window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_89099": {
"type": "attachments",
"id": "bayareabites_89099",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89099",
"found": true
},
"parent": 88685,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/ghosts-final640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1413786827,
"modified": 1413786827,
"caption": null,
"description": null,
"title": "ghosts-final640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87370": {
"type": "attachments",
"id": "bayareabites_87370",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87370",
"found": true
},
"parent": 87344,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/perfect-loaf.jpg",
"width": 700,
"height": 1057
}
},
"publishDate": 1410389303,
"modified": 1410389303,
"caption": "In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz",
"description": null,
"title": "perfect-loaf",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87022": {
"type": "attachments",
"id": "bayareabites_87022",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87022",
"found": true
},
"parent": 86628,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/cone-6.jpg",
"width": 700,
"height": 1197
}
},
"publishDate": 1409711998,
"modified": 1409711998,
"caption": "Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams",
"description": null,
"title": "cone 6",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86063": {
"type": "attachments",
"id": "bayareabites_86063",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86063",
"found": true
},
"parent": 86062,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg",
"width": 2148,
"height": 1611
}
},
"publishDate": 1407859783,
"modified": 1407859783,
"caption": "For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR ",
"description": "For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization.",
"title": "For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84889": {
"type": "attachments",
"id": "bayareabites_84889",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84889",
"found": true
},
"parent": 84874,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/candycots640c360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1405457746,
"modified": 1405457746,
"caption": null,
"description": null,
"title": "candycots640c360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_84800": {
"type": "attachments",
"id": "bayareabites_84800",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "84800",
"found": true
},
"parent": 83422,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/greentomparm640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1405036997,
"modified": 1405036997,
"caption": null,
"description": null,
"title": "greentomparm640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_83336": {
"type": "attachments",
"id": "bayareabites_83336",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "83336",
"found": true
},
"parent": 83068,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/finished-buns640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1402625382,
"modified": 1402625382,
"caption": null,
"description": null,
"title": "finished-buns640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_82828": {
"type": "attachments",
"id": "bayareabites_82828",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "82828",
"found": true
},
"parent": 82723,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/06/josye-baker640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1401854012,
"modified": 1401854012,
"caption": null,
"description": null,
"title": "josye-baker640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_82456": {
"type": "attachments",
"id": "bayareabites_82456",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "82456",
"found": true
},
"parent": 82455,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/better-ingredients.jpg",
"width": 1000,
"height": 644
}
},
"publishDate": 1400862732,
"modified": 1400862732,
"caption": "Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams",
"description": null,
"title": "better ingredients",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_82138": {
"type": "attachments",
"id": "bayareabites_82138",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "82138",
"found": true
},
"parent": 81655,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/uncooked-salmon640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1400103845,
"modified": 1400103845,
"caption": null,
"description": null,
"title": "uncooked-salmon640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_82112": {
"type": "attachments",
"id": "bayareabites_82112",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "82112",
"found": true
},
"parent": 81544,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/packed-jars640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1400098655,
"modified": 1400098655,
"caption": "Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams",
"description": null,
"title": "packed-jars640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_81363": {
"type": "attachments",
"id": "bayareabites_81363",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "81363",
"found": true
},
"parent": 81099,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/640x360-bayleafkitchen.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1399347991,
"modified": 1399347991,
"caption": null,
"description": null,
"title": "640x360-bayleafkitchen",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_86062": {
"type": "authors",
"id": "byline_bayareabites_86062",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86062",
"name": "Dan Charnas",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
},
"susanhathaway": {
"type": "authors",
"id": "5578",
"meta": {
"index": "authors_1716337520",
"id": "5578",
"found": true
},
"name": "Susan Hathaway",
"firstName": "Susan",
"lastName": "Hathaway",
"slug": "susanhathaway",
"email": "susan@redpenassoc.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.",
"avatar": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Susan Hathaway | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/susanhathaway"
},
"danavelden": {
"type": "authors",
"id": "5590",
"meta": {
"index": "authors_1716337520",
"id": "5590",
"found": true
},
"name": "Dana Velden",
"firstName": "Dana",
"lastName": "Velden",
"slug": "danavelden",
"email": "dana.velden@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Dana Velden grew up in the lush green suburbs of Wisconsin. Her earliest food memory is helping her grandfather slaughter and roast a delicious chicken for dinner. She was age 5. A man seriously ahead of his time, he also taught her to grow and eat kohlrabi and to make sourdough bread. She now lives in Oakland amongst apple, pear, lime, plum, apricot, persimmon and fig trees where she is working on her first book, a collection of essays about life in the kitchen, due out from Rodale in Fall, 2015. She has written for The Kitchn since 2008 and is a contributor to The Kitchn Cookbook, October 2014. Follow \u003ca href=\"http://instagram.com/danalouisevelden\">Dana on Instagram\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/a8b3d137093d0d1b041dd9b163087146?s=600&d=blank&r=g",
"twitter": "girlmonk",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Dana Velden | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a8b3d137093d0d1b041dd9b163087146?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a8b3d137093d0d1b041dd9b163087146?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/danavelden"
}
},
"pagesReducer": {
"bayareabites_category_cooking-techniques-and-tips": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"score": 14.405239
},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"title": "cooking techniques and tips",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 6
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=cooking-techniques-and-tips",
"seeMore": false,
"paginated": true,
"page": 6
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_88685": {
"type": "posts",
"id": "bayareabites_88685",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88685",
"score": null,
"sort": [
1413993570000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 14959
},
"blocks": [],
"publishDate": 1413993570,
"format": "aside",
"disqusTitle": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"title": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88685 http://blogs.kqed.org/bayareabites/?p=88685",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 574,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1570571739,
"excerpt": "These lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "These lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\r\n\r\n",
"title": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Boo! Cute (and gluten-free) Ghost Meringue Cookies for Halloween",
"datePublished": "2014-10-22T08:59:30-07:00",
"dateModified": "2019-10-08T14:55:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween",
"status": "publish",
"path": "/bayareabites/88685/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cute (and gluten-free) Ghost Meringue Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Crunchy-chewy meringues are not only gluten-free and dairy-free, but soooo yummy to eat and easy to make for a get-together. Using a pastry bag, you can easily form them into little ghosts. Just pop a couple of mini chocolate chips in for eyes (and a third for a ghoulish mouth if you like) and voila. A few hours in the oven and you are ready for a party. With a lot of cute ghosts. Boo!\u003c/p>\n\u003cp>\u003cstrong>Here are some tips for making perfect meringues:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use fresh eggs; don’t purchase pasteurized egg whites as they won’t whip up into light-as-air meringue.\u003c/li>\n\u003cli>Separate cold eggs straight from the refrigerator; room temperature yolks have a tendency to burst into your whites.\u003c/li>\n\u003cli>Make sure to keep your whites pristine, meaning no yolk, not even a little speck, or it won’t whip up into frothy goodness (this means also no other fats like oil, so make sure your hands, mixing bowl, and whip are all clean).\u003c/li>\n\u003cli>Warm egg whites whip up more readily, so ideally let them sit at room temperature for 30 minutes to take the chill off.\u003c/li>\n\u003cli>Save your yolks! You can use them to make scrumptious lemon curd or an ice cream custard base (such as this \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>, my favorite ice cream in the universe).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\">\u003cimg class=\"size-full wp-image-89098\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients2.jpg\" alt=\"Ghost Meringue Cookies ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ghost Meringue Cookies ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Ghost Meringue Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 30 ghosts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003cli>Mini chocolate chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instruction:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F; position the rack in the center of the oven. Line a large rimmed baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25cm) plain tip.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\">\u003cimg class=\"size-full wp-image-89106\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/egg-whites.jpg\" alt=\"Separate out the egg whites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Separate out the egg whites.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\">\u003cimg class=\"size-full wp-image-89104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sugar-mixer.jpg\" alt=\"Slowly add the sugar, beating until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slowly add the sugar, beating until the whites are stiff and glossy.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dap a tiny bit of meringue on the underside of each corner of parchment, to hold it down. Scoop the meringue into the pastry bag. Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\">\u003cimg class=\"size-full wp-image-89101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/piping-ghosts1.jpg\" alt=\"Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holding the bag straight up and down over the prepared baking sheet, pipe 2-inch high mounds of meringue, making sure the base is nice and fat and the top is smaller with a curled end.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\">\u003cimg class=\"size-full wp-image-89102\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-prebake.jpg\" alt=\"Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!) Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press mini chocolate chips into each meringue to create eyes (and a third for a mouth if you like!)\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour. Turn off the oven and leave the ghost meringues in the oven to cool completely, at least 2 hours or up to overnight. Boo!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\">\u003cimg class=\"size-full wp-image-89103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/final-ghosts2.jpg\" alt=\"The baked ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The baked ghosts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88685/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_14959"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_334",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_833",
"bayareabites_138",
"bayareabites_41",
"bayareabites_14738"
],
"featImg": "bayareabites_89099",
"label": "bayareabites_14959"
},
"bayareabites_87344": {
"type": "posts",
"id": "bayareabites_87344",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87344",
"score": null,
"sort": [
1410453775000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1410453775,
"format": "aside",
"disqusTitle": "Samuel Fromartz Explores the World of Bread in his New Book \"In Search of the Perfect Loaf: A Home Baker’s Odyssey\"",
"title": "Samuel Fromartz Explores the World of Bread in his New Book \"In Search of the Perfect Loaf: A Home Baker’s Odyssey\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87370\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf-678x1024.jpg\" alt=\"In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\" width=\"500\" class=\"size-large wp-image-87370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to bread, these sure are interesting times. On one hand, there is an increasing number of people for whom bread is strictly verboten, due either to a disease such as celiac, or because of gluten sensitivities or fad diets. And on the other hand, there are more bread shops and piles of artisanal bread for sale in stores and delis than ever before. It’s not unusual to arrive at one of these places late in the day only to find empty shelves scattered with a few lonely crumbs. So while some of us can be found setting up camp in the gluten-free aisle of Rainbow Grocery, many others are still buying and eating and obsessing over bread. And like craft beer (bread's second cousin), this enthusiasm has sparked an interest in reproducing some of these delicious, often iconic, loaves at home.\u003c/p>\n\u003cp>It’s not too hard to figure out which group Samuel Fromartz, the author of \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">\u003cem>In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/em>\u003c/a>, belongs to because it’s all right there in the title. This book is the work of a man deeply interested in bread, from its long, involved role in human history and agriculture to how it works on a chemical level to the mechanics of kneading and folding. This is someone who tried to grow wheat in his garden, who traveled all over the USA and Europe to track down ancient grains and to visit other obsessed bakers. Not content to simply watch a master bread baker in action, Sam Fromartz is the kind of guy who rolled up his sleeves and plunged his arms into vats of sticky dough in order to ‘teach his hands’ how to form a loaf by repeating the same movement over and over again.\u003c/p>\n\u003cp>A freelance writer and journalist by trade, Fromartz saw an opportunity to pursue his passion for bread when the economy (and his regular freelance gigs) took a downturn in 2008. Already an enthusiastic home baker, he convinced a travel editor to send him to Paris for 10 days in order to learn hands-on how to make a classic baguette. Initially nervous that he would somehow ruin the pleasure and relaxation he got from baking bread by combining it with his day job, Fromartz was soon invigorated by the challenge. “I thought this work would bring me much closer to the perfect loaf,” he wrote in the introduction to \u003ci>In Search of a Perfect Loaf\u003c/i>. “But what I didn’t appreciate was how this quest would fundamentally alter the way I viewed bakers, grains, and this basic sustenance, bread.” Several more of these hands-on visits to other bakers and dozens if not hundreds of loaves later, he realized that he had the makings for a book.\u003c/p>\n\u003cp>\u003ci>In Search of a Perfect Loaf\u003c/i> is not a cookbook, although there are a few recipes (more on that later.) It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. There are seven chapters in all, with each one featuring a baker or farmer along with information on a particular aspect of bread and bread making. The chapters all end with Fromartz’s own attempts to learn or create a specific kind of bread as well as a detailed recipe or two.\u003c/p>\n\u003cp>Fromartz begins his book with that Parisian baguette, a simple bread that is perhaps one of the most difficult of all to master. He brings us into the back rooms and basements of Parisian bakeries where we learn how modern conveniences almost destroyed this iconic loaf and how today’s bakers are rescuing it by finding a balance between mechanization and the fine, but backbreaking, art of creating a baguette by hand. After the first chapter on Paris and the baguette, we journey in the second chapter to La Brea bakery in Southern California and take a deep dive into the world of microbes and the so-called wild yeasts of the sourdough. While a few cherished myths are dispelled here, ultimately this chapter sheds light on this mysterious process and ends with a lesson on the classic sourdough loaf.\u003c/p>\n\u003cfigure id=\"attachment_87369\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700-682x1024.jpg\" alt=\"Sam Fromartz. Photo: Susan Biddle\" width=\"500\" class=\"size-large wp-image-87369\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Fromartz. Photo: Susan Biddle\u003c/figcaption>\u003c/figure>\n\u003cp>From there we learn about wheat diversity and genealogy and are schooled in the many forms of white and whole wheat flour, including the history of white flour’s popularity and how it and various permutations of whole wheat are actually made. The influence of bread on agriculture and the importance of the mill are examined as well as the introduction of modern technologies to all aspects of the process and the impact of this, both good and bad. We travel to Kansas to visit a heritage wheat operation and to Germany to learn how to make dense, dark, fragrant rye bread. Finally, Fromartz circles back to France, this time to a small operation in the south where a retired businessman-turned-baker grows his own grain and whose bakery functions as the heart of a small village.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The third chapter will hold a lot of local interest as it is devoted to the High Renaissance period of artisanal bread we are currently enjoying here in the Bay Area. Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> is featured, of course, as well as Kathleen and Ed Weber of \u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> and Mike Zabowski of \u003ca href=\"http://www.thebejkr.com/\">The Bejkr\u003c/a>, currently found at farmers' markets in Sonoma County. Throughout the chapter, Fromartz weaves in the story about the time \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">\u003cspan class=\"s1\">Alice Waters\u003c/span>\u003c/a> asked him to bake the bread for a fundraising dinner she was doing at Bob Woodward’s house in Georgetown and includes a recipe for Pain de Campagne in the end.\u003c/p>\n\u003cp>There are a total of nine recipes in \u003ci>In Search of the Perfect Loaf\u003c/i>, at least one for each chapter of the book, many of which are pages long and quite involved. Don’t let this deter you, for it has more to do with the intricacies of describing how to make bread than with the difficulty of the task. In fact, of all the recipes, Fromartz only lists two as difficult (a Levain Baguette and Roggenweizenbrot, a notoriously fickle rye bread from Germany.) Five of the other breads are labeled moderate and two flat breads (Emmer Flat Bread and Socca Americain) are considered easy. So there really is something here for everyone.\u003c/p>\n\u003cp>The recipe ingredients are listed by weight, as it should be. It is really much easier and, even more importantly, much more accurate, to weigh ingredients when baking. A simple digital kitchen scale is not hard to find for about $20 these days and their slim profile means they can easily be stashed in a cupboard. Fromartz chooses to list his weights in grams as he is very influenced by professional and European bakers. Again, many kitchen scales can toggle between ounces and grams, so this shouldn’t be too much of an issue.\u003c/p>\n\u003cp>In addition to the information-packed chapters and recipes, there’s an index and glossary as well as an extensive notes section which sites many sources for the history, science, and techniques discussed. The hardcover book is illustrated with several black and white photographs of beautiful loaves of bread, bakers and their ovens, and wheat fields and millstones.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bottom line:\u003c/strong> If you’re passionate about eating and making bread, then this book is obviously for you. You will not be disappointed with the breadth of research and quality of information (and maybe just a little envious of his many wonderful adventures and opportunities.) But what if you're not quite so geeky and hardcore? What if you're only just beginning to explore the world of bread making? This book is also for you because only someone who loves bread as much as Sam Fromartz does will lead you to the perfect, or at least really delicious, loaf of bread.\u003c/p>\n\u003cul>\n\u003ch3>Information:\u003c/h3>\n\u003cli>Order \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/a>\u003c/li>\n\u003cli>For more information on Samuel Fromartz, visit his \u003ca href=\"http://www.chewswise.com/\">website\u003c/a>\u003c/li>\n\u003cli>Follow him on Twitter: \u003ca href=\"https://twitter.com/fromartz\">@fromartz\u003c/a> and on \u003ca href=\"https://www.facebook.com/samfromartz\">Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003ca href=\"http://www.chewswise.com/events/\">\u003cstrong>Event Info:\u003c/strong>\u003c/a>\n\u003cli>Samuel Fromartz will do a talk and book signing at Book Passage in the Ferry Building on Thursday, September 11 at 6pm.\u003c/li>\n\u003cli>His September 12 Commonwealth Club appearance, in discussion with Chad Robertson of Tartine, is currently sold out\u003c/li>\n\u003cli>He will also have a talk and book signing at The Shed in Healdsburg on September 12 at 5:30pm.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "87344 http://blogs.kqed.org/bayareabites/?p=87344",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/11/samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1499,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1410453775,
