" alt=\"Bacon slabs, just out of the smoker, ready for the oven\" title=\"Bacon slabs, just out of the smoker, ready for the oven\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34009\">\u003c/a>\u003cbr>\n\u003cem>Bacon slabs, just out of the smoker, ready for the oven.\u003c/em>\u003c/p>\n\u003cp>The result, eschewing all modesty, is fantastic. Right out of the oven, the slabs are deep red-brown, lacquered like a Peking duck, with an outrageously appetizing aroma. Because our bacon doesn’t have to last for weeks in a butcher’s case or grocer’s fridge (we freeze it immediately and defrost it chunk by chunk as needed), we can make our cure lighter on both the salt and “pink salt” than most commercial versions. Enough to cure it safely, of course, but light enough that you can taste the flavor of the pork and aromatics as well, without your tongue being clubbed by salt. (What is pink salt, you ask? Also known as curing salt, DC cure, or DQ cure, it is a mixture of 6.25% sodium nitrite and 93.75% sodium chloride, or table salt. The nitrites in the salt mixture help prevent bacterial contamination and also preserve the meat's color during the curing process. It is dyed pink to prevent it from being confused with regular salt.) \u003c/p>\n\u003cp>This last time we made bacon, we added maple syrup to a simple salt-and-pepper cure, to make something straightforward and breakfast-y out of half the meat. The other half became pancetta, cured without syrup but with more spices and aromatics, including plenty of rosemary. After curing, the meat was rolled and tied but not smoked, to make a savory bacon in the European style, useful as a base for sauces, stews, and ragus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\" alt=\"Damon LIttle tying pancetta.\" title=\"Damon LIttle tying pancetta.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34007\">\u003c/a>\u003cbr>\n\u003cem>Damon LIttle tying pancetta.\u003c/em>\u003c/p>\n\u003cp>Any pieces of the bacon or pancetta not immediately fried up for brunch quickly find a home: turned into lardons for salad, sautéed with onions, carrots, and celery to give a backbone to lentils or duck-and-bean soup, or simply cooked up for a kitchen-crew snack on yesterday’s sourdough bread, piled with sliced tomatoes and a smear of leftover garlic mayonnaise or Caesar dressing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\" alt=\"Pancetta\" title=\"Pancetta\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34011\">\u003c/a>\u003cbr>\n\u003cem>Pancetta\u003c/em>\u003c/p>\n\u003cp>Given that we generally cure and smoke four big slabs of organic Berkshire pork from Idaho’s Snake River Farms at a time, the savings in the kitchen budget are significant. High-quality, organic bacon like this would probably cost us four times what the plain pork belly does. When you’re a non-profit cooking daily for 25 to 30 people, sometimes for twice that, making your own value-added products in house is just good sense. \u003c/p>\n\u003cp>Good organic jam, free of high-fructose corn syrup and made with more fruit than sugar? Expensive, especially when one brunch can empty 3 or 4 fancy jars. A flat of organic, locally grown plums, a pound or two of organic sugar, a handful of lemons and a couple hours of my time? A much cheaper, and much more delicious, way to fill a pantry shelf. The apples from a staff member’s backyard tree are tasty but misshapen and pocked with holes, useless for out-of-hand eating. But a little time with a paring knife, an afternoon’s slow baking in the oven, and we have three quarts of autumn apple butter ready to be slathered on this Sunday’s waffles. \u003c/p>\n\u003cp>Waffles served with bacon, naturally. Having come to bacon late in life (my parents’ one nod to traditional Jewish dietary laws was no pork in the house), I’ve never felt confident cooking it, especially since every bacon-lover seems to have a different bacon ideal—rigid or floppy, nearly burnt or just sizzled. Here, I’ve learned a good trick for when you’re making bacon for a crowd, when frying up a single panful just won’t do. We cut our bacon in fairly thick strips, laying them out side by side on parchment-lined sheet trays and popping them into the oven to cook until just crisp. Take the slices off the trays and lay them out on cooling racks to drain; this keeps them from getting soggy with grease and steam while you go about prepping the mimosas and flipping the frittatas. Pour the excess grease off the baking sheets (into an old jar or bowl, not down the sink, since it will thicken and harden into a drain-blocking sludge as it cools). To reheat, slide the bacon, still on its racks, back onto the baking sheets, and return to the oven until crisp and hot. Serve immediately, if you can bear to let any of it leave the kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\" alt=\"Final bacon\" title=\"Final bacon\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34010\">\u003c/a>\u003cbr>\n\u003cem>Final bacon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Smoked Maple Bacon\u003c/strong>\u003cbr>\n\u003cstrong>Summary: \u003c/strong>\u003cem>The following recipe is adapted by Headlands kitchen intern Damon Little from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393058298/kqedorg-20\">Charcuterie: The Craft of Salting, Smoking, and Curing\u003c/a>, by Michael Ruhlman and Brian Polcyn.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 60 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours, plus 8 days' curing time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>About 4 lbs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp red pepper flakes, crushed in a mortar\u003cbr>\n1 tbsp freshly ground black pepper\u003cbr>\n1.75 oz kosher salt or sea salt (not iodized)\u003cbr>\n1/4 tsp pink salt (curing salt)\u003cbr>\n1/4 cup maple sugar or packed dark brown sugar\u003cbr>\n1/4 cup maple syrup (grade B has the most flavor)\u003cbr>\n One 5-lb slab pork belly, preferably from a pasture-raised animal\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the chili flakes, pepper, salt, pink salt, and sugar in a bowl and mix well. Add syrup and stir to combine.\u003c/li>\n\u003cli>Rub cure over both sides of the belly, making sure to work it under any flaps and into any crevices. Seal meat in a 2-gallon resealable plastic bag, or place in a non-reactive (glass, ceramic, stainless steel) container a little bigger than the meat. The salt and sugar will pull liquid out of the meat as it cures; make sure the meat stays bathed in this brine throughout the process.\u003c/li>\n\u003cli>Refrigerate meat, turning and rubbing the belly to redistribute the cure every other day, for 7 days. \u003c/li>\n\u003cli>Remove belly from pan, rinse it thoroughly to remove any remaining cure, and pat dry. Put belly on a rack over a rimmed baking sheet and refrigerate, uncovered, for another 12 to 24 hours.\u003c/li>\n\u003cli>\nSmoke the belly in a hot smoker for 2 hours. The finished internal temperature of the bacon should be about 150 degrees F.\u003c/li>\n\u003cli>If, after 2 hours, your bacon has not reached this temperature, remove from the smoker. Preheat oven to 350 degrees F. Place belly on a metal roasting rack over a rimmed baking sheet and bake for 60-90 minutes, until the internal temperature reaches 150 degrees.\u003c/li>\n\u003cli>\nRemove bacon from oven and let cool. When cool, cut into one-pound pieces, and wrap tightly in plastic. Refrigerate or freeze until ready to use.