window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_58554": {
"type": "attachments",
"id": "bayareabites_58554",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "58554",
"found": true
},
"parent": 58490,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/Nico-Vera400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1363651383,
"modified": 1363651383,
"caption": null,
"description": null,
"title": "Nico-Vera400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57791": {
"type": "attachments",
"id": "bayareabites_57791",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57791",
"found": true
},
"parent": 57632,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/Washington400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1362453903,
"modified": 1362453903,
"caption": null,
"description": null,
"title": "Washington400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57225": {
"type": "attachments",
"id": "bayareabites_57225",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57225",
"found": true
},
"parent": 57125,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/map-400x3001.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361486552,
"modified": 1361486552,
"caption": null,
"description": null,
"title": "map-400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55836": {
"type": "attachments",
"id": "bayareabites_55836",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55836",
"found": true
},
"parent": 55012,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/homemadewinter-cover400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1359778876,
"modified": 1359778876,
"caption": null,
"description": null,
"title": "homemadewinter-cover400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54517": {
"type": "attachments",
"id": "bayareabites_54517",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54517",
"found": true
},
"parent": 54216,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/mealkits.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1358210077,
"modified": 1358210077,
"caption": null,
"description": null,
"title": "mealkits",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54238": {
"type": "attachments",
"id": "bayareabites_54238",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54238",
"found": true
},
"parent": 54237,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/rooftopfarm_wide-b96fb6cee1da51c7e25a8745fc887a1e5d86d2e5.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1357773660,
"modified": 1357773660,
"caption": null,
"description": "Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop.",
"title": "Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53723": {
"type": "attachments",
"id": "bayareabites_53723",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53723",
"found": true
},
"parent": 53564,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/food-trends-2012400x3001.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1357075872,
"modified": 1357075872,
"caption": null,
"description": null,
"title": "food-trends-2012400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_51820": {
"type": "attachments",
"id": "bayareabites_51820",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "51820",
"found": true
},
"parent": 51782,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/11/BAB_AlisonYin_RebeccaKaplan400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1353567199,
"modified": 1353567199,
"caption": null,
"description": null,
"title": "BAB_AlisonYin_RebeccaKaplan400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50585": {
"type": "attachments",
"id": "bayareabites_50585",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50585",
"found": true
},
"parent": 50549,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/skulls1.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1351623779,
"modified": 1351623779,
"caption": null,
"description": null,
"title": "skulls",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50523": {
"type": "attachments",
"id": "bayareabites_50523",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50523",
"found": true
},
"parent": 50514,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/IMG_6527.jpg",
"width": 1000,
"height": 621
}
},
"publishDate": 1351367791,
"modified": 1351367791,
"caption": null,
"description": null,
"title": "Jack O' Lantern",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50396": {
"type": "attachments",
"id": "bayareabites_50396",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50396",
"found": true
},
"parent": 50384,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/pickled-pepper-9.jpg",
"width": 1000,
"height": 808
}
},
"publishDate": 1351231755,
"modified": 1351231755,
"caption": null,
"description": null,
"title": "pickled-pepper-9",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50005": {
"type": "attachments",