"excerpt": "In Search of a Perfect Loaf is not a cookbook, although it does contain a handful of recipes. It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. Lucky for us, he happily shares his discoveries and tells a good tale along the way. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In Search of a Perfect Loaf is not a cookbook, although it does contain a handful of recipes. It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. Lucky for us, he happily shares his discoveries and tells a good tale along the way. ",
"title": "Samuel Fromartz Explores the World of Bread in his New Book \"In Search of the Perfect Loaf: A Home Baker’s Odyssey\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Samuel Fromartz Explores the World of Bread in his New Book \"In Search of the Perfect Loaf: A Home Baker’s Odyssey\"",
"datePublished": "2014-09-11T09:42:55-07:00",
"dateModified": "2014-09-11T09:42:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey",
"status": "publish",
"path": "/bayareabites/87344/samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87370\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/perfect-loaf-678x1024.jpg\" alt=\"In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\" width=\"500\" class=\"size-large wp-image-87370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Search of a Perfect Loaf: A Home Baker’s Odyssey by Samuel Fromartz\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to bread, these sure are interesting times. On one hand, there is an increasing number of people for whom bread is strictly verboten, due either to a disease such as celiac, or because of gluten sensitivities or fad diets. And on the other hand, there are more bread shops and piles of artisanal bread for sale in stores and delis than ever before. It’s not unusual to arrive at one of these places late in the day only to find empty shelves scattered with a few lonely crumbs. So while some of us can be found setting up camp in the gluten-free aisle of Rainbow Grocery, many others are still buying and eating and obsessing over bread. And like craft beer (bread's second cousin), this enthusiasm has sparked an interest in reproducing some of these delicious, often iconic, loaves at home.\u003c/p>\n\u003cp>It’s not too hard to figure out which group Samuel Fromartz, the author of \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">\u003cem>In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/em>\u003c/a>, belongs to because it’s all right there in the title. This book is the work of a man deeply interested in bread, from its long, involved role in human history and agriculture to how it works on a chemical level to the mechanics of kneading and folding. This is someone who tried to grow wheat in his garden, who traveled all over the USA and Europe to track down ancient grains and to visit other obsessed bakers. Not content to simply watch a master bread baker in action, Sam Fromartz is the kind of guy who rolled up his sleeves and plunged his arms into vats of sticky dough in order to ‘teach his hands’ how to form a loaf by repeating the same movement over and over again.\u003c/p>\n\u003cp>A freelance writer and journalist by trade, Fromartz saw an opportunity to pursue his passion for bread when the economy (and his regular freelance gigs) took a downturn in 2008. Already an enthusiastic home baker, he convinced a travel editor to send him to Paris for 10 days in order to learn hands-on how to make a classic baguette. Initially nervous that he would somehow ruin the pleasure and relaxation he got from baking bread by combining it with his day job, Fromartz was soon invigorated by the challenge. “I thought this work would bring me much closer to the perfect loaf,” he wrote in the introduction to \u003ci>In Search of a Perfect Loaf\u003c/i>. “But what I didn’t appreciate was how this quest would fundamentally alter the way I viewed bakers, grains, and this basic sustenance, bread.” Several more of these hands-on visits to other bakers and dozens if not hundreds of loaves later, he realized that he had the makings for a book.\u003c/p>\n\u003cp>\u003ci>In Search of a Perfect Loaf\u003c/i> is not a cookbook, although there are a few recipes (more on that later.) It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. There are seven chapters in all, with each one featuring a baker or farmer along with information on a particular aspect of bread and bread making. The chapters all end with Fromartz’s own attempts to learn or create a specific kind of bread as well as a detailed recipe or two.\u003c/p>\n\u003cp>Fromartz begins his book with that Parisian baguette, a simple bread that is perhaps one of the most difficult of all to master. He brings us into the back rooms and basements of Parisian bakeries where we learn how modern conveniences almost destroyed this iconic loaf and how today’s bakers are rescuing it by finding a balance between mechanization and the fine, but backbreaking, art of creating a baguette by hand. After the first chapter on Paris and the baguette, we journey in the second chapter to La Brea bakery in Southern California and take a deep dive into the world of microbes and the so-called wild yeasts of the sourdough. While a few cherished myths are dispelled here, ultimately this chapter sheds light on this mysterious process and ends with a lesson on the classic sourdough loaf.\u003c/p>\n\u003cfigure id=\"attachment_87369\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Sam-Fromartz-by-Susan-Biddle700-682x1024.jpg\" alt=\"Sam Fromartz. Photo: Susan Biddle\" width=\"500\" class=\"size-large wp-image-87369\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Fromartz. Photo: Susan Biddle\u003c/figcaption>\u003c/figure>\n\u003cp>From there we learn about wheat diversity and genealogy and are schooled in the many forms of white and whole wheat flour, including the history of white flour’s popularity and how it and various permutations of whole wheat are actually made. The influence of bread on agriculture and the importance of the mill are examined as well as the introduction of modern technologies to all aspects of the process and the impact of this, both good and bad. We travel to Kansas to visit a heritage wheat operation and to Germany to learn how to make dense, dark, fragrant rye bread. Finally, Fromartz circles back to France, this time to a small operation in the south where a retired businessman-turned-baker grows his own grain and whose bakery functions as the heart of a small village.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The third chapter will hold a lot of local interest as it is devoted to the High Renaissance period of artisanal bread we are currently enjoying here in the Bay Area. Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> is featured, of course, as well as Kathleen and Ed Weber of \u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> and Mike Zabowski of \u003ca href=\"http://www.thebejkr.com/\">The Bejkr\u003c/a>, currently found at farmers' markets in Sonoma County. Throughout the chapter, Fromartz weaves in the story about the time \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">\u003cspan class=\"s1\">Alice Waters\u003c/span>\u003c/a> asked him to bake the bread for a fundraising dinner she was doing at Bob Woodward’s house in Georgetown and includes a recipe for Pain de Campagne in the end.\u003c/p>\n\u003cp>There are a total of nine recipes in \u003ci>In Search of the Perfect Loaf\u003c/i>, at least one for each chapter of the book, many of which are pages long and quite involved. Don’t let this deter you, for it has more to do with the intricacies of describing how to make bread than with the difficulty of the task. In fact, of all the recipes, Fromartz only lists two as difficult (a Levain Baguette and Roggenweizenbrot, a notoriously fickle rye bread from Germany.) Five of the other breads are labeled moderate and two flat breads (Emmer Flat Bread and Socca Americain) are considered easy. So there really is something here for everyone.\u003c/p>\n\u003cp>The recipe ingredients are listed by weight, as it should be. It is really much easier and, even more importantly, much more accurate, to weigh ingredients when baking. A simple digital kitchen scale is not hard to find for about $20 these days and their slim profile means they can easily be stashed in a cupboard. Fromartz chooses to list his weights in grams as he is very influenced by professional and European bakers. Again, many kitchen scales can toggle between ounces and grams, so this shouldn’t be too much of an issue.\u003c/p>\n\u003cp>In addition to the information-packed chapters and recipes, there’s an index and glossary as well as an extensive notes section which sites many sources for the history, science, and techniques discussed. The hardcover book is illustrated with several black and white photographs of beautiful loaves of bread, bakers and their ovens, and wheat fields and millstones.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bottom line:\u003c/strong> If you’re passionate about eating and making bread, then this book is obviously for you. You will not be disappointed with the breadth of research and quality of information (and maybe just a little envious of his many wonderful adventures and opportunities.) But what if you're not quite so geeky and hardcore? What if you're only just beginning to explore the world of bread making? This book is also for you because only someone who loves bread as much as Sam Fromartz does will lead you to the perfect, or at least really delicious, loaf of bread.\u003c/p>\n\u003cul>\n\u003ch3>Information:\u003c/h3>\n\u003cli>Order \u003ca href=\"http://www.amazon.com/gp/product/0670025615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0670025615&linkCode=as2&tag=fromartzondea-20&linkId=B57SU6KLN7QOEUTX\">In Search of a Perfect Loaf: A Home Baker's Odyssey\u003c/a>\u003c/li>\n\u003cli>For more information on Samuel Fromartz, visit his \u003ca href=\"http://www.chewswise.com/\">website\u003c/a>\u003c/li>\n\u003cli>Follow him on Twitter: \u003ca href=\"https://twitter.com/fromartz\">@fromartz\u003c/a> and on \u003ca href=\"https://www.facebook.com/samfromartz\">Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003ca href=\"http://www.chewswise.com/events/\">\u003cstrong>Event Info:\u003c/strong>\u003c/a>\n\u003cli>Samuel Fromartz will do a talk and book signing at Book Passage in the Ferry Building on Thursday, September 11 at 6pm.\u003c/li>\n\u003cli>His September 12 Commonwealth Club appearance, in discussion with Chad Robertson of Tartine, is currently sold out\u003c/li>\n\u003cli>He will also have a talk and book signing at The Shed in Healdsburg on September 12 at 5:30pm.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/87344/samuel-fromartz-explores-the-world-of-bread-in-his-new-book-in-search-of-the-perfect-loaf-a-home-bakers-odyssey",
"authors": [
"5590"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_2695"
],
"tags": [
"bayareabites_253",
"bayareabites_59",
"bayareabites_13788",
"bayareabites_13787"
],
"featImg": "bayareabites_87370",
"label": "bayareabites"
},
"bayareabites_86628": {
"type": "posts",
"id": "bayareabites_86628",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86628",
"score": null,
"sort": [
1409769839000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1409769839,
"format": "aside",
"disqusTitle": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles",
"title": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\" alt=\"DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It's a weird time of year here in the Bay. When I was a kid living in the Southeastern U.S., the end of summer always meant stifling hot temperatures and mandatory day-long trips to the pool. Frozen desserts were an absolute necessity. So when I sit down to dream up the ultimate end-of-summer DIY recipes, my mind immediately drifts to ice cream. Forget the fact that I am wrapped up in a blanket on the couch as I write this story.\u003c/p>\n\u003cp>Homemade ice cream is wonderful, but for a true taste of summer, consider making your own cones and sprinkles. Add your own batch of ice cream if you wish, or pick up a pint of your favorite flavor. If both sound like too much of a project, try making just one. Either will elevate your ice cream game.\u003c/p>\n\u003cfigure id=\"attachment_87030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\" alt=\"Ingredients for homemade sprinkles. Photo: Kate Williams\" width=\"1000\" height=\"765\" class=\"size-full wp-image-87030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re going to tackle both, I’d suggest starting with the sprinkles. They need 24 hours to dry, and they keep well for several days. To make the sprinkles, you’ll need sugar, flavoring, coloring, and egg whites. I can’t eat raw egg whites, so I’ve used dried egg white powder instead. If you prefer whole whites, go for it!\u003c/p>\n\u003cp>The best part about making sprinkles at home is that you can flavor and color them however you’d like. Use all-natural coloring and flavoring if you prefer, or embrace the junk food-ethos and mix bright colors and bold flavors. I’ve chosen to use mint extract in these sprinkles, but you could use vanilla, almond, or anything else you can find. \u003c/p>\n\u003cp>Before you make the sugar mixture, you’ll want to sift out any lumps from the confectioner’s sugar. Small lumps of sugar will clog up the piping tip. Next, mix the egg white powder with a little water, flavor extract, and salt until the mixture is frothy. Whisk in confectioner’s sugar. \u003c/p>\n\u003cfigure id=\"attachment_87021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\" alt=\"The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the mixture should be smooth and shiny. The mixture should be thick enough to hold its shape when piped, but not so thick that you won’t be able to manipulate it. Add water a tiny bit at a time if you need to soften the mixture up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now choose how many colors of sprinkles you’d like to make (I’m making four here), and divide the sugar mixture equally into that number of small bowls. Add several drops of food coloring to each bowl and mix it in well. \u003c/p>\n\u003cp>Prepare a piping bag by placing a small (#2) tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip. Line a rimmed baking sheet with parchment paper.\u003c/p>\n\u003cfigure id=\"attachment_87027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\" alt=\"Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-87027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Now use a bit of pressure to gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight, but you’ll ideally want to pipe as many lines as possible on each tray. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag. Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_87040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\" alt=\"Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped out all of the sugar mixture, you’ll need to let the sprinkles dry out for about 24 hours. Finally, use a knife or bench scraper to cut the lines into short sprinkles. I like to use a bench scraper so that I can keep the sprinkles on the rimmed baking sheet and catch any stray pieces. Mix all of the colors together, and transfer to an airtight container until you’re ready to eat dessert.\u003c/p>\n\u003cfigure id=\"attachment_87025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\" alt=\"I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-87025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade ice cream cones require a little more hands-on crafting. I like to shape my ice cream cones based on a method developed by \u003ca href=\"http://www.americastestkitchenfeed.com/author/louise-emerick/\" target=\"_blank\">Louise Emerick at America’s Test Kitchen\u003c/a>. She figured out how to make stencils and molds without needing to buy any specialty equipment—perfect for those of us who don’t want to shell out for cone molds. First, make cone stencils. Using a 6-inch bowl as a guide to trace two circles on a sheet of parchment paper. I like to repeat these stencils one or two more times so that I’ll have backup. Flip the parchment paper over and place on a rimmed baking sheet. \u003c/p>\n\u003cfigure id=\"attachment_87024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\" alt=\"To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_87026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\" alt=\"Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, make the cone molds. Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board and then cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/p>\n\u003cp>Begin the cone batter by melting two tablespoons butter with two tablespoons honey. Let it cool a bit before mixing the rest of the batter. Whisk together granulated sugar, an egg white, a whole egg, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/p>\n\u003cfigure id=\"attachment_87029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\" alt=\"Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many cone recipes call for a large portion of batter for each cone, but I’ve found that they make for chewy, wan cones. Instead, I try to use as little batter as possible, about a heaping tablespoon of batter per cone. Drop the batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using a small offset spatula (or a spoon), spread the batter out into an even circle. Bake in a 325 degree oven until the cookies are golden brown. \u003c/p>\n\u003cfigure id=\"attachment_87028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\" alt=\"Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-87028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Roll the rounds around the molds, and press the edges tightly together to seal. Keep the cone on the mold and flip it upside down to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften. Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/p>\n\u003cfigure id=\"attachment_87023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\" alt=\"Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\" width=\"1000\" height=\"1347\" class=\"size-full wp-image-87023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the spreading, baking, and shaping process using a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, use a clean sheet of parchment. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/p>\n\u003cp>To serve, stick a chocolate chip or marshmallow in the bottom of the cone to prevent too much ice cream from dripping out. Scoop ice cream into the cone and top with sprinkles. \u003c/p>\n\u003cfigure id=\"attachment_87022\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\" alt=\"Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\" width=\"700\" height=\"1197\" class=\"size-full wp-image-87022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Sprinkles\u003c/h3>\n\u003cp>\u003cem>Makes 1/2 to 2/3 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tteaspoons dried egg white powder, or one egg white\u003c/li>\n\u003cli>2\ttablespoons water (omit if using egg white)\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla, mint, almond, or other flavored extract\u003c/li>\n\u003cli>Pinch salt\u003c/li>\n\u003cli>8\tounces confectioner’s sugar, sifted\u003c/li>\n\u003cli>Assorted food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>2–3 \trimmed baking sheets\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Plastic disposable piping bags\u003c/li>\n\u003cli>#2-sized piping bag tip\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line baking sheets with parchment paper. Prepare a piping bag by placing the tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip.