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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/08/18/213055078/kitchens-of-the-future-will-really-know-how-to-cook\">The Salt at NPR Food\u003c/a> (8/18/2013)\u003c/p>\n\u003cp>Kitchens are getting smarter.\u003c/p>\n\u003cp>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.\u003c/p>\n\u003cp>It probably won't be long before you can become Facebook friends with your microwave.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. So quaint.\u003c/p>\n\u003cp>Today, there are refrigerators with touch screens on the door that keep track of the food inside and suggest recipes to match. Imagine what you could do with pomegranate yogurt, wilted Tuscan kale and half a can of chickpeas.\u003c/p>\n\u003cp>Right now, it's all about the smart phone.\u003c/p>\n\u003cp>Warwick Stirling, Whirlpool's senior director of sustainability and connectivity, says consumers want to use their mobile phones to take back control of their hectic lives. Manufacturers are listening.\u003c/p>\n\u003cp>Ultimately, your phone will be a remote control for everything in your life that runs on electricity. You will be able to use it from other rooms of the house — or from other parts of the country. Someday, all your appliances will talk to each other through the smart grid. Then your dishwasher will know not to run because the electric car is charging. Meanwhile, you can go to the movies.\u003c/p>\n\u003cp>It's not happening fast. Whirlpool has just introduced a suite of smart appliances — but they're only available in Chicago. Stirling says to expect dramatic change in the next five years.\u003c/p>\n\u003cp>The Association of Home Appliance Manufacturers says all appliance makers are poised and ready to jump into the fray. Now, if only the dishwasher could load itself.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of AmericanFoodRoots.com and editor of NPR's \u003c/em>Kitchen Window\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://cookyourcupboard.tumblr.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cookyourcupboard.png\" alt=\"Cook Your Cupboard\" width=\"624\" height=\"350\" class=\"aligncenter size-full wp-image-59469\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/04/176161881/confused-in-the-kitchen-share-a-photo-get-some-help\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130404_me_04.mp3\"] \u003c/p>\n\u003cp>Post by Selena Simmons-Duffin, \u003ca href=\"http://www.npr.org/2013/04/04/176161881/confused-in-the-kitchen-share-a-photo-get-some-help\">NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>We've all got those strange food items in the kitchen that either bewilder or bore us: A strange can of beans bought in a pre-storm panic. Something in another language, gifted as a souvenir. Bulk items purchased for an ambitious recipe, used exactly once.\u003c/p>\n\u003cp>And usually, those things just sit there ... forever. But what if you could ask a bunch of people, \"Hey, what do I do with this?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR's \u003cem>Morning Edition\u003c/em> just launched a project called \u003ca href=\"http://npr.org/cupboard\">Cook Your Cupboard\u003c/a> to help with that. It's simple: Post a photo of what has you stumped. Then get (and give!) advice in the comments.\u003c/p>\n\u003cp>Every few weeks we'll ask for something different (like freezer items, spices, surplus produce). But the first round is general: Just pick any three questionable things in your kitchen.\u003c/p>\n\u003cp>Need inspiration?\u003cem> Morning Edition\u003c/em>'s David Greene found \u003ca href=\"http://cookyourcupboard.tumblr.com/post/46936588507/i-found-some-red-and-white-popcorn-seeds-apricot\" target=\"_blank\">these weird things\u003c/a>: Red and white popcorn kernels, apricot oil from Vienna and never-opened blackberry jam. And the suggestions are already rolling in.\u003c/p>\n\u003cp>We hope you can help each other out of your kitchen conundrums. And as a bonus, every few weeks we'll also bring one participant on-air — to get expert advice from a chef. First up is \u003ca href=\"http://www.npr.org/books/authors/137914826/nigella-lawson\">Nigella Lawson\u003c/a>. We think she can make anything (even \u003ca href=\"http://cookyourcupboard.tumblr.com/post/47025894745/my-roommate-went-traipsing-around-the-world-and\">watermelon preserves\u003c/a>) sound delicious. \u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong> \n\u003cli>\u003ca href=\"http://www.npr.org/blogs/pictureshow/2013/04/03/176035027/npr-s-handy-guide-to-not-taking-terrible-food-photographs\">NPR's Handy Guide To Not Taking Terrible Food Photographs\u003c/a> (NPR's The Picture Show)\u003c/li>\n\u003cli>\u003ca href=\"http://cookyourcupboard.tumblr.com/\">Cook Your Cupboard: Share a Photo, Get Some Feedback\u003c/a> (cookyourcupboard.tumblr.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR's \u003cem>Morning Edition\u003c/em> just launched a project called \u003ca href=\"http://npr.org/cupboard\">Cook Your Cupboard\u003c/a> to help with that. It's simple: Post a photo of what has you stumped. Then get (and give!) advice in the comments.\u003c/p>\n\u003cp>Every few weeks we'll ask for something different (like freezer items, spices, surplus produce). But the first round is general: Just pick any three questionable things in your kitchen.\u003c/p>\n\u003cp>Need inspiration?\u003cem> Morning Edition\u003c/em>'s David Greene found \u003ca href=\"http://cookyourcupboard.tumblr.com/post/46936588507/i-found-some-red-and-white-popcorn-seeds-apricot\" target=\"_blank\">these weird things\u003c/a>: Red and white popcorn kernels, apricot oil from Vienna and never-opened blackberry jam. And the suggestions are already rolling in.\u003c/p>\n\u003cp>We hope you can help each other out of your kitchen conundrums. And as a bonus, every few weeks we'll also bring one participant on-air — to get expert advice from a chef. First up is \u003ca href=\"http://www.npr.org/books/authors/137914826/nigella-lawson\">Nigella Lawson\u003c/a>. We think she can make anything (even \u003ca href=\"http://cookyourcupboard.tumblr.com/post/47025894745/my-roommate-went-traipsing-around-the-world-and\">watermelon preserves\u003c/a>) sound delicious. \u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong> \n\u003cli>\u003ca href=\"http://www.npr.org/blogs/pictureshow/2013/04/03/176035027/npr-s-handy-guide-to-not-taking-terrible-food-photographs\">NPR's Handy Guide To Not Taking Terrible Food Photographs\u003c/a> (NPR's The Picture Show)\u003c/li>\n\u003cli>\u003ca href=\"http://cookyourcupboard.tumblr.com/\">Cook Your Cupboard: Share a Photo, Get Some Feedback\u003c/a> (cookyourcupboard.tumblr.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando",
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"content": "\u003cfigure id=\"attachment_58797\" class=\"wp-caption aligncenter\" style=\"max-width: 489px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\" alt=\"Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\" width=\"489\" height=\"480\" class=\"size-full wp-image-58797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\u003c/figcaption>\u003c/figure>\n\u003cp>Sexy and bold looking beans from Rancho Gordo: these aren’t your granny’s beans! Bay Area native Steve Sando brings a touch of glamour to his indigenous “New World” heirloom bean company, which was founded in 2001. The Napa headquarters for his company, \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>, is decorated with movie posters from 1940s and ‘50s Mexican cinema. Those posters serve as the inspiration for Rancho Gordo’s unique packaging, which feature images of beautiful Mexican women from that era. That is but one creative spin Sando has been put on marketing a food group often relegated to the bulk bin aisles.\u003c/p>\n\u003cfigure id=\"attachment_58799\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\" alt=\"Rancho Gordo Napa store. Photos: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58799\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo Napa store. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58821\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58810\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58822\">\u003c/a>\u003c/p>\n\u003cp>Come summer, it’ll be interesting to see how many of Sando’s posters will make it to his soon-to-open store inside the Ferry Building. Rancho Gordo will move into a space currently occupied by the \u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a> Chocolate folks. Sando sells more than two-dozen types of beans, and Rancho Gordo’s new brick-and-mortar presence will let him expand his offerings to include stone ground chocolate, banana vinegar, grains, corn tortillas, and other products that complement the beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000-290x194.jpg\" alt=\"Rancho Gordo beans, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58801\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000-290x194.jpg\" alt=\"Rancho Gordo hot sauce, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58802\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000-190x190.jpg\" alt=\"Rancho Gordo amaranth seed and wild rice. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58804\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000-190x190.jpg\" alt=\"Rancho Gordo chocolate. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58807\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000-190x190.jpg\" alt=\"Rancho Gordo quinoa. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58805\">\u003c/a>\u003c/p>\n\u003cp>Sando originally started his heirloom & heritage bean business from his dining room table, when he was searching for heirloom tomatoes and could only seem to find ones that were from a hothouse in Europe. Many of his beans are rare and endangered, and Sando travels to Mexico and Central and Southern America for research and discovery. In the beginning days of Rancho Gordo, \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> became a customer and word soon spread. Other famous fans now include \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Marcella_Hazan\">Marcella Hazan\u003c/a>, \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> and \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a>. Rancho Gordo quickly grew into a bona fide operation, with much of the bean production done in California. In 2008, he co-authored \u003cem>\u003ca href=\"http://www.ranchogordo.com/html/rg_beanbook.htm\">Heirloom Beans: Recipes from Rancho Gordo\u003c/a>\u003c/em> (Chronicle Books, $22.95), with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, who was profiled on Bay Area Bites in early 2011. His next book was \u003ca href=\"http://www.timberpress.com/books/rancho_gordo_heirloom_bean_growers_guide/sando/9781604691023\">The Rancho Gordo Heirloom Bean Grower's Guide: Steve Sando's 50 Favorite Varieties\u003c/a> (Timber Press, $19.95).\u003c/p>\n\u003cfigure id=\"attachment_58848\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\" alt=\"Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sando recently talked with Bay Area Bites about the move into the Ferry Building, a book he’s working on, and more. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the Ferry Building move come about? How does that fit into the history of Rancho Gordo? \u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I have been selling at the Ferry Building Farmers’ Market for eight or nine years and have long been interested in doing a store there. It seemed like the right time to pursue that and I went to my business advisors. They told me that we grew 34 percent last year. Knock on wood, I haven’t taken any money to keep the business going. I live really humbly and let this thing grow. We are taking a line of credit to open in the Ferry Building, but there’s no debt. The most amazing thing is that I did this during the recession. I hear horror stories. We fill a real demographic need for real new world food. We’re not doing Mexican food per se but we do acknowledge that this area was Mexico at one time.\u003c/p>\n\u003cp>I started Rancho Gordo ten years ago without any sort of agriculture or business background. My professional career began at \u003ca href=\"http://www.esprit.com/stories\">Esprit\u003c/a>, where I was a sales rep. I did all of these different things after that for work and didn’t find my stride. My plan wasn’t to have a bean company. It just happened. I had decided that I’d be a screw up and have a nice garden and maybe work at Target. But everything with Rancho Gordo all worked out.\u003c/p>\n\u003cp>For our chefs, beans are a drag to ship. Once we open in the Ferry Building, it will be easier for a lot of them to visit and pick up more product. \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and the Ferry Building have been really encouraging. Early on, Thomas Keller decided that what we’re doing was groovy – that reaction definitely worked its way down, or up as it is. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000-190x190.jpg\" alt=\"Good Mother Stallard Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000-190x190.jpg\" alt=\"Rancho Gordo Rebosero beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000-190x190.jpg\" alt=\"Midnight Black Beans and Mayocoba Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58838\">\u003c/a> \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your Bay Area upbringing.\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I grew up in Sausalito and watched the food revolution. I wasn’t thinking I’d be a part of it, but in high school I worked for the farm worker boycott. We asked people to boycott grapes and lettuce. That was my ‘ag background.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Did anyone ever teach you about beans when you were younger? Why focus on beans for a business?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> We had taco night when I was growing up, with doctored up Rosarita beans. That’s where my love of beans came from--I could eat them out of a can, I loved them that much.\u003c/p>\n\u003cp>It seems that we should know our own food before we lose focus. Before, people tried to do beans and had the focus be mainly on the health and vegetarian qualities. I have no interest in health and vegetarianism and feel that vegetarians don’t own beans per se. There was a complaint that my Heirloom Beans book did not have enough vegetarian recipes in it... There is a great bonus that beans are so healthy and are so green to grow. When you make meat, you grow food for cows. With beans, you put the seeds in the ground and have the protein. I’m interested in the green aspects but really most interested in the bean’s flavor. \u003c/p>\n\u003cp>I am researching a new book on beans and looking at dishes like \u003cem>pasta fagioli\u003c/em> and \u003cem>cassoulet\u003c/em>. I am finding Jewish dishes and Spanish dishes. Beans are a great ingredient for main dishes, yet too often they are put off to as side dishes or forgotten. The book is still in the proposal stage and we are conceptualizing it.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite heirloom items?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I love heirloom corn because the quality is so much more interesting and there are different varieties. My palate can tell which valley this corn is from, and when they still have a dried corn flavor. It’s not as distinctive then. I just love heirloom melons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\" alt=\"Rancho Gordo tortillas made from heirloom corn. Photo: Wendy Goodfriend\" width=\"400\" class=\"aligncenter size-full wp-image-58818\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Part of your work at Rancho Gordo is traveling and bringing back heirloom varieties. What have you been traveling for lately?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I asked Marcella Hazan, “What is it that you can’t get?” Then I try and find it. I asked Marcella and she said Sorana beans. I love to drop a name and it’s fun to just ask folks like Marcella. If you’re a young farmer, you can’t just have beets and chard anymore. \u003c/p>\n\u003cp>We’re getting more European varieties of beans from working with \u003ca href=\"http://www.georgeannebrennan.com/\">Georgeanne Brennan\u003c/a>. Her husband worked with us on projects and her books are great. We found French Tarbais seed but call them cassoulet beans due to a terroir issue. Georgeanne was really key in her work with early vegetables and bringing the seeds over.\u003c/p>\n\u003cp>We’re working on getting pottery along the Oaxaca and Guerrero coast and importing stuff from Los Reyes. There’s no glaze on them, and the sides are just really thick so they don’t break. I love the pottery for cooking beans. We’ll be on the coast hunting for pots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000-290x194.jpg\" alt=\"Rancho Gordo Classic Cassoulet Beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000-290x194.jpg\" alt=\"Steve Sando discusses using ceramic pots without glaze for cooking beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58835\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you like to eat and shop for food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I live on Mount Veeder, which is the mountain between Napa and Sonoma. For shopping, I have so many friends who grow food. I get the rest of what I need at the Mexican market.\u003c/p>\n\u003cp>I shop at Mexican markets around here for sour prickly pear, known as xoconostle. It lasts longer off the shelf and adds sourness to mole dishes. I like \u003ca href=\"http://www.lolasmarkets.com/\">Lola’s\u003c/a> markets in the North Bay.\u003c/p>\n\u003cp>In San Francisco I go to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>. \u003c/p>\n\u003cp>I used to go to \u003ca href=\"http://www.bombayicecream.com/\">Bombay Bazar\u003c/a>. My city (San Francisco) is changing a lot. I had a great 20 years there but now it’s losing a lot of things I used to love. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/T1F7j\">Map\u003c/a>\u003cbr>\n1924 Yajome St.\u003cbr>\nNapa CA 94559\u003cbr>\n(707) 259-1935\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/RanchoGordo\">@RanchoGordo\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ranchogordo\">Rancho Gordo\u003c/a>\u003c/p>\n\n",
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"excerpt": "Bay Area native Steve Sando will soon open a shop in the Ferry Building for Rancho Gordo, his \"New World\" heirloom bean company. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58797\" class=\"wp-caption aligncenter\" style=\"max-width: 489px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\" alt=\"Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\" width=\"489\" height=\"480\" class=\"size-full wp-image-58797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\u003c/figcaption>\u003c/figure>\n\u003cp>Sexy and bold looking beans from Rancho Gordo: these aren’t your granny’s beans! Bay Area native Steve Sando brings a touch of glamour to his indigenous “New World” heirloom bean company, which was founded in 2001. The Napa headquarters for his company, \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>, is decorated with movie posters from 1940s and ‘50s Mexican cinema. Those posters serve as the inspiration for Rancho Gordo’s unique packaging, which feature images of beautiful Mexican women from that era. That is but one creative spin Sando has been put on marketing a food group often relegated to the bulk bin aisles.\u003c/p>\n\u003cfigure id=\"attachment_58799\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\" alt=\"Rancho Gordo Napa store. Photos: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58799\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo Napa store. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58821\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58810\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58822\">\u003c/a>\u003c/p>\n\u003cp>Come summer, it’ll be interesting to see how many of Sando’s posters will make it to his soon-to-open store inside the Ferry Building. Rancho Gordo will move into a space currently occupied by the \u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a> Chocolate folks. Sando sells more than two-dozen types of beans, and Rancho Gordo’s new brick-and-mortar presence will let him expand his offerings to include stone ground chocolate, banana vinegar, grains, corn tortillas, and other products that complement the beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000-290x194.jpg\" alt=\"Rancho Gordo beans, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58801\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000-290x194.jpg\" alt=\"Rancho Gordo hot sauce, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58802\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000-190x190.jpg\" alt=\"Rancho Gordo amaranth seed and wild rice. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58804\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000-190x190.jpg\" alt=\"Rancho Gordo chocolate. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58807\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000-190x190.jpg\" alt=\"Rancho Gordo quinoa. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58805\">\u003c/a>\u003c/p>\n\u003cp>Sando originally started his heirloom & heritage bean business from his dining room table, when he was searching for heirloom tomatoes and could only seem to find ones that were from a hothouse in Europe. Many of his beans are rare and endangered, and Sando travels to Mexico and Central and Southern America for research and discovery. In the beginning days of Rancho Gordo, \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> became a customer and word soon spread. Other famous fans now include \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Marcella_Hazan\">Marcella Hazan\u003c/a>, \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> and \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a>. Rancho Gordo quickly grew into a bona fide operation, with much of the bean production done in California. In 2008, he co-authored \u003cem>\u003ca href=\"http://www.ranchogordo.com/html/rg_beanbook.htm\">Heirloom Beans: Recipes from Rancho Gordo\u003c/a>\u003c/em> (Chronicle Books, $22.95), with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, who was profiled on Bay Area Bites in early 2011. His next book was \u003ca href=\"http://www.timberpress.com/books/rancho_gordo_heirloom_bean_growers_guide/sando/9781604691023\">The Rancho Gordo Heirloom Bean Grower's Guide: Steve Sando's 50 Favorite Varieties\u003c/a> (Timber Press, $19.95).\u003c/p>\n\u003cfigure id=\"attachment_58848\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\" alt=\"Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sando recently talked with Bay Area Bites about the move into the Ferry Building, a book he’s working on, and more. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the Ferry Building move come about? How does that fit into the history of Rancho Gordo? \u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I have been selling at the Ferry Building Farmers’ Market for eight or nine years and have long been interested in doing a store there. It seemed like the right time to pursue that and I went to my business advisors. They told me that we grew 34 percent last year. Knock on wood, I haven’t taken any money to keep the business going. I live really humbly and let this thing grow. We are taking a line of credit to open in the Ferry Building, but there’s no debt. The most amazing thing is that I did this during the recession. I hear horror stories. We fill a real demographic need for real new world food. We’re not doing Mexican food per se but we do acknowledge that this area was Mexico at one time.\u003c/p>\n\u003cp>I started Rancho Gordo ten years ago without any sort of agriculture or business background. My professional career began at \u003ca href=\"http://www.esprit.com/stories\">Esprit\u003c/a>, where I was a sales rep. I did all of these different things after that for work and didn’t find my stride. My plan wasn’t to have a bean company. It just happened. I had decided that I’d be a screw up and have a nice garden and maybe work at Target. But everything with Rancho Gordo all worked out.\u003c/p>\n\u003cp>For our chefs, beans are a drag to ship. Once we open in the Ferry Building, it will be easier for a lot of them to visit and pick up more product. \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and the Ferry Building have been really encouraging. Early on, Thomas Keller decided that what we’re doing was groovy – that reaction definitely worked its way down, or up as it is. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000-190x190.jpg\" alt=\"Good Mother Stallard Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000-190x190.jpg\" alt=\"Rancho Gordo Rebosero beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000-190x190.jpg\" alt=\"Midnight Black Beans and Mayocoba Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58838\">\u003c/a> \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your Bay Area upbringing.\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I grew up in Sausalito and watched the food revolution. I wasn’t thinking I’d be a part of it, but in high school I worked for the farm worker boycott. We asked people to boycott grapes and lettuce. That was my ‘ag background.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Did anyone ever teach you about beans when you were younger? Why focus on beans for a business?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> We had taco night when I was growing up, with doctored up Rosarita beans. That’s where my love of beans came from--I could eat them out of a can, I loved them that much.