"id": "bayareabites_50005",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50005",
"found": true
},
"parent": 0,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/IMG_5485.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1350362484,
"modified": 1350362484,
"caption": null,
"description": null,
"title": "Tomatoes on the vine",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_54237": {
"type": "authors",
"id": "byline_bayareabites_54237",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54237",
"name": "Sarah Zielinski",
"isLoading": false
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"jerryjamesstone": {
"type": "authors",
"id": "5362",
"meta": {
"index": "authors_1716337520",
"id": "5362",
"found": true
},
"name": "Jerry James Stone",
"firstName": "Jerry James",
"lastName": "Stone",
"slug": "jerryjamesstone",
"email": "mail@jerryjamesstone.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g",
"twitter": "jerryjamesstone",
"facebook": "jerryjamesstone",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jerry James Stone | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jerryjamesstone"
},
"tildeherrera": {
"type": "authors",
"id": "5392",
"meta": {
"index": "authors_1716337520",
"id": "5392",
"found": true
},
"name": "Tilde Herrera",
"firstName": "Tilde",
"lastName": "Herrera",
"slug": "tildeherrera",
"email": "tildeherrera@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Tilde Herrera is a San Francisco-based journalist who spends an inordinate amount of time plotting her next meal. Over the course of her career, she has reviewed restaurants, covered the commercial fishing industry in Florida and tracked the greening of mainstream Fortune 500 companies. Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.",
"avatar": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Tilde Herrera | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/tildeherrera"
}
},
"pagesReducer": {
"bayareabites_category_diy-and-urban-homesteading": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"score": 13.894329
},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"title": "DIY, foraging, urban homesteading",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 12
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=diy-and-urban-homesteading",
"seeMore": false,
"paginated": true,
"page": 12
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_58490": {
"type": "posts",
"id": "bayareabites_58490",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "58490",
"score": null,
"sort": [
1363668119000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1363668119,
"format": "aside",
"disqusTitle": "Chef Nico Vera Shares Peru’s Unique Culinary History",
"title": "Chef Nico Vera Shares Peru’s Unique Culinary History",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "58490 http://blogs.kqed.org/bayareabites/?p=58490",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/18/chef-nico-vera-shares-perus-unique-culinary-history/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1917,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1546982289,
"excerpt": "Peruvian personal Chef Nico Vera shares his recipe for Lomo Saltado, a Chinese-Peruvian beef stir-fry that exemplifies Peru's rich culinary history incorporating the flavors of five cultures: Inca, Spanish, African, Chinese and Japanese.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Peruvian personal Chef Nico Vera shares his recipe for Lomo Saltado, a Chinese-Peruvian beef stir-fry that exemplifies Peru's rich culinary history incorporating the flavors of five cultures: Inca, Spanish, African, Chinese and Japanese.",
"title": "Chef Nico Vera Shares Peru’s Unique Culinary History | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Nico Vera Shares Peru’s Unique Culinary History",
"datePublished": "2013-03-18T21:41:59-07:00",
"dateModified": "2019-01-08T13:18:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-nico-vera-shares-perus-unique-culinary-history",
"status": "publish",
"path": "/bayareabites/58490/chef-nico-vera-shares-perus-unique-culinary-history",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/58490/chef-nico-vera-shares-perus-unique-culinary-history",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_588",
"bayareabites_2638",
"bayareabites_1865",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_14744",
"bayareabites_16263",
"bayareabites_1608",
"bayareabites_223"
],
"featImg": "bayareabites_58554",
"label": "bayareabites"
},
"bayareabites_57632": {
"type": "posts",
"id": "bayareabites_57632",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57632",
"score": null,
"sort": [
1362511038000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362511038,
"format": "aside",
"disqusTitle": "A Tour through the San Francisco Wholesale Produce Market",