\u003c/li>\n\u003cli>Combine egg white powder, water, salt, and flavored extract in a small bowl or measuring cup. Whisk until frothy.\u003c/li>\n\u003cli>Mix egg white mixture into the sifted confectioner’s sugar, and stir until well combined. The mixture should be smooth and thick. If it is dry and crumbly, add additional water, 1/8 of a teaspoon at a time, until all of the sugar mixes in.\u003c/li>\n\u003cli>Choose how many different colors of sprinkles you would like to make. Divide the sugar mixture into one individual bowl per color. Add 3-5 drops of food coloring to each batch of sugar mixture and stir until well-combined.\u003c/li>\n\u003cli>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Using a little bit of pressure, gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag.\u003c/li>\n\u003cli>Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/li>\n\u003cli>Once all of the colors have been piped, set the trays in a cool area and let them sit for 24 hours. At this point, the long lines of sprinkles should be completely dried out.\u003c/li>\n\u003cli>Use a knife or bench scraper to cut the lines into short sprinkles. Mix together in an airtight storage container, and use for ice cream cones, sundaes, cupcakes, and other dessert projects.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Ice Cream Cones\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes 8 cones\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \ttablespoons honey\u003c/li>\n\u003cli>2\ttablespoons unsalted butter\u003c/li>\n\u003cli>5\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tlarge egg\u003c/li>\n\u003cli>1 \tlarge egg white\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>2/3\tcup all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>1\t6-inch round bowl\u003c/li>\n\u003cli>1–2 \trimmed baking sheets\u003c/li>\n\u003cli>1\t10-inch round pie plate or cake pan\u003c/li>\n\u003cli>1\tpiece poster board, at least 10 inches wide\u003c/li>\n\u003cli>Aluminum foil\u003c/li>\n\u003cli>1\tsmall offset spatula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Adjust an oven rack to middle position and heat the oven to 325 degrees. Using the 6-inch bowl as a guide, trace two 6-inch circles on a sheet of parchment paper. Flip parchment paper over and place on a rimmed baking sheet. (Recommended: Repeat with a second sheet of parchment paper and second rimmed baking sheet.) Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board. Cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/li>\n\u003cli>In a small saucepan or skillet over medium-low heat, melt the butter and honey together. Remove from heat and let cool.\u003c/li>\n\u003cli>In a medium bowl, whisk together the sugar, egg, egg white, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/li>\n\u003cli>Drop a heaping tablespoon of batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using the small offset spatula, spread the batter out into an even circle. Use the stenciled circle as a guide. Bake until the cookies are golden brown, 10 to 12 minutes, rotating the baking sheet halfway through baking.\u003c/li>\n\u003cli>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Place one prepared cone just off the center of the cone rounds, making sure the tip of the mold is about 1/4 inch from the edge. Use the spatula to lift the edge of the cone round onto the mold, and then tightly roll the cone round around the mold to form a cone. Press firmly on the outside seam of cone to seal. Flip the cone upside down, still on the mold, to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften.\u003c/li>\n\u003cli>Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/li>\n\u003cli>Repeat the process on a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, discard parchment and trace new circles on a fresh sheet. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "86628 http://blogs.kqed.org/bayareabites/?p=86628",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/03/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2384,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1409770813,
"excerpt": "Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.",
"title": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ignore the Fog and Make Your Own Ice Cream Cones and Sprinkles",
"datePublished": "2014-09-03T11:43:59-07:00",
"dateModified": "2014-09-03T12:00:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles",
"status": "publish",
"path": "/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-mixed-together-side-view.jpg\" alt=\"DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY sprinkles (and ice cream cones) can transport you to a fog-less end of summer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It's a weird time of year here in the Bay. When I was a kid living in the Southeastern U.S., the end of summer always meant stifling hot temperatures and mandatory day-long trips to the pool. Frozen desserts were an absolute necessity. So when I sit down to dream up the ultimate end-of-summer DIY recipes, my mind immediately drifts to ice cream. Forget the fact that I am wrapped up in a blanket on the couch as I write this story.\u003c/p>\n\u003cp>Homemade ice cream is wonderful, but for a true taste of summer, consider making your own cones and sprinkles. Add your own batch of ice cream if you wish, or pick up a pint of your favorite flavor. If both sound like too much of a project, try making just one. Either will elevate your ice cream game.\u003c/p>\n\u003cfigure id=\"attachment_87030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sprinkles-ingredients-1.jpg\" alt=\"Ingredients for homemade sprinkles. Photo: Kate Williams\" width=\"1000\" height=\"765\" class=\"size-full wp-image-87030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re going to tackle both, I’d suggest starting with the sprinkles. They need 24 hours to dry, and they keep well for several days. To make the sprinkles, you’ll need sugar, flavoring, coloring, and egg whites. I can’t eat raw egg whites, so I’ve used dried egg white powder instead. If you prefer whole whites, go for it!\u003c/p>\n\u003cp>The best part about making sprinkles at home is that you can flavor and color them however you’d like. Use all-natural coloring and flavoring if you prefer, or embrace the junk food-ethos and mix bright colors and bold flavors. I’ve chosen to use mint extract in these sprinkles, but you could use vanilla, almond, or anything else you can find. \u003c/p>\n\u003cp>Before you make the sugar mixture, you’ll want to sift out any lumps from the confectioner’s sugar. Small lumps of sugar will clog up the piping tip. Next, mix the egg white powder with a little water, flavor extract, and salt until the mixture is frothy. Whisk in confectioner’s sugar. \u003c/p>\n\u003cfigure id=\"attachment_87021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/batter-consistency.jpg\" alt=\"The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprinkle mixture should be smooth, shiny, and very thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the mixture should be smooth and shiny. The mixture should be thick enough to hold its shape when piped, but not so thick that you won’t be able to manipulate it. Add water a tiny bit at a time if you need to soften the mixture up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now choose how many colors of sprinkles you’d like to make (I’m making four here), and divide the sugar mixture equally into that number of small bowls. Add several drops of food coloring to each bowl and mix it in well. \u003c/p>\n\u003cp>Prepare a piping bag by placing a small (#2) tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip. Line a rimmed baking sheet with parchment paper.\u003c/p>\n\u003cfigure id=\"attachment_87027\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/in-piping-bag.jpg\" alt=\"Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-87027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Folding down the top of the piping bag will make it easier to transfer the sprinkle mixture into the bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Now use a bit of pressure to gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight, but you’ll ideally want to pipe as many lines as possible on each tray. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag. Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/p>\n\u003cfigure id=\"attachment_87040\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/piped-sprinkles-3-trays.jpg\" alt=\"Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe the sprinkle mixture into long thin lines on parchment paper-lined baking sheets. Let them dry out for 24 hours. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped out all of the sugar mixture, you’ll need to let the sprinkles dry out for about 24 hours. Finally, use a knife or bench scraper to cut the lines into short sprinkles. I like to use a bench scraper so that I can keep the sprinkles on the rimmed baking sheet and catch any stray pieces. Mix all of the colors together, and transfer to an airtight container until you’re ready to eat dessert.\u003c/p>\n\u003cfigure id=\"attachment_87025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-sprinkles-bench-scraper.jpg\" alt=\"I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-87025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a bench scraper to cut the sprinkles on the rimmed baking sheet. The sides of the pan will keep the small pieces from rolling off of the counter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade ice cream cones require a little more hands-on crafting. I like to shape my ice cream cones based on a method developed by \u003ca href=\"http://www.americastestkitchenfeed.com/author/louise-emerick/\" target=\"_blank\">Louise Emerick at America’s Test Kitchen\u003c/a>. She figured out how to make stencils and molds without needing to buy any specialty equipment—perfect for those of us who don’t want to shell out for cone molds. First, make cone stencils. Using a 6-inch bowl as a guide to trace two circles on a sheet of parchment paper. I like to repeat these stencils one or two more times so that I’ll have backup. Flip the parchment paper over and place on a rimmed baking sheet. \u003c/p>\n\u003cfigure id=\"attachment_87024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cutting-molds.jpg\" alt=\"To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make the cone molds, first cut out a 10-inch circle from poster board, and then cut the circle into quarters. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_87026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/formed-molds.jpg\" alt=\"Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring together the straight sides of each quarter to form a cone. Use tape to secure the shape. Cover each cone with aluminum foil. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, make the cone molds. Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board and then cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/p>\n\u003cp>Begin the cone batter by melting two tablespoons butter with two tablespoons honey. Let it cool a bit before mixing the rest of the batter. Whisk together granulated sugar, an egg white, a whole egg, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/p>\n\u003cfigure id=\"attachment_87029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spreading-batter.jpg\" alt=\"Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use only one heaping tablespoon per cone, and spread it out to the edges of the stenciled circles using a small offset spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many cone recipes call for a large portion of batter for each cone, but I’ve found that they make for chewy, wan cones. Instead, I try to use as little batter as possible, about a heaping tablespoon of batter per cone. Drop the batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using a small offset spatula (or a spoon), spread the batter out into an even circle. Bake in a 325 degree oven until the cookies are golden brown. \u003c/p>\n\u003cfigure id=\"attachment_87028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shaped-cones-2.jpg\" alt=\"Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-87028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Work quickly to roll cooked cone rounds around the molds. Press the edges to seal and let the cones cool upside down until firm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Roll the rounds around the molds, and press the edges tightly together to seal. Keep the cone on the mold and flip it upside down to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften. Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/p>\n\u003cfigure id=\"attachment_87023\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-cooling.jpg\" alt=\"Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\" width=\"1000\" height=\"1347\" class=\"size-full wp-image-87023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the cone finish cooling upright in a glass while you finish baking the remaining cones. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the spreading, baking, and shaping process using a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, use a clean sheet of parchment. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/p>\n\u003cp>To serve, stick a chocolate chip or marshmallow in the bottom of the cone to prevent too much ice cream from dripping out. Scoop ice cream into the cone and top with sprinkles. \u003c/p>\n\u003cfigure id=\"attachment_87022\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cone-6.jpg\" alt=\"Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\" width=\"700\" height=\"1197\" class=\"size-full wp-image-87022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve a scoop of ice cream in a cone, topped with a generous scoop of sprinkles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Sprinkles\u003c/h3>\n\u003cp>\u003cem>Makes 1/2 to 2/3 cup\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tteaspoons dried egg white powder, or one egg white\u003c/li>\n\u003cli>2\ttablespoons water (omit if using egg white)\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla, mint, almond, or other flavored extract\u003c/li>\n\u003cli>Pinch salt\u003c/li>\n\u003cli>8\tounces confectioner’s sugar, sifted\u003c/li>\n\u003cli>Assorted food coloring\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>2–3 \trimmed baking sheets\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>Plastic disposable piping bags\u003c/li>\n\u003cli>#2-sized piping bag tip\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line baking sheets with parchment paper. Prepare a piping bag by placing the tip in the bottom of the bag and trimming off the tip. If the piping bag is very long, cut off the top 4 to 6 inches of the bag. Fold the top over to form a lip.\u003c/li>\n\u003cli>Combine egg white powder, water, salt, and flavored extract in a small bowl or measuring cup. Whisk until frothy.\u003c/li>\n\u003cli>Mix egg white mixture into the sifted confectioner’s sugar, and stir until well combined. The mixture should be smooth and thick. If it is dry and crumbly, add additional water, 1/8 of a teaspoon at a time, until all of the sugar mixes in.\u003c/li>\n\u003cli>Choose how many different colors of sprinkles you would like to make. Divide the sugar mixture into one individual bowl per color. Add 3-5 drops of food coloring to each batch of sugar mixture and stir until well-combined.\u003c/li>\n\u003cli>Using a spoon, transfer one batch of sugar mixture into the piping bag. Squeeze gently to press the mixture to the tip. Using a little bit of pressure, gently pipe the sugar mixture in a long line onto the parchment-lined baking sheet. It does not have to be completely straight. Continue piping the mixture into thin lines until you cannot squeeze any more out of the bag.\u003c/li>\n\u003cli>Remove the piping bag from the tip. Rinse out the tip and fit it into a clean piping bag. Repeat piping with remaining batches of sugar mixture.\u003c/li>\n\u003cli>Once all of the colors have been piped, set the trays in a cool area and let them sit for 24 hours. At this point, the long lines of sprinkles should be completely dried out.\u003c/li>\n\u003cli>Use a knife or bench scraper to cut the lines into short sprinkles. Mix together in an airtight storage container, and use for ice cream cones, sundaes, cupcakes, and other dessert projects.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Ice Cream Cones\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 8 cones\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 \ttablespoons honey\u003c/li>\n\u003cli>2\ttablespoons unsalted butter\u003c/li>\n\u003cli>5\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tlarge egg\u003c/li>\n\u003cli>1 \tlarge egg white\u003c/li>\n\u003cli>1/2 \tteaspoon vanilla\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>2/3\tcup all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Parchment paper\u003c/li>\n\u003cli>1\t6-inch round bowl\u003c/li>\n\u003cli>1–2 \trimmed baking sheets\u003c/li>\n\u003cli>1\t10-inch round pie plate or cake pan\u003c/li>\n\u003cli>1\tpiece poster board, at least 10 inches wide\u003c/li>\n\u003cli>Aluminum foil\u003c/li>\n\u003cli>1\tsmall offset spatula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Adjust an oven rack to middle position and heat the oven to 325 degrees. Using the 6-inch bowl as a guide, trace two 6-inch circles on a sheet of parchment paper. Flip parchment paper over and place on a rimmed baking sheet. (Recommended: Repeat with a second sheet of parchment paper and second rimmed baking sheet.) Using the 10-inch round pie plate, trace and cut out a 10-inch circle from the poster board. Cut the circle into quarters. Bring the straight sides of each quarter-circle together and slightly overlap to make a cone. Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible.\u003c/li>\n\u003cli>In a small saucepan or skillet over medium-low heat, melt the butter and honey together. Remove from heat and let cool.\u003c/li>\n\u003cli>In a medium bowl, whisk together the sugar, egg, egg white, vanilla, and salt. Whisk in half of the flour, and then whisk in the melted butter and honey mixture. Whisk in the rest of the flour until smooth.\u003c/li>\n\u003cli>Drop a heaping tablespoon of batter into the center of each outlined 6-inch circle on the prepared parchment paper. Using the small offset spatula, spread the batter out into an even circle. Use the stenciled circle as a guide. Bake until the cookies are golden brown, 10 to 12 minutes, rotating the baking sheet halfway through baking.\u003c/li>\n\u003cli>Working quickly, gently run a spatula underneath each cooked cone round to loosen them from the parchment. Place one prepared cone just off the center of the cone rounds, making sure the tip of the mold is about 1/4 inch from the edge. Use the spatula to lift the edge of the cone round onto the mold, and then tightly roll the cone round around the mold to form a cone. Press firmly on the outside seam of cone to seal. Flip the cone upside down, still on the mold, to cool. Repeat with the remaining cookie. If the cookies become too hard to roll, return them to oven for 30 seconds to 1 minute to soften.\u003c/li>\n\u003cli>Once the cones are cool enough to handle, gently twist them out of the molds and place them upright in a glass to finish cooling.\u003c/li>\n\u003cli>Repeat the process on a cool baking sheet with the remaining batter. If the parchment becomes too wrinkled to form flat cones, discard parchment and trace new circles on a fresh sheet. The cones are best on the day they’re made, but they can be stored at room temperature in an airtight container for up to 1 week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles",
"authors": [
"5485"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_13741",
"bayareabites_987",
"bayareabites_312",
"bayareabites_13740",
"bayareabites_13742"
],
"featImg": "bayareabites_87022",
"label": "bayareabites"
},
"bayareabites_86062": {
"type": "posts",
"id": "bayareabites_86062",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86062",
"score": null,
"sort": [
1407865186000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407865186,
"format": "aside",
"disqusTitle": "For A More Ordered Life, Organize Like A Chef",