\u003c/p>\n\u003cp>It seems that we should know our own food before we lose focus. Before, people tried to do beans and had the focus be mainly on the health and vegetarian qualities. I have no interest in health and vegetarianism and feel that vegetarians don’t own beans per se. There was a complaint that my Heirloom Beans book did not have enough vegetarian recipes in it... There is a great bonus that beans are so healthy and are so green to grow. When you make meat, you grow food for cows. With beans, you put the seeds in the ground and have the protein. I’m interested in the green aspects but really most interested in the bean’s flavor. \u003c/p>\n\u003cp>I am researching a new book on beans and looking at dishes like \u003cem>pasta fagioli\u003c/em> and \u003cem>cassoulet\u003c/em>. I am finding Jewish dishes and Spanish dishes. Beans are a great ingredient for main dishes, yet too often they are put off to as side dishes or forgotten. The book is still in the proposal stage and we are conceptualizing it.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite heirloom items?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I love heirloom corn because the quality is so much more interesting and there are different varieties. My palate can tell which valley this corn is from, and when they still have a dried corn flavor. It’s not as distinctive then. I just love heirloom melons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\" alt=\"Rancho Gordo tortillas made from heirloom corn. Photo: Wendy Goodfriend\" width=\"400\" class=\"aligncenter size-full wp-image-58818\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Part of your work at Rancho Gordo is traveling and bringing back heirloom varieties. What have you been traveling for lately?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I asked Marcella Hazan, “What is it that you can’t get?” Then I try and find it. I asked Marcella and she said Sorana beans. I love to drop a name and it’s fun to just ask folks like Marcella. If you’re a young farmer, you can’t just have beets and chard anymore. \u003c/p>\n\u003cp>We’re getting more European varieties of beans from working with \u003ca href=\"http://www.georgeannebrennan.com/\">Georgeanne Brennan\u003c/a>. Her husband worked with us on projects and her books are great. We found French Tarbais seed but call them cassoulet beans due to a terroir issue. Georgeanne was really key in her work with early vegetables and bringing the seeds over.\u003c/p>\n\u003cp>We’re working on getting pottery along the Oaxaca and Guerrero coast and importing stuff from Los Reyes. There’s no glaze on them, and the sides are just really thick so they don’t break. I love the pottery for cooking beans. We’ll be on the coast hunting for pots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000-290x194.jpg\" alt=\"Rancho Gordo Classic Cassoulet Beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000-290x194.jpg\" alt=\"Steve Sando discusses using ceramic pots without glaze for cooking beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58835\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you like to eat and shop for food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I live on Mount Veeder, which is the mountain between Napa and Sonoma. For shopping, I have so many friends who grow food. I get the rest of what I need at the Mexican market.\u003c/p>\n\u003cp>I shop at Mexican markets around here for sour prickly pear, known as xoconostle. It lasts longer off the shelf and adds sourness to mole dishes. I like \u003ca href=\"http://www.lolasmarkets.com/\">Lola’s\u003c/a> markets in the North Bay.\u003c/p>\n\u003cp>In San Francisco I go to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>. \u003c/p>\n\u003cp>I used to go to \u003ca href=\"http://www.bombayicecream.com/\">Bombay Bazar\u003c/a>. My city (San Francisco) is changing a lot. I had a great 20 years there but now it’s losing a lot of things I used to love. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/T1F7j\">Map\u003c/a>\u003cbr>\n1924 Yajome St.\u003cbr>\nNapa CA 94559\u003cbr>\n(707) 259-1935\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/RanchoGordo\">@RanchoGordo\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ranchogordo\">Rancho Gordo\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should My Gadget Stay or Should It Go: It's Spring Cleaning Time ",
"title": "Should My Gadget Stay or Should It Go: It's Spring Cleaning Time ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_40565\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\" alt=\"vitamix\" title=\"vitamix\" width=\"550\" height=\"413\" class=\"size-full wp-image-40565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Making fresh almond milk with our new Vitamix.\u003c/em> \u003c/figcaption>\u003c/figure>\n\u003cp>It’s officially the \u003ca href=\"http://www.almanac.com/content/first-day-spring-vernal-equinox\">first day of spring\u003c/a>, and for me, that means it’s time for my usual round of spring cleaning in the kitchen. I usually spend a couple of hours on a weekend afternoon digging through our drawers and cupboards to see what needs to get sold or donated to charity. \u003c/p>\n\u003cp>Having moved around the country many times in my life (25+ at last count), I tend to be pretty thrifty about what I keep in my arsenal. Packing and unpacking countless boxes of stuff over and over again will definitely cure you of any nascent hoarding tendencies. And as I’ve mostly lived in cities in smaller spaces, you have to be pretty judicious about what you have room for. \u003c/p>\n\u003cp>But I do have a fondness for gadgets –- or maybe I should say it’s more of a weakness -– and can spend hours at culinary supply stores ogling all of the latest contraptions. In order to avoid the packrat syndrome, I now have a “in-out” policy: if I get something new, then something has to go. \u003c/p>\n\u003cp>We recently acquired one of those awe-inspiring \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> blenders -- which I've had my eye on for years -- and splurged on a refurbished model from their website. These blenders aren’t cheap, but selling off our juicer helped offset some of the cost. I confess I was pretty lazy about coming up with ways to reuse discarded pulp and would just heap it into our compost bin. It felt pretty wasteful and now we can just blend up healthy beverages that include all of our produce’s fiber. \u003c/p>\n\u003cp>There are certain items in my kitchen, however, that always make the yearly cut and will never be consigned to \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a>. When friends ask me what I consider to be essential tools, I recommend the following list. (And there's many companies that manufacture these products, so you'll have to do your own research on which ones you prefer based on price, aesthetic, etc.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1776-e1332214305229.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1776-e1332214305229.jpg\" alt=\"immersion blender\" title=\"immersion blender\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40566\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>1) Immersion Blender:\u003c/strong> This should be the first item you acquire when building up your culinary toolkit. It can chop, blend, mince, whisk, and it can probably give you a backrub with the right attachment. I use a model by \u003ca href=\"http://www.braun.com/global/household/food-preparation/multiquick-hand-blenders.html\">Braun\u003c/a> that comes with a mini food-processor that’s perfect for prepping garlic, herbs, shallots, even a small amount of onions and vegetables. It also has a tall cup for blending smoothies and other liquids, and a separate whisk attachment. And most importantly, you can blend soups right in your cooking vessel and thus avoid making a mess while transferring it to your countertop blender. Needless to say, I’ve let go of my Cuisinart food processor and KitchenAid stand mixer since we weren’t using them enough. This pretty much does what I need, and now that we have the Vitamix, I think we’re pretty covered in the processing department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\" alt=\"rice cooker\" title=\"rice cooker\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2) Rice Cooker:\u003c/strong> Given that I’m Korean-American and grew up eating a ton of rice, my counter just wouldn't seem right without a rice cooker sitting there waiting to sing, \"\u003ca href=\"http://www.youtube.com/watch?v=LTp5ua5LPtg\">Twinkle, Twinkle, Little Star\u003c/a>\" when I press the \"Cooking\" button. When I was younger, I’d eat rice for breakfast with a raw egg cracked right into the bowl, then add in some soy sauce and butter. I'd mix it all up, and the heat from the rice would partially cook the egg for a delicious, savory meal. If I was hungry after school, our trusty rice cooker would always be on with some leftover rice warming inside so I could have a quick snack of rice with dried seaweed (the \u003ca href=\"http://www.seriouseats.com/2009/05/korean-roasted-seaweed-kim-nori.html\">salted Korean variety\u003c/a> that’s been rubbed with vegetable oil and toasted). But there’s so much more you can do with the rice cooker (film critic Roger Ebert wrote a \u003ca href=\"http://www.nytimes.com/2010/09/01/dining/01ebert.html?_r=1&pagewanted=all\">cookbook\u003c/a> devoted to its many uses last year), and we cook quinoa, barley, buckwheat and all kinds of grains in it. I know folks who make ramen and other soups, too. Just please, please, please promise me you won’t \u003ca href=\"http://www.giantrobot.com/food-2/mcdonalds-in-your-rice-cooker/\">do this with your appliance\u003c/a> or you’ll anger the rice cooker gods.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\" alt=\"toaster oven\" title=\"toaster oven\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40564\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3) Toaster Oven:\u003c/strong> It toasts! It broils! It bakes! I’m a big fan of this little machine. If there’s a way I can avoid powering up our regular oven and just use the toaster oven, I will. It’s really efficient and also great for heating up some leftovers if you’re not in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\" alt=\"slow cooker\" title=\"slow cooker\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40562\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4) Slow Cooker:\u003c/strong> So while several of my foodie and chef friends have gone all nuts for \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/subjects/s/sous_vide/index.html\">sous vide\u003c/a> cookers, I’m still using the tried-and-true old school slow cooker: put in your ingredients, add some liquid and aromatics, plug it in, and wait for the magic to happen. It’s awesome for cooking meat (especially cheaper, tougher cuts), beans, vegetables, and it's much easier than the stove-top / oven braising method which requires much more time management. \u003c/p>\n\u003cp>In addition to the recent exodus of the juicer, here are some other gadgets that I’ve banished from the kitchen:\u003c/p>\n\u003cp>\u003cstrong>1) George Foreman Grill\u003c/strong> -- I have a real loathing of \"time-saving\" gizmos that are sold in infomercials (except for the \u003ca href=\"https://slapchop.com/\">Slap Chop\u003c/a>, but I haven't managed to rationalize buying one yet) so I’m singling out this gadget as the representative for of all of those \"\u003ca href=\"http://www.asseenontv.com/kitchen/index.php?v=kitchen\">As Seen on TV\u003c/a>\" products. While there wasn't a big dramatic ultimatum scene where I said, \"It's either it or me!\" when my husband and I first moved in together, the grill did quickly made its way to Goodwill. A good cast-iron pan or even your toaster oven will cook the same stuff much better. \u003c/p>\n\u003cp>\u003cstrong>2) Waffle Iron\u003c/strong> -- I love waffles, but honestly, I never made them enough to warrant keeping this behemoth piece of equipment around. It takes up a lot of real estate and I'd rather just order waffles for brunch on the rare occasion that I crave them. \u003c/p>\n\u003cp>\u003cstrong>3) Garlic Peeler / Garlic Press\u003c/strong> -- You really don’t need any of these gadgets. I’m embarrassed to admit how many of these I owned way back when I was first learning how to cook. You just need to do \u003ca href=\"http://www.youtube.com/watch?v=0d3oc24fD-c\">this\u003c/a> or \u003ca href=\"http://video.nytimes.com/video/2011/10/18/dining/100000001119564/jacques-pepin-how-to-chop-garlic.html\">this\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So that’s my list. What gadgets can you absolutely not live without? \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_40565\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\" alt=\"vitamix\" title=\"vitamix\" width=\"550\" height=\"413\" class=\"size-full wp-image-40565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Making fresh almond milk with our new Vitamix.