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Time to start stocking up for the winter! Before the rains kick in, fire up that backyard smoker one more time and make a batch of homemade bacon. Stephanie Rosenbaum shares bacon-making tips from the kitchen at the Headlands Center for the Arts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you’re making brunch for 25 starving artists, you better have a lot of bacon. In a kitchen like the one at the \u003ca href=\"http://headlands.org\">Headlands Center for the Arts\u003c/a>, where I’m currently living and working as a kitchen intern, everything counts in large amounts, and nothing’s more beloved by the artists we’re feeding than the house-made meat products we grind, cure or smoke. \u003c/p>\n\u003cp>Bacon, pancetta, breakfast sausage, spicy link sausage, salmon gravlax, and more: most of them require only salt, sugar, spices, and time to transform fatty, tough cuts of meat into savory staples that can richly flavor any dish. (The exception is the salmon, of course, caught for us in Alaska by a friend of the chef’s and sent to us in pristine vacuum-packed sides. Still, even this great stuff emerges silkier and more aromatic after a few days’ curing with salt and dill.) It helps, too, that Damon Little, my fellow kitchen intern, spent some months last year working as an apprentice in the stainless-steel surrounds of esteemed salumi-makers \u003ca href=\"http://www.boccalone.com\">Boccalone\u003c/a> in Oakland. \u003c/p>\n\u003cp>Making bacon takes time, it’s true—eight days to cure, a few hours in the smoker, another hour or so in the oven to finish—but very little of it requires our hands or even our presence. It doesn’t take much time to weigh out a handful of salt and spices, rub it into a slab of pork belly, slap the belly onto a baking pan and pop it in the fridge. A turn and rub every other day takes maybe two minutes, tops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/smokysmoker560.jpg\" alt=\"Cured bacon slabs in the smoker.\" title=\"Cured bacon slabs in the smoker.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34012\">\u003c/a>\u003cbr>\n\u003cem>Cured bacon slabs in the smoker.\u003c/em>\u003c/p>\n\u003cp> Then there’s the smoking, a couple of hours, but during almost all of that time, the bacon-to-be is quietly, smokily minding its own business while we go about ours. At the end, well-smoked, the slab goes into the oven to finish cooking. (This last step may not be necessary, depending on how hot your smoker gets; the main thing is getting the pork's internal temperature up to 150 degrees.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/darkbaconrack560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/darkbaconrack560.jpg\" alt=\"Bacon slabs, just out of the smoker, ready for the oven\" title=\"Bacon slabs, just out of the smoker, ready for the oven\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34009\">\u003c/a>\u003cbr>\n\u003cem>Bacon slabs, just out of the smoker, ready for the oven.\u003c/em>\u003c/p>\n\u003cp>The result, eschewing all modesty, is fantastic. Right out of the oven, the slabs are deep red-brown, lacquered like a Peking duck, with an outrageously appetizing aroma. Because our bacon doesn’t have to last for weeks in a butcher’s case or grocer’s fridge (we freeze it immediately and defrost it chunk by chunk as needed), we can make our cure lighter on both the salt and “pink salt” than most commercial versions. Enough to cure it safely, of course, but light enough that you can taste the flavor of the pork and aromatics as well, without your tongue being clubbed by salt. (What is pink salt, you ask? Also known as curing salt, DC cure, or DQ cure, it is a mixture of 6.25% sodium nitrite and 93.75% sodium chloride, or table salt. The nitrites in the salt mixture help prevent bacterial contamination and also preserve the meat's color during the curing process. It is dyed pink to prevent it from being confused with regular salt.) \u003c/p>\n\u003cp>This last time we made bacon, we added maple syrup to a simple salt-and-pepper cure, to make something straightforward and breakfast-y out of half the meat. The other half became pancetta, cured without syrup but with more spices and aromatics, including plenty of rosemary. After curing, the meat was rolled and tied but not smoked, to make a savory bacon in the European style, useful as a base for sauces, stews, and ragus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tyingpancetta560.jpg\" alt=\"Damon LIttle tying pancetta.\" title=\"Damon LIttle tying pancetta.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34007\">\u003c/a>\u003cbr>\n\u003cem>Damon LIttle tying pancetta.\u003c/em>\u003c/p>\n\u003cp>Any pieces of the bacon or pancetta not immediately fried up for brunch quickly find a home: turned into lardons for salad, sautéed with onions, carrots, and celery to give a backbone to lentils or duck-and-bean soup, or simply cooked up for a kitchen-crew snack on yesterday’s sourdough bread, piled with sliced tomatoes and a smear of leftover garlic mayonnaise or Caesar dressing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pancetta560.jpg\" alt=\"Pancetta\" title=\"Pancetta\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34011\">\u003c/a>\u003cbr>\n\u003cem>Pancetta\u003c/em>\u003c/p>\n\u003cp>Given that we generally cure and smoke four big slabs of organic Berkshire pork from Idaho’s Snake River Farms at a time, the savings in the kitchen budget are significant. High-quality, organic bacon like this would probably cost us four times what the plain pork belly does. When you’re a non-profit cooking daily for 25 to 30 people, sometimes for twice that, making your own value-added products in house is just good sense. \u003c/p>\n\u003cp>Good organic jam, free of high-fructose corn syrup and made with more fruit than sugar? Expensive, especially when one brunch can empty 3 or 4 fancy jars. A flat of organic, locally grown plums, a pound or two of organic sugar, a handful of lemons and a couple hours of my time? A much cheaper, and much more delicious, way to fill a pantry shelf. The apples from a staff member’s backyard tree are tasty but misshapen and pocked with holes, useless for out-of-hand eating. But a little time with a paring knife, an afternoon’s slow baking in the oven, and we have three quarts of autumn apple butter ready to be slathered on this Sunday’s waffles. \u003c/p>\n\u003cp>Waffles served with bacon, naturally. Having come to bacon late in life (my parents’ one nod to traditional Jewish dietary laws was no pork in the house), I’ve never felt confident cooking it, especially since every bacon-lover seems to have a different bacon ideal—rigid or floppy, nearly burnt or just sizzled. Here, I’ve learned a good trick for when you’re making bacon for a crowd, when frying up a single panful just won’t do. We cut our bacon in fairly thick strips, laying them out side by side on parchment-lined sheet trays and popping them into the oven to cook until just crisp. Take the slices off the trays and lay them out on cooling racks to drain; this keeps them from getting soggy with grease and steam while you go about prepping the mimosas and flipping the frittatas. Pour the excess grease off the baking sheets (into an old jar or bowl, not down the sink, since it will thicken and harden into a drain-blocking sludge as it cools). To reheat, slide the bacon, still on its racks, back onto the baking sheets, and return to the oven until crisp and hot. Serve immediately, if you can bear to let any of it leave the kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/finalbacon560.jpg\" alt=\"Final bacon\" title=\"Final bacon\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34010\">\u003c/a>\u003cbr>\n\u003cem>Final bacon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Smoked Maple Bacon\u003c/strong>\u003cbr>\n\u003cstrong>Summary: \u003c/strong>\u003cem>The following recipe is adapted by Headlands kitchen intern Damon Little from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393058298/kqedorg-20\">Charcuterie: The Craft of Salting, Smoking, and Curing\u003c/a>, by Michael Ruhlman and Brian Polcyn.