"title": "For A More Ordered Life, Organize Like A Chef",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86063\" class=\"wp-caption aligncenter\" style=\"max-width: 2148px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\" alt=\"For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR \" width=\"2148\" height=\"1611\" class=\"size-full wp-image-86063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3\u003c/p>\n\u003cp>by Dan Charnas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Americans are obsessed with celebrity chefs. We talk about them, tweet about them and try to eat like them. But could we learn something more from them than recipes and technique?\u003c/p>\n\u003cp>According to Marketdata Enterprises, Americans spend nearly $10 billion a year on self-help and personal organization products. The market is huge, partly because most colleges and grad schools don't teach basic organization. But culinary schools and professional kitchens do.\u003c/p>\n\u003cp>Perhaps the principles of culinary organization can be extended to help even those of us who aren't top chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The system that makes kitchens go is called \u003cem>mise-en-place,\u003c/em> or, literally, \"put in place.\" It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.\u003c/p>\n\u003cp>But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.\u003c/p>\n\u003cp>\"I know people that have it tattooed on them,\" says Melissa Gray, a senior at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>. \"It really is a way of life ... it's a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.\"\u003c/p>\n\u003cp>And it's a habit that some culinary students carry with them even when they're not in the kitchen. \"You \u003cem>mise-en-place\u003c/em> your life. You set up your books for class, you set up your chef whites, your shoes are shined, you know everything that you need every step of the day,\" says Alexandra Tibbats, another student at the CIA.\u003c/p>\n\u003cp>Gray says that she now arranges her home office as she would her \u003cem>mise-en-place\u003c/em>. \"My desk is specifically organized based off of where I reach for things the most. [It's] being so methodical to the point that you continually put your pen back in one specific place.\"\u003c/p>\n\u003cp>Ok, so how does one attain this level of organization?\u003c/p>\n\u003cp>\"It starts with your list,\" says \u003ca href=\"http://aldernyc.com/team-gallery/\">Wylie Dufresne\u003c/a>, the James Beard award-winning chef and owner of New York restaurants wd~50 and Alder.\u003c/p>\n\u003cp>\"What I used to do is, let's say I had 23 items of \u003cem>mise-en-place\u003c/em> I had to do every day. So I'd take a pad and I'd write them all down on the way home. And then I would crumple the list up and throw it out,\" he says. \"On my way to work I'd write the list again. And you become one with your list. You and the list are the same, because the list is scorched into your head.\"\u003c/p>\n\u003cp>But the key to \u003cem>mise-en-place\u003c/em> is not so much the list, but the mindset. Cooks can easily do six hours of prep for a three-hour dinner shift. \u003cem>Mise-en-place\u003c/em> forces cooks to account for every minute of their time and, says chef \u003ca href=\"http://www.ciachef.edu/dwayne-lipuma/\">Dwayne Lipuma\u003c/a>, every movement.\u003c/p>\n\u003cp>\"Every component of one single dish is in one single corner so their hand literally moves inches,\" explains Lipuma, an instructor at the CIA. \"Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here. \"\u003c/p>\n\u003cp>That way, chefs are always ready to go, Lipuma says. \"They always have one foot pivoted just like a basketball player.\"\u003c/p>\n\u003cp>At Esca, an Italian restaurant in Manhattan's theater district, sous-chef Greg Barr describes what is perhaps the central tenet of \u003cem>mise-en-place\u003c/em>: working clean.\u003c/p>\n\u003cp>\"It's like a very ... Zen-like thing,\" he says. \"All my knives are clean. Clean cutting board. Clear space to work. Clear mind.\"\u003c/p>\n\u003cp>Working clean in the kitchen is paramount because unclean food is dangerous. If chefs don't work clean, people can get sick. And it's also important to clean as you go, says Dufresne.\u003c/p>\n\u003cp>\"Oh my God! If you don't clean as you go it is a mess!\" he says. \"And that's another thing you people at home could do: Because isn't the worst thing at the end of a successful dinner party doing a whole bunch of dishes? Wouldn't you rather break them all and buy new ones? It actually saves time if you clean as you go. It makes life so much easier.\"\u003c/p>\n\u003cp>Across town at Telepan, chef and owner \u003ca href=\"http://telepan-ny.com/team/chef-bill-telepan/\">Bill Telepan\u003c/a> explains another principle of \u003cem>mise-en-place\u003c/em>: slow down to speed up.\u003c/p>\n\u003cp>\"I always say, 'Look, I'd rather you take an extra minute or two and slow up service to get it right.' Because the one minute behind you are now is going to become six minutes behind because we're going to have to redo the plate.\"\u003c/p>\n\u003cp>Upstairs in the kitchen, this issue plays out as Telepan coaches a new chef on how to make, of all things, a grilled cheese sandwich:\u003c/p>\n\u003cp>\"That's not done; fire another one,\" he says. \"Be patient. I know it's a grilled cheese sandwich but it's gotta be a [expletive] great grilled cheese sandwich, you know what I mean?\"\u003c/p>\n\u003cp>Some chefs say that\u003cem> mise-en-place\u003c/em> is nothing more than a kitchen version of good old-fashioned military discipline. After all, the rigid culinary hierarchy codified in the 19th century by Georges-Auguste Escoffier is called the \"\u003ca href=\"http://www.austinchronicle.com/food/2002-02-22/84716/\">brigade system\u003c/a>.\"\u003c/p>\n\u003cp>\"A chef, because of \u003cem>mise-en-place,\u003c/em> he's always on time,\" says \u003ca href=\"http://www.internationalculinarycenter.com/staffs/andre-soltner/\">Andre Soltner\u003c/a>, dean of the \u003ca href=\"http://www.internationalculinarycenter.com/\">International Culinary Center\u003c/a> in New York City.\u003c/p>\n\u003cp>He demands the same kind of efficiency outside his kitchen. \"If I go to the doctor, and if he's not ready, I leave. And that's because of \u003cem>mise-en-place\u003c/em>.\"\u003c/p>\n\u003cp>Other chefs — like \u003ca href=\"http://www.theharrison.com/bios_ari_bokovza.php\">Ari Bokovza\u003c/a> of New York's The Harrison — admit that this can make domestic life a little intense: \"The way we are at work starts to translate into the way we are at home. You wish that you could switch it off. If you asked my girl, you know, 'How is Ari at home?' She'll tell you, 'He's a [expletive] nut job! He can't sit still!' \"\u003c/p>\n\u003cp>But practiced at its highest level, \u003cem>mise-en-place\u003c/em> says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time?\u003c/p>\n\u003cp>\"The world is a giant gerbil wheel right now,\" Lipuma at the CIA says. \"I think if we just became a little bit more organized, a little bit more \u003cem>mise-en-place,\u003c/em> [understand] what we really need and only do what we really need, I think we'll have more time\" — time for what's important, he says.\u003c/p>\n\u003cp>\"You'll be able to sit down at the table with your kids and actually cook a meal. Get up a little bit earlier so you could breathe. You want to greet the day.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "86062 http://blogs.kqed.org/bayareabites/?p=86062",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/12/for-a-more-ordered-life-organize-like-a-chef/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1246,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1407865186,
"excerpt": "The French phrase \u003cem>mise-en-place\u003c/em> means to gather and arrange the ingredients and tools needed for cooking. But for many culinary professionals, its organizing principles are also a way of life.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The French phrase mise-en-place means to gather and arrange the ingredients and tools needed for cooking. But for many culinary professionals, its organizing principles are also a way of life.",
"title": "For A More Ordered Life, Organize Like A Chef | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For A More Ordered Life, Organize Like A Chef",
"datePublished": "2014-08-12T10:39:46-07:00",
"dateModified": "2014-08-12T10:39:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-a-more-ordered-life-organize-like-a-chef",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=338850091&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charnas",
"nprStoryDate": "Mon, 11 Aug 2014 03:26:00 -0400",
"nprLastModifiedDate": "Mon, 11 Aug 2014 19:49:38 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef?ft=3&f=338850091",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3?orgId=1&topicId=1053&ft=3&f=338850091",
"nprAudioM3u": "http://api.npr.org/m3u/1339485928-97208e.m3u?orgId=1&topicId=1053&ft=3&f=338850091",
"nprStoryId": "338850091",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 11 Aug 2014 19:49:00 -0400",
"path": "/bayareabites/86062/for-a-more-ordered-life-organize-like-a-chef",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86063\" class=\"wp-caption aligncenter\" style=\"max-width: 2148px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\" alt=\"For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR \" width=\"2148\" height=\"1611\" class=\"size-full wp-image-86063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3\u003c/p>\n\u003cp>by Dan Charnas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Americans are obsessed with celebrity chefs. We talk about them, tweet about them and try to eat like them. But could we learn something more from them than recipes and technique?\u003c/p>\n\u003cp>According to Marketdata Enterprises, Americans spend nearly $10 billion a year on self-help and personal organization products. The market is huge, partly because most colleges and grad schools don't teach basic organization. But culinary schools and professional kitchens do.\u003c/p>\n\u003cp>Perhaps the principles of culinary organization can be extended to help even those of us who aren't top chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The system that makes kitchens go is called \u003cem>mise-en-place,\u003c/em> or, literally, \"put in place.\" It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.\u003c/p>\n\u003cp>But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.\u003c/p>\n\u003cp>\"I know people that have it tattooed on them,\" says Melissa Gray, a senior at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>. \"It really is a way of life ... it's a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.\"\u003c/p>\n\u003cp>And it's a habit that some culinary students carry with them even when they're not in the kitchen. \"You \u003cem>mise-en-place\u003c/em> your life. You set up your books for class, you set up your chef whites, your shoes are shined, you know everything that you need every step of the day,\" says Alexandra Tibbats, another student at the CIA.\u003c/p>\n\u003cp>Gray says that she now arranges her home office as she would her \u003cem>mise-en-place\u003c/em>. \"My desk is specifically organized based off of where I reach for things the most. [It's] being so methodical to the point that you continually put your pen back in one specific place.\"\u003c/p>\n\u003cp>Ok, so how does one attain this level of organization?\u003c/p>\n\u003cp>\"It starts with your list,\" says \u003ca href=\"http://aldernyc.com/team-gallery/\">Wylie Dufresne\u003c/a>, the James Beard award-winning chef and owner of New York restaurants wd~50 and Alder.\u003c/p>\n\u003cp>\"What I used to do is, let's say I had 23 items of \u003cem>mise-en-place\u003c/em> I had to do every day. So I'd take a pad and I'd write them all down on the way home. And then I would crumple the list up and throw it out,\" he says. \"On my way to work I'd write the list again. And you become one with your list. You and the list are the same, because the list is scorched into your head.\"\u003c/p>\n\u003cp>But the key to \u003cem>mise-en-place\u003c/em> is not so much the list, but the mindset. Cooks can easily do six hours of prep for a three-hour dinner shift. \u003cem>Mise-en-place\u003c/em> forces cooks to account for every minute of their time and, says chef \u003ca href=\"http://www.ciachef.edu/dwayne-lipuma/\">Dwayne Lipuma\u003c/a>, every movement.\u003c/p>\n\u003cp>\"Every component of one single dish is in one single corner so their hand literally moves inches,\" explains Lipuma, an instructor at the CIA. \"Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here. \"\u003c/p>\n\u003cp>That way, chefs are always ready to go, Lipuma says. \"They always have one foot pivoted just like a basketball player.\"\u003c/p>\n\u003cp>At Esca, an Italian restaurant in Manhattan's theater district, sous-chef Greg Barr describes what is perhaps the central tenet of \u003cem>mise-en-place\u003c/em>: working clean.\u003c/p>\n\u003cp>\"It's like a very ... Zen-like thing,\" he says. \"All my knives are clean. Clean cutting board. Clear space to work. Clear mind.\"\u003c/p>\n\u003cp>Working clean in the kitchen is paramount because unclean food is dangerous. If chefs don't work clean, people can get sick. And it's also important to clean as you go, says Dufresne.\u003c/p>\n\u003cp>\"Oh my God! If you don't clean as you go it is a mess!\" he says. \"And that's another thing you people at home could do: Because isn't the worst thing at the end of a successful dinner party doing a whole bunch of dishes? Wouldn't you rather break them all and buy new ones? It actually saves time if you clean as you go. It makes life so much easier.\"\u003c/p>\n\u003cp>Across town at Telepan, chef and owner \u003ca href=\"http://telepan-ny.com/team/chef-bill-telepan/\">Bill Telepan\u003c/a> explains another principle of \u003cem>mise-en-place\u003c/em>: slow down to speed up.\u003c/p>\n\u003cp>\"I always say, 'Look, I'd rather you take an extra minute or two and slow up service to get it right.' Because the one minute behind you are now is going to become six minutes behind because we're going to have to redo the plate.\"\u003c/p>\n\u003cp>Upstairs in the kitchen, this issue plays out as Telepan coaches a new chef on how to make, of all things, a grilled cheese sandwich:\u003c/p>\n\u003cp>\"That's not done; fire another one,\" he says. \"Be patient. I know it's a grilled cheese sandwich but it's gotta be a [expletive] great grilled cheese sandwich, you know what I mean?\"\u003c/p>\n\u003cp>Some chefs say that\u003cem> mise-en-place\u003c/em> is nothing more than a kitchen version of good old-fashioned military discipline. After all, the rigid culinary hierarchy codified in the 19th century by Georges-Auguste Escoffier is called the \"\u003ca href=\"http://www.austinchronicle.com/food/2002-02-22/84716/\">brigade system\u003c/a>.\"\u003c/p>\n\u003cp>\"A chef, because of \u003cem>mise-en-place,\u003c/em> he's always on time,\" says \u003ca href=\"http://www.internationalculinarycenter.com/staffs/andre-soltner/\">Andre Soltner\u003c/a>, dean of the \u003ca href=\"http://www.internationalculinarycenter.com/\">International Culinary Center\u003c/a> in New York City.\u003c/p>\n\u003cp>He demands the same kind of efficiency outside his kitchen. \"If I go to the doctor, and if he's not ready, I leave. And that's because of \u003cem>mise-en-place\u003c/em>.\"\u003c/p>\n\u003cp>Other chefs — like \u003ca href=\"http://www.theharrison.com/bios_ari_bokovza.php\">Ari Bokovza\u003c/a> of New York's The Harrison — admit that this can make domestic life a little intense: \"The way we are at work starts to translate into the way we are at home. You wish that you could switch it off. If you asked my girl, you know, 'How is Ari at home?' She'll tell you, 'He's a [expletive] nut job! He can't sit still!' \"\u003c/p>\n\u003cp>But practiced at its highest level, \u003cem>mise-en-place\u003c/em> says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time?\u003c/p>\n\u003cp>\"The world is a giant gerbil wheel right now,\" Lipuma at the CIA says. \"I think if we just became a little bit more organized, a little bit more \u003cem>mise-en-place,\u003c/em> [understand] what we really need and only do what we really need, I think we'll have more time\" — time for what's important, he says.\u003c/p>\n\u003cp>\"You'll be able to sit down at the table with your kids and actually cook a meal. Get up a little bit earlier so you could breathe. You want to greet the day.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86062/for-a-more-ordered-life-organize-like-a-chef",
"authors": [
"byline_bayareabites_86062"
],
"categories": [
"bayareabites_2695",
"bayareabites_64",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_13678",
"bayareabites_13677",
"bayareabites_10921"
],
"featImg": "bayareabites_86063",
"label": "bayareabites"
},
"bayareabites_84874": {
"type": "posts",
"id": "bayareabites_84874",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84874",
"score": null,
"sort": [
1405461950000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1405461950,
"format": "aside",
"disqusTitle": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection",
"title": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "84874 http://blogs.kqed.org/bayareabites/?p=84874",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/15/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1659,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1405539200,
"excerpt": "The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy's Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.",
"title": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Andy's Orchard: Maverick Orchardist Demystifies Heirloom Stone Fruit & Shares Tips for Selection",
"datePublished": "2014-07-15T15:05:50-07:00",
"dateModified": "2014-07-16T12:33:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection",
"status": "publish",
"path": "/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84888\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/candycots.jpg\" alt=\"Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Originating in Central Asia, these CandyCots -- intensely sweet, small apricots -- from Andy's Orchard taste like honeyed marmalade. Photos: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine eating a peach, nectarine or plum during this stone fruit season. Sweet flavors burst in your mouth, the heady aroma envelopes you and the exploding juices run down your arm and chin. Or not. \u003c/p>\n\u003cp>Too often, the fruit available today just doesn't deliver this full-monty experience. Sold simply as \"peaches\" or \"plums,\" it's too firm. It's barely sweet. There's not enough juice to run anywhere. Blame factory farming or suburbia encroaching on California's agricultural land or just the hideous economics of making a living by growing produce. But most of us are still in search of that mythical juicy, sweet summer fruit. Can you even find it?\u003c/p>\n\u003cp>Drive to the southern end of the \u003ca href=\"http://www.sjpl.org/blog/canning-valley-heart-s-delight-0\" target=\"_blank\">once-agriculturally-magnificent Santa Clara Valley\u003c/a> to sleepy Morgan Hill and follow the weathered signs for \u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">Andy's Orchard\u003c/a>. This unassuming operation of around 50 patched-together acres is what has been called \"the \u003ca href=\"http://www.wine-searcher.com/m/2013/03/10-things-every-wine-lover-should-know-about-petrus\">Château Pétrus\u003c/a> of stone fruit.\" While other orchardists dry their mediocre fruit, focus on higher-margin crops like cherries or -- more likely -- have sold their land to developers, tall, low-key Andy Mariani, who's in his late 60s, is a rare artisanal grower who's \"going purely for flavor\" in the fruit he grows, he explains. \u003c/p>\n\u003cfigure id=\"attachment_84884\" class=\"wp-caption aligncenter\" style=\"max-width: 1977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andy.jpg\" alt=\"Andy Mariani has the largest collection of heirloom stone fruit on the West Coast. Photo: Susan Hathaway\" width=\"1977\" height=\"1488\" class=\"size-full wp-image-84884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy Mariani has the largest collection of heirloom stone fruit on the West Coast.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's 250-plus varieties of stone fruit -- cherries, apricots, peaches, nectarines, plums and hybrids -- represent the most extensive collection of heirloom fruit on the West Coast. Local Michelin two-stars like \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos, \u003ca href=\"http://www.baumerestaurant.com/\">Baumé\u003c/a> in Palo Alto and demanding chefs on the East Coast have Andy's Orchard on speed dial during the summer fruit season. \"Right now, my problem is having a lot more demand than supply,\" he admits. \u003c/p>\n\u003cfigure id=\"attachment_84891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fruit-medley.jpg\" alt=\"Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots. Photo: Susan Hathaway\" width=\"1000\" height=\"988\" class=\"size-full wp-image-84891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stone fruit grown at Andy’s Orchard. From top right, going clockwise: Silver Logan peach, Sierra Pink peach, Raspberry Red nectarine, two “Yuliya” CandyCots, Alameda Hemskirke apricot, two Lasgerdii Mashad apricots, Galaxy doughnut peach, Red Top peach. Middle top: Dolly yellow plum; below: two Canada White apricots.\u003c/figcaption>\u003c/figure>\n\u003cp>In the conservative farming community, Mariani is viewed as a maverick. Consider his efforts with \u003ca href=\"http://www.amazon.com/California-Apricots-Orchards-Silicon-American/dp/1609497953\">apricots\u003c/a>, which the public largely dismissed years ago because \"they thought that apricots didn't taste like anything,\" he says. While other local orchardists simply dry pedestrian varieties, he is helping consumers rediscover this lovely orange fruit.\u003c/p>\n\u003cfigure id=\"attachment_84890\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drying-apricots.jpg\" alt=\"Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andy's Orchard dries a small part of its intensely sweet CandyCot production, which makes the fruit particularly unctuous.