\u003c/em> \u003c/figcaption>\u003c/figure>\n\u003cp>It’s officially the \u003ca href=\"http://www.almanac.com/content/first-day-spring-vernal-equinox\">first day of spring\u003c/a>, and for me, that means it’s time for my usual round of spring cleaning in the kitchen. I usually spend a couple of hours on a weekend afternoon digging through our drawers and cupboards to see what needs to get sold or donated to charity. \u003c/p>\n\u003cp>Having moved around the country many times in my life (25+ at last count), I tend to be pretty thrifty about what I keep in my arsenal. Packing and unpacking countless boxes of stuff over and over again will definitely cure you of any nascent hoarding tendencies. And as I’ve mostly lived in cities in smaller spaces, you have to be pretty judicious about what you have room for. \u003c/p>\n\u003cp>But I do have a fondness for gadgets –- or maybe I should say it’s more of a weakness -– and can spend hours at culinary supply stores ogling all of the latest contraptions. In order to avoid the packrat syndrome, I now have a “in-out” policy: if I get something new, then something has to go. \u003c/p>\n\u003cp>We recently acquired one of those awe-inspiring \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> blenders -- which I've had my eye on for years -- and splurged on a refurbished model from their website. These blenders aren’t cheap, but selling off our juicer helped offset some of the cost. I confess I was pretty lazy about coming up with ways to reuse discarded pulp and would just heap it into our compost bin. It felt pretty wasteful and now we can just blend up healthy beverages that include all of our produce’s fiber. \u003c/p>\n\u003cp>There are certain items in my kitchen, however, that always make the yearly cut and will never be consigned to \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a>. When friends ask me what I consider to be essential tools, I recommend the following list. (And there's many companies that manufacture these products, so you'll have to do your own research on which ones you prefer based on price, aesthetic, etc.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1776-e1332214305229.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1776-e1332214305229.jpg\" alt=\"immersion blender\" title=\"immersion blender\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40566\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>1) Immersion Blender:\u003c/strong> This should be the first item you acquire when building up your culinary toolkit. It can chop, blend, mince, whisk, and it can probably give you a backrub with the right attachment. I use a model by \u003ca href=\"http://www.braun.com/global/household/food-preparation/multiquick-hand-blenders.html\">Braun\u003c/a> that comes with a mini food-processor that’s perfect for prepping garlic, herbs, shallots, even a small amount of onions and vegetables. It also has a tall cup for blending smoothies and other liquids, and a separate whisk attachment. And most importantly, you can blend soups right in your cooking vessel and thus avoid making a mess while transferring it to your countertop blender. Needless to say, I’ve let go of my Cuisinart food processor and KitchenAid stand mixer since we weren’t using them enough. This pretty much does what I need, and now that we have the Vitamix, I think we’re pretty covered in the processing department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\" alt=\"rice cooker\" title=\"rice cooker\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2) Rice Cooker:\u003c/strong> Given that I’m Korean-American and grew up eating a ton of rice, my counter just wouldn't seem right without a rice cooker sitting there waiting to sing, \"\u003ca href=\"http://www.youtube.com/watch?v=LTp5ua5LPtg\">Twinkle, Twinkle, Little Star\u003c/a>\" when I press the \"Cooking\" button. When I was younger, I’d eat rice for breakfast with a raw egg cracked right into the bowl, then add in some soy sauce and butter. I'd mix it all up, and the heat from the rice would partially cook the egg for a delicious, savory meal. If I was hungry after school, our trusty rice cooker would always be on with some leftover rice warming inside so I could have a quick snack of rice with dried seaweed (the \u003ca href=\"http://www.seriouseats.com/2009/05/korean-roasted-seaweed-kim-nori.html\">salted Korean variety\u003c/a> that’s been rubbed with vegetable oil and toasted). But there’s so much more you can do with the rice cooker (film critic Roger Ebert wrote a \u003ca href=\"http://www.nytimes.com/2010/09/01/dining/01ebert.html?_r=1&pagewanted=all\">cookbook\u003c/a> devoted to its many uses last year), and we cook quinoa, barley, buckwheat and all kinds of grains in it. I know folks who make ramen and other soups, too. Just please, please, please promise me you won’t \u003ca href=\"http://www.giantrobot.com/food-2/mcdonalds-in-your-rice-cooker/\">do this with your appliance\u003c/a> or you’ll anger the rice cooker gods.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\" alt=\"toaster oven\" title=\"toaster oven\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40564\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3) Toaster Oven:\u003c/strong> It toasts! It broils! It bakes! I’m a big fan of this little machine. If there’s a way I can avoid powering up our regular oven and just use the toaster oven, I will. It’s really efficient and also great for heating up some leftovers if you’re not in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\" alt=\"slow cooker\" title=\"slow cooker\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40562\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4) Slow Cooker:\u003c/strong> So while several of my foodie and chef friends have gone all nuts for \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/subjects/s/sous_vide/index.html\">sous vide\u003c/a> cookers, I’m still using the tried-and-true old school slow cooker: put in your ingredients, add some liquid and aromatics, plug it in, and wait for the magic to happen. It’s awesome for cooking meat (especially cheaper, tougher cuts), beans, vegetables, and it's much easier than the stove-top / oven braising method which requires much more time management. \u003c/p>\n\u003cp>In addition to the recent exodus of the juicer, here are some other gadgets that I’ve banished from the kitchen:\u003c/p>\n\u003cp>\u003cstrong>1) George Foreman Grill\u003c/strong> -- I have a real loathing of \"time-saving\" gizmos that are sold in infomercials (except for the \u003ca href=\"https://slapchop.com/\">Slap Chop\u003c/a>, but I haven't managed to rationalize buying one yet) so I’m singling out this gadget as the representative for of all of those \"\u003ca href=\"http://www.asseenontv.com/kitchen/index.php?v=kitchen\">As Seen on TV\u003c/a>\" products. While there wasn't a big dramatic ultimatum scene where I said, \"It's either it or me!\" when my husband and I first moved in together, the grill did quickly made its way to Goodwill. A good cast-iron pan or even your toaster oven will cook the same stuff much better. \u003c/p>\n\u003cp>\u003cstrong>2) Waffle Iron\u003c/strong> -- I love waffles, but honestly, I never made them enough to warrant keeping this behemoth piece of equipment around. It takes up a lot of real estate and I'd rather just order waffles for brunch on the rare occasion that I crave them. \u003c/p>\n\u003cp>\u003cstrong>3) Garlic Peeler / Garlic Press\u003c/strong> -- You really don’t need any of these gadgets. I’m embarrassed to admit how many of these I owned way back when I was first learning how to cook. You just need to do \u003ca href=\"http://www.youtube.com/watch?v=0d3oc24fD-c\">this\u003c/a> or \u003ca href=\"http://video.nytimes.com/video/2011/10/18/dining/100000001119564/jacques-pepin-how-to-chop-garlic.html\">this\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So that’s my list. What gadgets can you absolutely not live without? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
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"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"description": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"title": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feed Your Inner Scandinavian at Nordic House",
"title": "Feed Your Inner Scandinavian at Nordic House",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\u003c/p>\n\n",
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"excerpt": "Berkeley's Nordic House offers Danes, Swedes and Norwegians many tastes of home. Holiday foods hold a special place in Scandinavian hearts and Nordic House carries glogg, aeblskiver and rice pudding mixes plus Swedish brined hams, Norwegian pork ribs and Danish pork with crispy skin.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
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"excerpt": "A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Kitchen Cookware: Culling and Curating for the New Year",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/retro.kitchen.istock.jpg\" alt=\"retro kitchen stove\" title=\"retro kitchen stove\" width=\"430\" height=\"279\" class=\"alignleft size-full wp-image-21087\">Who doesn't feel the need to spruce up things at home when the new year rolls around?\u003c/p>\n\u003cp>Hand up over here. I've been methodically going from room to room getting rid of clutter and doing a deep clean. It feels good to start 2011 fresh.\u003c/p>\n\u003cp>Naturally, post-holiday revelry, the kitchen needed some attention. I went through the cupboards, tossing out opened items that were long past their \"“use by\" or \"best by\" dates. (Pre-holidays I'd already pulled perfectly good non-perishables from the pantry to donate to food banks.)\u003c/p>\n\u003cp>After pleading from a friend over the winter break (who was horrified, for \u003ca href=\"http://www.ewg.org/reports/toxicteflon\">health reasons\u003c/a>, to see me make crepes for the kids in a Teflon pan), I finally ditched the ancient non-stick cookware, as one of my \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">11 food-related goals for 2011\u003c/a>. (They're not new year's resolutions anymore, since they're allegedly harder to stick to than goals or intentions. Go figure.) \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cast.iron_.pot_.on_.stove_.istock.jpg\" alt=\"cast iron pot on stove\" title=\"cast iron pot on stove\" width=\"427\" height=\"281\" class=\"alignleft size-full wp-image-21085\">All this clearing and culling can leave some holes in your kitchen arsenal. On the one hand, I’m of the school of thought that all you really need to cook is a pot, a sharp knife, and a couple of cutting boards (one for fruit and veggies, one for stinky stuff like onions and garlic, and maybe one for animal protein.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if I’m honest, I have little gadgets that I love that take up space. \u003ca href=\"http://www.amazon.com/Amco-Enameled_Aluminum-Lemon-Squeezer/dp/B0002V23BG/ref=pd_bxgy_k_img_b\">Hand-held citrus squeezers\u003c/a> and a \u003ca href=\"http://lettuceeatkale.com/2010/garlic-gadgets-cool-tools-or-waste-of-space/\">garlic press\u003c/a> (shocking I know) come immediately to mind. It’s not like I have a microwave or a massive mix master — there’s no room in my kitchen for all that big, electric equipment (and I’ve never liked the idea of “nuking” food anyway.)\u003c/p>\n\u003cp>Still, there are some gaps post purge in my pots and pans section and, armed with my new year resolve, I’m determined to start the year with the right gear. When I turned 40 I bought myself a decent set of stainless steel \u003ca href=\"http://www.calphalon.com\">Calphalon pots\u003c/a>, so I’m all good there. (Can’t recall now why I chose that particular brand, but do remember for years I’d suffered from \u003ca href=\"http://www.all-clad.com/\">All-Clad\u003c/a> envy, which seemed to be the kitchen cookware of choice for young newly weds when I was in my 30s, so perhaps it was a rebellious act.) And I have a \u003ca href=\"http://www.lodgemfg.com/\">cast iron skillet\u003c/a> that gets lots of use too. ( \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">Info on how to season, clean, and care for a cast iron pan\u003c/a>. \u003ca href=\"http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/\">Chemistry of Cast Iron Seasoning: A Science-Based How-To\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/vintage.cast_.iron_.skillet.ladle_.istock.jpg\" alt=\"vintage cast iron skillet and ladle\" title=\"vintage cast iron skillet and ladle\" width=\"426\" height=\"282\" class=\"alignleft size-full wp-image-21088\">I'm in the market for a new wok for stir fries, an enameled Dutch oven for soups, and some ovenproof dishes for roasting and baking. Over at \u003ca href=\"http://www.seriouseats.com\">Serious Eats\u003c/a> this week a post entitled \u003ca href=\"http://www.seriouseats.com/2011/01/equipment-the-7-most-essential-pots-and-pans.html\">Equipment: The 7 Most Essential Pots and Pans\u003c/a> offers ideas for all the items on my list and gives you options at either end of the price spectrum.