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"bio": "I am a veteran newspaper reporter who has transcended to the life of a kitchen slave. In April, I took a leave from The Sacramento Bee, where I work as a columnist and editorial writer, to intern at Oliveto, an Italian restaurant in Oakland. Until at least September, I will be working five days a week at the restaurant, learning basic culinary skills and helping Oliveto prepare its nightly dishes. What will happen at the end of my sabbatical? Who knows? At the very least, I'll be a far better chef than when I started. I've been a dedicated home cook for more than 20 years, largely because of the inspiration of my wife, Micaela Massimino. Mickie and I have been fortunate enough to travel extensively in Italy, France, the Deep South, New Mexico, Vietnam and Japan, and we enjoy cooking food from all of those places. I also have some experience in writing about food -- particularly the environmental consequences of food production. In the 1990s, I covered the rise of industrial hog farming in North Carolina, while working at the Raleigh News & Observer. Since moving back to California in 1999 and joining The Bee, I've specialized in coverage of water issues and threats to the state's fisheries. When I am not cooking, eating or writing, I like to take long rides on my various bicycles, which helps build an appetite for more cooking, eating and writing.",
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"disqusTitle": "The intern reveals his knife collection. What about yours?",
"title": "The intern reveals his knife collection. What about yours?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/paring-potatoes.jpg\" alt=\"paring potatoes\" title=\"paring potatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4867\">\u003cbr>\n\u003cem>Chef Paul Canales demonstrating how to pare potatoes\u003c/em>\u003c/p>\n\u003cp>Weeks before starting my internship at Oliveto, I began researching the knives I would need to be a swashbuckling chef apprentice. \u003c/p>\n\u003cp>I owned an old set of Wustof knives, but like a lot of home chefs, I had mistreated them. New knives were essential. They needed to be sharp. They needed to be versatile. They needed to feel comfortable in my hand.\u003c/p>\n\u003cp>My first step was to consult Paul Canales, the executive chef at Oliveto.\u003c/p>\n\u003cp>\"You need four knives,\" said Canales. \"A 10-inch chef's knife, a paring knife, a seven-inch utility knife and a semi-stiff boning knife. That will get you started.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many restaurants, Oliveto owns a number of cleavers, cheese knives and other specialty tools shared by all kitchen employees. But chefs and interns are expected to have their own personal knives. Most wouldn't want it any other way. \u003c/p>\n\u003cp>Chefs tend to be picky about how their blades are used, sharpened and stored. If all knives were used communally in a kitchen, the skirmishes would be epic. Fights would break out -- knife fights. \u003c/p>\n\u003cp>To examine the options, Canales graciously allowed me to try out the personal knives that he and other Oliveto chefs were using. In one afternoon, I was able to handle and slice food with a few dozen blades, while picking up tips on knife shops and Web sites.\u003c/p>\n\u003cp>Here are the knives I purchased that week, along with a few others I've since added to my collection: \u003c/p>\n\u003cp>\u003cstrong>Fujitake 10 1/2 inch chef knife\u003c/strong>\u003cbr>\nThis knife is a wonder of Japanese forging. It is light, well-balanced, amazingly thin, strong and very, very sharp. It is made with VG-10, a combination of steel, cobalt and other elements. The cobalt helps the steel keep its edge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fujitake-chefs-knife.jpg\" alt=\"fujitake 10.5 in chefs knife\" title=\"fujitake 10.5 in chefs knife\" width=\"400\" height=\"242\" class=\"alignnone size-full wp-image-4857\">\u003c/p>\n\u003cp>Two of the chefs at Oliveto own Fujitakes, and after I worked with one, I was immediately seduced. I headed straight to \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley and purchased one. \u003c/p>\n\u003cp> From what I've read, Hida is the only U.S. importer of Fujitake ware. At $159, this big chef's knife is not cheap, but it is amazingly versatile.\u003c/p>\n\u003cp>\u003cstrong>Sabatier Canadian Massif 7 1/4 inch slicer\u003c/strong>\u003cbr>\nI wanted at least one classic French knife in my collection, and this is the one I chose. These Canadian Massif knifes are made in Thiers, the legendary French forging town that is the reputed home of the guillotine. These knives are made from historic blanks (chunks of steel), and are collector's items. They were originally sold to the Canadian market, hence the name.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canadian-massif-slicer.jpg\" alt=\"Sabatier Canadian Massif slicer\" title=\"Sabatier Canadian Massif slicer\" width=\"400\" height=\"210\" class=\"alignnone size-full wp-image-4860\">\u003c/p>\n\u003cp>This is an old school knife -- made of carbon steel, not stainless steel. To prevent rusting, it must be kept dry, which makes it a poor choice for home use. But carbon steel is easier to sharpen and keep sharp than stainless steel. That's why many professional chefs, including Canales, prefer it for everyday restaurant use.\u003c/p>\n\u003cp>I pull out this knife for cleaning and cutting squid, filleting fish, slicing the skin off of grapefruits and oranges and other tasks. I purchased it for $74.95 at \u003ca href=\"http://www.thebestthings.com/\">The Best Things\u003c/a>, an online shop that offers one of the Web's best selections of historic French, German and Japanese knives. \u003c/p>\n\u003cp>\u003cstrong>Shun 4-inch paring knife\u003c/strong>\u003cbr>\nYikes. This thing is sharp. It also is beautiful, with a black Pakkawood handle capped in stainless steel, and a wavy pattern on the blade known as \"Damascus.