"title": "A Tour through the San Francisco Wholesale Produce Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mexican asparagus, young coconuts from Thailand, stiffly frilled kale and fuschia-stemmed chard grown in Winters or Watsonville, edible purple pansies babied in a backyard in Oakland: Do you ever think about how they get to the shelves of Mollie Stone’s, onto your $11 salad in the Marina, or your $18 pizza in the Mission? \u003c/p>\n\u003cp>The answer is down on this chilly, pre-dawn corner of Jerrold Avenue, where the moon, fat and round as a pomelo, is sinking behind the hodgepodge cluster of warehouses, coolers, and trucking bays that make up the \u003ca href=\"http://www.sfproduce.org\">\u003cstrong>San Francisco Wholesale Produce Market\u003c/strong>\u003c/a>, stretched over old streetcar tracks, crisscrossing worn brick-lined streets in one of the city’s last rumbling, remaining districts of light industry. \u003c/p>\n\u003cfigure id=\"attachment_57783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\" alt=\"Cook's Company\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook's Company\u003c/figcaption>\u003c/figure>\n\u003cp>While you were sleeping or dancing, drinking or downloading, buyers from \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and hundreds of corner groceries and fresh produce stores all around the city spent the night's darkest hours in close communion with the food you’ll be eating today, judging and bargaining to get the best stuff at the cheapest price. \u003c/p>\n\u003cfigure id=\"attachment_57784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\" alt=\"Asparagus from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a working market that’s been part of the city’s fabric since the early 1960s, when the old downtown produce market was razed to make room for what’s now the Embarcadero complex. Working with the city, the vendors and merchants built a new market near where Bernal Heights flattened out past Bayshore, north of Silver Terrace not far from Bayview. Stretched over 20 acres, it provides over 650 jobs, fills more than 300,000 square feet of warehouse space and moves millions of dollars of food from growers to distributors to buyers annually. \u003c/p>\n\u003cfigure id=\"attachment_57788\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\" alt=\"Vegetable Display\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57788\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Display\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, few San Franciscans know of it. In its full swing at 2 or 3 in the morning, busy as a trading floor, the market exists to move product, this colorful money stacked up in the shape of snow peas and eggplants, radishes and apples. The daunting maze of trucks and loading bays is no place for sleepy civilians: Stand still for a moment, anywhere, and you’re bound to be in several someones’ way as they barrel past you, pushing a hand cart or maneuvering a forklift stacked high with boxes, filled with oversized red peppers from Mexico, big and shiny as shoes, or bristling bunches of parsley, dozens to a case. \u003c/p>\n\u003cfigure id=\"attachment_57786\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\" alt=\"Oversized red peppers from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oversized red peppers from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>If you have to be there, stay close to the sides of general manager Michael Janis and his colleague, business development representative Eddie Kapper. Genial, dedicated, fast-moving men, they slide through the market as if strolling through their offices, greeting workers by name, shaking hands with buyers. The market is made up of more than two dozen independent businesses, each with its own specialty, many still family run. There’s \u003ca href=\"http://www.washingtonvegetable.com/\">Washington Vegetable\u003c/a>, carrying a full line of vegetables but specializing in greens. \u003ca href=\"http://www.earlsorganic.com\">Earl’s Organic Produce\u003c/a>, in business since the 1970s, sells only organic produce from its spacious new warehouse, where the coolers are adjusted to the optimal needs of the produce: one cold and moist, another cold and dry. (Bananas long for one climate, Meyer lemons another.) \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has its own huge warehouse here, which it has since outgrown; it’s moving to a new, dedicated distribution facility in Richmond soon. Some businesses, like Yuet Cheong Produce, focus on the Asian market, others in Latino products. \u003c/p>\n\u003cfigure id=\"attachment_57789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\" alt=\"Washington Vegetable\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens and more at Washington Vegetable\u003c/figcaption>\u003c/figure>\n\u003cp>Skirt around an impromptu wall of limes in ten-pound boxes, then hustle past a levee of net sacks, fifty-pounders of red and yellow onions, hundredweights of potatoes destined for French-fry cutters from the Excelsior to the Richmond. At Cook’s Company and \u003ca href=\"http://www.greenleafsf.com/\">Greenleaf\u003c/a>, the boxes are smaller, the products—edible flowers, exotic mushrooms—daintier. The clientele here are chefs, caterers, and artisans, who buy in smaller quantities and are notoriously picky about quality and consistency. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, not everyone comes with a truck. A trio of young men—caterers from the East Bay--are packing a black Mini Cooper with pillowcase-sized bags of greens until every inch is stuffed, a clown car of mizuna and tatsoi. At another loading bay, Fontaine McFadden, bright-eyed even at this bleak hour, wedges boxes into her hatchback. She's buying for her three-month-old venture, \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a>, a paleo-diet meal delivery. \u003c/p>\n\u003cfigure id=\"attachment_57785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\" alt=\"Fontaine McFadden of Strong Table at the Produce Market\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden of Strong Table at the Produce Market\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tricky business, dealing in perishables. In a thick blue sweatshirt, hands sheathed in heavy rubber gloves, a worker scoops crushed ice like snow over waxy boxes lettered in red Chinese characters. Broccoli likes it cold. Too warm and the stems flop into rubber, once-tight blue-green florets yawning open into sunny yellow flowers no one will buy. Brassicas like these--Brussels sprouts, collards, kale, kohlrabi, broccoli--are the greens of winter. Cabbage will grow through snow. A good frost sweetens the kale crop, nature producing its own antifreeze in the leaves. Aphids, who love to huddle in these vegetables' nooks and crannies, can't survive the cold. \u003c/p>\n\u003cfigure id=\"attachment_57781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\" alt=\"Produce worker with boxes of broccoli\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce worker with boxes of broccoli\u003c/figcaption>\u003c/figure>\n\u003cp>Selling wholesale like this isn't for every farmer. Earl's owner Earl Herrick, just back from visiting an avocado and citrus grower in the Pauma Valley, lays out what a distributor needs: quality, consistency, and reliable supply. He liked the man's fruit, he says, but his avocados were too small, his grapefruits not heavy enough. \u003c/p>\n\u003cp>Boxes are packed and labeled by size, every piece inside graded to meet a certain standard. A 20-count peach is one size, a 16-count another. Don't try to mix them in the same box. Anything too small or too light risks getting the whole box \"kicked,\" or sent back on the truck to the farmer. There's also a matter of shelf life. Selling wholesale means the product has to last at least a week off the farm--a day or two for packing and shipping, another day or two on site at the warehouse, a day or two in the market, then however long the customer waits to use it once she gets it home. \u003c/p>\n\u003cfigure id=\"attachment_57782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\" alt=\"Winter Produce at Earl's - Citrus Season\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter Produce at Earl's - Citrus Season\u003c/figcaption>\u003c/figure>\n\u003cp>Once, the market had bars, a hofbrau, a handful of restaurants. They’re gone now, swallowed up by the need for more space for vendors. Only the J&V remains, opening at one a.m., closing up by 10 a.m. Started by a couple of former produce workers, it's two businesses now, a café for market workers by night, a catering kitchen by day. By daybreak, even as the café empties out, the big back kitchen is in full swing busy prepping meals for businesses downtown. Order sheets for banks, tech firms and brokerages are taped to the wall. A man fills bowls with identical cubes of melon in tri-colored rows. A row of women stand making dozens of sandwiches, lining them up on plastic trays. \u003c/p>\n\u003cp>The market’s moving with the times. It’s just signed a new 60-year lease with the city. There are long-term, multi-million-dollar reinvestment and capital improvement plans in development, focusing on a complete overhaul and rebuilding of the vendor spaces, with a lot more room and more up-to-date, energy-efficient cooling facilities. \u003c/p>\n\u003cp>As the new \u003ca href=\"http://www.businessweek.com/articles/2013-01-02/californias-newest-business-craze-homemade-food\">cottage food law\u003c/a> comes into effect, Kapper tells us how he hopes more small food businesses will see the market as a resource. Every day, says Eddie, he gets calls from people wanting to start up some kind of new business—niche caterers, jam or salsa makers, someone with a great idea for an herb salt or a juice-cleanse biz. He’ll talk to any potential new clients, walk them through, introduce them to the right vendors, try to get them what they need from the market. \u003c/p>\n\u003cp>It's part of a vision of community revitalization for Earl Shaddix, too. A longtime member of the San Francisco professional food community as a chef and trainer for All-Clad Metalcrafters, Shaddix recently bought a house in Bayview, and wants to show residents of the community how they can take advantage of the market's offerings to start their own small food businesses. He hopes to start a series of free food-business classes for people in the surrounding neighborhoods. He'd also like to encourage food makers around the city to start renting their kitchen space in the southeastern end of the city, where commercial rents are still reasonable. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Pushing brooms, men at the end of their shifts sweep wilted lettuce into green bins. (The market has one of the city’s highest levels of waste-diversion compliance, with a composting program for green waste and a recycling program for nearly everything else it uses, from cardboard and shrink wrap down to the tough plastic straps used to bundle stacks of boxes together.) At Whole Foods, at Safeway, the day’s produce is being arranged in green stacks, red pyramids, orange piles. The misting jets come on, hissing gently. On Jerrold Avenue, it’s quiet, until the sun goes down and the trucks arrive again, disgorging what will feed the city. \u003c/p>\n\n",
"disqusIdentifier": "57632 http://blogs.kqed.org/bayareabites/?p=57632",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/05/san-francisco-wholesale-produce-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1579,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1546975506,
"excerpt": "Got food? Stephanie Rosenbaum takes an early-morning trip into the bustle of the San Francisco Wholesale Produce Market, the city's biggest business you've never seen. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Got food? Stephanie Rosenbaum takes an early-morning trip into the bustle of the San Francisco Wholesale Produce Market, the city's biggest business you've never seen. ",
"title": "A Tour through the San Francisco Wholesale Produce Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Tour through the San Francisco Wholesale Produce Market",
"datePublished": "2013-03-05T11:17:18-08:00",
"dateModified": "2019-01-08T11:25:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-francisco-wholesale-produce-market",
"status": "publish",
"path": "/bayareabites/57632/san-francisco-wholesale-produce-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mexican asparagus, young coconuts from Thailand, stiffly frilled kale and fuschia-stemmed chard grown in Winters or Watsonville, edible purple pansies babied in a backyard in Oakland: Do you ever think about how they get to the shelves of Mollie Stone’s, onto your $11 salad in the Marina, or your $18 pizza in the Mission? \u003c/p>\n\u003cp>The answer is down on this chilly, pre-dawn corner of Jerrold Avenue, where the moon, fat and round as a pomelo, is sinking behind the hodgepodge cluster of warehouses, coolers, and trucking bays that make up the \u003ca href=\"http://www.sfproduce.org\">\u003cstrong>San Francisco Wholesale Produce Market\u003c/strong>\u003c/a>, stretched over old streetcar tracks, crisscrossing worn brick-lined streets in one of the city’s last rumbling, remaining districts of light industry. \u003c/p>\n\u003cfigure id=\"attachment_57783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\" alt=\"Cook's Company\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook's Company\u003c/figcaption>\u003c/figure>\n\u003cp>While you were sleeping or dancing, drinking or downloading, buyers from \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and hundreds of corner groceries and fresh produce stores all around the city spent the night's darkest hours in close communion with the food you’ll be eating today, judging and bargaining to get the best stuff at the cheapest price. \u003c/p>\n\u003cfigure id=\"attachment_57784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\" alt=\"Asparagus from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a working market that’s been part of the city’s fabric since the early 1960s, when the old downtown produce market was razed to make room for what’s now the Embarcadero complex. Working with the city, the vendors and merchants built a new market near where Bernal Heights flattened out past Bayshore, north of Silver Terrace not far from Bayview. Stretched over 20 acres, it provides over 650 jobs, fills more than 300,000 square feet of warehouse space and moves millions of dollars of food from growers to distributors to buyers annually. \u003c/p>\n\u003cfigure id=\"attachment_57788\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\" alt=\"Vegetable Display\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57788\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Display\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, few