\u003c/p>\n\u003cp>I must be the last person on the planet to discover \u003ca href=\"http://silpat.com\">Silpat\u003c/a> and \u003ca href=\"http://housewares.about.com/od/bakewareservingware/a/siliconebasics.htm\">silicone baking sheets\u003c/a>, thanks to a timely reminder from fellow food blogger \u003ca href=\"http://www.nopotcooking.com\">No Pot Cooking\u003c/a>.\u003c/p>\n\u003cp>And artisan preserver \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a>, whom \u003ca href=\"http://lettuceeatkale.com/2011/june-taylors-artisan-way-with-fruit/\">I interviewed this week\u003c/a>, chimed in on \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">my 2011 food-related goals blog post\u003c/a> that she cooks almost exclusively (except for her jams, which are cooked in big stainless steel vats) in \u003ca href=\"http://www.mytoque.com/brands/la_chamba_cookware.html\">La Chamba clay pots\u003c/a> (available locally, she notes, at \u003ca href=\"http://www.globalexchange.org/\">Global Exchange\u003c/a>.)\u003c/p>\n\u003cp>Stores like \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> have their big blowout sales this time of year (20-40% off in the case of that store). I swung by the Berkeley branch this week but it was jammed and sold out of roasting pans. But lots of folks in line to pay with \u003ca href=\"http://www.lecreuset.com\">Le Creuset\u003c/a> cookware in tow. I’d been eyeing some of these pots (most snapped up before the holidays) at a high-end thrift store on San Pablo Avenue called \u003ca href=\"http://www.scavengerie.com/\">Scavengerie\u003c/a>, which is filled to the brim with used enamel, copper, and stainless steel cookware. \u003c/p>\n\u003cp>\u003ca href=\"http://potandpantry.com\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pot-pantry300.jpg\" alt=\"pot+pantry\" title=\"pot+pantry\" width=\"300\" height=\"308\" class=\"alignleft size-full wp-image-21086\">\u003c/a>And naturally I was delighted to read in the \u003cem>\u003ca href=\"http://articles.sfgate.com/2011-01-02/home-and-garden/26353866_1_pot-pantry-le-creuset\">Chronicle\u003c/a>\u003c/em> last weekend about the recent opening of \u003ca href=\"http://potandpantry.com\">Pot + Pantry\u003c/a>, a little slip of a store stocked with new and vintage kitchen tools in the Mission (22nd and Guerrero). The place has been getting lots of press, see \u003ca href=\"http://missionlocal.org/2010/12/she-sells-pyrex/\">Mission Loc@l\u003c/a> and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/pot_pantry_new_and_vintage_kit.php\">SFoodie\u003c/a>.\u003c/p>\n\u003cp>Run by a former Williams-Sonoma merchandise coordinator and inventory management staffer, Donna Suh Wageman knows a thing or two about culling kitchen equipment to the necessities. (A girl after my own heart she's moved twelve times in the last ten years, which beats my seven moves in nine years.) Her collection is carefully curated so that everything she stocks is the sort of tool you’ll turn to again and again. I stopped by this week and while I didn’t come home with a retro groovy casserole dish (there were several to choose from), I did pick up a nifty stainless steel pasta ladle.\u003c/p>\n\u003cp>A jaded friend sniffed that Wageman simply does the sorting for you, and that Goodwill, the \u003ca href=\"http://www.alamedapointantiquesfaire.com/\">Alameda Point Antiques Faire\u003c/a>, \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=&_sacat=81&_odkw=&_osacat=81&_trksid=p3286.c0.m270.l1313\">ebay\u003c/a> and \u003ca href=\"http://sfbay.craigslist.org/gms/\">garage sales\u003c/a> might elicit the kind of finds that she picks up from estate sales for a fraction of the price. But what busy working professional has the time for all this kitchen equipment scouting? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wageman will soon begin trading and buying gently-used, brand name kitchenware from All-Clad and Le Creuset, as well as \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+&_sacat=81&_odkw=vintage+pyrex&_osacat=81&_trksid=p3286.c0.m270.l1313\">vintage kitchenware\u003c/a> from \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+dansk&_sacat=81&_odkw=vintage&_osacat=81&_trksid=p3286.c0.m270.l1313\">Dansk\u003c/a> and \u003ca href=\"http://shop.ebay.com/?_from=R40&_trksid=p5197.m570.l1311&_nkw=vintage+pyrex&_sacat=See-All-Categories\">Pyrex\u003c/a> in great condition. So it might just be a good time to clear out your own kitchen cupboards. What say you?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/retro.kitchen.istock.jpg\" alt=\"retro kitchen stove\" title=\"retro kitchen stove\" width=\"430\" height=\"279\" class=\"alignleft size-full wp-image-21087\">Who doesn't feel the need to spruce up things at home when the new year rolls around?\u003c/p>\n\u003cp>Hand up over here. I've been methodically going from room to room getting rid of clutter and doing a deep clean. It feels good to start 2011 fresh.\u003c/p>\n\u003cp>Naturally, post-holiday revelry, the kitchen needed some attention. I went through the cupboards, tossing out opened items that were long past their \"“use by\" or \"best by\" dates. (Pre-holidays I'd already pulled perfectly good non-perishables from the pantry to donate to food banks.)\u003c/p>\n\u003cp>After pleading from a friend over the winter break (who was horrified, for \u003ca href=\"http://www.ewg.org/reports/toxicteflon\">health reasons\u003c/a>, to see me make crepes for the kids in a Teflon pan), I finally ditched the ancient non-stick cookware, as one of my \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">11 food-related goals for 2011\u003c/a>. (They're not new year's resolutions anymore, since they're allegedly harder to stick to than goals or intentions. Go figure.) \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cast.iron_.pot_.on_.stove_.istock.jpg\" alt=\"cast iron pot on stove\" title=\"cast iron pot on stove\" width=\"427\" height=\"281\" class=\"alignleft size-full wp-image-21085\">All this clearing and culling can leave some holes in your kitchen arsenal. On the one hand, I’m of the school of thought that all you really need to cook is a pot, a sharp knife, and a couple of cutting boards (one for fruit and veggies, one for stinky stuff like onions and garlic, and maybe one for animal protein.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if I’m honest, I have little gadgets that I love that take up space. \u003ca href=\"http://www.amazon.com/Amco-Enameled_Aluminum-Lemon-Squeezer/dp/B0002V23BG/ref=pd_bxgy_k_img_b\">Hand-held citrus squeezers\u003c/a> and a \u003ca href=\"http://lettuceeatkale.com/2010/garlic-gadgets-cool-tools-or-waste-of-space/\">garlic press\u003c/a> (shocking I know) come immediately to mind. It’s not like I have a microwave or a massive mix master — there’s no room in my kitchen for all that big, electric equipment (and I’ve never liked the idea of “nuking” food anyway.)\u003c/p>\n\u003cp>Still, there are some gaps post purge in my pots and pans section and, armed with my new year resolve, I’m determined to start the year with the right gear. When I turned 40 I bought myself a decent set of stainless steel \u003ca href=\"http://www.calphalon.com\">Calphalon pots\u003c/a>, so I’m all good there. (Can’t recall now why I chose that particular brand, but do remember for years I’d suffered from \u003ca href=\"http://www.all-clad.com/\">All-Clad\u003c/a> envy, which seemed to be the kitchen cookware of choice for young newly weds when I was in my 30s, so perhaps it was a rebellious act.) And I have a \u003ca href=\"http://www.lodgemfg.com/\">cast iron skillet\u003c/a> that gets lots of use too. ( \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">Info on how to season, clean, and care for a cast iron pan\u003c/a>. \u003ca href=\"http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/\">Chemistry of Cast Iron Seasoning: A Science-Based How-To\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/vintage.cast_.iron_.skillet.ladle_.istock.jpg\" alt=\"vintage cast iron skillet and ladle\" title=\"vintage cast iron skillet and ladle\" width=\"426\" height=\"282\" class=\"alignleft size-full wp-image-21088\">I'm in the market for a new wok for stir fries, an enameled Dutch oven for soups, and some ovenproof dishes for roasting and baking. Over at \u003ca href=\"http://www.seriouseats.com\">Serious Eats\u003c/a> this week a post entitled \u003ca href=\"http://www.seriouseats.com/2011/01/equipment-the-7-most-essential-pots-and-pans.html\">Equipment: The 7 Most Essential Pots and Pans\u003c/a> offers ideas for all the items on my list and gives you options at either end of the price spectrum.\u003c/p>\n\u003cp>I must be the last person on the planet to discover \u003ca href=\"http://silpat.com\">Silpat\u003c/a> and \u003ca href=\"http://housewares.about.com/od/bakewareservingware/a/siliconebasics.htm\">silicone baking sheets\u003c/a>, thanks to a timely reminder from fellow food blogger \u003ca href=\"http://www.nopotcooking.com\">No Pot Cooking\u003c/a>.\u003c/p>\n\u003cp>And artisan preserver \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a>, whom \u003ca href=\"http://lettuceeatkale.com/2011/june-taylors-artisan-way-with-fruit/\">I interviewed this week\u003c/a>, chimed in on \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">my 2011 food-related goals blog post\u003c/a> that she cooks almost exclusively (except for her jams, which are cooked in big stainless steel vats) in \u003ca href=\"http://www.mytoque.com/brands/la_chamba_cookware.html\">La Chamba clay pots\u003c/a> (available locally, she notes, at \u003ca href=\"http://www.globalexchange.org/\">Global Exchange\u003c/a>.)\u003c/p>\n\u003cp>Stores like \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> have their big blowout sales this time of year (20-40% off in the case of that store). I swung by the Berkeley branch this week but it was jammed and sold out of roasting pans. But lots of folks in line to pay with \u003ca href=\"http://www.lecreuset.com\">Le Creuset\u003c/a> cookware in tow. I’d been eyeing some of these pots (most snapped up before the holidays) at a high-end thrift store on San Pablo Avenue called \u003ca href=\"http://www.scavengerie.com/\">Scavengerie\u003c/a>, which is filled to the brim with used enamel, copper, and stainless steel cookware. \u003c/p>\n\u003cp>\u003ca href=\"http://potandpantry.com\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pot-pantry300.jpg\" alt=\"pot+pantry\" title=\"pot+pantry\" width=\"300\" height=\"308\" class=\"alignleft size-full wp-image-21086\">\u003c/a>And naturally I was delighted to read in the \u003cem>\u003ca href=\"http://articles.sfgate.com/2011-01-02/home-and-garden/26353866_1_pot-pantry-le-creuset\">Chronicle\u003c/a>\u003c/em> last weekend about the recent opening of \u003ca href=\"http://potandpantry.com\">Pot + Pantry\u003c/a>, a little slip of a store stocked with new and vintage kitchen tools in the Mission (22nd and Guerrero). The place has been getting lots of press, see \u003ca href=\"http://missionlocal.org/2010/12/she-sells-pyrex/\">Mission Loc@l\u003c/a> and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/pot_pantry_new_and_vintage_kit.php\">SFoodie\u003c/a>.\u003c/p>\n\u003cp>Run by a former Williams-Sonoma merchandise coordinator and inventory management staffer, Donna Suh Wageman knows a thing or two about culling kitchen equipment to the necessities. (A girl after my own heart she's moved twelve times in the last ten years, which beats my seven moves in nine years.) Her collection is carefully curated so that everything she stocks is the sort of tool you’ll turn to again and again. I stopped by this week and while I didn’t come home with a retro groovy casserole dish (there were several to choose from), I did pick up a nifty stainless steel pasta ladle.\u003c/p>\n\u003cp>A jaded friend sniffed that Wageman simply does the sorting for you, and that Goodwill, the \u003ca href=\"http://www.alamedapointantiquesfaire.com/\">Alameda Point Antiques Faire\u003c/a>, \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=&_sacat=81&_odkw=&_osacat=81&_trksid=p3286.c0.m270.l1313\">ebay\u003c/a> and \u003ca href=\"http://sfbay.craigslist.org/gms/\">garage sales\u003c/a> might elicit the kind of finds that she picks up from estate sales for a fraction of the price. But what busy working professional has the time for all this kitchen equipment scouting? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wageman will soon begin trading and buying gently-used, brand name kitchenware from All-Clad and Le Creuset, as well as \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+&_sacat=81&_odkw=vintage+pyrex&_osacat=81&_trksid=p3286.c0.m270.l1313\">vintage kitchenware\u003c/a> from \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+dansk&_sacat=81&_odkw=vintage&_osacat=81&_trksid=p3286.c0.m270.l1313\">Dansk\u003c/a> and \u003ca href=\"http://shop.ebay.com/?_from=R40&_trksid=p5197.m570.l1311&_nkw=vintage+pyrex&_sacat=See-All-Categories\">Pyrex\u003c/a> in great condition. So it might just be a good time to clear out your own kitchen cupboards. What say you?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spring Baking: We've Got You Covered",