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/shun-paring-knife.jpg\" alt=\"shun paring knife\" title=\"shun paring knife\" width=\"400\" height=\"189\" class=\"alignnone size-full wp-image-4862\">\u003c/p>\n\u003cp>These knives were designed by Seattle bladesmith Bob Kramer, whose innovations in forging were chronicled last November in a \u003ca href=\"http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_oppenheimer\">New Yorker profile\u003c/a>. \u003c/p>\n\u003cp> Sur La Table commissioned Kramer to design a special set of Damascus knives, made in Japan under the \"Shun\" label.\u003c/p>\n\u003cp>If you have small hands, you might prefer a paring knife with a shorter handle. But the Shun works for me, and I use it daily, mainly for paring onions and garlic. You can find this wicked blade at \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> and various web sites, selling for roughly $65.\u003c/p>\n\u003cp>\u003cstrong>Dexter Russell semi-stiff 6-inch boning knife\u003c/strong>\u003cbr>\nThis U.S. manufacturer of commercial cutlery is known for its boning knives, and you can purchase them with any number of handles and forgings, with a resulting range of prices. I bought the basic model, for $16.50. So far, it has been effective in boning and trimming chicken, fish, pork and other meats.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/boning-knife.jpg\" alt=\"Dexter Russel boning knife\" title=\"Dexter Russel boning knife\" width=\"350\" height=\"86\" class=\"alignnone size-full wp-image-4864\">\u003c/p>\n\u003cp>\u003cstrong>Victorinox bird's beak paring knife\u003c/strong>\u003cbr>\nA bird's beak is handy for small, technical jobs, like trimming baby artichokes. Thus I added this to my collection. This knife costs less than $10, and with a basic nylon handle, you can find them for as cheap as $5. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/birds-beak.jpg\" alt=\"Victorinox birds beak paring knife\" title=\"Victorinox birds beak paring knife\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4865\">\u003c/p>\n\u003cp>\u003cstrong>Edge Pro 12-inch ceramic honer\u003c/strong>\u003cbr>\nIf you are serious about knives, you need a sharpening stone, and you need to learn how to use it. Yet if you are doing a lot cutting, a ceramic honer will help keep your knives sharp in between sessions with the stone.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/honing-wand.jpg\" alt=\"Edgepro ceramic honer\" title=\"Edgepro ceramic honer\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4866\">\u003c/p>\n\u003cp> Several chefs at Oliveto swear by this honing wand made by Edge Pro, a company in \u003cdel datetime=\"2009-07-01T22:07:30+00:00\">Hood\u003c/del> Hood River, Oregon, because it sharpens without taking as away metal as a sharpening steel. The ceramic honer is especial protective of thin-edged Japanese knives, which can be ruined by use, and misuse, of a sharpening steel. \u003c/p>\n\u003cp>This honer costs $30. You can find it at \u003ca href=\"http://www.edgeproinc.com\">Edge Pro's website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's my small knife kit, such as it is. But as my wife likes to say, I am a \"gear head.\" So my collection is sure to expand. How about you? Do you have a particular knife, or collection of knives, that you consider to be extraordinary?\u003c/p>\n\n",
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"excerpt": "Weeks before starting my internship at Oliveto, I began researching the knives I would need to be a swashbuckling chef apprentice. \r\n\r\nI owned an old set of Wustof knives, but like a lot of home chefs, I had mistreated them. New knives were essential. They needed to be sharp. They needed to be versatile. They needed to feel comfortable in my hand.\r\n\r\nMy first step was to consult Paul Canales, the executive chef at Oliveto.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/paring-potatoes.jpg\" alt=\"paring potatoes\" title=\"paring potatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4867\">\u003cbr>\n\u003cem>Chef Paul Canales demonstrating how to pare potatoes\u003c/em>\u003c/p>\n\u003cp>Weeks before starting my internship at Oliveto, I began researching the knives I would need to be a swashbuckling chef apprentice. \u003c/p>\n\u003cp>I owned an old set of Wustof knives, but like a lot of home chefs, I had mistreated them. New knives were essential. They needed to be sharp. They needed to be versatile. They needed to feel comfortable in my hand.\u003c/p>\n\u003cp>My first step was to consult Paul Canales, the executive chef at Oliveto.\u003c/p>\n\u003cp>\"You need four knives,\" said Canales. \"A 10-inch chef's knife, a paring knife, a seven-inch utility knife and a semi-stiff boning knife. That will get you started.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many restaurants, Oliveto owns a number of cleavers, cheese knives and other specialty tools shared by all kitchen employees. But chefs and interns are expected to have their own personal knives. Most wouldn't want it any other way. \u003c/p>\n\u003cp>Chefs tend to be picky about how their blades are used, sharpened and stored. If all knives were used communally in a kitchen, the skirmishes would be epic. Fights would break out -- knife fights. \u003c/p>\n\u003cp>To examine the options, Canales graciously allowed me to try out the personal knives that he and other Oliveto chefs were using. In one afternoon, I was able to handle and slice food with a few dozen blades, while picking up tips on knife shops and Web sites.