\u003c/figcaption>\u003c/figure>\n\u003cp>According to Mariani, \"You have to find the right varieties\" and not be put off by the cultivation challenges. He's now growing 60 kinds of apricot from across the globe such as the Lasgerdii Mashad, a Persian variety whose ethereal taste chef \u003ca href=\"http://www.manresarestaurant.com/people/\">David Kinch\u003c/a> has said is like eating a cloud. \"The newest trend,\" he says, is small, outrageously sweet \u003ca href=\"http://www.cuesa.org/article/sweetness-light-making-candycots\">CandyCots\u003c/a>; the bright-orange Yuliya from Central Asia tastes like honeyed marmalade.\u003c/p>\n\u003cfigure id=\"attachment_84885\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Andys-Orchard-label-closeup.jpg\" alt=\"The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked. Photo: Susan Hathaway\" width=\"1000\" height=\"470\" class=\"size-full wp-image-84885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The approximately 100 varieties of commercially grown stone fruit from Andy's Orchard are available via fruit subscriptions that send whatever is perfectly ripe to consumers the day after being picked.\u003c/figcaption>\u003c/figure>\n\u003cp>Besides all his heirloom, hand-picked fruit varieties, Mariani is a horticultural wizard who continually experiments with cross breeding or refining fruit, such as the incredibly sweet, juicy, flavorful \u003ca href=\"http://www.slowfoodusa.org/ark-item/baby-crawford-peach\">Baby Crawford peach\u003c/a>. This unnamed potential drying peach was rejected by UC Davis but resurrected, improved and christened by Mariani. \u003c/p>\n\u003cfigure id=\"attachment_84892\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grafting.jpg\" alt=\"Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84892\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Horticulturalist Andy Mariani has an experimental orchard where he develops new strains of stone fruit.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have one we're calling 'juice ball,'\" he says. \"It's a nectarine that when you bite into it, it's like a waterfall.\" Then there are indescribably delicious varieties he grows like the Raspberry Red nectarine, with luscious flesh and complex flavors, or the stunning \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=138\" target=\"_blank\">Silver Logan\u003c/a> white peach with creamy texture, gushing juice and a super-rich, balanced taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating Mariani's varieties, it's depressing to learn details about the vast majority of California stone fruit orchards, which have mostly been relocated from the coastal areas with ideal climate like Santa Clara County. \"Most peaches and nectarines now come from the Central Valley and they're mass produced,\" he explains. \"They pick 'em on the green side. Even the varieties themselves are being developed with more red blush only to hide the fact that they're being picked green. \u003c/p>\n\u003cp>\"They put them in bins, then they dump 'em, defuzz 'em, put fungicides on 'em and pack 'em. Then they go to a central distribution area and they can sit there for several weeks,\" Mariani recites, with a sad look in his blue eyes. \"An ideal fruit for growers now is something you can treat like gravel. You can throw it into the bins. But it has no sugar, no flavor.\" \u003c/p>\n\u003cfigure id=\"attachment_84887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/boxes-of-apricots.jpg\" alt=\"These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-84887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Alameda Hemskirke 'cots are sweet and rare, with a rich flavor.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani likes to remind people that \"The riper the fruit, the more perishable it is,\" which underscores why supermarket stone fruit is frequently so disappointing. Another downside to putting green fruit in cold storage is that this creates the mealy texture that ultimately makes eating fruit a letdown. \u003c/p>\n\u003cp>He bemoans the myth that equates redness in peaches to ripeness, recalling the customer who once looked at some of his gloriously ripe, yellow \u003ca href=\"http://www.localharvest.org/ark-product.jsp?id=140\" target=\"_blank\">Suncrest peaches\u003c/a> and asked how long they needed to sit at home before turning red and thus being ready to eat. Mariani contrasts this with a high-production peach variety called Yukon King that is \"red all over and hard as a rock. When you bite into it, it breaks off in chunks like Styrofoam.\"\u003c/p>\n\u003cfigure id=\"attachment_84897\" class=\"wp-caption aligncenter\" style=\"max-width: 2253px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/trays-of-drying-apricots.jpg\" alt=\"Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\" width=\"2253\" height=\"1354\" class=\"size-full wp-image-84897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rather than throwing all their fruit together like the factory farms, Andy's Orchard keeps each variety separate so consumers can experience their unique flavors and characteristics.\u003c/figcaption>\u003c/figure>\n\u003cp>He says he has become \"jaundiced\" about farmers markets. \"There's a lot of abuse,\" he reports, with some vendors buying fruit from distribution centers and reselling it as their own. \"That's illegal but it happens a lot,\" he notes. For this reason, Mariani trucks his fruit over 300 miles to the only farmers market he trusts, in \u003ca href=\"http://www.smgov.net/portals/farmersmarket/\" target=\"_blank\">Santa Monica\u003c/a>. \u003c/p>\n\u003cp>Fortunately for Bay Area residents, Mariani has a retail store on his property (generally, fruit costs $3.50 per pound, which is equivalent to what the few other top-drawer producers charge) and his fruit is sold by produce vendors like \u003ca href=\"http://www.sigonas.com/\" target=\"_blank\">Sigona's\u003c/a> (in Redwood City and Palo Alto) and \u003ca href=\"http://www.cjolsoncherries.com/\" target=\"_blank\">C.J. Olson\u003c/a> in Sunnyvale. The low-travel approach is a \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewProd&productId=95\" target=\"_blank\">fruit subscription\u003c/a> in which luscious, just-picked fruit is shipped to your door the next day. \u003c/p>\n\u003cfigure id=\"attachment_84895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/store.jpg\" alt=\"The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The retail store at Andy's Orchard in Morgan Hill has a huge assortment of currently-ripe stone fruit as well as vegetables grown on the ranch and by neighbors.\u003c/figcaption>\u003c/figure>\n\u003cp>Mariani's operation might be a throwback to a time when fruit tasted better and it was easier for small farmers to make a living, but it's not immune to modern-day pressures. \"We're an island now,\" he says, pointing at the spreading housing developments encroaching on his orchards. But as long as he's able, Mariani wants his chin-dripping, exquisite fruit to continue going into the mouths of grateful customers.\u003c/p>\n\u003cfigure id=\"attachment_84893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/houses-and-orchard.jpg\" alt=\"The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill. Photo: Susan Hathaway\" width=\"1000\" height=\"515\" class=\"size-full wp-image-84893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fruit trees at Andy's Orchard on the right are being crowded out as subdivisions increasingly take over Morgan Hill.\u003c/figcaption>\u003c/figure>\n\u003ch3>Andy Mariani's tips for selecting stone fruit\u003c/h3>\n\u003cul>\n\u003cstrong>Season\u003c/strong>\n\u003cli>Look for local cherries anywhere from early to mid June. Apricots come in anywhere from late June to early July. Peaches, nectarines and plums come in from July through August.\u003c/li>\n\u003cli>While there are early-season varieties, the best tasting varieties are those at peak season.\u003c/li>\n\u003cli>Get familiar with varieties and seek them out at farmers markets and stores rather than just buying generic supermarket fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-on-tree.jpg\" alt=\"These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These ripening nectarines from Andy' Orchard are not from the inner part of the tree, thus will have higher quality and sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Looks\u003c/strong> \n\u003cli>Some of the best fruit is cracked and ugly. Fantastic flavor is hiding underneath.\u003c/li>\n\u003cli>Brown spots in some apricots can mean that's a particularly sweet spot.\u003c/li>\n\u003cli>Don't assume red skin means ripeness in peaches. Look on the stem end at the ground color. If that's gold or yellow, then generally, the peach is riper. If it's green, the fruit is not ripe.\u003c/li>\n\u003cli>Look for the speckles on nectarines, which indicate sugar content and that the fruit is particularly sweet and was grown toward the outside of the tree, where the better fruit is located.\u003c/li>\n\u003cli>Avoid steep piles of fruit in the market because no tree-ripened fruit can handle such treatment. Such piles are of unripe fruit.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sugar-dots-on-nectarine.jpg\" alt=\"These speckles on Red Raspberry nectarines from Andy' Orchard indicate particular sweetness. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-84896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These speckles on Red Raspberry nectarines from Andy's Orchard indicate particular sweetness.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Feel and aroma\u003c/strong>\n\u003cli>Touch the fruit and if it has a little give to it, it's on its way to ripening. If it's rubbery -- which is different from being tender and delicate -- that means it's been around for awhile. Most supermarket fruit has been off the tree for at least a month.\u003c/li>\n\u003cli>Aromas usually aren't there if the fruit isn't ripe. Peaches, nectarines and particularly apricots, when ripe, will be aromatic. Smell is a great indicator of quality. However, cherries have no smell and most plums -- except for Santa Rosa plums -- don't, either.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_84898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/white-donut-peach.jpg\" alt=\"This earlier peach variety is juicy and sweet.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-84898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This earlier peach variety is juicy and sweet.\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Eating\u003c/strong>\n\u003cli>For the most flavor, first bit into the sun-kissed end opposite the stem.\u003c/li>\n\u003cli>Cooking peaches ruins the flavor.\u003c/li>\n\u003c/ul>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://andysorchard.com/cart/index.php\" target=\"_blank\">\u003cstrong>Andy's Orchard\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> [\u003ca href=\"http://goo.gl/PWF8Zj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1615 Half Road\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 782-7600\u003cbr>\n\u003cstrong>Hours\u003c/strong> (store): Open May 15-December 31; weekdays, 10-6; weekends, 10-4.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/AndysOrchard\" target=\"_blank\">Andy's Orchard\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/AndysOrchard\" target=\"_blank\">@AndysOrchard\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84874/andys-orchard-maverick-orchardist-andy-mariani-demystifies-heirloom-stone-fruit-and-shares-tips-for-selection",
"authors": [
"5578"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1875"
],
"tags": [
"bayareabites_13578",
"bayareabites_13577",
"bayareabites_2273",
"bayareabites_307",
"bayareabites_8293",
"bayareabites_2267",
"bayareabites_1209"
],
"featImg": "bayareabites_84889",
"label": "bayareabites"
},
"bayareabites_83422": {
"type": "posts",
"id": "bayareabites_83422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83422",
"score": null,
"sort": [
1405268044000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1405268044,
"format": "aside",
"disqusTitle": "Green Tomato Parmesan: Eggplant Haters, Rejoice!",
"title": "Green Tomato Parmesan: Eggplant Haters, Rejoice!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cp>Eggplant, like okra, has its haters. Too slimy, they shudder, when it's overcooked. Too rubbery, they sneer, when undercooked. Tasteless, they say, like chewing fiber-board. So alluring when whole, but so ugly--boiled dust bunnies! slugs!--on the plate. Bitter, spongy, and \u003cem>such\u003c/em> a diva: as one friend sighed, \"It's so high maintenance. The things you have to do it to make it edible just seem like more work than necessary for what you get in the end.\" \u003c/p>\n\u003cp>Personally, I agree with none of these statements, except for the caveat against undercooking, since it's very true that eggplant that's too close to raw will have all the textural appeal of foam rubber. But who am I to argue with deep-seated vegetable revulsion? It only pains me that, as a result, you've been depriving yourself of one of the great comfort foods of life: gooey, cheesy, tomato-sticky eggplant parmesan. \u003c/p>\n\u003cp>Until now, when I bring you its divine substitute, green tomato parm. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Chief Wiggum:\u003c/em> \"Hey, what you packing, Simpson?\"\u003cbr>\n\u003cem>Homer:\u003c/em> “Just my lunch. Chicken parm, meatball parm, eggplant parm, shiska parm, angel hair parm, moo goo gai parm. My wife can parm anything.” (from The Simpsons, \"Chief of Hearts\" Episode 18, Season 21)\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Take a page from Marge Simpson:\u003c/strong> you, too, can parm anything. The idea for this dish comes from Sharlene Rednour, performer, educator, mother of three, eggplant hater, and author of the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B008E95CSO/kqedorg-20\">Femme's Guide to the Universe\u003c/a>, now out in a freshly updated digital edition. \u003c/p>\n\u003cp>Rednour may hate eggplant, but she loves all things parm, and no one can touch her when it comes to frying up green tomatoes. She also likes this dish for how it showcases both green tomatoes and their red-ripe brethren, turned into sauce. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, when I say \"green tomatoes,\" I mean unripe tomatoes, not green-when-they're-ripe varieties like Green Zebra. Some farmers sell their unripe tomatoes specifically for frying by the Southern-born or Southern-inclined among us; ask your favorite vendor if he or she might be able to supply you. If you're growing tomatoes in your backyard, on your fire escape, or in a community garden, then you've got a built-in supply of underripe specimens. This recipe can come in particularly handy if you're growing in \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>'s backyard, a.k.a the chilly, foggy, close-to-the-ocean western side of San Francisco, where green tomatoes may be all you get, even if you wait and water til Halloween. Look for tomatoes that are full-sized, firm, and pale green, with no pink or red spots. They should have a crisp, almost apple-y texture and a pleasantly tart taste. \u003c/p>\n\u003cp>Once you've acquired your tomatoes, it's full parm ahead. The lighter, juicier texture of green tomatoes means they're better simply dusted with cayenne-spiked cornmeal and fried up Southern-style until golden brown. Layer with tomato sauce, mozzarella cheese, and fresh basil leaves. Bake until gooey and molten. Remove from oven, let cool and settle for a few minutes to prevent over-eager tongue-burning, and serve. Eggplant haters, green tomato lovers, come together and rejoice. \u003c/p>\n\u003ch3>Green Tomato Parm\u003c/h3>\n\u003cp>\u003cem>Makes one 8x8 pan; serves 6\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs green tomatoes, about 3 to 4, depending on size\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>3/4 cup cornmeal, preferably stoneground\u003c/li>\n\u003cli>1/4 cup grated Parmesan cheese\u003c/li>\n\u003cli>1/2 tsp oregano\u003c/li>\n\u003cli>1 tsp sea salt\u003c/li>\n\u003cli>1/4 tsp cayenne pepper, or to taste\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 to 4 tbsp vegetable oil (or a mixture of vegetable and olive oils) for frying\u003c/li>\n\u003cli>2 cups tomato sauce (recipe below)\u003c/li>\n\u003cli>24 fresh basil leaves\u003c/li>\n\u003cli>8 oz mozzarella cheese, sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350ºF. Slice tomatoes crosswise into 1/4-inch slices. Lay out on clean tea towels or paper towels and blot any excess moisture.\u003c/li>\n\u003cli>In a wide, shallow bowl, mix flour, cornmeal, Parmesan cheese, oregano, sea salt, cayenne, and several grinds of fresh pepper in a wide, shallow bowl.\u003c/li>\n\u003cli>Lightly dredge each tomato slice on both sides with cornmeal mixture. Lay out on a baking sheet or tray and repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cli>Line a baking sheet or tray with a double layer of paper towels. In a wide saute pan over medium-high heat, heat oil. Add green tomatoes slices, just enough to fill the pan without crowding. Fry until golden brown on the bottom, then flip with a spatula. Fry until both sides are golden brown. Remove slices and let drain on the prepared baking sheet. Repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\" alt=\"Fried tomato slices, cheese, and tomato sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried tomato slices, cheese, and tomato sauce\u003c/figcaption>\u003c/figure>\n\u003cli>In an 8\"-x-8\" baking pan or pie plate, spread 1/3 cup tomato sauce. Cover with a single layer of tomato slices, overlapping slightly. Top each slice with a basil leaf and a slice of mozzarella. Spread with 1 cup of tomato sauce. Repeat with remaining tomatoes, basil, and cheese. Top with remaining sauce and sprinkle 1/4 cup of grated Parmesan on top.\u003c/li>\n\u003cfigure id=\"attachment_84803\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\" alt=\"Layering tomato slices, sauce, and cheese\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Layering tomato slices, sauce, and cheese\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84804\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\" alt=\"The parm, ready for the oven\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parm, ready for the oven\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 20-25 minutes, until the cheese is melted and mixture is bubbly.\u003c/li>\n\u003cfigure id=\"attachment_84805\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\" alt=\"The finished parm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished parm\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003ch3>Easy Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 2 1/4 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small white or yellow onion, peeled and diced\u003c/li>\n\u003cli>2 cloves garlic, peeled and minced\u003c/li>\n\u003cli>1 28-oz can crushed tomatoes\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>Crushed red pepper flakes, optional\u003c/li>\n\u003cli>Pinch of sugar, optional\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan over medium heat, heat oil. Add onion and a generous sprinkle of salt and cook, stirring frequently, until softened, translucent, and beginning to turn golden, about 7 to 8 minutes. Add garlic cloves and saute for another two minutes.\u003c/li>\n\u003cli>Add tomatoes and juice, along with another sprinkle of salt and a pinch of crushed red pepper flakes, if desired. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until mixture has thickened slightly and flavors have melded, about 20-30 minutes. Taste for seasoning and add more salt and/or red pepper flakes, if desired. If the sauce seems tart, add a little sugar to smooth out the acidity.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can also make this sauce with 2 lbs fresh tomatoes. Blanch the tomatoes in boiling water for 1 minute, until skins can be removed easily. Peel tomatoes and slice in half. Scoop out seeds over a strainer suspended over a bowl to catch the juice. Discard seeds. Chop tomatoes roughly. Use chopped tomatoes and juice in place of canned tomatoes.\u003c/p>\n\n",
"disqusIdentifier": "83422 http://blogs.kqed.org/bayareabites/?p=83422",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/13/green-tomato-parmesan-eggplant-haters-rejoice/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1123,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1405462794,
"excerpt": "Love everything about eggplant parmesan except the eggplant? Stephanie Rosenbaum Klassen whips up a tomatoey-cheesy Southern-style Green Tomato Parm, no eggplant allowed!\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Love everything about eggplant parmesan except the eggplant? Stephanie Rosenbaum Klassen whips up a tomatoey-cheesy Southern-style Green Tomato Parm, no eggplant allowed!\r\n",
"title": "Green Tomato Parmesan: Eggplant Haters, Rejoice! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Green Tomato Parmesan: Eggplant Haters, Rejoice!",
"datePublished": "2014-07-13T09:14:04-07:00",
"dateModified": "2014-07-15T15:19:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "green-tomato-parmesan-eggplant-haters-rejoice",
"status": "publish",