"title": "Spring Baking: We've Got You Covered",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3950.jpg\" alt=\"blackberry cornmeal muffins\" title=\"blackberry cornmeal muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12952\">\u003cbr>\n\u003ca href=\"http://asweetspoonful.com/2010/04/maintaining-your-muchness.html\">Blackberry Cornmeal Muffins\u003c/a> from my blog, A Sweet Spoonful\u003c/p>\n\u003cp>There's something about this time of year. I find myself baking much more frequently, leaving the Kitchen Aid out on the counter instead of storing it in its proper winter-time home, and bookmarking dessert recipes right and left. Then I start thinking about opening a bakery...but that's a whole different post. On my own blog recently, I've made very special muffins (above) and Jim Lahey's \u003ca href=\"http://asweetspoonful.com/2010/04/trust-and-bread.html\">whole wheat bread\u003c/a>. And I have big plans for some cupcakes for a party I'm attending this week. So I'm certainly not lacking in the inspiration department. But you've got to be prepared with everything you need, the recipes that inspire, and a few extras just for fun. So here are some of my favorite things to help kick start your time in the kitchen this spring:\u003c/p>\n\u003cp>\u003cstrong>Batter Bowls\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/batterbowls.png\" alt=\"batter bowls\" title=\"batter bowls\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-12947\">\u003cbr>\nSome love them, some hate them: you either find them useful in an 'Oh, my mom used those for our pancakes' kind of way or you're not quite sure what to do with them. But batter bowls are actually fabulous: you can mix batters right inside the bowl and neatly pour into your cupcake tins, waffle-maker, or cheesecake pan. I also use them to help pour eggs for omelettes and I might occasionally mix and pour cocktails in my batter bowl. Yes, you heard that right. You can get them many places, but I find \u003ca href=\"http://www.stonewallkitchen.com/prdsell.aspx?L0=BatterBowls\">Stonewall Kitchen's batter bowls\u003c/a> to be very sweet--nice spring colors and a generous handle. \u003c/p>\n\u003cp>\u003cstrong>Prettiest Apron You'll Ever See\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/icemilkaprons.png\" alt=\"ice milk aprons\" title=\"ice milk aprons\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-12948\">\u003cbr>\nI can't get enough of \u003ca href=\"http://www.icemilkaprons.com/IceMilk_Aprons.html\">Ice Milk Aprons\u003c/a>. I actually don't own one yet, but I gawk frequently online. They're a small family company that does heirloom aprons that are super simple and inspired by the founder's grandmother who always wore an apron when she fixed a dinner of waffles, fresh fruit, and ice milk at home. They do full traditional aprons, but they also do a gorgeous \"Rolling Pin Waist\" style that is more life a half apron with a sash up top. In many ways, they're almost too pretty to really muck up in the kitchen--but that hasn't stopped me from hinting to friends and family. \u003c/p>\n\u003cp>\u003cstrong>Baking Supplies\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/layercakeshop.png\" alt=\"layercake shop\" title=\"layercake shop\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-12949\">\u003cbr>\nWhile I obviously support going to your local cookware shop, I have found the folks at \u003ca href=\"http://www.layercakeshop.com/\">Layer Cake Shop\u003c/a> stock some interesting baking accoutrement that you may not be able to find as easily all in one spot. I love their simple paper tags that come in a variety of colors--great for labeling desserts. And they have all different colors of bakers twine and an incredible variety of little muffin and cupcake cups. Useful and inspiring. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Cupcake Toppers\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/etsy-cupcaketoppers.png\" alt=\"etsy cupcake toppers\" title=\"etsy cupcake toppers\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-12950\">\u003cbr>\nOnce you make those cupcakes, you're going to want to decorate them. And this is where on one recent Sunday morning I got sucked down the Etsy rabbit hole. You know the one I'm talking about--the one where you start looking at one shop and all of a sudden you've lost two hours of your life. Well I took a liking to these vintage-inspired \u003ca href=\"http://www.etsy.com/listing/45895986/handmade-cupcake-toppers-happy-homemaker\">cupcake toppers. \u003c/a>The seller scanned in prints of the 1950's ladies from her vintage cookbook collection and mounted them on a sturdy bamboo stick. She'll also work with you on different colors of backing or increased quantities for larger parties. \u003c/p>\n\u003cp>\u003cstrong>Good Quality Vanilla (and other extracts)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/extracts.png\" alt=\"Nielson Massey extracts\" title=\"Nielson Massey extracts\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-12951\">\u003cbr>\nNo cutesy aprons here folks. For your spring baking projects this year, be sure you're using really good quality vanilla--whether it's an extract, a vanilla bean, or vanilla paste (my absolute favorite discovery of the year). \u003ca href=\"http://www.nielsenmassey.com/vanillainformation.htm\">Nielsen Massey \u003c/a>not only stocks incredible vanilla, but they also do harder to find extracts that I'm excited to experiment with. They have chocolate, coffee, and a really nice lemon extract. You can check out their online site and they'll guide you to shops in your area that stock what you're looking for, and they have great information on the history of vanilla and how to choose which product is right for you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Three Book Suggestions\u003c/strong>\u003cbr>\nNow this isn't a formal review because I only own one of these books. But here are a few recent baking books that have come out that I'm eager to get my hands on. If you're looking for a little baking inspiration, look no further:\u003c/p>\n\u003cul>\n\u003cli>Deborah Madison's \u003ca href=\"http://www.amazon.com/exec/obidos/asin/0767916298/davidleboviswebs\">Seasonal Fruit Desserts\u003c/a>: I'm a huge Madison fan, and have made many of her vegetarian entrees in the kitchen, but I'm even more excited to try out some of her well-regarded dessert recipes. She's the master of seasonal recipes, and this is no exception. \u003c/li>\n\u003cli>Kim Boyce's \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>: I've leafed through this book and the photos by Quentin Bacon are truly stunning. But even more important--the recipes are really exciting. Boyce makes baking with whole-grain flours (not always an easy feat) look approachable and second-nature. And we're not just talking whole-wheat flour: she experiments with teff and amaranth and twelve different kinds of other whole-grain flours. I can't wait to start baking from this book.\u003c/li>\n\u003cli>David Lebovitz's \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X\">Ready For Dessert\u003c/a>: If you're tuned into the food blogging world, there's been a lot of talk about this book ever since it came out. I have Lebovitz's other books so initially I was hesitant to purchase this one, but there's something appealing about having the best recipes all within easy reach (plus, those photos!). For those who aren't familiar with his recipes, this is the perfect book for you. From relatively easy cookie recipes to Lebovtiz's incredible sauces--inspiration abounds here. \u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Need a little inspiration to begin your spring baking projects? Friends showing you up at potlucks? In this post, Megan Gordon shares her picks for online finds that will get you prepared and inspired to hop in the kitchen and start baking. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3950.jpg\" alt=\"blackberry cornmeal muffins\" title=\"blackberry cornmeal muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12952\">\u003cbr>\n\u003ca href=\"http://asweetspoonful.com/2010/04/maintaining-your-muchness.html\">Blackberry Cornmeal Muffins\u003c/a> from my blog, A Sweet Spoonful\u003c/p>\n\u003cp>There's something about this time of year. I find myself baking much more frequently, leaving the Kitchen Aid out on the counter instead of storing it in its proper winter-time home, and bookmarking dessert recipes right and left. Then I start thinking about opening a bakery...but that's a whole different post. On my own blog recently, I've made very special muffins (above) and Jim Lahey's \u003ca href=\"http://asweetspoonful.com/2010/04/trust-and-bread.html\">whole wheat bread\u003c/a>. And I have big plans for some cupcakes for a party I'm attending this week. So I'm certainly not lacking in the inspiration department. But you've got to be prepared with everything you need, the recipes that inspire, and a few extras just for fun. So here are some of my favorite things to help kick start your time in the kitchen this spring:\u003c/p>\n\u003cp>\u003cstrong>Batter Bowls\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/batterbowls.png\" alt=\"batter bowls\" title=\"batter bowls\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-12947\">\u003cbr>\nSome love them, some hate them: you either find them useful in an 'Oh, my mom used those for our pancakes' kind of way or you're not quite sure what to do with them. But batter bowls are actually fabulous: you can mix batters right inside the bowl and neatly pour into your cupcake tins, waffle-maker, or cheesecake pan. I also use them to help pour eggs for omelettes and I might occasionally mix and pour cocktails in my batter bowl. Yes, you heard that right. You can get them many places, but I find \u003ca href=\"http://www.stonewallkitchen.com/prdsell.aspx?L0=BatterBowls\">Stonewall Kitchen's batter bowls\u003c/a> to be very sweet--nice spring colors and a generous handle. \u003c/p>\n\u003cp>\u003cstrong>Prettiest Apron You'll Ever See\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/icemilkaprons.png\" alt=\"ice milk aprons\" title=\"ice milk aprons\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-12948\">\u003cbr>\nI can't get enough of \u003ca href=\"http://www.icemilkaprons.com/IceMilk_Aprons.html\">Ice Milk Aprons\u003c/a>. I actually don't own one yet, but I gawk frequently online. They're a small family company that does heirloom aprons that are super simple and inspired by the founder's grandmother who always wore an apron when she fixed a dinner of waffles, fresh fruit, and ice milk at home. They do full traditional aprons, but they also do a gorgeous \"Rolling Pin Waist\" style that is more life a half apron with a sash up top. In many ways, they're almost too pretty to really muck up in the kitchen--but that hasn't stopped me from hinting to friends and family. \u003c/p>\n\u003cp>\u003cstrong>Baking Supplies\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/layercakeshop.png\" alt=\"layercake shop\" title=\"layercake shop\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-12949\">\u003cbr>\nWhile I obviously support going to your local cookware shop, I have found the folks at \u003ca href=\"http://www.layercakeshop.com/\">Layer Cake Shop\u003c/a> stock some interesting baking accoutrement that you may not be able to find as easily all in one spot. I love their simple paper tags that come in a variety of colors--great for labeling desserts. And they have all different colors of bakers twine and an incredible variety of little muffin and cupcake cups. Useful and inspiring. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cupcake Toppers\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/etsy-cupcaketoppers.png\" alt=\"etsy cupcake toppers\" title=\"etsy cupcake toppers\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-12950\">\u003cbr>\nOnce you make those cupcakes, you're going to want to decorate them. And this is where on one recent Sunday morning I got sucked down the Etsy rabbit hole. You know the one I'm talking about--the one where you start looking at one shop and all of a sudden you've lost two hours of your life. Well I took a liking to these vintage-inspired \u003ca href=\"http://www.etsy.com/listing/45895986/handmade-cupcake-toppers-happy-homemaker\">cupcake toppers. \u003c/a>The seller scanned in prints of the 1950's ladies from her vintage cookbook collection and mounted them on a sturdy bamboo stick. She'll also work with you on different colors of backing or increased quantities for larger parties. \u003c/p>\n\u003cp>\u003cstrong>Good Quality Vanilla (and other extracts)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/extracts.png\" alt=\"Nielson Massey extracts\" title=\"Nielson Massey extracts\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-12951\">\u003cbr>\nNo cutesy aprons here folks. For your spring baking projects this year, be sure you're using really good quality vanilla--whether it's an extract, a vanilla bean, or vanilla paste (my absolute favorite discovery of the year). \u003ca href=\"http://www.nielsenmassey.com/vanillainformation.htm\">Nielsen Massey \u003c/a>not only stocks incredible vanilla, but they also do harder to find extracts that I'm excited to experiment with. They have chocolate, coffee, and a really nice lemon extract. You can check out their online site and they'll guide you to shops in your area that stock what you're looking for, and they have great information on the history of vanilla and how to choose which product is right for you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Three Book Suggestions\u003c/strong>\u003cbr>\nNow this isn't a formal review because I only own one of these books. But here are a few recent baking books that have come out that I'm eager to get my hands on. If you're looking for a little baking inspiration, look no further:\u003c/p>\n\u003cul>\n\u003cli>Deborah Madison's \u003ca href=\"http://www.amazon.com/exec/obidos/asin/0767916298/davidleboviswebs\">Seasonal Fruit Desserts\u003c/a>: I'm a huge Madison fan, and have made many of her vegetarian entrees in the kitchen, but I'm even more excited to try out some of her well-regarded dessert recipes. She's the master of seasonal recipes, and this is no exception. \u003c/li>\n\u003cli>Kim Boyce's \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>: I've leafed through this book and the photos by Quentin Bacon are truly stunning. But even more important--the recipes are really exciting. Boyce makes baking with whole-grain flours (not always an easy feat) look approachable and second-nature. And we're not just talking whole-wheat flour: she experiments with teff and amaranth and twelve different kinds of other whole-grain flours. I can't wait to start baking from this book.\u003c/li>\n\u003cli>David Lebovitz's \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X\">Ready For Dessert\u003c/a>: If you're tuned into the food blogging world, there's been a lot of talk about this book ever since it came out. I have Lebovitz's other books so initially I was hesitant to purchase this one, but there's something appealing about having the best recipes all within easy reach (plus, those photos!). For those who aren't familiar with his recipes, this is the perfect book for you. From relatively easy cookie recipes to Lebovtiz's incredible sauces--inspiration abounds here. \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Season, Clean and Care for a Cast Iron Pan",
"title": "How to Season, Clean and Care for a Cast Iron Pan",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cast-iron-pans1.jpg\" alt=\"cast iron pans\" title=\"cast iron pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11288\">\u003c/p>\n\u003cp>I was raised on food that was cooked in cast iron pans. My mother's \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Sunday Gravy\u003c/a> was always started in the 10-inch version and my morning eggs were cooked in the 6 1/2-inch. From chicken to steaks, zucchini to eggplant, and biscuits to corn bread, my mom's cast iron pans were in continual use. Yet when I grew up, moved out, and started my own kitchen, I somehow forgot about my cast-iron roots. After purchasing and then cooking with some thinly constructed aluminum pans, I felt the need to register for fancy pans when I got married. My sister generously gave us an enormous set of Calphalon, but after a year or two of fretting about cleaning them properly and making sure they never went in the dishwasher or got scratched, I finally remembered there was a much simpler alternative.\u003c/p>\n\u003cp>And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, swanky brands that are expensive can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).\u003c/p>\n\u003cp>\u003cstrong>So Why is Cast Iron so Great?\u003c/strong>\u003c/p>\n\u003cp>In case you're unfamiliar with cast iron pans, they have a lot going for them. Here's a list of some reasons I love them so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tThey radiate heat beautifully, so your food doesn't cook unevenly.\u003cbr>\n•\tYou can go from stovetop to the oven, so there' s never a need to transfer food to a baking dish after sautéing.\u003cbr>\n•\tOnce your pans are seasoned, they have a natural non-stick surface so you don't have to breath in that awful chemical-smelling aroma that is emitted when you overheat a Teflon pan.\u003cbr>\n•\tThey retain heat well, making them perfect for both frying and simmering.\u003cbr>\n•\tThey may be the least expensive pans available, costing around $20 for a 10-inch version and around $30 for the extra large size.\u003cbr>\n•\tThey last forever (my friend Pam uses her grandmother's pan, which was purchased at least 90 years ago).\u003cbr>\n•\tYour food picks up a little bit of iron when using a cast iron pan, so they're a great way to supplement your diet.\u003c/p>\n\u003cp>If you randomly look through my posts on Bay Area Bites, you'll see my cast iron pans used over and over. This is because I use them for almost everything. Certain dishes that I only make in my handy dandy cast iron pans are:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/first-pancake.jpg\" alt=\"first pancake\" title=\"first pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7544\">\u003c/p>\n\u003cp>•\t\u003cstrong>Seared meat \u003c/strong>-- This includes meat for stews, steaks, and some fish. Cast iron's ability to evenly radiate and distribute heat makes it the perfect tool for searing.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Casseroles\u003c/a>\u003c/strong> -- Cast iron pans are great for mixing up casserole ingredients on the stove and then transferring the entire dish to the oven to bake further.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes \u003c/a>\u003c/strong>-- To make decent pancakes, you really need to start with a hot and evenly heated pan. Plus cast iron also gives you a perfectly flat surface for making those flapjacks.\u003cbr>\n•\t\u003cstrong>Eggs \u003c/strong>-- I bought a smaller cast iron pan specifically for breakfast. As anyone who has made eggs using an aluminum pan knows, they have a tendency to stick to the surface of the pan, which is messy and frustrating to clean. But the natural non-stick surface of a seasoned cast iron pan lets you avoid all that. From scrambled to sunny side up, cast iron cooks my eggs perfectly every time and requires very little clean up.\u003cbr>\n•\t\u003cstrong>Fried chicken or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/24/homemade-beer-battered-fish-and-chips/\">beer-battered fish \u003c/a>\u003c/strong>-- Once again, even heat distribution combined with the ability to maintain a consistent temperature makes cast iron perfect for these dishes.\u003cbr>\n•\t\u003cstrong>Cornbread and biscuits\u003c/strong> -- My 10-inch cast iron pan has always cooked these items so they are slightly crisp on the outside and fluffy on the inside -- just the way I like them.\u003cbr>\n•\t\u003cstrong>Vegetables \u003c/strong>-- I cook most of my vegetables in a cast iron pan. From sautéing zucchini and broccoli on the stove top to roasting cauliflower, Brussells sprouts and root vegetables in the oven, my pans cook vegetables beautifully.\u003cbr>\n•\t\u003cstrong>Tart Tatin\u003c/strong> -- A cast iron pan is the perfect vehicle for caramelizing those apples in butter and sugar, adding the dish to the oven when it's ready to be baked, and then flipping onto a dish (using its ergonomic handle) when you're ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/old-cast-iron-pans-at-sutters-fort.jpg\" alt=\"old cast iron pans at sutter's fort\" title=\"old cast iron pans at sutter's fort\" width=\"400\" height=\"240\" class=\"aligncenter size-full wp-image-11282\">\u003c/p>\n\u003cp>\u003cstrong>Why do you need to season your cast iron pan?\u003c/strong>\u003c/p>\n\u003cp>One issue that seems to keep some people away from using cast iron pans is the fact that you have to season or cure them if they're new. Cast iron is naturally porous so if it isn't treated, moisture will settle into the metal and the pan will rust. Seasoning the pan seals the iron, creating a blackish patina that is perfect for heating and is also non-stick. The older the pan, the more seasoned it becomes.\u003c/p>\n\u003cp>But don't let the idea of curing a pan intimidate you. As you'll see, the only thing stopping you from using a new pan is a little vegetable oil and about 1 hour of baking time. Here are some very easy directions for seasoning your pan. Also, Lodge (the biggest, and, I think \"only\" U.S. maker of cast iron pans) also sells pre-seasoned pans if you want to avoid the seasoning process completely. Yet if you go this route, I still suggest making a dish that uses a lot of oil in it for the pan's maiden voyage (as detailed below) to make sure the oil really saturates into the pores.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/3-pans.jpg\" alt=\"3 pans\" title=\"3 pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11289\">\u003c/p>\n\u003cp>\u003cstrong>How to season (or cure) a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350 degrees.\u003cbr>\n2. Clean your pan with mild soap and water and then dry thoroughly. Some cast iron pans come with a light coating that will need to be washed off.\u003cbr>\n3. Place a thin even coating of vegetable oil in the pan. Use something like corn or safflower oil. Traditionally, people used lard. But how many of us have lard sitting around the house these days?\u003cbr>\n4. Set the pan in your preheated oven and heat for one hour. Lodge recommends placing the pan upside down on a cookie sheet or foil, although I've never done this myself.\u003cbr>\n5. Turn off the oven and then either let the pan cool down inside or, with an oven mitt, remove the pan and set on the stovetop to cool.\u003cbr>\n6. Once the pan is cool, wipe it down with a paper towel. Set aside for later use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/fish-fry.jpg\" alt=\"fish fry\" title=\"fish fry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6962\">\u003c/p>\n\u003cp>Once a pan is initially seasoned, I like to cook something that requires a lot of oil to make sure it really gets thoroughly lubricated and heated. Fish and chips or fried chicken is a great choice as you need to heat your pan thoroughly with oil for an extended period of time. I also like to cook up a batch of bacon a day or two after curing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cleaning-your-pan.jpg\" alt=\"cleaning your pan\" title=\"cleaning your pan\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11290\">\u003c/p>\n\u003cp>\u003cstrong>Cleaning and caring for your cast iron pan\u003c/strong>\u003c/p>\n\u003cp>Lodge recommends avoiding soap when cleaning your pan and to use a \"stiff nylon brush and hot water\" instead. I have NEVER taken this advice. For ten years I have cleaned my cast iron pans with mild dishwashing detergent and then scrubbed lightly with a kitchen sponge. In all this time, I've never scoured off the seasoning; then again, I don't use a Brill-o pad, which should be avoided. \u003c/p>\n\u003cp>My tried and true method for cleaning my pans is to simply add some water to them after cooking my meals and then let them sit while we eat. By the time I'm ready to clean up, everything has loosened up and the pans are easy to clean. Just remember not to let the pans sit with water in them for more than a half hour or they may start to rust. If something really gets stuck in there, I set the pan on the stove, add a bit of water, and heat until the water starts to boil. I then gently scrape the bottom of the pan with a wooden spatula until the remnants release. That's it. And, if for some reason you do need to thoroughly scour your pan, you can always just re-season it again. Never, ever, put it in the dishwasher.\u003c/p>\n\u003cp>Once your pan is clean, towel it dry thoroughly. If you want to make sure it's completely dry, you can also heat it on the stove for a bit to help evaporate any leftover moisture. Do not let it air dry as it may rust. Store your pans in a cool dry place. I like to keep mine in the oven or even on top of the stove, but any place that avoids moisture is fine.\u003c/p>\n\u003cp>\u003cstrong>Where to buy a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>So where can you get a cast iron pan? Almost anywhere. From \u003ca href=\"http://www.williams-sonoma.com/products/lodge-12-inch-cast-iron-skillet/?pkey=x%7C4%7C1%7C%7C4%7Ccast%20iron%20pan%7C%7C0&cm_src=SCH\">Williams-Sonoma\u003c/a> and \u003ca href=\"http://www.surlatable.com/product/lodge+logic+skillets.do?keyword=cast+iron&sortby=ourPicks\">Sur la Table\u003c/a> to \u003ca href=\"http://www.target.com/Lodge-12-Pre-Seasoned-Skillet/dp/B000FBUGDU/ref=sr_1_7/183-1092538-6567166?ie=UTF8&search-alias=tgt-index&frombrowse=0&index=target&qid=1268247977&sr=1-7&rh=k%3Acast%20iron%20pan&page=1\">Target\u003c/a>, \u003ca href=\"http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=pd_sbs_k_1\">Amazon\u003c/a>, and your local hardware store, these pans are available pretty much any place selling kitchen equipment. \u003c/p>\n\u003cp>\u003cstrong>A few tips to using a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Remember these pans are quite heavy, so if you're unable to handle the heft, this may not be the pan for you. And, because the entire pan is made of cast iron, everything (including the handle) becomes quite hot when the pan is heated, so be careful not to burn yourself.\u003c/p>\n\n",