\u003c/p>\n\u003cp>Here are the knives I purchased that week, along with a few others I've since added to my collection: \u003c/p>\n\u003cp>\u003cstrong>Fujitake 10 1/2 inch chef knife\u003c/strong>\u003cbr>\nThis knife is a wonder of Japanese forging. It is light, well-balanced, amazingly thin, strong and very, very sharp. It is made with VG-10, a combination of steel, cobalt and other elements. The cobalt helps the steel keep its edge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fujitake-chefs-knife.jpg\" alt=\"fujitake 10.5 in chefs knife\" title=\"fujitake 10.5 in chefs knife\" width=\"400\" height=\"242\" class=\"alignnone size-full wp-image-4857\">\u003c/p>\n\u003cp>Two of the chefs at Oliveto own Fujitakes, and after I worked with one, I was immediately seduced. I headed straight to \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley and purchased one. \u003c/p>\n\u003cp> From what I've read, Hida is the only U.S. importer of Fujitake ware. At $159, this big chef's knife is not cheap, but it is amazingly versatile.\u003c/p>\n\u003cp>\u003cstrong>Sabatier Canadian Massif 7 1/4 inch slicer\u003c/strong>\u003cbr>\nI wanted at least one classic French knife in my collection, and this is the one I chose. These Canadian Massif knifes are made in Thiers, the legendary French forging town that is the reputed home of the guillotine. These knives are made from historic blanks (chunks of steel), and are collector's items. They were originally sold to the Canadian market, hence the name.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/canadian-massif-slicer.jpg\" alt=\"Sabatier Canadian Massif slicer\" title=\"Sabatier Canadian Massif slicer\" width=\"400\" height=\"210\" class=\"alignnone size-full wp-image-4860\">\u003c/p>\n\u003cp>This is an old school knife -- made of carbon steel, not stainless steel. To prevent rusting, it must be kept dry, which makes it a poor choice for home use. But carbon steel is easier to sharpen and keep sharp than stainless steel. That's why many professional chefs, including Canales, prefer it for everyday restaurant use.\u003c/p>\n\u003cp>I pull out this knife for cleaning and cutting squid, filleting fish, slicing the skin off of grapefruits and oranges and other tasks. I purchased it for $74.95 at \u003ca href=\"http://www.thebestthings.com/\">The Best Things\u003c/a>, an online shop that offers one of the Web's best selections of historic French, German and Japanese knives. \u003c/p>\n\u003cp>\u003cstrong>Shun 4-inch paring knife\u003c/strong>\u003cbr>\nYikes. This thing is sharp. It also is beautiful, with a black Pakkawood handle capped in stainless steel, and a wavy pattern on the blade known as \"Damascus.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/shun-paring-knife.jpg\" alt=\"shun paring knife\" title=\"shun paring knife\" width=\"400\" height=\"189\" class=\"alignnone size-full wp-image-4862\">\u003c/p>\n\u003cp>These knives were designed by Seattle bladesmith Bob Kramer, whose innovations in forging were chronicled last November in a \u003ca href=\"http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_oppenheimer\">New Yorker profile\u003c/a>. \u003c/p>\n\u003cp> Sur La Table commissioned Kramer to design a special set of Damascus knives, made in Japan under the \"Shun\" label.\u003c/p>\n\u003cp>If you have small hands, you might prefer a paring knife with a shorter handle. But the Shun works for me, and I use it daily, mainly for paring onions and garlic. You can find this wicked blade at \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> and various web sites, selling for roughly $65.\u003c/p>\n\u003cp>\u003cstrong>Dexter Russell semi-stiff 6-inch boning knife\u003c/strong>\u003cbr>\nThis U.S. manufacturer of commercial cutlery is known for its boning knives, and you can purchase them with any number of handles and forgings, with a resulting range of prices. I bought the basic model, for $16.50. So far, it has been effective in boning and trimming chicken, fish, pork and other meats.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/boning-knife.jpg\" alt=\"Dexter Russel boning knife\" title=\"Dexter Russel boning knife\" width=\"350\" height=\"86\" class=\"alignnone size-full wp-image-4864\">\u003c/p>\n\u003cp>\u003cstrong>Victorinox bird's beak paring knife\u003c/strong>\u003cbr>\nA bird's beak is handy for small, technical jobs, like trimming baby artichokes. Thus I added this to my collection. This knife costs less than $10, and with a basic nylon handle, you can find them for as cheap as $5. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/birds-beak.jpg\" alt=\"Victorinox birds beak paring knife\" title=\"Victorinox birds beak paring knife\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4865\">\u003c/p>\n\u003cp>\u003cstrong>Edge Pro 12-inch ceramic honer\u003c/strong>\u003cbr>\nIf you are serious about knives, you need a sharpening stone, and you need to learn how to use it. Yet if you are doing a lot cutting, a ceramic honer will help keep your knives sharp in between sessions with the stone.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/honing-wand.jpg\" alt=\"Edgepro ceramic honer\" title=\"Edgepro ceramic honer\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4866\">\u003c/p>\n\u003cp> Several chefs at Oliveto swear by this honing wand made by Edge Pro, a company in \u003cdel datetime=\"2009-07-01T22:07:30+00:00\">Hood\u003c/del> Hood River, Oregon, because it sharpens without taking as away metal as a sharpening steel. The ceramic honer is especial protective of thin-edged Japanese knives, which can be ruined by use, and misuse, of a sharpening steel. \u003c/p>\n\u003cp>This honer costs $30. You can find it at \u003ca href=\"http://www.edgeproinc.com\">Edge Pro's website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's my small knife kit, such as it is. But as my wife likes to say, I am a \"gear head.