"path": "/bayareabites/83422/green-tomato-parmesan-eggplant-haters-rejoice",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cp>Eggplant, like okra, has its haters. Too slimy, they shudder, when it's overcooked. Too rubbery, they sneer, when undercooked. Tasteless, they say, like chewing fiber-board. So alluring when whole, but so ugly--boiled dust bunnies! slugs!--on the plate. Bitter, spongy, and \u003cem>such\u003c/em> a diva: as one friend sighed, \"It's so high maintenance. The things you have to do it to make it edible just seem like more work than necessary for what you get in the end.\" \u003c/p>\n\u003cp>Personally, I agree with none of these statements, except for the caveat against undercooking, since it's very true that eggplant that's too close to raw will have all the textural appeal of foam rubber. But who am I to argue with deep-seated vegetable revulsion? It only pains me that, as a result, you've been depriving yourself of one of the great comfort foods of life: gooey, cheesy, tomato-sticky eggplant parmesan. \u003c/p>\n\u003cp>Until now, when I bring you its divine substitute, green tomato parm. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Chief Wiggum:\u003c/em> \"Hey, what you packing, Simpson?\"\u003cbr>\n\u003cem>Homer:\u003c/em> “Just my lunch. Chicken parm, meatball parm, eggplant parm, shiska parm, angel hair parm, moo goo gai parm. My wife can parm anything.” (from The Simpsons, \"Chief of Hearts\" Episode 18, Season 21)\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Take a page from Marge Simpson:\u003c/strong> you, too, can parm anything. The idea for this dish comes from Sharlene Rednour, performer, educator, mother of three, eggplant hater, and author of the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B008E95CSO/kqedorg-20\">Femme's Guide to the Universe\u003c/a>, now out in a freshly updated digital edition. \u003c/p>\n\u003cp>Rednour may hate eggplant, but she loves all things parm, and no one can touch her when it comes to frying up green tomatoes. She also likes this dish for how it showcases both green tomatoes and their red-ripe brethren, turned into sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, when I say \"green tomatoes,\" I mean unripe tomatoes, not green-when-they're-ripe varieties like Green Zebra. Some farmers sell their unripe tomatoes specifically for frying by the Southern-born or Southern-inclined among us; ask your favorite vendor if he or she might be able to supply you. If you're growing tomatoes in your backyard, on your fire escape, or in a community garden, then you've got a built-in supply of underripe specimens. This recipe can come in particularly handy if you're growing in \u003ca href=\"https://twitter.com/KarlTheFog\">Karl the Fog\u003c/a>'s backyard, a.k.a the chilly, foggy, close-to-the-ocean western side of San Francisco, where green tomatoes may be all you get, even if you wait and water til Halloween. Look for tomatoes that are full-sized, firm, and pale green, with no pink or red spots. They should have a crisp, almost apple-y texture and a pleasantly tart taste. \u003c/p>\n\u003cp>Once you've acquired your tomatoes, it's full parm ahead. The lighter, juicier texture of green tomatoes means they're better simply dusted with cayenne-spiked cornmeal and fried up Southern-style until golden brown. Layer with tomato sauce, mozzarella cheese, and fresh basil leaves. Bake until gooey and molten. Remove from oven, let cool and settle for a few minutes to prevent over-eager tongue-burning, and serve. Eggplant haters, green tomato lovers, come together and rejoice. \u003c/p>\n\u003ch3>Green Tomato Parm\u003c/h3>\n\u003cp>\u003cem>Makes one 8x8 pan; serves 6\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs green tomatoes, about 3 to 4, depending on size\u003c/li>\n\u003cli>1/4 cup flour\u003c/li>\n\u003cli>3/4 cup cornmeal, preferably stoneground\u003c/li>\n\u003cli>1/4 cup grated Parmesan cheese\u003c/li>\n\u003cli>1/2 tsp oregano\u003c/li>\n\u003cli>1 tsp sea salt\u003c/li>\n\u003cli>1/4 tsp cayenne pepper, or to taste\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 to 4 tbsp vegetable oil (or a mixture of vegetable and olive oils) for frying\u003c/li>\n\u003cli>2 cups tomato sauce (recipe below)\u003c/li>\n\u003cli>24 fresh basil leaves\u003c/li>\n\u003cli>8 oz mozzarella cheese, sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350ºF. Slice tomatoes crosswise into 1/4-inch slices. Lay out on clean tea towels or paper towels and blot any excess moisture.\u003c/li>\n\u003cli>In a wide, shallow bowl, mix flour, cornmeal, Parmesan cheese, oregano, sea salt, cayenne, and several grinds of fresh pepper in a wide, shallow bowl.\u003c/li>\n\u003cli>Lightly dredge each tomato slice on both sides with cornmeal mixture. Lay out on a baking sheet or tray and repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000a.jpg\" alt=\"Green tomato slices dredged in cornmeal\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tomato slices dredged in cornmeal\u003c/figcaption>\u003c/figure>\n\u003cli>Line a baking sheet or tray with a double layer of paper towels. In a wide saute pan over medium-high heat, heat oil. Add green tomatoes slices, just enough to fill the pan without crowding. Fry until golden brown on the bottom, then flip with a spatula. Fry until both sides are golden brown. Remove slices and let drain on the prepared baking sheet. Repeat with remaining tomato slices.\u003c/li>\n\u003cfigure id=\"attachment_84802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000b.jpg\" alt=\"Fried tomato slices, cheese, and tomato sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried tomato slices, cheese, and tomato sauce\u003c/figcaption>\u003c/figure>\n\u003cli>In an 8\"-x-8\" baking pan or pie plate, spread 1/3 cup tomato sauce. Cover with a single layer of tomato slices, overlapping slightly. Top each slice with a basil leaf and a slice of mozzarella. Spread with 1 cup of tomato sauce. Repeat with remaining tomatoes, basil, and cheese. Top with remaining sauce and sprinkle 1/4 cup of grated Parmesan on top.\u003c/li>\n\u003cfigure id=\"attachment_84803\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000c.jpg\" alt=\"Layering tomato slices, sauce, and cheese\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Layering tomato slices, sauce, and cheese\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84804\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000d.jpg\" alt=\"The parm, ready for the oven\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The parm, ready for the oven\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 20-25 minutes, until the cheese is melted and mixture is bubbly.\u003c/li>\n\u003cfigure id=\"attachment_84805\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/greentomparm1000e.jpg\" alt=\"The finished parm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-84805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished parm\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003ch3>Easy Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 2 1/4 cups\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small white or yellow onion, peeled and diced\u003c/li>\n\u003cli>2 cloves garlic, peeled and minced\u003c/li>\n\u003cli>1 28-oz can crushed tomatoes\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>Crushed red pepper flakes, optional\u003c/li>\n\u003cli>Pinch of sugar, optional\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan over medium heat, heat oil. Add onion and a generous sprinkle of salt and cook, stirring frequently, until softened, translucent, and beginning to turn golden, about 7 to 8 minutes. Add garlic cloves and saute for another two minutes.\u003c/li>\n\u003cli>Add tomatoes and juice, along with another sprinkle of salt and a pinch of crushed red pepper flakes, if desired. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until mixture has thickened slightly and flavors have melded, about 20-30 minutes. Taste for seasoning and add more salt and/or red pepper flakes, if desired. If the sauce seems tart, add a little sugar to smooth out the acidity.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can also make this sauce with 2 lbs fresh tomatoes. Blanch the tomatoes in boiling water for 1 minute, until skins can be removed easily. Peel tomatoes and slice in half. Scoop out seeds over a strainer suspended over a bowl to catch the juice. Discard seeds. Chop tomatoes roughly. Use chopped tomatoes and juice in place of canned tomatoes.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83422/green-tomato-parmesan-eggplant-haters-rejoice",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12"
],
"tags": [
"bayareabites_2292",
"bayareabites_13465",
"bayareabites_13466"
],
"featImg": "bayareabites_84800",
"label": "bayareabites"
},
"bayareabites_83068": {
"type": "posts",
"id": "bayareabites_83068",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "83068",
"score": null,
"sort": [
1402684009000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1402684009,
"format": "aside",
"disqusTitle": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"title": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83327,83318,83319,83342,83340,83339\"] \u003c/p>\n\u003cli>Stir in the egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 10 minutes, or until the dough is supple and smooth (it will be soft and slightly sticky). Alternatively, you can make the dough in a mixing bowl using a wooden spoon, then knead it on a work surface until supple.\u003c/li>\n\u003cp> \u003cbr>\n[youtube //www.youtube.com/watch?v=8HmAAteH-BA]\u003c/p>\n\u003cli>Transfer to a greased mixing bowl and cover the bowl loosely with plastic wrap and a kitchen town. Let the dough rise in a warm, draft-free spot (such as your turned off oven) until doubled, about 1 hour depending upon how warm it is that day.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83333,83328,83331\"] \u003c/p>\n\u003cli>Line a large rimmed baking sheet with parchment paper. Dump the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces, each about 4 ounces. (This is when a scale comes in handy!) Roll each piece into a ball and place them on the baking sheet, spacing them evenly and pressing to flatten the balls slightly. (If you want smaller burger buns, go ahead and divide them into 10 equal pieces.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83330,83329,83335\"] \u003cbr>\n[youtube //www.youtube.com/watch?v=29K9S5LHCRA]\u003c/p>\n\u003cli>Brush the dough balls generously with about 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour. (When you gently poke your finger into the side of a bun it should retain the indent and not pop back up quickly; if it deflates they are overproofed so get them into the oven fast but know that they will like deflate in the oven.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83320,83325,83324\"] \u003c/p>\n\u003cli>About 15 minutes before the buns are finished proofing, position a rack in the middle of the oven and preheat to 375°F (190°C). Bake until the buns are golden, 15 to 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83337\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\" alt=\" Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "83068 http://blogs.kqed.org/bayareabites/?p=83068",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 781,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1528227007,
"excerpt": "Making your own burger buns is much easier than you might think, just start the dough in the morning and by midday your whole house will smell like fresh, buttery bread.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Making your own burger buns is much easier than you might think, just start the dough in the morning and by midday your whole house will smell like fresh, buttery bread.",
"title": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How to Make Your Next BBQ Exceptional: Do-It-Yourself Burger Buns",
"datePublished": "2014-06-13T11:26:49-07:00",
"dateModified": "2018-06-05T12:30:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns",
"status": "publish",
"path": "/bayareabites/83068/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns1000.jpg\" alt=\"DIY Burger Buns fresh out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83338\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Burger Buns fresh out of the oven. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I know it sounds like a lot of work, but baking your own burger buns is really no big deal. With very little hands on time (mostly just waiting around for the dough to rise and then rise again), you’ll be rewarded with quite possibly the best-tasting buns you can imagine. Tender and buttery but sturdy enough to soak up those yummy meaty juices, I will always choose these over store-bought buns.\u003c/p>\n\u003cp>This recipe started as dinner rolls, but I now turn it into burger buns most often. However, it’s such a versatile dough, you can easily turn it into rolls or even hot dog buns! \u003c/p>\n\u003cp>\u003cstrong>For pull apart dinner rolls:\u003c/strong> Follow the recipe, but divide the dough into 18 equal pieces, forming it into rounds as instructed with the burger buns. Grease two 9-inch round cake pans, and place half of the rolls in each pan, spacing them evenly. Loosely cover with plastic wrap and proceed with the burger buns recipe from here on out. \u003c/p>\n\u003cp>\u003cstrong>For hot dog buns:\u003c/strong> Follow the recipe, dividing the dough into 8 or 10 equal pieces. Roll each piece into a log 4 to 6 inches long. Proceed with the recipe as written from here on out.\u003c/p>\n\u003cp>These would make an excellent addition to your Father’s Day BBQ, especially with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">Chili Burgers\u003c/a>! \u003c/p>\n\u003cfigure id=\"attachment_83322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/buns-ingredients1000.jpg\" alt=\"Ingredients for homemade burger buns. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for homemade burger buns. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Burger Buns\u003c/h3>\n\u003cp>\u003cem>Makes 8 burger buns\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus 3 tablespoons, melted and cooled\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 package active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (43°C)—it will warm up quickly so keep an eye on it. Pour the milk mixture into the bowl of a stand mixer (or a mixing bowl). Stir in the yeast and let it stand until it started to get foamy, 5–10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83327,83318,83319,83342,83340,83339",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Stir in the egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 10 minutes, or until the dough is supple and smooth (it will be soft and slightly sticky). Alternatively, you can make the dough in a mixing bowl using a wooden spoon, then knead it on a work surface until supple.\u003c/li>\n\u003cp> \u003cbr>\n\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/8HmAAteH-BA'\n title='//www.youtube.com/embed/8HmAAteH-BA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cli>Transfer to a greased mixing bowl and cover the bowl loosely with plastic wrap and a kitchen town. Let the dough rise in a warm, draft-free spot (such as your turned off oven) until doubled, about 1 hour depending upon how warm it is that day.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83333,83328,83331",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Line a large rimmed baking sheet with parchment paper. Dump the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces, each about 4 ounces. (This is when a scale comes in handy!) Roll each piece into a ball and place them on the baking sheet, spacing them evenly and pressing to flatten the balls slightly. (If you want smaller burger buns, go ahead and divide them into 10 equal pieces.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83330,83329,83335",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr>\n\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/29K9S5LHCRA'\n title='//www.youtube.com/embed/29K9S5LHCRA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cli>Brush the dough balls generously with about 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour. (When you gently poke your finger into the side of a bun it should retain the indent and not pop back up quickly; if it deflates they are overproofed so get them into the oven fast but know that they will like deflate in the oven.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "83320,83325,83324",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>About 15 minutes before the buns are finished proofing, position a rack in the middle of the oven and preheat to 375°F (190°C). Bake until the buns are golden, 15 to 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83337\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-buns700.jpg\" alt=\" Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining melted butter as soon as they come out of the oven. Let cool to room temperature before splitting and eating. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/83068/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1289",
"bayareabites_59",
"bayareabites_13442",
"bayareabites_1964",
"bayareabites_987",
"bayareabites_2304",
"bayareabites_16176",
"bayareabites_13443",
"bayareabites_1967"
],
"featImg": "bayareabites_83336",
"label": "bayareabites"
},
"bayareabites_82723": {
"type": "posts",
"id": "bayareabites_82723",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "82723",
"score": null,
"sort": [
1401914981000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1401914981,
"format": "aside",
"disqusTitle": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"title": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "82723 http://blogs.kqed.org/bayareabites/?p=82723",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2447,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1411661239,
"excerpt": "Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ",
"title": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"datePublished": "2014-06-04T13:49:41-07:00",
"dateModified": "2014-09-25T09:07:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe",
"status": "publish",
"path": "/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_59",
"bayareabites_13430",
"bayareabites_138",
"bayareabites_13421",
"bayareabites_13422",
"bayareabites_9782"
],
"featImg": "bayareabites_82828",
"label": "bayareabites"
},
"bayareabites_82455": {
"type": "posts",
"id": "bayareabites_82455",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "82455",
"score": null,
"sort": [
1400863822000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1400863822,
"format": "aside",
"disqusTitle": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "82455 http://blogs.kqed.org/bayareabites/?p=82455",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/23/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1820,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1469218564,
"excerpt": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"datePublished": "2014-05-23T09:50:22-07:00",
"dateModified": "2016-07-22T13:16:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long",
"status": "publish",
"path": "/bayareabites/82455/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/82455/diy-tonic-water-use-it-for-personalized-gin-and-tonics-all-summer-long",
"authors": [
"5485"
],
"categories": [
"bayareabites_752",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_12"
],
"tags": [
"bayareabites_89",
"bayareabites_987",
"bayareabites_14738",
"bayareabites_305",
"bayareabites_3682",
"bayareabites_156"
],
"featImg": "bayareabites_82456",
"label": "bayareabites"
},
"bayareabites_81655": {
"type": "posts",
"id": "bayareabites_81655",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "81655",
"score": null,
"sort": [
1400686237000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1400686237,
"format": "aside",
"disqusTitle": "First King Salmon of the Season: Recipe",