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"excerpt": "And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, the fanciest and most expensive pans can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).",
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"description": "And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, the fanciest and most expensive pans can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cast-iron-pans1.jpg\" alt=\"cast iron pans\" title=\"cast iron pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11288\">\u003c/p>\n\u003cp>I was raised on food that was cooked in cast iron pans. My mother's \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Sunday Gravy\u003c/a> was always started in the 10-inch version and my morning eggs were cooked in the 6 1/2-inch. From chicken to steaks, zucchini to eggplant, and biscuits to corn bread, my mom's cast iron pans were in continual use. Yet when I grew up, moved out, and started my own kitchen, I somehow forgot about my cast-iron roots. After purchasing and then cooking with some thinly constructed aluminum pans, I felt the need to register for fancy pans when I got married. My sister generously gave us an enormous set of Calphalon, but after a year or two of fretting about cleaning them properly and making sure they never went in the dishwasher or got scratched, I finally remembered there was a much simpler alternative.\u003c/p>\n\u003cp>And now, almost 10 years and thousands of meals later, I'm just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I'm concerned, swanky brands that are expensive can't hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I'll ever be able to afford).\u003c/p>\n\u003cp>\u003cstrong>So Why is Cast Iron so Great?\u003c/strong>\u003c/p>\n\u003cp>In case you're unfamiliar with cast iron pans, they have a lot going for them. Here's a list of some reasons I love them so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tThey radiate heat beautifully, so your food doesn't cook unevenly.\u003cbr>\n•\tYou can go from stovetop to the oven, so there' s never a need to transfer food to a baking dish after sautéing.\u003cbr>\n•\tOnce your pans are seasoned, they have a natural non-stick surface so you don't have to breath in that awful chemical-smelling aroma that is emitted when you overheat a Teflon pan.\u003cbr>\n•\tThey retain heat well, making them perfect for both frying and simmering.\u003cbr>\n•\tThey may be the least expensive pans available, costing around $20 for a 10-inch version and around $30 for the extra large size.\u003cbr>\n•\tThey last forever (my friend Pam uses her grandmother's pan, which was purchased at least 90 years ago).\u003cbr>\n•\tYour food picks up a little bit of iron when using a cast iron pan, so they're a great way to supplement your diet.\u003c/p>\n\u003cp>If you randomly look through my posts on Bay Area Bites, you'll see my cast iron pans used over and over. This is because I use them for almost everything. Certain dishes that I only make in my handy dandy cast iron pans are:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/first-pancake.jpg\" alt=\"first pancake\" title=\"first pancake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7544\">\u003c/p>\n\u003cp>•\t\u003cstrong>Seared meat \u003c/strong>-- This includes meat for stews, steaks, and some fish. Cast iron's ability to evenly radiate and distribute heat makes it the perfect tool for searing.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Casseroles\u003c/a>\u003c/strong> -- Cast iron pans are great for mixing up casserole ingredients on the stove and then transferring the entire dish to the oven to bake further.\u003cbr>\n•\t\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes \u003c/a>\u003c/strong>-- To make decent pancakes, you really need to start with a hot and evenly heated pan. Plus cast iron also gives you a perfectly flat surface for making those flapjacks.\u003cbr>\n•\t\u003cstrong>Eggs \u003c/strong>-- I bought a smaller cast iron pan specifically for breakfast. As anyone who has made eggs using an aluminum pan knows, they have a tendency to stick to the surface of the pan, which is messy and frustrating to clean. But the natural non-stick surface of a seasoned cast iron pan lets you avoid all that. From scrambled to sunny side up, cast iron cooks my eggs perfectly every time and requires very little clean up.\u003cbr>\n•\t\u003cstrong>Fried chicken or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/24/homemade-beer-battered-fish-and-chips/\">beer-battered fish \u003c/a>\u003c/strong>-- Once again, even heat distribution combined with the ability to maintain a consistent temperature makes cast iron perfect for these dishes.\u003cbr>\n•\t\u003cstrong>Cornbread and biscuits\u003c/strong> -- My 10-inch cast iron pan has always cooked these items so they are slightly crisp on the outside and fluffy on the inside -- just the way I like them.\u003cbr>\n•\t\u003cstrong>Vegetables \u003c/strong>-- I cook most of my vegetables in a cast iron pan. From sautéing zucchini and broccoli on the stove top to roasting cauliflower, Brussells sprouts and root vegetables in the oven, my pans cook vegetables beautifully.\u003cbr>\n•\t\u003cstrong>Tart Tatin\u003c/strong> -- A cast iron pan is the perfect vehicle for caramelizing those apples in butter and sugar, adding the dish to the oven when it's ready to be baked, and then flipping onto a dish (using its ergonomic handle) when you're ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/old-cast-iron-pans-at-sutters-fort.jpg\" alt=\"old cast iron pans at sutter's fort\" title=\"old cast iron pans at sutter's fort\" width=\"400\" height=\"240\" class=\"aligncenter size-full wp-image-11282\">\u003c/p>\n\u003cp>\u003cstrong>Why do you need to season your cast iron pan?\u003c/strong>\u003c/p>\n\u003cp>One issue that seems to keep some people away from using cast iron pans is the fact that you have to season or cure them if they're new. Cast iron is naturally porous so if it isn't treated, moisture will settle into the metal and the pan will rust. Seasoning the pan seals the iron, creating a blackish patina that is perfect for heating and is also non-stick. The older the pan, the more seasoned it becomes.\u003c/p>\n\u003cp>But don't let the idea of curing a pan intimidate you. As you'll see, the only thing stopping you from using a new pan is a little vegetable oil and about 1 hour of baking time. Here are some very easy directions for seasoning your pan. Also, Lodge (the biggest, and, I think \"only\" U.S. maker of cast iron pans) also sells pre-seasoned pans if you want to avoid the seasoning process completely. Yet if you go this route, I still suggest making a dish that uses a lot of oil in it for the pan's maiden voyage (as detailed below) to make sure the oil really saturates into the pores.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/3-pans.jpg\" alt=\"3 pans\" title=\"3 pans\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11289\">\u003c/p>\n\u003cp>\u003cstrong>How to season (or cure) a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350 degrees.\u003cbr>\n2. Clean your pan with mild soap and water and then dry thoroughly. Some cast iron pans come with a light coating that will need to be washed off.\u003cbr>\n3. Place a thin even coating of vegetable oil in the pan. Use something like corn or safflower oil. Traditionally, people used lard. But how many of us have lard sitting around the house these days?\u003cbr>\n4. Set the pan in your preheated oven and heat for one hour. Lodge recommends placing the pan upside down on a cookie sheet or foil, although I've never done this myself.\u003cbr>\n5. Turn off the oven and then either let the pan cool down inside or, with an oven mitt, remove the pan and set on the stovetop to cool.\u003cbr>\n6. Once the pan is cool, wipe it down with a paper towel. Set aside for later use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/fish-fry.jpg\" alt=\"fish fry\" title=\"fish fry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-6962\">\u003c/p>\n\u003cp>Once a pan is initially seasoned, I like to cook something that requires a lot of oil to make sure it really gets thoroughly lubricated and heated. Fish and chips or fried chicken is a great choice as you need to heat your pan thoroughly with oil for an extended period of time. I also like to cook up a batch of bacon a day or two after curing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cleaning-your-pan.jpg\" alt=\"cleaning your pan\" title=\"cleaning your pan\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11290\">\u003c/p>\n\u003cp>\u003cstrong>Cleaning and caring for your cast iron pan\u003c/strong>\u003c/p>\n\u003cp>Lodge recommends avoiding soap when cleaning your pan and to use a \"stiff nylon brush and hot water\" instead. I have NEVER taken this advice. For ten years I have cleaned my cast iron pans with mild dishwashing detergent and then scrubbed lightly with a kitchen sponge. In all this time, I've never scoured off the seasoning; then again, I don't use a Brill-o pad, which should be avoided. \u003c/p>\n\u003cp>My tried and true method for cleaning my pans is to simply add some water to them after cooking my meals and then let them sit while we eat. By the time I'm ready to clean up, everything has loosened up and the pans are easy to clean. Just remember not to let the pans sit with water in them for more than a half hour or they may start to rust. If something really gets stuck in there, I set the pan on the stove, add a bit of water, and heat until the water starts to boil. I then gently scrape the bottom of the pan with a wooden spatula until the remnants release. That's it. And, if for some reason you do need to thoroughly scour your pan, you can always just re-season it again. Never, ever, put it in the dishwasher.\u003c/p>\n\u003cp>Once your pan is clean, towel it dry thoroughly. If you want to make sure it's completely dry, you can also heat it on the stove for a bit to help evaporate any leftover moisture. Do not let it air dry as it may rust. Store your pans in a cool dry place. I like to keep mine in the oven or even on top of the stove, but any place that avoids moisture is fine.\u003c/p>\n\u003cp>\u003cstrong>Where to buy a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>So where can you get a cast iron pan? Almost anywhere. From \u003ca href=\"http://www.williams-sonoma.com/products/lodge-12-inch-cast-iron-skillet/?pkey=x%7C4%7C1%7C%7C4%7Ccast%20iron%20pan%7C%7C0&cm_src=SCH\">Williams-Sonoma\u003c/a> and \u003ca href=\"http://www.surlatable.com/product/lodge+logic+skillets.do?keyword=cast+iron&sortby=ourPicks\">Sur la Table\u003c/a> to \u003ca href=\"http://www.target.com/Lodge-12-Pre-Seasoned-Skillet/dp/B000FBUGDU/ref=sr_1_7/183-1092538-6567166?ie=UTF8&search-alias=tgt-index&frombrowse=0&index=target&qid=1268247977&sr=1-7&rh=k%3Acast%20iron%20pan&page=1\">Target\u003c/a>, \u003ca href=\"http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=pd_sbs_k_1\">Amazon\u003c/a>, and your local hardware store, these pans are available pretty much any place selling kitchen equipment. \u003c/p>\n\u003cp>\u003cstrong>A few tips to using a cast iron pan\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Remember these pans are quite heavy, so if you're unable to handle the heft, this may not be the pan for you. And, because the entire pan is made of cast iron, everything (including the handle) becomes quite hot when the pan is heated, so be careful not to burn yourself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"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",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"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",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"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": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"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",
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