\" So my collection is sure to expand. How about you? Do you have a particular knife, or collection of knives, that you consider to be extraordinary?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Boxing Day Gift Ideas",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath oven mitts\" align=\"left\"> Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn't treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.\u003c/p>\n\u003cp>I know people like this, but I am not one of them.\u003c/p>\n\u003cp>My favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.\u003c/p>\n\u003cp>In brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people-- those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.\u003c/p>\n\u003cp>Upon first hearing about the holiday without actually knowing anything about it, I thought the name implied the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a way, I suppose it is such a day, only it is easier if you simply re-gift such items and hand them over to people who have nothing and, therefore, will be grateful for the sudden windfall of, say, a toaster that burns the words \"I love you\" into their bread. They will think you really care. In fact, they will be reminded of it daily.\u003c/p>\n\u003cp>In light of today's theme, I have come across several re-giftable food-related items, a few of which I thought I'd share. If you have received anything particularly horrible this season, I would very much love it if you would share it, if not with your cleaning woman, intern, or CPA, then with me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/darth-toaster.jpg\" alt=\"darth toaster\">\u003c/p>\n\u003cp>The Darth Vader toaster is a tough one. There is a certain geek chic to it I find (mildly) appealing, but the fact the the photo displays a piece of bread that, apart from the area charred by the dark side, looks stale and untouched. I would be inclined to re-gift this to my sister, whose Jedi name is Loreen Shadowchaser and has a sideline business of creating startlingly accurate reproductions of light sabers which are highly regarded in certain circles. The toaster is available at \u003ca href=\"http://shop.starwars.com/catalog/product.xml?product_id=1307702\">shop.starwars.com\u003c/a> for a mere $54.99.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/brownie-edges.jpg\" alt=\"brownie edge pan\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~29173.asp\">Brownie Edge Pan\u003c/a> sounds like a delightful gift for brownie lovers, but the uncut logs of brownie look more like uncut logs of brownie after having been digested. I can't think of anyone upon whom I'd wish to foist this item, which is available at Get Organized for $19.80 (reduced from $19.98).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/banana-condom.jpg\" alt=\"banana condom\">\u003c/p>\n\u003cp>If one really wants to pamper one's banana, the \u003ca href=\"http://bananabunker.com/buy.php\">Banana Bunker\u003c/a> is just the ticket at only $4.95 (or, if you want to shield and coddle a whole bunch, $19.95 for five). Available in fashion colors, your friends and co-workers will point out the obvious, condom-like qualities of this gadget which you will never live down. Ever. Even if you get a new job and move to another city.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/martini-shaker.jpg\" alt=\"martini shaker\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~27553.asp\">Automatic Martini Shaker\u003c/a> can be found at Get Organized for $49.98. Get Organized, if you didn't know, seems to be an unending font of gadgetry, spewing forth page upon page of unbelievable crap, as well as truly useful items. The Automatic Martini Shaker strikes me as a totally useless gift, of course, but especially for the wealthy, who have other people make their martini's for them anyway. Perhaps one might give this to one's favorite bartender with the thought of preventing the inevitable repetitive stress injury that will befall him or her a few years down the road. A thoughtful re-gift if there ever was one.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath mitts\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This last present, I think I would keep-- it's just too clever not to. Who doesn't need a useful, not-so-subtle \u003cem>memento mori\u003c/em> around the kitchen, especially if one is, say, carrying a boiling kettle of oil from stove to the countertop? Sadly, these \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=17083005\">Sylvia Plath oven mitts\u003c/a> (once available at etsy.com for $28.00) have been sold out for weeks. The popularity of this item gives me hope, namely the hope that there are others out there just like me-- people depressed enough by all the Holiday Cheer Pressure that piles upon us every year. Maybe, like me, they just want some quilted, poetic in-joke to cushion their heads as they lay them on the still- warm oven door, after the last gingerbread man has been baked, inhaling the sweet smell of another Christmas completed.\u003c/p>\n\n",
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"excerpt": "Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn't treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.\r\n\r\nI know people like this, but I am not one of them.\r\n\r\nMy favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.\r\n\r\nIn brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people-- those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.\r\n\r\nUpon first hearing about the holiday without actually knowing anything about it, I thought the name implied either the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.",