"title": "First King Salmon of the Season: Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82139\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\" alt=\"Prepped fresh raw salmon. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepped fresh raw salmon\u003c/figcaption>\u003c/figure>\n\u003cp>It's salmon season! California's commercial salmon fishing opened for the season on May 1, and while we may have to wait a while for the home-grown tomatoes and corn to catch up, having local wild-caught Pacific salmon in the markets definitely makes it feel like summer in the kitchen. King, also known as chinook, salmon is coming into the markets right now, often caught as close as Monterey and Bodega Bays. It's well named, being the salmon that chefs and diners alike prize most highly for its rich, succulent, and deeply flavorful flesh. \u003c/p>\n\u003cp>Later in the season, you can think about preserving the catch with chef Neil Davidson's tutorial on how to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">butcher, smoke, and can\u003c/a> salmon and other fish. Right now, with the fat, krill-fed early season fish coming in, our forks and our bellies can't wait for anything more than grilling, sauteeing, or in this case, a damp slow roast in a low-temp oven. \u003c/p>\n\u003cp>Of course, \"slow\" is relative term here--since fish cooks quickly, even this slow cooking should only take about 25 minutes. Adding a pan of water to steam gently underneath while the fish cooks helps keep the flesh moist, as does slathering on a coat of minced shallots, fresh herbs, and olive oil. Serve the fish warm or room temperature over boiled or steamed fingerling potatoes and an herb salad. \u003c/p>\n\u003cfigure id=\"attachment_82168\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\" alt=\"Slow-cooked Salmon over Herb Salad. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82168\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-cooked Salmon over Herb Salad\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-cooked Salmon Over Herb Salad\u003c/h3>\n\u003cp>The slow-cook technique is inspired by the recipe for \u003cem>Wild Salmon Salad with Beets, Potatoes, Egg in Mustard Vinaigrette\u003c/em> found in Los Angeles chef Suzanne Goin's 2005 cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400042151/kqedorg-20\">Sunday Suppers at Lucques\u003c/a>. \u003c/p>\n\u003cp>\u003cem>Serves 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Salmon\u003c/em>\n\u003cli>1 lb fillet of Pacific king salmon, skin on, preferably in one piece\u003c/li>\n\u003cli>2 shallots, finely minced (about 2 tablespoons)\u003c/li>\n\u003cli>1 tbsp fresh dill or chervil, minced\u003c/li>\n\u003cli>1 tbsp fresh tarragon, minced\u003c/li>\n\u003cli>3 tbsp parsley, minced\u003c/li>\n\u003cli>finely grated zest of 1/2 Meyer lemon (save juice for squeezing over cooked fish)\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, or as needed\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Herb Salad\u003c/em>\n\u003cli>a handful of flat-leaf parsley, stems removed\u003c/li>\n\u003cli>1 handful arugula\u003c/li>\n\u003cli>2 handfuls baby greens or mixed lettuces\u003c/li>\n\u003cli>1/4 cup fennel fronds, dill fronds, or a mixture of the two\u003c/li>\n\u003cli>1 tbsp tarragon leaves\u003c/li>\n\u003cli>1 tbsp chives, chopped\u003c/li>\n\u003cli>5 radishes, thinly sliced\u003c/li>\n\u003cli>1/2 cup peeled and blanched fava beans, optional\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp finely minced shallot\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/3 cup extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>\nPreheat oven to 250ºF. Half-fill a round or square cake pan with water and place it on the lower rack of the oven. Place a rack on a baking sheet. Rub the rack lightly with olive oil. Place the salmon, skin side down, on the rack and set aside to come to room temperature while you make the herb paste. \u003c/li>\n\u003cli>In a medium bowl, mix the shallots and herbs together. Add enough olive oil to make a chunky paste. Sprinkle the salmon lightly with sea salt and freshly ground pepper, then cover with herb paste. Sprinkle on a little more sea salt.\u003c/li>\n\u003cli>Roast for 20-25 minutes, until the fish is just cooked through and fish separates into moist flakes when prodded with the tip of a knife. Squeeze juice from zested lemon over fish.\u003c/li>\n\u003cli>While the fish is cooking, toss parsley, arugula, tarragon, dill and/or fennel fronds together. In a small bowl, whisk together vinegar, mustard, shallots, salt and pepper. Whisk in olive oil. Taste for seasoning. Just before serving, toss salad with half the dressing, drizzling in more as needed. Arrange on a platter or individual plates and top with radishes and favas. Arrange salmon next to salad.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "81655 http://blogs.kqed.org/bayareabites/?p=81655",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/21/first-king-salmon-of-the-season-recipe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 647,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1561418123,
"excerpt": "Our local king salmon season has begun. Make the most of the early season's succulent, richly flavored fish with this great slow-cooking technique. Perfect fish that's never dry or overcooked, in less than 30 minutes!\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Our local king salmon season has begun. Make the most of the early season's succulent, richly flavored fish with this great slow-cooking technique. Perfect fish that's never dry or overcooked, in less than 30 minutes!\r\n",
"title": "First King Salmon of the Season: Recipe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First King Salmon of the Season: Recipe",
"datePublished": "2014-05-21T08:30:37-07:00",
"dateModified": "2019-06-24T16:15:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-king-salmon-of-the-season-recipe",
"status": "publish",
"path": "/bayareabites/81655/first-king-salmon-of-the-season-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82139\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\" alt=\"Prepped fresh raw salmon. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepped fresh raw salmon\u003c/figcaption>\u003c/figure>\n\u003cp>It's salmon season! California's commercial salmon fishing opened for the season on May 1, and while we may have to wait a while for the home-grown tomatoes and corn to catch up, having local wild-caught Pacific salmon in the markets definitely makes it feel like summer in the kitchen. King, also known as chinook, salmon is coming into the markets right now, often caught as close as Monterey and Bodega Bays. It's well named, being the salmon that chefs and diners alike prize most highly for its rich, succulent, and deeply flavorful flesh. \u003c/p>\n\u003cp>Later in the season, you can think about preserving the catch with chef Neil Davidson's tutorial on how to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">butcher, smoke, and can\u003c/a> salmon and other fish. Right now, with the fat, krill-fed early season fish coming in, our forks and our bellies can't wait for anything more than grilling, sauteeing, or in this case, a damp slow roast in a low-temp oven. \u003c/p>\n\u003cp>Of course, \"slow\" is relative term here--since fish cooks quickly, even this slow cooking should only take about 25 minutes. Adding a pan of water to steam gently underneath while the fish cooks helps keep the flesh moist, as does slathering on a coat of minced shallots, fresh herbs, and olive oil. Serve the fish warm or room temperature over boiled or steamed fingerling potatoes and an herb salad. \u003c/p>\n\u003cfigure id=\"attachment_82168\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\" alt=\"Slow-cooked Salmon over Herb Salad. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82168\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-cooked Salmon over Herb Salad\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-cooked Salmon Over Herb Salad\u003c/h3>\n\u003cp>The slow-cook technique is inspired by the recipe for \u003cem>Wild Salmon Salad with Beets, Potatoes, Egg in Mustard Vinaigrette\u003c/em> found in Los Angeles chef Suzanne Goin's 2005 cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400042151/kqedorg-20\">Sunday Suppers at Lucques\u003c/a>. \u003c/p>\n\u003cp>\u003cem>Serves 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Salmon\u003c/em>\n\u003cli>1 lb fillet of Pacific king salmon, skin on, preferably in one piece\u003c/li>\n\u003cli>2 shallots, finely minced (about 2 tablespoons)\u003c/li>\n\u003cli>1 tbsp fresh dill or chervil, minced\u003c/li>\n\u003cli>1 tbsp fresh tarragon, minced\u003c/li>\n\u003cli>3 tbsp parsley, minced\u003c/li>\n\u003cli>finely grated zest of 1/2 Meyer lemon (save juice for squeezing over cooked fish)\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, or as needed\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Herb Salad\u003c/em>\n\u003cli>a handful of flat-leaf parsley, stems removed\u003c/li>\n\u003cli>1 handful arugula\u003c/li>\n\u003cli>2 handfuls baby greens or mixed lettuces\u003c/li>\n\u003cli>1/4 cup fennel fronds, dill fronds, or a mixture of the two\u003c/li>\n\u003cli>1 tbsp tarragon leaves\u003c/li>\n\u003cli>1 tbsp chives, chopped\u003c/li>\n\u003cli>5 radishes, thinly sliced\u003c/li>\n\u003cli>1/2 cup peeled and blanched fava beans, optional\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp finely minced shallot\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/3 cup extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>\nPreheat oven to 250ºF. Half-fill a round or square cake pan with water and place it on the lower rack of the oven. Place a rack on a baking sheet. Rub the rack lightly with olive oil. Place the salmon, skin side down, on the rack and set aside to come to room temperature while you make the herb paste. \u003c/li>\n\u003cli>In a medium bowl, mix the shallots and herbs together. Add enough olive oil to make a chunky paste. Sprinkle the salmon lightly with sea salt and freshly ground pepper, then cover with herb paste. Sprinkle on a little more sea salt.\u003c/li>\n\u003cli>Roast for 20-25 minutes, until the fish is just cooked through and fish separates into moist flakes when prodded with the tip of a knife. Squeeze juice from zested lemon over fish.\u003c/li>\n\u003cli>While the fish is cooking, toss parsley, arugula, tarragon, dill and/or fennel fronds together. In a small bowl, whisk together vinegar, mustard, shallots, salt and pepper. Whisk in olive oil. Taste for seasoning. Just before serving, toss salad with half the dressing, drizzling in more as needed. Arrange on a platter or individual plates and top with radishes and favas. Arrange salmon next to salad.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/81655/first-king-salmon-of-the-season-recipe",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12869",
"bayareabites_12"
],
"tags": [
"bayareabites_14738",
"bayareabites_80",
"bayareabites_16436",
"bayareabites_3682"
],
"featImg": "bayareabites_82138",
"label": "bayareabites"
},
"bayareabites_81544": {
"type": "posts",
"id": "bayareabites_81544",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "81544",
"score": null,
"sort": [
1400516214000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1400516214,
"format": "aside",
"disqusTitle": "Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables",
"title": "Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "81544 http://blogs.kqed.org/bayareabites/?p=81544",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/19/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2379,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1550267028,
"excerpt": "Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.",
"title": "Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables",
"datePublished": "2014-05-19T09:16:54-07:00",
"dateModified": "2019-02-15T13:43:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables",
"status": "publish",
"path": "/bayareabites/81544/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/81544/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables",
"authors": [
"5485"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_1873"
],
"tags": [
"bayareabites_344",
"bayareabites_310",
"bayareabites_1293",
"bayareabites_8833",
"bayareabites_8986",
"bayareabites_1011"
],
"featImg": "bayareabites_82112",
"label": "bayareabites"
},
"bayareabites_81099": {
"type": "posts",
"id": "bayareabites_81099",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "81099",
"score": null,
"sort": [
1400444593000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1400444593,
"format": "aside",
"disqusTitle": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids ",
"title": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Another round of LA-worthy days and nights is on its way. Memorial Day may be a week away, but this spate of outdoor-patio, grillin' and beerin' weather is a good reminder that, by the calendar, there's less than a month until school lets out. If you've got kids, you know what that means: entertainment, in the shape of day camps, local trips, and visits to the cousins and grandparents, needs to be arranged as soon as possible, for everyone's sanity and fun, especially yours. \u003c/p>\n\u003cfigure id=\"attachment_81359\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\" alt=\"Isaiah Coss and EliannaFriedman Photo: JoshLeskar\" width=\"300\" class=\"size-full wp-image-81359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Isaiah Coss and EliannaFriedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are specialty camps for everything from \u003ca href=\"http://thecrucible.org/youth-programs/\">glassblowing and blacksmithing\u003c/a> in Oakland to \u003ca href=\"http://bayareawritingproject.org/2014-young-writers-camps/\">digital storytelling\u003c/a> in San Francisco, camps that give kids hands-on cooking experience are becoming ever more popular. Who wouldn't want to outsource the mess when little Noah and Ellie learn to make their first kale salads? With cooking camps, kids bring home the skills--and hopefully, enthusiasm for new and healthy foods--and leave the spills and dirty pots and pans behind. Even better for busy parents, there's no lunch to pack, no dreaded snack duty, and no feigning enthusiasm at the sidelines of yet another no-score, \u003cem>but-Dad-she-tripped-me!\u003c/em> soccer game. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bayleafkitchen.org/camp\">Bay Leaf Kitchen\u003c/a> is the latest entry into the kids' cooking-camp category. It's the healthy-eating, farm-to-table brainchild of director Elianna Friedman, formerly the market chef at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> and now its culinary educator. At CUESA, she launched the free field-trip program \u003ca href=\"http://www.cuesa.org/about-cuesa/programs/foodwise-kids\">Foodwise Kids\u003c/a> for San Francisco public school students at the Ferry Plaza farmers' markets, and helps coordinate school activities and outreach at the markets. \u003c/p>\n\u003cp>The idea for a summer cooking and farming camp came to her in November 2013. Since then, she's raised over ten thousand dollars in an IndieGoGo crowdfunding campaign, and is now registering campers (ages 9-12) for two week-long sessions, June 16-20 and July 21-25. Camp days run from 9am-4pm daily, with one overnight camp-out at the popular \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in Winters. (Date night alert! \u003cem>\u003ca href=\"http://www.richtablesf.com/\">Rich Table\u003c/a>, dinner for two?)\u003c/em> Each class is limited to 28 students, broken down into small teams overseen by a staff of four or five counselors. \u003c/p>\n\u003cfigure id=\"attachment_81361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\" alt=\"Eatwell Farm Photo: NigelWalker\" width=\"1000\" height=\"665\" class=\"size-full wp-image-81361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81360\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700-252x290.jpg\" alt=\"Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\" width=\"252\" height=\"290\" class=\"size-medium wp-image-81360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>Working with the hundreds of kids who came through CUESA's hands-on programs in sustainable agriculture and farm-to-table cooking, Friedman learned that even the squirmiest kids wanted to learn (or at least eat a strawberry). How does a seed become a plant? How does a plant turn sunshine into food? Why are peaches sweet and peppers hot? Done right, a farm trip can be a living biology lesson, complete with plenty of excuses for getting dirty along the way. \"The market was such a natural classroom,\" said Friedman when we spoke with her last month. \"Kids loved to pick stuff out,\" and then eat the fruits and vegetables they'd discovered. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Part of having a good relationship with food is exploring it on your own,\" said Friedman. \"There's no wrong way to make a salad or a soup.\" (Presumably, Bay Leaf Kitchen's middle schoolers will not be tasked with following the full six-step \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/11/06/behold-jeremiah-towers-brilliant-instructions-on-how-prep-lettuce-at-stars/\">Jeremiah Tower protocol\u003c/a> for washing lettuce at Stars.) And while there will be hands-on cooking and education, Friedman promises that the approach will let kids be \"wacky, silly, have a lot of fun, learn to explore and play in the kitchen,\" with time for free outdoor recreation in nearby parks as well as at the farm. Guest chefs from local restaurants and food businesses will share their expertise, while also being role models for those young \u003ca href=\"http://www.pbs.org/food/shows/\">food-show fans\u003c/a> who might be curious about cooking careers. \u003c/p>\n\u003cfigure id=\"attachment_81362\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker-217x290.jpg\" alt=\"Cows at Eatwell Farm Photo: NigelWalker\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows at Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cp>The highlight of the Monday-through-Friday program will be an overnight campout at Eatwell Farm, a 100-acre organic market farm that's run a busy produce stand and CSA program at the Ferry Plaza farmers' market for many years. The farm has animals--including cows, horses, and chickens--as well as a year-round variety of fruits, vegetables, and flowers (especially lavender) under cultivation. Friedman, who knows Eatwell owner Nigel Walker and his wife Lorraine, said the collaboration came together easily. \"It felt so natural. Lorraine had been wanting to run a kids' program. They have a lot of adult programs up at the farm already.\" Planned farm activities might including milking the cows, gathering eggs, and of course, harvesting vegetables for farm feasts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The farm aspect is what really sets this camp apart, Friedman told us. Coming to the farm can help kids understand where their food comes from, an experience that can have a life-long impact. Sure, it's cool to have knife skills like Bobby Flay, but connecting a pesto pizza with the rain that opens a seed, the sunshine that nourishes it, the cow whose milk makes the cheese and the people who pick the basil and harvest the wheat? Now those are real life stories. \u003c/p>\n\n",
"disqusIdentifier": "81099 http://blogs.kqed.org/bayareabites/?p=81099",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/18/bay-leaf-kitchen-cooking-and-farming-summer-camp-for-kids/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 853,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1400516297,
"excerpt": "A new kids' cooking camp with a farming twist comes to the Bay Area. Stephanie Rosenbaum Klassen talks to former CUESA market chef Elianna Friedman about the launch of Bay Leaf Kitchen at the Ferry Building this summer. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new kids' cooking camp with a farming twist comes to the Bay Area. Stephanie Rosenbaum Klassen talks to former CUESA market chef Elianna Friedman about the launch of Bay Leaf Kitchen at the Ferry Building this summer. ",
"title": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids ",
"datePublished": "2014-05-18T13:23:13-07:00",
"dateModified": "2014-05-19T09:18:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-leaf-kitchen-cooking-and-farming-summer-camp-for-kids",
"status": "publish",