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 60 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours, plus 8 days' curing time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>About 4 lbs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp red pepper flakes, crushed in a mortar\u003cbr>\n1 tbsp freshly ground black pepper\u003cbr>\n1.75 oz kosher salt or sea salt (not iodized)\u003cbr>\n1/4 tsp pink salt (curing salt)\u003cbr>\n1/4 cup maple sugar or packed dark brown sugar\u003cbr>\n1/4 cup maple syrup (grade B has the most flavor)\u003cbr>\n One 5-lb slab pork belly, preferably from a pasture-raised animal\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the chili flakes, pepper, salt, pink salt, and sugar in a bowl and mix well. Add syrup and stir to combine.\u003c/li>\n\u003cli>Rub cure over both sides of the belly, making sure to work it under any flaps and into any crevices. Seal meat in a 2-gallon resealable plastic bag, or place in a non-reactive (glass, ceramic, stainless steel) container a little bigger than the meat. The salt and sugar will pull liquid out of the meat as it cures; make sure the meat stays bathed in this brine throughout the process.\u003c/li>\n\u003cli>Refrigerate meat, turning and rubbing the belly to redistribute the cure every other day, for 7 days. \u003c/li>\n\u003cli>Remove belly from pan, rinse it thoroughly to remove any remaining cure, and pat dry. Put belly on a rack over a rimmed baking sheet and refrigerate, uncovered, for another 12 to 24 hours.\u003c/li>\n\u003cli>\nSmoke the belly in a hot smoker for 2 hours. The finished internal temperature of the bacon should be about 150 degrees F.\u003c/li>\n\u003cli>If, after 2 hours, your bacon has not reached this temperature, remove from the smoker. Preheat oven to 350 degrees F. Place belly on a metal roasting rack over a rimmed baking sheet and bake for 60-90 minutes, until the internal temperature reaches 150 degrees.\u003c/li>\n\u003cli>\nRemove bacon from oven and let cool. When cool, cut into one-pound pieces, and wrap tightly in plastic. Refrigerate or freeze until ready to use.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Last chance for tomatoes! Now's the time to get your final fill of summer's bounty, time to buy a bagful and stock the pantry for the long days of kale and pumpkin ahead. Mariquita Farms' \u003ca href=\"http://hosted.verticalresponse.com/815229/2b903c8477/1566091511/b7d94f9069/\">Ladybug Buying Club\u003c/a> will be in residence at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> on Thursday Oct. 6, from 5-7pm, if you want to split a flat with a pal or two. For canning, the best tomatoes aren't the huge splashy heirlooms but the more modest Romas or Early Girls, short on size but dense with punchy flavor and sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\" alt=\"Tomatoes on vine\" title=\"Tomatoes on vine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33856\">\u003c/a>\u003c/p>\n\u003cp>Having participated in a massive can-a-thon of Roma tomatoes last year, I must say I'd rather spend such kitchen time pumping out a product with a few more frills. (For preserving straight-up peeled tomatoes, a vacuum sealer and plenty of freezer space are much more efficient.) Frills like barbecue sauce, or ketchup, especially this well-spiced, un-corn syruped, oven-roasted version, as good on a steak as a burger, on French fries or scrambled eggs. I put this out at a recent brunch between the home fries and the salmon eggs Benedict, and the bowl came back scraped clean. \u003c/p>\n\u003cp>Yes, it takes a long time, but the actual hands-on time is short. Some chopping, a little spice-toasting, the occasional stir, and all the rest is simply unattended oven time. A thick puree like this one can scorch and splatter when you try to cook it down, however slowly, on the top of the stove. Here, a slow roast concentrates the tomatoes without carbonizing them, while a final, brief stovetop cooking melds the flavors.\u003c/p>\n\u003cp>You could up the amount of vinegar, sugar, onions, and heat, add some molasses, and make into something more like barbecue sauce, even replacing the tomatoes with late-season plums. You can start with this spice mixture, then add more or less as your taste commands. A pinch of cardamom, some cayenne pepper for zing, more ginger, whatever you like. You can even put it in a red plastic squirt bottle, just like at your favorite burger joint. In this case, it really \u003ca href=\"http://en.wikipedia.org/wiki/Ketchup_as_a_vegetable\">is a vegetable.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want to share what you've put up and getting handy tips from other urban-homesteading enthusiasts? The preserving pros at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> (who make a very tasty ketchup of their own) are hosting an \u003ca href=\"http://www.facebook.com/event.php?eid=278999598781072\">Autumnal Recipe Exchange\u003c/a> today, Oct. 2, from 12-5pm in Oakland. Bring samples of what you've been making along with personal recipes to swap. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SLOW-ROASTED AUTUMN KETCHUP\u003c/strong>\u003cbr>\n\u003cstrong>Summary:\u003c/strong> Dress up a meatloaf or a burger with this smooth and saucy ketchup. Slow and steady oven roasting prevents scorching.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lbs small, dense-fleshed tomatoes, such as Romas or Early Girls\u003cbr>\n2 hot peppers, seeded and chopped\u003cbr>\n1 onion, peeled, halved, and sliced\u003cbr>\n8 cloves garlic, peeled and sliced\u003cbr>\n3 quarter-sized slices of fresh ginger, peeled\u003cbr>\n2 tbsp olive oil\u003cbr>\nSalt and freshly ground black pepper, to taste\u003cbr>\n1 cinnamon stick\u003cbr>\n4 whole cloves\u003cbr>\n1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\n1/2 tsp mustard seeds\u003cbr>\n1/2 tsp paprika\u003cbr>\n1/2 tsp smoked paprika (pimenton)\u003cbr>\n1/2 tsp ground allspice\u003cbr>\n1/4 tsp oregano\u003cbr>\n1/4 cup cider vinegar\u003cbr>\n1/4 balsamic vinegar\u003cbr>\n1/3 to 1/2 cup brown sugar, packed\u003cbr>\n1 tablespoon maple syrup\u003cbr>\n2 tablespoons honey\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. In a glass or ceramic 9 x 13 pan, toss tomatoes, peppers, onions, garlic, and ginger together. Drizzle generously with olive oil and sprinkle lightly with salt and black pepper. Break cinnamon stick in half and tuck both halves, plus cloves, into the tomato mixture. Roast, stirring occasionally, for 2 hours, until tomatoes are cooked down and saucy. \u003c/p>\n\u003cp>2. Remove cinnamon stick and cloves. Put tomato mixture through a food mill or push through a strainer to remove skins and make into a smooth puree. \u003c/p>\n\u003cp>3. In a small, heavy frying pan, toast coriander, cumin, and mustard seeds over medium heat for a few minutes, until the mustard seeds begin to pop and the mixture smells toasty. Remove from heat and let cool briefly, then grind to a powder using a mortar and pestle or spice grinder. \u003c/p>\n\u003cp>4. In a bowl, mix spices, tomato puree, vinegar, sugar. Pour mixture back into 9x13 pan and return to oven. Bake, stirring occasionally, until mixture is thickened and flavors have blended, about 1 hour. Taste and adjust seasoning. \u003c/p>\n\u003cp>5. To fully meld the flavors, scrape mixture into a heavy saucepan and cook over medium-low heat, stirring frequently, for 10-15 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour into sterilized jars and seal. Or, pour into clean glass jars, let cool, then top with lids and store in the refrigerator. The ketchup is ready to eat right away, but gets better after collecting itself for a few weeks. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last chance for tomatoes! Now's the time to get your final fill of summer's bounty, time to buy a bagful and stock the pantry for the long days of kale and pumpkin ahead. Mariquita Farms' \u003ca href=\"http://hosted.verticalresponse.com/815229/2b903c8477/1566091511/b7d94f9069/\">Ladybug Buying Club\u003c/a> will be in residence at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> on Thursday Oct. 6, from 5-7pm, if you want to split a flat with a pal or two. For canning, the best tomatoes aren't the huge splashy heirlooms but the more modest Romas or Early Girls, short on size but dense with punchy flavor and sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\" alt=\"Tomatoes on vine\" title=\"Tomatoes on vine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33856\">\u003c/a>\u003c/p>\n\u003cp>Having participated in a massive can-a-thon of Roma tomatoes last year, I must say I'd rather spend such kitchen time pumping out a product with a few more frills. (For preserving straight-up peeled tomatoes, a vacuum sealer and plenty of freezer space are much more efficient.) Frills like barbecue sauce, or ketchup, especially this well-spiced, un-corn syruped, oven-roasted version, as good on a steak as a burger, on French fries or scrambled eggs. I put this out at a recent brunch between the home fries and the salmon eggs Benedict, and the bowl came back scraped clean. \u003c/p>\n\u003cp>Yes, it takes a long time, but the actual hands-on time is short. Some chopping, a little spice-toasting, the occasional stir, and all the rest is simply unattended oven time. A thick puree like this one can scorch and splatter when you try to cook it down, however slowly, on the top of the stove. Here, a slow roast concentrates the tomatoes without carbonizing them, while a final, brief stovetop cooking melds the flavors.\u003c/p>\n\u003cp>You could up the amount of vinegar, sugar, onions, and heat, add some molasses, and make into something more like barbecue sauce, even replacing the tomatoes with late-season plums. You can start with this spice mixture, then add more or less as your taste commands. A pinch of cardamom, some cayenne pepper for zing, more ginger, whatever you like. You can even put it in a red plastic squirt bottle, just like at your favorite burger joint. In this case, it really \u003ca href=\"http://en.wikipedia.org/wiki/Ketchup_as_a_vegetable\">is a vegetable.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want to share what you've put up and getting handy tips from other urban-homesteading enthusiasts? The preserving pros at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> (who make a very tasty ketchup of their own) are hosting an \u003ca href=\"http://www.facebook.com/event.php?eid=278999598781072\">Autumnal Recipe Exchange\u003c/a> today, Oct. 2, from 12-5pm in Oakland. Bring samples of what you've been making along with personal recipes to swap. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SLOW-ROASTED AUTUMN KETCHUP\u003c/strong>\u003cbr>\n\u003cstrong>Summary:\u003c/strong> Dress up a meatloaf or a burger with this smooth and saucy ketchup. Slow and steady oven roasting prevents scorching.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lbs small, dense-fleshed tomatoes, such as Romas or Early Girls\u003cbr>\n2 hot peppers, seeded and chopped\u003cbr>\n1 onion, peeled, halved, and sliced\u003cbr>\n8 cloves garlic, peeled and sliced\u003cbr>\n3 quarter-sized slices of fresh ginger, peeled\u003cbr>\n2 tbsp olive oil\u003cbr>\nSalt and freshly ground black pepper, to taste\u003cbr>\n1 cinnamon stick\u003cbr>\n4 whole cloves\u003cbr>\n1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\n1/2 tsp mustard seeds\u003cbr>\n1/2 tsp paprika\u003cbr>\n1/2 tsp smoked paprika (pimenton)\u003cbr>\n1/2 tsp ground allspice\u003cbr>\n1/4 tsp oregano\u003cbr>\n1/4 cup cider vinegar\u003cbr>\n1/4 balsamic vinegar\u003cbr>\n1/3 to 1/2 cup brown sugar, packed\u003cbr>\n1 tablespoon maple syrup\u003cbr>\n2 tablespoons honey\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. In a glass or ceramic 9 x 13 pan, toss tomatoes, peppers, onions, garlic, and ginger together. Drizzle generously with olive oil and sprinkle lightly with salt and black pepper. Break cinnamon stick in half and tuck both halves, plus cloves, into the tomato mixture. Roast, stirring occasionally, for 2 hours, until tomatoes are cooked down and saucy. \u003c/p>\n\u003cp>2. Remove cinnamon stick and cloves. Put tomato mixture through a food mill or push through a strainer to remove skins and make into a smooth puree. \u003c/p>\n\u003cp>3. In a small, heavy frying pan, toast coriander, cumin, and mustard seeds over medium heat for a few minutes, until the mustard seeds begin to pop and the mixture smells toasty. Remove from heat and let cool briefly, then grind to a powder using a mortar and pestle or spice grinder. \u003c/p>\n\u003cp>4. In a bowl, mix spices, tomato puree, vinegar, sugar. Pour mixture back into 9x13 pan and return to oven. Bake, stirring occasionally, until mixture is thickened and flavors have blended, about 1 hour. Taste and adjust seasoning. \u003c/p>\n\u003cp>5. To fully meld the flavors, scrape mixture into a heavy saucepan and cook over medium-low heat, stirring frequently, for 10-15 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour into sterilized jars and seal. Or, pour into clean glass jars, let cool, then top with lids and store in the refrigerator. The ketchup is ready to eat right away, but gets better after collecting itself for a few weeks. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Essential Pépin: Jacques Pépin's New Cookbook",
"title": "Essential Pépin: Jacques Pépin's New Cookbook",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n",
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"excerpt": "This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Prevent Wintertime Tomato Deprivation and Create a Canned Collection",
"title": "Prevent Wintertime Tomato Deprivation and Create a Canned Collection",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\" alt=\"early girl tomatoes\" title=\"early girl\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-33136\">\u003c/a>\u003c/p>\n\u003cp>For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me, and I just gorge on them until they vanish from the stands of farmers' markets. \u003c/p>\n\u003cp>I'm not alone in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">obsession\u003c/a>, and I'm particularly fond of \u003ca href=\"http://en.wikipedia.org/wiki/Early_Girl\">Early Girl tomatoes\u003c/a>. This year I resolved to eat these red jewels as long as possible and decided to finally make the time to stockpile them in my pantry. Wintertime won't be as bleak knowing that I have a stash of tomatoes to brighten my dishes on occasion. \u003c/p>\n\u003cp>This past Saturday morning, I bought a crate of \u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry-farmed\u003c/a> Early Girls from \u003ca href=\"http://dirtygirlproduce.com\">Dirty Girl Produce\u003c/a> at the Ferry Building (be sure to ask for the ones for canning, they're cheaper!) and hauled 20 pounds home in my bicycle \u003ca href=\"http://en.wikipedia.org/wiki/Pannier\">panniers\u003c/a>. I set aside the rest of the afternoon for this enterprise because canning is an all-day affair, especially if you're planning on doing a large batch (and you should, since it's so time-consuming.)\u003c/p>\n\u003cp>I had already stocked up on Weck jars from \u003ca href=\"http://www.weckcanning.com/\">Weckjars.com\u003c/a>; I confess part of my impetus for canning tomatoes this season was that I have a deep affection for these beautiful German jars. You might have spotted them at \u003ca href=\"http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=52\">Heath Ceramics\u003c/a> or \u003ca href=\"http://www.crateandbarrel.com/search.aspx?query=weck%20jars\">Crate and Barrel\u003c/a>. (They're available on plenty of other online retailers as well, so search around if you can't find them locally.) They're pricier than \u003ca href=\"http://www.freshpreserving.com/home.aspx\">Ball and Kerr jars\u003c/a>, but the lids are reusable as long as you don't crack them. (Ball and Kerr jars lids are one-time use only.