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"description": "Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn't treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.\r\n\r\nI know people like this, but I am not one of them.\r\n\r\nMy favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.\r\n\r\nIn brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people-- those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.\r\n\r\nUpon first hearing about the holiday without actually knowing anything about it, I thought the name implied either the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath oven mitts\" align=\"left\"> Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn't treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.\u003c/p>\n\u003cp>I know people like this, but I am not one of them.\u003c/p>\n\u003cp>My favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.\u003c/p>\n\u003cp>In brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people-- those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.\u003c/p>\n\u003cp>Upon first hearing about the holiday without actually knowing anything about it, I thought the name implied the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a way, I suppose it is such a day, only it is easier if you simply re-gift such items and hand them over to people who have nothing and, therefore, will be grateful for the sudden windfall of, say, a toaster that burns the words \"I love you\" into their bread. They will think you really care. In fact, they will be reminded of it daily.\u003c/p>\n\u003cp>In light of today's theme, I have come across several re-giftable food-related items, a few of which I thought I'd share. If you have received anything particularly horrible this season, I would very much love it if you would share it, if not with your cleaning woman, intern, or CPA, then with me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/darth-toaster.jpg\" alt=\"darth toaster\">\u003c/p>\n\u003cp>The Darth Vader toaster is a tough one. There is a certain geek chic to it I find (mildly) appealing, but the fact the the photo displays a piece of bread that, apart from the area charred by the dark side, looks stale and untouched. I would be inclined to re-gift this to my sister, whose Jedi name is Loreen Shadowchaser and has a sideline business of creating startlingly accurate reproductions of light sabers which are highly regarded in certain circles. The toaster is available at \u003ca href=\"http://shop.starwars.com/catalog/product.xml?product_id=1307702\">shop.starwars.com\u003c/a> for a mere $54.99.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/brownie-edges.jpg\" alt=\"brownie edge pan\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~29173.asp\">Brownie Edge Pan\u003c/a> sounds like a delightful gift for brownie lovers, but the uncut logs of brownie look more like uncut logs of brownie after having been digested. I can't think of anyone upon whom I'd wish to foist this item, which is available at Get Organized for $19.80 (reduced from $19.98).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/banana-condom.jpg\" alt=\"banana condom\">\u003c/p>\n\u003cp>If one really wants to pamper one's banana, the \u003ca href=\"http://bananabunker.com/buy.php\">Banana Bunker\u003c/a> is just the ticket at only $4.95 (or, if you want to shield and coddle a whole bunch, $19.95 for five). Available in fashion colors, your friends and co-workers will point out the obvious, condom-like qualities of this gadget which you will never live down. Ever. Even if you get a new job and move to another city.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/martini-shaker.jpg\" alt=\"martini shaker\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.shopgetorganized.com/prodetail~itemNo~27553.asp\">Automatic Martini Shaker\u003c/a> can be found at Get Organized for $49.98. Get Organized, if you didn't know, seems to be an unending font of gadgetry, spewing forth page upon page of unbelievable crap, as well as truly useful items. The Automatic Martini Shaker strikes me as a totally useless gift, of course, but especially for the wealthy, who have other people make their martini's for them anyway. Perhaps one might give this to one's favorite bartender with the thought of preventing the inevitable repetitive stress injury that will befall him or her a few years down the road. A thoughtful re-gift if there ever was one.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/plath-mitts.jpg\" alt=\"sylvia plath mitts\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This last present, I think I would keep-- it's just too clever not to. Who doesn't need a useful, not-so-subtle \u003cem>memento mori\u003c/em> around the kitchen, especially if one is, say, carrying a boiling kettle of oil from stove to the countertop? Sadly, these \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=17083005\">Sylvia Plath oven mitts\u003c/a> (once available at etsy.com for $28.00) have been sold out for weeks. The popularity of this item gives me hope, namely the hope that there are others out there just like me-- people depressed enough by all the Holiday Cheer Pressure that piles upon us every year. Maybe, like me, they just want some quilted, poetic in-joke to cushion their heads as they lay them on the still- warm oven door, after the last gingerbread man has been baked, inhaling the sweet smell of another Christmas completed.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes-cooking.jpg\" alt=\"latkes frying\">\u003c/p>\n\u003cp>Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\u003c/p>\n\u003cp>He more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast. Some crème fraiche, homemade applesauce and leftover oil from donut frying may have gilded the latkes, but they're so good, we don't really need much more than a plate or fork. Of course, some of us who hover around the cook right at the stove don't even need those.