"path": "/bayareabites/81099/bay-leaf-kitchen-cooking-and-farming-summer-camp-for-kids",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another round of LA-worthy days and nights is on its way. Memorial Day may be a week away, but this spate of outdoor-patio, grillin' and beerin' weather is a good reminder that, by the calendar, there's less than a month until school lets out. If you've got kids, you know what that means: entertainment, in the shape of day camps, local trips, and visits to the cousins and grandparents, needs to be arranged as soon as possible, for everyone's sanity and fun, especially yours. \u003c/p>\n\u003cfigure id=\"attachment_81359\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\" alt=\"Isaiah Coss and EliannaFriedman Photo: JoshLeskar\" width=\"300\" class=\"size-full wp-image-81359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Isaiah Coss and EliannaFriedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are specialty camps for everything from \u003ca href=\"http://thecrucible.org/youth-programs/\">glassblowing and blacksmithing\u003c/a> in Oakland to \u003ca href=\"http://bayareawritingproject.org/2014-young-writers-camps/\">digital storytelling\u003c/a> in San Francisco, camps that give kids hands-on cooking experience are becoming ever more popular. Who wouldn't want to outsource the mess when little Noah and Ellie learn to make their first kale salads? With cooking camps, kids bring home the skills--and hopefully, enthusiasm for new and healthy foods--and leave the spills and dirty pots and pans behind. Even better for busy parents, there's no lunch to pack, no dreaded snack duty, and no feigning enthusiasm at the sidelines of yet another no-score, \u003cem>but-Dad-she-tripped-me!\u003c/em> soccer game. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bayleafkitchen.org/camp\">Bay Leaf Kitchen\u003c/a> is the latest entry into the kids' cooking-camp category. It's the healthy-eating, farm-to-table brainchild of director Elianna Friedman, formerly the market chef at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> and now its culinary educator. At CUESA, she launched the free field-trip program \u003ca href=\"http://www.cuesa.org/about-cuesa/programs/foodwise-kids\">Foodwise Kids\u003c/a> for San Francisco public school students at the Ferry Plaza farmers' markets, and helps coordinate school activities and outreach at the markets. \u003c/p>\n\u003cp>The idea for a summer cooking and farming camp came to her in November 2013. Since then, she's raised over ten thousand dollars in an IndieGoGo crowdfunding campaign, and is now registering campers (ages 9-12) for two week-long sessions, June 16-20 and July 21-25. Camp days run from 9am-4pm daily, with one overnight camp-out at the popular \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in Winters. (Date night alert! \u003cem>\u003ca href=\"http://www.richtablesf.com/\">Rich Table\u003c/a>, dinner for two?)\u003c/em> Each class is limited to 28 students, broken down into small teams overseen by a staff of four or five counselors. \u003c/p>\n\u003cfigure id=\"attachment_81361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\" alt=\"Eatwell Farm Photo: NigelWalker\" width=\"1000\" height=\"665\" class=\"size-full wp-image-81361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81360\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700-252x290.jpg\" alt=\"Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\" width=\"252\" height=\"290\" class=\"size-medium wp-image-81360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>Working with the hundreds of kids who came through CUESA's hands-on programs in sustainable agriculture and farm-to-table cooking, Friedman learned that even the squirmiest kids wanted to learn (or at least eat a strawberry). How does a seed become a plant? How does a plant turn sunshine into food? Why are peaches sweet and peppers hot? Done right, a farm trip can be a living biology lesson, complete with plenty of excuses for getting dirty along the way. \"The market was such a natural classroom,\" said Friedman when we spoke with her last month. \"Kids loved to pick stuff out,\" and then eat the fruits and vegetables they'd discovered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Part of having a good relationship with food is exploring it on your own,\" said Friedman. \"There's no wrong way to make a salad or a soup.\" (Presumably, Bay Leaf Kitchen's middle schoolers will not be tasked with following the full six-step \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/11/06/behold-jeremiah-towers-brilliant-instructions-on-how-prep-lettuce-at-stars/\">Jeremiah Tower protocol\u003c/a> for washing lettuce at Stars.) And while there will be hands-on cooking and education, Friedman promises that the approach will let kids be \"wacky, silly, have a lot of fun, learn to explore and play in the kitchen,\" with time for free outdoor recreation in nearby parks as well as at the farm. Guest chefs from local restaurants and food businesses will share their expertise, while also being role models for those young \u003ca href=\"http://www.pbs.org/food/shows/\">food-show fans\u003c/a> who might be curious about cooking careers. \u003c/p>\n\u003cfigure id=\"attachment_81362\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker-217x290.jpg\" alt=\"Cows at Eatwell Farm Photo: NigelWalker\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows at Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cp>The highlight of the Monday-through-Friday program will be an overnight campout at Eatwell Farm, a 100-acre organic market farm that's run a busy produce stand and CSA program at the Ferry Plaza farmers' market for many years. The farm has animals--including cows, horses, and chickens--as well as a year-round variety of fruits, vegetables, and flowers (especially lavender) under cultivation. Friedman, who knows Eatwell owner Nigel Walker and his wife Lorraine, said the collaboration came together easily. \"It felt so natural. Lorraine had been wanting to run a kids' program. They have a lot of adult programs up at the farm already.\" Planned farm activities might including milking the cows, gathering eggs, and of course, harvesting vegetables for farm feasts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The farm aspect is what really sets this camp apart, Friedman told us. Coming to the farm can help kids understand where their food comes from, an experience that can have a life-long impact. Sure, it's cool to have knife skills like Bobby Flay, but connecting a pesto pizza with the rain that opens a seed, the sunshine that nourishes it, the cow whose milk makes the cheese and the people who pick the basil and harvest the wheat? Now those are real life stories. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/81099/bay-leaf-kitchen-cooking-and-farming-summer-camp-for-kids",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12276",
"bayareabites_64",
"bayareabites_2554",
"bayareabites_1246",
"bayareabites_1875"
],
"tags": [
"bayareabites_13307",
"bayareabites_2293",
"bayareabites_13308",
"bayareabites_13309",
"bayareabites_10281"
],
"featImg": "bayareabites_81363",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=cooking-techniques-and-tips": {
"isFetching": false,
"latestQuery": {
"from": 60,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 240,
"relation": "eq"
},
"items": [
"bayareabites_88685",
"bayareabites_87344",
"bayareabites_86628",
"bayareabites_86062",
"bayareabites_84874",
"bayareabites_83422",
"bayareabites_83068",
"bayareabites_82723",
"bayareabites_82455",
"bayareabites_81655",
"bayareabites_81544",
"bayareabites_81099"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_cooking-techniques-and-tips": {
"isLoading": true
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_14959": {
"type": "terms",
"id": "bayareabites_14959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Halloween Recipes",
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"]\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/halloween-2015a.jpg\" alt=\"Happy Halloween!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102598\" /> Happy Halloween![/caption]\r\n\r\nCreate a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"] Happy Halloween![/caption] Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.",
"title": "Halloween Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99289,
"slug": "halloween-recipes",
"isLoading": false,
"link": "/bayareabites/series/halloween-recipes"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_334": {
"type": "terms",
"id": "bayareabites_334",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "humor",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "humor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5913,
"slug": "humor",
"isLoading": false,
"link": "/bayareabites/category/humor"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_833": {
"type": "terms",
"id": "bayareabites_833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 830,
"slug": "cookies",
"isLoading": false,
"link": "/bayareabites/tag/cookies"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_253": {
"type": "terms",
"id": "bayareabites_253",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "253",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 218,
"slug": "baking",
"isLoading": false,
"link": "/bayareabites/tag/baking"
},
"bayareabites_59": {
"type": "terms",
"id": "bayareabites_59",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "59",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 22,
"slug": "bread",
"isLoading": false,
"link": "/bayareabites/tag/bread"
},
"bayareabites_13788": {
"type": "terms",
"id": "bayareabites_13788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "In Search of the Perfect Loaf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "In Search of the Perfect Loaf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8261,
"slug": "in-search-of-the-perfect-loaf",
"isLoading": false,
"link": "/bayareabites/tag/in-search-of-the-perfect-loaf"
},
"bayareabites_13787": {
"type": "terms",
"id": "bayareabites_13787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Samuel Fromartz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Samuel Fromartz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8260,
"slug": "samuel-fromartz",
"isLoading": false,
"link": "/bayareabites/tag/samuel-fromartz"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_13741": {
"type": "terms",
"id": "bayareabites_13741",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8213,
"slug": "cone",
"isLoading": false,
"link": "/bayareabites/tag/cone"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_13740": {
"type": "terms",
"id": "bayareabites_13740",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream cone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream cone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8212,
"slug": "ice-cream-cone",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream-cone"
},
"bayareabites_13742": {
"type": "terms",
"id": "bayareabites_13742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sprinkles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sprinkles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8214,
"slug": "sprinkles",
"isLoading": false,
"link": "/bayareabites/tag/sprinkles"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_13678": {
"type": "terms",
"id": "bayareabites_13678",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13678",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Escoffier",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Escoffier Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8148,
"slug": "escoffier",
"isLoading": false,
"link": "/bayareabites/tag/escoffier"
},
"bayareabites_13677": {
"type": "terms",
"id": "bayareabites_13677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mise-en-place",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mise-en-place Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8147,
"slug": "mise-en-place",
"isLoading": false,
"link": "/bayareabites/tag/mise-en-place"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_13578": {
"type": "terms",
"id": "bayareabites_13578",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13578",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Andy Mariani",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Andy Mariani Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8048,
"slug": "andy-mariani",
"isLoading": false,
"link": "/bayareabites/tag/andy-mariani"
},
"bayareabites_13577": {
"type": "terms",
"id": "bayareabites_13577",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13577",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Andy's Orchard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Andy's Orchard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8047,
"slug": "andys-orchard",
"isLoading": false,
"link": "/bayareabites/tag/andys-orchard"
},
"bayareabites_2273": {
"type": "terms",
"id": "bayareabites_2273",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2273",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apricots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apricots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1693,
"slug": "apricots",
"isLoading": false,
"link": "/bayareabites/tag/apricots"
},
"bayareabites_307": {
"type": "terms",
"id": "bayareabites_307",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "307",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cherries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cherries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 272,
"slug": "cherries",
"isLoading": false,
"link": "/bayareabites/tag/cherries"
},
"bayareabites_8293": {
"type": "terms",
"id": "bayareabites_8293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nectarines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nectarines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2746,
"slug": "nectarines",
"isLoading": false,
"link": "/bayareabites/tag/nectarines"
},
"bayareabites_2267": {
"type": "terms",
"id": "bayareabites_2267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peaches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peaches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1690,
"slug": "peaches",
"isLoading": false,
"link": "/bayareabites/tag/peaches"
},
"bayareabites_1209": {
"type": "terms",
"id": "bayareabites_1209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stone fruit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stone fruit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1065,
"slug": "stone-fruit",
"isLoading": false,
"link": "/bayareabites/tag/stone-fruit"
},
"bayareabites_2292": {
"type": "terms",
"id": "bayareabites_2292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggplant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggplant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1706,
"slug": "eggplant",
"isLoading": false,
"link": "/bayareabites/tag/eggplant"
},
"bayareabites_13465": {
"type": "terms",
"id": "bayareabites_13465",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13465",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggplant parmesan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggplant parmesan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7934,
"slug": "eggplant-parmesan",
"isLoading": false,
"link": "/bayareabites/tag/eggplant-parmesan"
},
"bayareabites_13466": {
"type": "terms",
"id": "bayareabites_13466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "green tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "green tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7935,
"slug": "green-tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/green-tomatoes"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_13442": {
"type": "terms",
"id": "bayareabites_13442",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13442",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burger buns",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burger buns Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7911,
"slug": "burger-buns",
"isLoading": false,
"link": "/bayareabites/tag/burger-buns"
},
"bayareabites_1964": {
"type": "terms",
"id": "bayareabites_1964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1489,
"slug": "burgers",
"isLoading": false,
"link": "/bayareabites/tag/burgers"
},
"bayareabites_2304": {
"type": "terms",
"id": "bayareabites_2304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "father's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "father's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1716,
"slug": "fathers-day",
"isLoading": false,
"link": "/bayareabites/tag/fathers-day"
},
"bayareabites_16176": {
"type": "terms",
"id": "bayareabites_16176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "father's day recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "father's day recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100506,
"slug": "fathers-day-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fathers-day-recipes"
},
"bayareabites_13443": {
"type": "terms",
"id": "bayareabites_13443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fathers's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fathers's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7912,
"slug": "fatherss-day",
"isLoading": false,
"link": "/bayareabites/tag/fatherss-day"
},
"bayareabites_1967": {
"type": "terms",
"id": "bayareabites_1967",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1967",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homemade bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homemade bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1492,
"slug": "homemade-bread",
"isLoading": false,
"link": "/bayareabites/tag/homemade-bread"
},
"bayareabites_13430": {
"type": "terms",
"id": "bayareabites_13430",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13430",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bread baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bread baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7899,
"slug": "bread-baking",
"isLoading": false,
"link": "/bayareabites/tag/bread-baking"
},
"bayareabites_13421": {
"type": "terms",
"id": "bayareabites_13421",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13421",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Josey Baker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Josey Baker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7890,
"slug": "josey-baker",
"isLoading": false,
"link": "/bayareabites/tag/josey-baker"
},
"bayareabites_13422": {
"type": "terms",
"id": "bayareabites_13422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Mill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Mill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7891,
"slug": "the-mill",
"isLoading": false,
"link": "/bayareabites/tag/the-mill"
},
"bayareabites_9782": {
"type": "terms",
"id": "bayareabites_9782",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9782",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Toast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Toast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4236,
"slug": "toast",
"isLoading": false,
"link": "/bayareabites/tag/toast"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_89": {
"type": "terms",
"id": "bayareabites_89",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "89",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1514,
"slug": "cocktails",
"isLoading": false,
"link": "/bayareabites/tag/cocktails"
},
"bayareabites_305": {
"type": "terms",
"id": "bayareabites_305",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "305",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer drinks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer drinks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 270,
"slug": "summer-drinks",
"isLoading": false,
"link": "/bayareabites/tag/summer-drinks"
},
"bayareabites_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_156": {
"type": "terms",
"id": "bayareabites_156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tonic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tonic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 121,
"slug": "tonic",
"isLoading": false,
"link": "/bayareabites/tag/tonic"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
},
"bayareabites_16436": {
"type": "terms",
"id": "bayareabites_16436",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16436",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100766,
"slug": "seafood-recipes",
"isLoading": false,
"link": "/bayareabites/tag/seafood-recipes"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_344": {
"type": "terms",
"id": "bayareabites_344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "canning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "canning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 309,
"slug": "canning",
"isLoading": false,
"link": "/bayareabites/tag/canning"
},
"bayareabites_310": {
"type": "terms",
"id": "bayareabites_310",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 275,
"slug": "healthy-eating",
"isLoading": false,
"link": "/bayareabites/tag/healthy-eating"
},
"bayareabites_1293": {
"type": "terms",
"id": "bayareabites_1293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pickles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pickles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1132,
"slug": "pickles",
"isLoading": false,
"link": "/bayareabites/tag/pickles"
},
"bayareabites_8833": {
"type": "terms",
"id": "bayareabites_8833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "preserves",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "preserves Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3286,
"slug": "preserves",
"isLoading": false,
"link": "/bayareabites/tag/preserves"
},
"bayareabites_8986": {
"type": "terms",
"id": "bayareabites_8986",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8986",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3439,
"slug": "spring-recipes",
"isLoading": false,
"link": "/bayareabites/tag/spring-recipes"
},
"bayareabites_1011": {
"type": "terms",
"id": "bayareabites_1011",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1011",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 922,
"slug": "spring-vegetables",
"isLoading": false,
"link": "/bayareabites/tag/spring-vegetables"
},
"bayareabites_12276": {
"type": "terms",
"id": "bayareabites_12276",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CUESA",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CUESA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6738,
"slug": "cuesa",
"isLoading": false,
"link": "/bayareabites/category/cuesa"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_13307": {
"type": "terms",
"id": "bayareabites_13307",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13307",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay leaf kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay leaf kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7775,
"slug": "bay-leaf-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/bay-leaf-kitchen"
},
"bayareabites_2293": {
"type": "terms",
"id": "bayareabites_2293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking with kids",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking with kids Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1707,
"slug": "cooking-with-kids",
"isLoading": false,
"link": "/bayareabites/tag/cooking-with-kids"
},
"bayareabites_13308": {
"type": "terms",
"id": "bayareabites_13308",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13308",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm camp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm camp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7776,
"slug": "farm-camp",
"isLoading": false,
"link": "/bayareabites/tag/farm-camp"
},
"bayareabites_13309": {
"type": "terms",
"id": "bayareabites_13309",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13309",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7777,
"slug": "kids-cooking",
"isLoading": false,
"link": "/bayareabites/tag/kids-cooking"
},
"bayareabites_10281": {
"type": "terms",
"id": "bayareabites_10281",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10281",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer camp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer camp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4735,
"slug": "summer-camp",
"isLoading": false,
"link": "/bayareabites/tag/summer-camp"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