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Weckjars.com was kind enough to provide me with a home-canning guide that was immensely useful and included recipes for a variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">jams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">preserves\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled\u003c/a> food. Here's a run-down of the essentials: \u003c/p>\n\u003cp>1) You need a large pot that's deep enough to accommodate both a rack that you can rest in the bottom and the jars. The jars will rest on this rack and should be completely submerged in water when processing. \u003c/p>\n\u003cp>2) You'll also need a \u003ca href=\"http://www.shopwiki.com/jar-lifter\">jar lifter\u003c/a> to remove the jars from hot water with ease. \u003c/p>\n\u003cp>3) Be sure all of your jars are in pristine condition and have been thoroughly cleaned with hot, soapy water. If you see any mold (from being stored in a damp cellar, for instance), boil them for 10 minutes. Always use new rubber rings, and they should have no cracks or tears. Boil the rubber canning rings for 2-3 minutes and leave them in the hot water until you need them. \u003c/p>\n\u003cp>4) Prep your tomatoes. Chop them up and can them raw, or \u003ca href=\"http://www.youtube.com/watch?v=tCUx9xPZFe8\">blanch them to remove the skins\u003c/a>, make a sauce, roast them...the possibilities are endless. I like the skins and don't mind seeds, so I just sliced mine up, then roasted them in the oven with olive oil and salt. \u003c/p>\n\u003cp>5) Fill your jars up almost to the top (I left approximately 1/8\" of room, Weck recommends 1/2\" but I thought that was too much); you want to be sure that the lids don't squeeze any liquid out when you press them down. Wipe down the rims, then add the lids with the rubber canning rings. Be sure the rings are evenly seated around the lid and don't poke up anywhere. This is very important as it will insure a tight seal later on. Weck jars use rust-proof metal clamps to secure the lids during processing. Clamp two of them on top on opposite ends of the lid. Be sure to completely press down so that they click firmly in place. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003c/p>\n\u003cp>6) If you're packing raw tomatoes, you must submerge the jars in room temperature water and bring it to boil. Once the water's boiling (212 °F), you must process them for 90 minutes. For cooked tomatoes, bring the water to a boil and then gently submerge the jars for 50 minutes. You may notice that the volume of your tomatoes has decreased slightly due to the processing stage, as steam and occasionally liquid may leave the jar (but won't enter in.) \u003c/p>\n\u003cp>7) Don't stack jars on top of each other; be sure to use another rack if you add a second level of jars. It's ok for the jars to touch one another and the walls of the pot itself. However, don't pack them in too tightly. Leave some room so you can remove them easily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\" alt=\"remove jars from pot\" title=\"lift\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33138\">\u003c/a>\u003c/p>\n\u003cp>8) Remove the jars with the lifter and let them cool completely. Then remove the clamps and test the lids. Here's the moment of truth: they should be firmly in place, and the tab of the rubber canning ring should be pointing downward. If the lids have any give, refrigerate this batch and start over. Store your jars in a cool, dry place away from sunlight and periodically test the lids of your jars over the next few days to ensure they've successfully sealed. If you notice that the tabs are level, check the seal -- it may be loose. I'd avoid consuming any tomatoes if you feel the seal has been compromised. You don't want to get sick and not be able to eat the good ones over the next few months. \u003c/p>\n\u003cp>9) When you're ready to eat your tomatoes, pull on the rubber tab to break the seal. You'll hear a satisfying pop and you can feast away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\" alt=\"finished canned tomatoes\" title=\"done\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33139\">\u003c/a>\u003c/p>\n\u003cp>If you're feeling a bit on the lazier side, you can always \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">freeze your tomatoes, too\u003c/a>. \u003c/p>\n\u003cp>Good luck and happy hoarding!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>. \u003c/p>\n\n",
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"excerpt": "For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me and I decided to can some for wintertime eating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\" alt=\"early girl tomatoes\" title=\"early girl\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-33136\">\u003c/a>\u003c/p>\n\u003cp>For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me, and I just gorge on them until they vanish from the stands of farmers' markets. \u003c/p>\n\u003cp>I'm not alone in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">obsession\u003c/a>, and I'm particularly fond of \u003ca href=\"http://en.wikipedia.org/wiki/Early_Girl\">Early Girl tomatoes\u003c/a>. This year I resolved to eat these red jewels as long as possible and decided to finally make the time to stockpile them in my pantry. Wintertime won't be as bleak knowing that I have a stash of tomatoes to brighten my dishes on occasion. \u003c/p>\n\u003cp>This past Saturday morning, I bought a crate of \u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry-farmed\u003c/a> Early Girls from \u003ca href=\"http://dirtygirlproduce.com\">Dirty Girl Produce\u003c/a> at the Ferry Building (be sure to ask for the ones for canning, they're cheaper!) and hauled 20 pounds home in my bicycle \u003ca href=\"http://en.wikipedia.org/wiki/Pannier\">panniers\u003c/a>. I set aside the rest of the afternoon for this enterprise because canning is an all-day affair, especially if you're planning on doing a large batch (and you should, since it's so time-consuming.)\u003c/p>\n\u003cp>I had already stocked up on Weck jars from \u003ca href=\"http://www.weckcanning.com/\">Weckjars.com\u003c/a>; I confess part of my impetus for canning tomatoes this season was that I have a deep affection for these beautiful German jars. You might have spotted them at \u003ca href=\"http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=52\">Heath Ceramics\u003c/a> or \u003ca href=\"http://www.crateandbarrel.com/search.aspx?query=weck%20jars\">Crate and Barrel\u003c/a>. (They're available on plenty of other online retailers as well, so search around if you can't find them locally.) They're pricier than \u003ca href=\"http://www.freshpreserving.com/home.aspx\">Ball and Kerr jars\u003c/a>, but the lids are reusable as long as you don't crack them. (Ball and Kerr jars lids are one-time use only.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weckjars.com was kind enough to provide me with a home-canning guide that was immensely useful and included recipes for a variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">jams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">preserves\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled\u003c/a> food. Here's a run-down of the essentials: \u003c/p>\n\u003cp>1) You need a large pot that's deep enough to accommodate both a rack that you can rest in the bottom and the jars. The jars will rest on this rack and should be completely submerged in water when processing. \u003c/p>\n\u003cp>2) You'll also need a \u003ca href=\"http://www.shopwiki.com/jar-lifter\">jar lifter\u003c/a> to remove the jars from hot water with ease. \u003c/p>\n\u003cp>3) Be sure all of your jars are in pristine condition and have been thoroughly cleaned with hot, soapy water. If you see any mold (from being stored in a damp cellar, for instance), boil them for 10 minutes. Always use new rubber rings, and they should have no cracks or tears. Boil the rubber canning rings for 2-3 minutes and leave them in the hot water until you need them. \u003c/p>\n\u003cp>4) Prep your tomatoes. Chop them up and can them raw, or \u003ca href=\"http://www.youtube.com/watch?v=tCUx9xPZFe8\">blanch them to remove the skins\u003c/a>, make a sauce, roast them...the possibilities are endless. I like the skins and don't mind seeds, so I just sliced mine up, then roasted them in the oven with olive oil and salt. \u003c/p>\n\u003cp>5) Fill your jars up almost to the top (I left approximately 1/8\" of room, Weck recommends 1/2\" but I thought that was too much); you want to be sure that the lids don't squeeze any liquid out when you press them down. Wipe down the rims, then add the lids with the rubber canning rings. Be sure the rings are evenly seated around the lid and don't poke up anywhere. This is very important as it will insure a tight seal later on. Weck jars use rust-proof metal clamps to secure the lids during processing. Clamp two of them on top on opposite ends of the lid. Be sure to completely press down so that they click firmly in place. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003c/p>\n\u003cp>6) If you're packing raw tomatoes, you must submerge the jars in room temperature water and bring it to boil. Once the water's boiling (212 °F), you must process them for 90 minutes. For cooked tomatoes, bring the water to a boil and then gently submerge the jars for 50 minutes. You may notice that the volume of your tomatoes has decreased slightly due to the processing stage, as steam and occasionally liquid may leave the jar (but won't enter in.) \u003c/p>\n\u003cp>7) Don't stack jars on top of each other; be sure to use another rack if you add a second level of jars. It's ok for the jars to touch one another and the walls of the pot itself. However, don't pack them in too tightly. Leave some room so you can remove them easily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\" alt=\"remove jars from pot\" title=\"lift\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33138\">\u003c/a>\u003c/p>\n\u003cp>8) Remove the jars with the lifter and let them cool completely. Then remove the clamps and test the lids. Here's the moment of truth: they should be firmly in place, and the tab of the rubber canning ring should be pointing downward. If the lids have any give, refrigerate this batch and start over. Store your jars in a cool, dry place away from sunlight and periodically test the lids of your jars over the next few days to ensure they've successfully sealed. If you notice that the tabs are level, check the seal -- it may be loose. I'd avoid consuming any tomatoes if you feel the seal has been compromised. You don't want to get sick and not be able to eat the good ones over the next few months. \u003c/p>\n\u003cp>9) When you're ready to eat your tomatoes, pull on the rubber tab to break the seal. You'll hear a satisfying pop and you can feast away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\" alt=\"finished canned tomatoes\" title=\"done\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33139\">\u003c/a>\u003c/p>\n\u003cp>If you're feeling a bit on the lazier side, you can always \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">freeze your tomatoes, too\u003c/a>. \u003c/p>\n\u003cp>Good luck and happy hoarding!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>Corn, tomatoes, beans, and peppers: the quartet of summer, born in the Americas. None of these need much fussing with, and all four go very well together, in any number of permutations. Steamed green beans with halved cherry tomatoes and silvered red onion, drizzled with olive oil and a splash of balsamic vinegar. Corn salsa with chopped tomatoes, lime, and cilantro, served with black beans on a corn tortilla. Roasted peppers mixed with grilled corn next to sliced flat-iron steak. Fresh shelling beans--cannellini, borlotti, cranberry--tossed with corn and herbs for a sweet summer succotash, far away from winter's bleak frozen-limas-and-canned-corn version. The seed-flecked juices of a fresh tomato salad soaking into an ear of plain boiled corn on the cob, with the insistent perfume of basil and perhaps a dab of garlicky mayonnaise somewhere close by. \u003c/p>\n\u003cp>My friend Jen McAllister used to write a charmingly delicious food blog, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, about her adventures, cooking and otherwise, in a bite-sized apartment in Astoria, Queens. By August, she and her husband, sunk in muggy late-summer torpor and farmers' market overload, were perfectly satisfied with eating what they'd dubbed \u003ca href=\"http://bakerina.com/drowning_here_in_summers_cauldron_part_two_the_cornbread_thing/\">The Cornbread Thing\u003c/a> several nights running. It's a simple composition, but a winning one: a fresh corn relish/salsa, made of cooked corn, chopped tomato, a bit of sweet onion, lime juice, chili powder, salt, and olive oil, left to macerate overnight; a skillet-baked batch of cornbread; some Greek yogurt, plenty of cilantro. The cornbread is cut into wedges and split horizontally, then slathered with Greek yogurt, dolloped with corn relish, and ornamented with sprigs of cilantro. What more do you need? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\" alt=\"salmon with corn salsa\" title=\"salmon with corn salsa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32414\">\u003c/a>\u003c/p>\n\u003cp>Well, how about salmon? Local sockeye and king salmon is in its late-summery, coral-colored glory right now, and poaching a slab of fish is even easier than baking a pan of cornbread. I'm enamored of the \"shallow poaching\" method outlined in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">The Art of Simple Food\u003c/a> by Alice Waters. No need for full submersion: fill a shallow saute pan with just enough liquid (half water, half white wine, or water with a splash of white-wine or champagne vinegar) to come half-way up your fish filets or steaks. Add a few sprigs of tarragon, parsley, thyme, whatever aromatic nice thing you have growing, plus a few thin slices of lemon or lime and a big pinch of salt. Bring to a boil, cut the heat to barely a simmer, and slip the fish into the liquid. Cook, without letting it boil, for about 3 to 4 minutes. Flip the fish over, and cook for another few minutes, until it's just cooked through, and remove. For a nearly instant sauce, reduce the poaching liquid by half, then whisk in some cubes of cold butter. Remove the lemon and herbs, and voila! Beurre blanc without tears. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Or you can skip the buttery action and simply lavish your poached salmon, warm or chilled, with a slightly tweaked version of Jen's corn relish, over a plateful of lightly steamed green beans or, even better, the wonderful purple-speckled dragon-tongue romano beans grown by Annabelle Lenderick at \u003ca href=\"http://www.cuesa.org/article/plot-her-own\">La Tercera Farm\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Summer Corn Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Summary: This easy salsa, adapted from a recipe on the blog \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, makes a wonderful summer topping for poached or grilled fish. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 ears fresh corn, husked\u003cbr>\n2 tbsp pure chile powder\u003cbr>\na pinch of ground cumin, optional\u003cbr>\n1 tbsp water\u003cbr>\n1/2 of a large sweet onion\u003cbr>\n1 jalapeno, seeded and diced\u003cbr>\n1 large tomato\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp olive oil\u003cbr>\njuice of 2 juicy limes\u003cbr>\na handful of cilantro or basil leaves, stems removed\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of water to a boil. Drop in corn, bring back to a boil, then cover and turn off heat. Let stand for 4 minutes, then drain and let corn rest until cool enough to handle. \u003c/p>\n\u003cp>2. While corn is cooking, stir chile powder into lime juice, and let sit for a few minutes while you dice the tomato and onion. Cut corn off the cob and mix with chile, lime, tomatoes, onion, jalapeno, salt and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Salsa can be made several hours (or even a day) before serving. Taste and adjust seasoning as needed. Just before serving, add a small handful of roughly chopped cilantro or basil leaves. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/dragon-tongue-beans500.jpg\" alt=\"dragon tongue beans\" title=\"dragon tongue beans\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-32413\">\u003c/a>\u003cbr>\n\u003cem>Purple-Speckled Dragon-Tongue Romano Beans grown by Annabelle Lenderick at La Tercera Farm\u003c/em>\u003c/p>\n\u003cp>Corn, tomatoes, beans, and peppers: the quartet of summer, born in the Americas. None of these need much fussing with, and all four go very well together, in any number of permutations. Steamed green beans with halved cherry tomatoes and silvered red onion, drizzled with olive oil and a splash of balsamic vinegar. Corn salsa with chopped tomatoes, lime, and cilantro, served with black beans on a corn tortilla. Roasted peppers mixed with grilled corn next to sliced flat-iron steak. Fresh shelling beans--cannellini, borlotti, cranberry--tossed with corn and herbs for a sweet summer succotash, far away from winter's bleak frozen-limas-and-canned-corn version. The seed-flecked juices of a fresh tomato salad soaking into an ear of plain boiled corn on the cob, with the insistent perfume of basil and perhaps a dab of garlicky mayonnaise somewhere close by. \u003c/p>\n\u003cp>My friend Jen McAllister used to write a charmingly delicious food blog, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, about her adventures, cooking and otherwise, in a bite-sized apartment in Astoria, Queens. By August, she and her husband, sunk in muggy late-summer torpor and farmers' market overload, were perfectly satisfied with eating what they'd dubbed \u003ca href=\"http://bakerina.com/drowning_here_in_summers_cauldron_part_two_the_cornbread_thing/\">The Cornbread Thing\u003c/a> several nights running. It's a simple composition, but a winning one: a fresh corn relish/salsa, made of cooked corn, chopped tomato, a bit of sweet onion, lime juice, chili powder, salt, and olive oil, left to macerate overnight; a skillet-baked batch of cornbread; some Greek yogurt, plenty of cilantro. The cornbread is cut into wedges and split horizontally, then slathered with Greek yogurt, dolloped with corn relish, and ornamented with sprigs of cilantro. What more do you need? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/salmon500.jpg\" alt=\"salmon with corn salsa\" title=\"salmon with corn salsa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32414\">\u003c/a>\u003c/p>\n\u003cp>Well, how about salmon? Local sockeye and king salmon is in its late-summery, coral-colored glory right now, and poaching a slab of fish is even easier than baking a pan of cornbread. I'm enamored of the \"shallow poaching\" method outlined in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">The Art of Simple Food\u003c/a> by Alice Waters. No need for full submersion: fill a shallow saute pan with just enough liquid (half water, half white wine, or water with a splash of white-wine or champagne vinegar) to come half-way up your fish filets or steaks. Add a few sprigs of tarragon, parsley, thyme, whatever aromatic nice thing you have growing, plus a few thin slices of lemon or lime and a big pinch of salt. Bring to a boil, cut the heat to barely a simmer, and slip the fish into the liquid. Cook, without letting it boil, for about 3 to 4 minutes. Flip the fish over, and cook for another few minutes, until it's just cooked through, and remove. For a nearly instant sauce, reduce the poaching liquid by half, then whisk in some cubes of cold butter. Remove the lemon and herbs, and voila! Beurre blanc without tears. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Or you can skip the buttery action and simply lavish your poached salmon, warm or chilled, with a slightly tweaked version of Jen's corn relish, over a plateful of lightly steamed green beans or, even better, the wonderful purple-speckled dragon-tongue romano beans grown by Annabelle Lenderick at \u003ca href=\"http://www.cuesa.org/article/plot-her-own\">La Tercera Farm\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Summer Corn Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Summary: This easy salsa, adapted from a recipe on the blog \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>, makes a wonderful summer topping for poached or grilled fish. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 ears fresh corn, husked\u003cbr>\n2 tbsp pure chile powder\u003cbr>\na pinch of ground cumin, optional\u003cbr>\n1 tbsp water\u003cbr>\n1/2 of a large sweet onion\u003cbr>\n1 jalapeno, seeded and diced\u003cbr>\n1 large tomato\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp olive oil\u003cbr>\njuice of 2 juicy limes\u003cbr>\na handful of cilantro or basil leaves, stems removed\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of water to a boil. Drop in corn, bring back to a boil, then cover and turn off heat. Let stand for 4 minutes, then drain and let corn rest until cool enough to handle. \u003c/p>\n\u003cp>2. While corn is cooking, stir chile powder into lime juice, and let sit for a few minutes while you dice the tomato and onion. Cut corn off the cob and mix with chile, lime, tomatoes, onion, jalapeno, salt and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Salsa can be made several hours (or even a day) before serving. Taste and adjust seasoning as needed. Just before serving, add a small handful of roughly chopped cilantro or basil leaves. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: The Butcher's Guide to Well-Raised Meat",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n",
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"excerpt": "A vegetarian and a vegan open a butcher shop...Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher's Grass-Fed Organic Meats and authors of The Butcher's Guide to Well-Raised Meat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Crispy, Sweet, and Salty Kale Chips",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-in-bowl-1.jpg\" alt=\"kale chips \" title=\"kale chips \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30902\">\u003c/p>\n\u003cp>A large portion of my childhood consisted of living on a \u003ca href=\"http://en.wikipedia.org/wiki/Macrobiotics\">macrobiotic diet\u003c/a>. As a kid, I wasn't much of a fan of brown rice, beans, burdock, seaweed, squash, and steamed leafy vegetables. I especially hated kale and after exiting that type of dietary lifestyle I thought that I would never eat kale again for the rest of my life. But something happened. My tastebuds changed and as I became a \"grown-up\" I started to crave the clean, fresh taste of the ingredients commonly found in macrobiotics. 10-year-old me would not believe it, but I often miss that food from my childhood. Now our pantry is full of seaweed, our vegetable crisper is full of leaves, and we always have a container of \u003ca href=\"http://www.edenfoods.com/store/product_info.php?products_id=110140\">umeboshi plums\u003c/a> on hand (which is amazing on a steamed ear of corn, by the way). Next to Hungarian food (my obligation by birth), Japanese is my favorite cuisine. And oddly enough, I now love kale. \u003c/p>\n\u003cp>Kale, as I am sure you have noticed, is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all the rage right now\u003c/a>, which is pretty refreshing in light of the other recent trend foods out there (bacon, cupcakes, mac 'n' cheese...). It's incredibly \u003ca href=\"http://www.webmd.com/food-recipes/features/the-truth-about-kale\">healthy\u003c/a>, versatile, and hearty. \u003c/p>\n\u003cp>One of my favorite ways to eat kale is via kale chips. Raw foodists make these by dehydrating pieces of flavored kale (which is how the ones you buy \u003ca href=\"http://www.kaiafoods.com/store/home.php?cat=8\">by the bag\u003c/a> are made). They are either very simply seasoned, or are smothered in a nut or seed-based sauce before making them crisp. Unfortunately, most of us don't own a dehydrator. But luckily, you can easily make kale chips in your oven! It does change some things. Lightly dressing the kale is very important, so that the oven has a chance to make all the water evaporate -- otherwise you are left with soggy pieces of chewiness. And the oven-variety is best consumed right away -- crisp and even a little warm. It's not really for storing -- but I mean, why would you NOT want to finish a whole bowl in one sitting? \u003c/p>\n\u003cp>\u003cstrong>SESAME AGAVE KALE CHIPS\u003c/strong>\u003cbr>\n\u003cem>A crispy, sweet, and salty delight. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>15 minutes\u003cbr>\n\u003cstrong>Cook time: \u003c/strong>30-40 minutes\u003cbr>\n\u003cstrong>Total time: \u003c/strong>55 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>one medium-sized bowl of chips\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch curly kale (curly works well, vs. Dino or Red Russian, since all the curls trap the sauce)\u003cbr>\n2 teaspoons soy sauce or tamari (or \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">BRAGG Liquid Aminos\u003c/a>, or \u003ca href=\"http://www.coconutsecret.com/aminos2.html\">Coconut Secret coconut aminos\u003c/a> to make it soy-free)\u003cbr>\n4 teaspoons agave\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n2 teaspoons lemon juice\u003cbr>\n2 Tablespoons toasted sesame oil\u003cbr>\n2 cloves of garlic, pressed\u003cbr>\n4 Tablespoons hulled (white) sesame seeds\u003cbr>\n(You could also add a pinch of cayenne for a kick.)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 225 degrees. \u003c/p>\n\u003cp>2. Tear kale off of stems and into bite–sized pieces (remember: kale will shrink a lot while baking, so don't make them too small). \u003c/p>\n\u003cp>3. Wash kale in a big bowl of water. Drain, and dry as well as you can (preferably in a salad spinner). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-being-washed1.jpg\" alt=\"kale being washed\" title=\"kale being washed\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30899\">\u003c/p>\n\u003cp>4. Whisk all other ingredients together and pour over kale a little at a time. Massage the sauce into the kale pieces so that they are well coated. You may not use all of the sauce. Only pour enough to JUST coast the leaves. You don't want it dripping. \u003c/p>\n\u003cp>5. Lay the kale pieces out on two parchment-paper-lined cookie sheets in a thin layer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-on-baking-sheet.jpg\" alt=\"kale on baking sheet\" title=\"kale on baking sheet\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30901\">\u003c/p>\n\u003cp>6. Bake for 30 – 40 minutes, turning the pieces once or twice while baking. Ovens vary so you may want to keep an eye on them and make sure they don’t start browning (which would make them bitter). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Once crisp, remove from oven and serve in a bowl. Eat right away. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-in-bowl-1.jpg\" alt=\"kale chips \" title=\"kale chips \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30902\">\u003c/p>\n\u003cp>A large portion of my childhood consisted of living on a \u003ca href=\"http://en.wikipedia.org/wiki/Macrobiotics\">macrobiotic diet\u003c/a>. As a kid, I wasn't much of a fan of brown rice, beans, burdock, seaweed, squash, and steamed leafy vegetables. I especially hated kale and after exiting that type of dietary lifestyle I thought that I would never eat kale again for the rest of my life. But something happened. My tastebuds changed and as I became a \"grown-up\" I started to crave the clean, fresh taste of the ingredients commonly found in macrobiotics. 10-year-old me would not believe it, but I often miss that food from my childhood. Now our pantry is full of seaweed, our vegetable crisper is full of leaves, and we always have a container of \u003ca href=\"http://www.edenfoods.com/store/product_info.php?products_id=110140\">umeboshi plums\u003c/a> on hand (which is amazing on a steamed ear of corn, by the way). Next to Hungarian food (my obligation by birth), Japanese is my favorite cuisine. And oddly enough, I now love kale. \u003c/p>\n\u003cp>Kale, as I am sure you have noticed, is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all the rage right now\u003c/a>, which is pretty refreshing in light of the other recent trend foods out there (bacon, cupcakes, mac 'n' cheese...). It's incredibly \u003ca href=\"http://www.webmd.com/food-recipes/features/the-truth-about-kale\">healthy\u003c/a>, versatile, and hearty. \u003c/p>\n\u003cp>One of my favorite ways to eat kale is via kale chips. Raw foodists make these by dehydrating pieces of flavored kale (which is how the ones you buy \u003ca href=\"http://www.kaiafoods.com/store/home.php?cat=8\">by the bag\u003c/a> are made). They are either very simply seasoned, or are smothered in a nut or seed-based sauce before making them crisp. Unfortunately, most of us don't own a dehydrator. But luckily, you can easily make kale chips in your oven! It does change some things. Lightly dressing the kale is very important, so that the oven has a chance to make all the water evaporate -- otherwise you are left with soggy pieces of chewiness. And the oven-variety is best consumed right away -- crisp and even a little warm. It's not really for storing -- but I mean, why would you NOT want to finish a whole bowl in one sitting? \u003c/p>\n\u003cp>\u003cstrong>SESAME AGAVE KALE CHIPS\u003c/strong>\u003cbr>\n\u003cem>A crispy, sweet, and salty delight. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>15 minutes\u003cbr>\n\u003cstrong>Cook time: \u003c/strong>30-40 minutes\u003cbr>\n\u003cstrong>Total time: \u003c/strong>55 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>one medium-sized bowl of chips\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch curly kale (curly works well, vs. Dino or Red Russian, since all the curls trap the sauce)\u003cbr>\n2 teaspoons soy sauce or tamari (or \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">BRAGG Liquid Aminos\u003c/a>, or \u003ca href=\"http://www.coconutsecret.com/aminos2.html\">Coconut Secret coconut aminos\u003c/a> to make it soy-free)\u003cbr>\n4 teaspoons agave\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n2 teaspoons lemon juice\u003cbr>\n2 Tablespoons toasted sesame oil\u003cbr>\n2 cloves of garlic, pressed\u003cbr>\n4 Tablespoons hulled (white) sesame seeds\u003cbr>\n(You could also add a pinch of cayenne for a kick.)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 225 degrees. \u003c/p>\n\u003cp>2. Tear kale off of stems and into bite–sized pieces (remember: kale will shrink a lot while baking, so don't make them too small). \u003c/p>\n\u003cp>3. Wash kale in a big bowl of water. Drain, and dry as well as you can (preferably in a salad spinner). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-being-washed1.jpg\" alt=\"kale being washed\" title=\"kale being washed\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30899\">\u003c/p>\n\u003cp>4. Whisk all other ingredients together and pour over kale a little at a time. Massage the sauce into the kale pieces so that they are well coated. You may not use all of the sauce. Only pour enough to JUST coast the leaves. You don't want it dripping. \u003c/p>\n\u003cp>5. Lay the kale pieces out on two parchment-paper-lined cookie sheets in a thin layer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-on-baking-sheet.jpg\" alt=\"kale on baking sheet\" title=\"kale on baking sheet\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30901\">\u003c/p>\n\u003cp>6. Bake for 30 – 40 minutes, turning the pieces once or twice while baking. Ovens vary so you may want to keep an eye on them and make sure they don’t start browning (which would make them bitter). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Once crisp, remove from oven and serve in a bowl. Eat right away. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"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 />",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"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": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"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",
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