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/applesauce-sourcream.jpg\" alt=\"applesauce and sourcream\">\u003c/p>\n\u003cp>Everyone and their bubbie guard special tricks to making the best latkes in the world. Mine involves one of the most important tools in my kitchen: a beloved grater. My \u003ca href=\"http://www.blufftonslawcutter.com/\">Bluffton Slaw Cutter\u003c/a>, named for the Ohio village of just over 3,000 people where the company has been producing their crazy sharp graters since 1915, ensures thin, delicate, crisp shavings of potato. As anyone who works with good tools knows, the best ones are simply constructed, made to last decades and respond to each individual user. With the Bluffton grater, you can vary the length and thickness of your vegetable strips depending on the strength and angle you use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/grater.jpg\" alt=\"grater\">\u003c/p>\n\u003cp>Mine is just over 20 years old. Nothing fancy, it's one thin but strong piece of metal with edges bent over a single length of thick-gauge wire that -- oh beautiful simple tools! -- curves to become a handle. It's long enough to lie over a bowl. And most importantly of all, a special process of hand-hammering the holes creates edges that become sharper the more you grate. Sorry, not holes, knives. Etched into the metal is a warning: \"HOLD THE FINGERS SO THAT THEY DO NOT COME IN CONTACT WITH THE KNIVES.\" \u003c/p>\n\u003cp>You can find older versions of the grater at flea markets -- look for \"Bluffton, Ohio\" or \"Bluffton Slaw Cutter\" somewhere on the face of it -- or you can order \u003ca href=\"http://www.blufftonslawcutter.com/products/products.aspx?id=10G\">a set your own\u003c/a> to start sharpening with cabbage, carrots and potatoes. You can get all three for only $16.\u003c/p>\n\u003cp>My husband learned the hard way that my grater is indeed very sharp. The last batch of latkes have a bit of his skin and, maybe, a few drops of blood. (What are the laws of kashrut on that?) I reminded him to use my other secret tool for the best latkes ever: the glove.\u003c/p>\n\u003cp>It's an exfoliating glove from the Japanese dollar store. You can find them for a few bucks at any drugstore or bath shop. I store one next to the oyster knife for shucking, while the other sleeps next to my grater. They're thin and flexible enough to allow nimble maneuvering of even the most recalcitrant bivalve, and also strong and sturdy enough to deflect sharp edges. Easy to use, wash, dry and store, the gloves have helped me slash my Band-Aid budget by at least 75 percent. I suppose less scarring on my hands is one indirect benefit of repurposed beauty aids.\u003c/p>\n\u003cp>And if, after reading all of this, you're still wondering why I don't pull out my food processor to grate the latkes, then you apparently like yours mushy and bruised. Give me a hand-grated potato cake any day over cleaning potato from the crevices of a plastic processor lid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes.jpg\" alt=\"latkes\">\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 2 hungry or 4 overly modest eaters\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, peeled\u003cbr>\n1 small onion, diced small\u003cbr>\n2 eggs, lightly beaten\u003cbr>\nSalt to taste\u003cbr>\nPure olive oil or peanut oil\u003cbr>\nCrème fraiche and applesauce\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nGrate potatoes into a bowl of water. Drain well and then spread in a thin layer on a clean kitchen towel. Roll up and then twist the towel to wring as much liquid as possible from the potato shreds.\u003c/p>\n\u003cp>Dry out the bowl and in it combine the potato, onion, egg and salt. Stir until evenly coated.\u003c/p>\n\u003cp>Heat 2 inches of oil in a wide, heavy pan over medium-high heat until it begins to shimmer. With a fork, form small rounds of the potato batter in a large spoon and then slip them into the hot fat. Continue shaping the latkes in the pan, if needed, with a fork. Cook until golden brown on both sides, 4 to 5 minutes per side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If the cook is keeping guests out of the kitchen while cooking in a desperate attempt to shore up latke supplies, they can be kept warm in a low oven. Spread them on a rack placed over a sheet pan and place in a 250-degree oven.\u003c/p>\n\n",
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"excerpt": "Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\r\n\r\nHe more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes-cooking.jpg\" alt=\"latkes frying\">\u003c/p>\n\u003cp>Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\u003c/p>\n\u003cp>He more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast. Some crème fraiche, homemade applesauce and leftover oil from donut frying may have gilded the latkes, but they're so good, we don't really need much more than a plate or fork. Of course, some of us who hover around the cook right at the stove don't even need those.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/applesauce-sourcream.jpg\" alt=\"applesauce and sourcream\">\u003c/p>\n\u003cp>Everyone and their bubbie guard special tricks to making the best latkes in the world. Mine involves one of the most important tools in my kitchen: a beloved grater. My \u003ca href=\"http://www.blufftonslawcutter.com/\">Bluffton Slaw Cutter\u003c/a>, named for the Ohio village of just over 3,000 people where the company has been producing their crazy sharp graters since 1915, ensures thin, delicate, crisp shavings of potato. As anyone who works with good tools knows, the best ones are simply constructed, made to last decades and respond to each individual user. With the Bluffton grater, you can vary the length and thickness of your vegetable strips depending on the strength and angle you use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/grater.jpg\" alt=\"grater\">\u003c/p>\n\u003cp>Mine is just over 20 years old. Nothing fancy, it's one thin but strong piece of metal with edges bent over a single length of thick-gauge wire that -- oh beautiful simple tools! -- curves to become a handle. It's long enough to lie over a bowl. And most importantly of all, a special process of hand-hammering the holes creates edges that become sharper the more you grate. Sorry, not holes, knives. Etched into the metal is a warning: \"HOLD THE FINGERS SO THAT THEY DO NOT COME IN CONTACT WITH THE KNIVES.