San Franciscans know of it. In its full swing at 2 or 3 in the morning, busy as a trading floor, the market exists to move product, this colorful money stacked up in the shape of snow peas and eggplants, radishes and apples. The daunting maze of trucks and loading bays is no place for sleepy civilians: Stand still for a moment, anywhere, and you’re bound to be in several someones’ way as they barrel past you, pushing a hand cart or maneuvering a forklift stacked high with boxes, filled with oversized red peppers from Mexico, big and shiny as shoes, or bristling bunches of parsley, dozens to a case. \u003c/p>\n\u003cfigure id=\"attachment_57786\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\" alt=\"Oversized red peppers from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oversized red peppers from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>If you have to be there, stay close to the sides of general manager Michael Janis and his colleague, business development representative Eddie Kapper. Genial, dedicated, fast-moving men, they slide through the market as if strolling through their offices, greeting workers by name, shaking hands with buyers. The market is made up of more than two dozen independent businesses, each with its own specialty, many still family run. There’s \u003ca href=\"http://www.washingtonvegetable.com/\">Washington Vegetable\u003c/a>, carrying a full line of vegetables but specializing in greens. \u003ca href=\"http://www.earlsorganic.com\">Earl’s Organic Produce\u003c/a>, in business since the 1970s, sells only organic produce from its spacious new warehouse, where the coolers are adjusted to the optimal needs of the produce: one cold and moist, another cold and dry. (Bananas long for one climate, Meyer lemons another.) \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has its own huge warehouse here, which it has since outgrown; it’s moving to a new, dedicated distribution facility in Richmond soon. Some businesses, like Yuet Cheong Produce, focus on the Asian market, others in Latino products. \u003c/p>\n\u003cfigure id=\"attachment_57789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\" alt=\"Washington Vegetable\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens and more at Washington Vegetable\u003c/figcaption>\u003c/figure>\n\u003cp>Skirt around an impromptu wall of limes in ten-pound boxes, then hustle past a levee of net sacks, fifty-pounders of red and yellow onions, hundredweights of potatoes destined for French-fry cutters from the Excelsior to the Richmond. At Cook’s Company and \u003ca href=\"http://www.greenleafsf.com/\">Greenleaf\u003c/a>, the boxes are smaller, the products—edible flowers, exotic mushrooms—daintier. The clientele here are chefs, caterers, and artisans, who buy in smaller quantities and are notoriously picky about quality and consistency. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, not everyone comes with a truck. A trio of young men—caterers from the East Bay--are packing a black Mini Cooper with pillowcase-sized bags of greens until every inch is stuffed, a clown car of mizuna and tatsoi. At another loading bay, Fontaine McFadden, bright-eyed even at this bleak hour, wedges boxes into her hatchback. She's buying for her three-month-old venture, \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a>, a paleo-diet meal delivery. \u003c/p>\n\u003cfigure id=\"attachment_57785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\" alt=\"Fontaine McFadden of Strong Table at the Produce Market\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden of Strong Table at the Produce Market\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tricky business, dealing in perishables. In a thick blue sweatshirt, hands sheathed in heavy rubber gloves, a worker scoops crushed ice like snow over waxy boxes lettered in red Chinese characters. Broccoli likes it cold. Too warm and the stems flop into rubber, once-tight blue-green florets yawning open into sunny yellow flowers no one will buy. Brassicas like these--Brussels sprouts, collards, kale, kohlrabi, broccoli--are the greens of winter. Cabbage will grow through snow. A good frost sweetens the kale crop, nature producing its own antifreeze in the leaves. Aphids, who love to huddle in these vegetables' nooks and crannies, can't survive the cold. \u003c/p>\n\u003cfigure id=\"attachment_57781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\" alt=\"Produce worker with boxes of broccoli\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce worker with boxes of broccoli\u003c/figcaption>\u003c/figure>\n\u003cp>Selling wholesale like this isn't for every farmer. Earl's owner Earl Herrick, just back from visiting an avocado and citrus grower in the Pauma Valley, lays out what a distributor needs: quality, consistency, and reliable supply. He liked the man's fruit, he says, but his avocados were too small, his grapefruits not heavy enough. \u003c/p>\n\u003cp>Boxes are packed and labeled by size, every piece inside graded to meet a certain standard. A 20-count peach is one size, a 16-count another. Don't try to mix them in the same box. Anything too small or too light risks getting the whole box \"kicked,\" or sent back on the truck to the farmer. There's also a matter of shelf life. Selling wholesale means the product has to last at least a week off the farm--a day or two for packing and shipping, another day or two on site at the warehouse, a day or two in the market, then however long the customer waits to use it once she gets it home. \u003c/p>\n\u003cfigure id=\"attachment_57782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\" alt=\"Winter Produce at Earl's - Citrus Season\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter Produce at Earl's - Citrus Season\u003c/figcaption>\u003c/figure>\n\u003cp>Once, the market had bars, a hofbrau, a handful of restaurants. They’re gone now, swallowed up by the need for more space for vendors. Only the J&V remains, opening at one a.m., closing up by 10 a.m. Started by a couple of former produce workers, it's two businesses now, a café for market workers by night, a catering kitchen by day. By daybreak, even as the café empties out, the big back kitchen is in full swing busy prepping meals for businesses downtown. Order sheets for banks, tech firms and brokerages are taped to the wall. A man fills bowls with identical cubes of melon in tri-colored rows. A row of women stand making dozens of sandwiches, lining them up on plastic trays. \u003c/p>\n\u003cp>The market’s moving with the times. It’s just signed a new 60-year lease with the city. There are long-term, multi-million-dollar reinvestment and capital improvement plans in development, focusing on a complete overhaul and rebuilding of the vendor spaces, with a lot more room and more up-to-date, energy-efficient cooling facilities. \u003c/p>\n\u003cp>As the new \u003ca href=\"http://www.businessweek.com/articles/2013-01-02/californias-newest-business-craze-homemade-food\">cottage food law\u003c/a> comes into effect, Kapper tells us how he hopes more small food businesses will see the market as a resource. Every day, says Eddie, he gets calls from people wanting to start up some kind of new business—niche caterers, jam or salsa makers, someone with a great idea for an herb salt or a juice-cleanse biz. He’ll talk to any potential new clients, walk them through, introduce them to the right vendors, try to get them what they need from the market. \u003c/p>\n\u003cp>It's part of a vision of community revitalization for Earl Shaddix, too. A longtime member of the San Francisco professional food community as a chef and trainer for All-Clad Metalcrafters, Shaddix recently bought a house in Bayview, and wants to show residents of the community how they can take advantage of the market's offerings to start their own small food businesses. He hopes to start a series of free food-business classes for people in the surrounding neighborhoods. He'd also like to encourage food makers around the city to start renting their kitchen space in the southeastern end of the city, where commercial rents are still reasonable. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pushing brooms, men at the end of their shifts sweep wilted lettuce into green bins. (The market has one of the city’s highest levels of waste-diversion compliance, with a composting program for green waste and a recycling program for nearly everything else it uses, from cardboard and shrink wrap down to the tough plastic straps used to bundle stacks of boxes together.) At Whole Foods, at Safeway, the day’s produce is being arranged in green stacks, red pyramids, orange piles. The misting jets come on, hissing gently. On Jerrold Avenue, it’s quiet, until the sun goes down and the trucks arrive again, disgorging what will feed the city. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57632/san-francisco-wholesale-produce-market",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_14453",
"bayareabites_16264",
"bayareabites_668",
"bayareabites_16250"
],
"featImg": "bayareabites_57791",
"label": "bayareabites"
},
"bayareabites_57125": {
"type": "posts",
"id": "bayareabites_57125",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57125",
"score": null,
"sort": [
1361489714000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361489714,
"format": "aside",
"disqusTitle": "My American Pantry (MAP) Celebrates Local Food Producers",
"title": "My American Pantry (MAP) Celebrates Local Food Producers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\n\u003cp>https://vimeo.com/58071230\u003c/p>\n\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n",