\" \u003c/p>\n\u003cp>You can find older versions of the grater at flea markets -- look for \"Bluffton, Ohio\" or \"Bluffton Slaw Cutter\" somewhere on the face of it -- or you can order \u003ca href=\"http://www.blufftonslawcutter.com/products/products.aspx?id=10G\">a set your own\u003c/a> to start sharpening with cabbage, carrots and potatoes. You can get all three for only $16.\u003c/p>\n\u003cp>My husband learned the hard way that my grater is indeed very sharp. The last batch of latkes have a bit of his skin and, maybe, a few drops of blood. (What are the laws of kashrut on that?) I reminded him to use my other secret tool for the best latkes ever: the glove.\u003c/p>\n\u003cp>It's an exfoliating glove from the Japanese dollar store. You can find them for a few bucks at any drugstore or bath shop. I store one next to the oyster knife for shucking, while the other sleeps next to my grater. They're thin and flexible enough to allow nimble maneuvering of even the most recalcitrant bivalve, and also strong and sturdy enough to deflect sharp edges. Easy to use, wash, dry and store, the gloves have helped me slash my Band-Aid budget by at least 75 percent. I suppose less scarring on my hands is one indirect benefit of repurposed beauty aids.\u003c/p>\n\u003cp>And if, after reading all of this, you're still wondering why I don't pull out my food processor to grate the latkes, then you apparently like yours mushy and bruised. Give me a hand-grated potato cake any day over cleaning potato from the crevices of a plastic processor lid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes.jpg\" alt=\"latkes\">\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 2 hungry or 4 overly modest eaters\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, peeled\u003cbr>\n1 small onion, diced small\u003cbr>\n2 eggs, lightly beaten\u003cbr>\nSalt to taste\u003cbr>\nPure olive oil or peanut oil\u003cbr>\nCrème fraiche and applesauce\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nGrate potatoes into a bowl of water. Drain well and then spread in a thin layer on a clean kitchen towel. Roll up and then twist the towel to wring as much liquid as possible from the potato shreds.\u003c/p>\n\u003cp>Dry out the bowl and in it combine the potato, onion, egg and salt. Stir until evenly coated.\u003c/p>\n\u003cp>Heat 2 inches of oil in a wide, heavy pan over medium-high heat until it begins to shimmer. With a fork, form small rounds of the potato batter in a large spoon and then slip them into the hot fat. Continue shaping the latkes in the pan, if needed, with a fork. Cook until golden brown on both sides, 4 to 5 minutes per side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If the cook is keeping guests out of the kitchen while cooking in a desperate attempt to shore up latke supplies, they can be kept warm in a low oven. Spread them on a rack placed over a sheet pan and place in a 250-degree oven.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?ref=vt_related_1&listing_id=12450277\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/bellabeeapron.jpg\" alt=\"bella bee apron\">\u003c/a>\u003c/p>\n\u003cp>I have a really amazing circle of friends and family. Because of this, I am always on the lookout for great gifts that are easy on the wallet, and that hold to my buying philosophy: buy from mom-and-pop shops over chain superstores whenever possible. While I definitely have some San Francisco stores that I frequent in order to find unique gifts, my obsession lately has been \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com\">Etsy\u003c/a> is an online marketplace of over 100,000 sellers who sell all things handmade.\u003c/p>\n\u003cp>I've had particular luck using \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a> for my food-loving friends.\u003c/p>\n\u003cp>A couple of months ago, I purchased the above apron from \u003ca href=\"http://www.BellaBee.net\">Bella Bee Designs\u003c/a>. Wendy at Bella Bee uses fantastic fabrics, and is currently selling aprons, napkins and totes. As has been the case with all of my Etsy transactions, customer service was friendly and she even worked with me to get a gift out very quickly to a friend. The friend was thrilled, and by the time I saw the apron I was jealous that I hadn't bought one for myself. I am really looking forward to buying more gifts from Bella Bee Designs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/peapodnecklace.jpg\" alt=\"pea pod necklace\">\u003c/a>\u003c/p>\n\u003cp>This necklace was a purchase for myself about a year ago. \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">It was made by \u003c/a>\u003ca href=\"http://www.etsy.com/shop.php?user_id=8298\">Rachael Sudlow\u003c/a>, and I love wearing it to the farmers market during sweet pea season. Sudlow also makes this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14538137\">cute cupcake necklace\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10450917\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/sushiset.jpg\" alt=\"sushi set\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/shop.php?user_id=80838\">Sumiko\u003c/a> makes really beautiful pottery including the sushi set above. I was so pleased when I purchased this gift for a friend. Not only was the sushi set exactly as advertised, but the wrapping and attention to packaging detail was impeccable. I have my eye on this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14269209\">olive plate\u003c/a> as a purchase for myself.\u003c/p>\n\u003cp>It's hard to go wrong with \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. It seems to be a relatively safe buying environment, and I've never had trouble receiving a purchased item. I keep an eye on ratings and feedback which are available for every seller. If I'm purchasing from a seller with relatively few ratings, I use a little more caution than I do from sellers with many high ratings.\u003c/p>\n\u003cp>In gathering links for this story, I came across several new Etsy items that I'd like to purchase including \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=14592923\">a hemp tote bag from Uzura\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10897308\">this \"pretty peas\" bag from dailybread\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?ref=cat1_list_9&listing_id=14623553\">cute floursack towels from YourWayEmbroidery\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=8349200\">this lovely soup bowl from kimwestad\u003c/a>, and \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=13967219\">this gorgeous bag from iragrant\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's easy to spend a lot of time on Etsy. One search leads to another, and two hours later you are still clicking around looking at beautiful items. Etsy provides \u003ca href=\"http://www.etsy.com/buy.php\">some tools\u003c/a> to help you refine searches.\u003c/p>\n\u003cul>\n\u003cstrong>My favorite ways to search are:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.etsy.com/gift-guides/\">Using gift guides\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/featured_seller.php\">Checking out featured sellers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/color.php\">By color\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/peapodnecklace.jpg\" alt=\"pea pod necklace\">\u003c/a>\u003c/p>\n\u003cp>This necklace was a purchase for myself about a year ago. \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14505281\">It was made by \u003c/a>\u003ca href=\"http://www.etsy.com/shop.php?user_id=8298\">Rachael Sudlow\u003c/a>, and I love wearing it to the farmers market during sweet pea season. Sudlow also makes this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14538137\">cute cupcake necklace\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10450917\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/sushiset.jpg\" alt=\"sushi set\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.etsy.com/shop.php?user_id=80838\">Sumiko\u003c/a> makes really beautiful pottery including the sushi set above. I was so pleased when I purchased this gift for a friend. Not only was the sushi set exactly as advertised, but the wrapping and attention to packaging detail was impeccable. I have my eye on this \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=14269209\">olive plate\u003c/a> as a purchase for myself.\u003c/p>\n\u003cp>It's hard to go wrong with \u003ca href=\"http://www.etsy.com\">Etsy\u003c/a>. It seems to be a relatively safe buying environment, and I've never had trouble receiving a purchased item. I keep an eye on ratings and feedback which are available for every seller. If I'm purchasing from a seller with relatively few ratings, I use a little more caution than I do from sellers with many high ratings.\u003c/p>\n\u003cp>In gathering links for this story, I came across several new Etsy items that I'd like to purchase including \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=14592923\">a hemp tote bag from Uzura\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=10897308\">this \"pretty peas\" bag from dailybread\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?ref=cat1_list_9&listing_id=14623553\">cute floursack towels from YourWayEmbroidery\u003c/a>, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=8349200\">this lovely soup bowl from kimwestad\u003c/a>, and \u003ca href=\"http://www.etsy.com/view_listing.php?ref=sr_list_10&listing_id=13967219\">this gorgeous bag from iragrant\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's easy to spend a lot of time on Etsy. One search leads to another, and two hours later you are still clicking around looking at beautiful items. Etsy provides \u003ca href=\"http://www.etsy.com/buy.php\">some tools\u003c/a> to help you refine searches.\u003c/p>\n\u003cul>\n\u003cstrong>My favorite ways to search are:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.etsy.com/gift-guides/\">Using gift guides\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/featured_seller.php\">Checking out featured sellers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.etsy.com/color.php\">By color\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"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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"order": 18
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"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",
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"source": "American Public Media"
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"masters-of-scale": {
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"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)",
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},
"mindshift": {
"id": "mindshift",
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"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>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"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.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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