"disqusIdentifier": "57125 http://blogs.kqed.org/bayareabites/?p=57125",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/21/my-american-pantry-map-celebrates-local-food-producers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 910,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1454710554,
"excerpt": "Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.",
"title": "My American Pantry (MAP) Celebrates Local Food Producers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "My American Pantry (MAP) Celebrates Local Food Producers",
"datePublished": "2013-02-21T15:35:14-08:00",
"dateModified": "2016-02-05T14:15:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "my-american-pantry-map-celebrates-local-food-producers",
"status": "publish",
"path": "/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeoLink",
"attributes": {
"named": {
"vimeoId": "58071230"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers",
"authors": [
"5392"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_1927"
],
"tags": [
"bayareabites_11225",
"bayareabites_8731",
"bayareabites_11242",
"bayareabites_11224",
"bayareabites_11239",
"bayareabites_11243",
"bayareabites_11240",
"bayareabites_141",
"bayareabites_8980"
],
"featImg": "bayareabites_57225",
"label": "bayareabites"
},
"bayareabites_55012": {
"type": "posts",
"id": "bayareabites_55012",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55012",
"score": null,
"sort": [
1359965522000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359965522,
"format": "aside",
"disqusTitle": "Cookbook Review: Home Made Winter",
"title": "Cookbook Review: Home Made Winter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Brisk mornings, windy afternoons, cold dark nights: short of living with a cat on your lap, is there a better place to stay warm in the winter than in the kitchen? Especially since, unlike our shivering, snowed-in brethren in the Midwest and Northeast, we still have an abundance of gorgeous fresh, local produce in our markets, from avocados and clementines to kale, lettuce and those fabulous watermelon radishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\" alt=\"Home Made Winter\" width=\"250\" class=\"alignleft size-full wp-image-55832\">\u003c/a>My latest inspiration for cold-day cooking (before our early-arriving spring banishes the chill) is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/161769004X/kqedorg-20\">Home Made Winter\u003c/a> by \u003ca href=\"http://yvettevanboven.com/\">Yvette van Boven\u003c/a>, an Irish-born cook, food stylist, and writer who divides her time between Amsterdam (where she and her cousin run a restaurant and catering business) and Paris. Oof Verschuren, her photographer husband, took the pictures, which range from luscious but reassuringly unfussy food shots to misty, atmospheric photos of bare branches, shaggy ponies, winding lanes and lichen-splotched stones, in cool earth tones or snowy black and white. \u003c/p>\n\u003cp>A sequel to her first book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584799463/kqedorg-20\">Home Made\u003c/a>, this is a charmingly stylish book, loose-limbed and deliciously idiosyncratic. As she writes in the introduction, \"When I finished writing \u003cem>Home Made,\u003c/em> I realized that I actually wasn't quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added.\" Lucky for us, van Boven has turned those heaps into a pair of new books--the warm-weather, French-inspired \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1617690155/kqedorg-20\">Home Made Summer\u003c/a> comes out this spring. \u003c/p>\n\u003cfigure id=\"attachment_55900\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\" alt=\"Yvette van Boven. Photo: Oof Verschuren\" width=\"250\" class=\"size-full wp-image-55900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yvette van Boven. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003cp>Who wouldn't love a cookbook that puts a little illustration and recipe for a bubbly, ruby \"welcome cocktail\" (1 part cranberry juice, 1 part ginger ale, 1 part vodka) right there on the copyright page, across from a drawing of a little green dog wearing a collar and a chef's hat, saying \"Hey! There you are.\" Paging through this book is the next best thing to hanging out with van Boven and her pals, who, as evidenced by Verschuren's pictures, look like fun, gregarious, artsy people who bundle up in big scarves and like to eat and drink a lot.\u003c/p>\n\u003cp>The chapters meander, pleasantly, throughout the day, from Breakfast, Brunch, & Lunch to tea-time Cakes. Then, all of sudden, it's late afternoon, early darkness, the streetlights are on, and it's cocktail hour and time for Drinks. Little snacky things--homemade Salt and Vinegar Crisps (potato chips), Popcorn Rocks (with maple syrup, cinnamon, and hot pepper flakes), Beet Blini with Salmon--show up To Start, then it's time to pull up a chair and dig into Main Courses and Dessert. Scattered throughout are hand-drawn illustrations and hand-written recipes, plus lots of DIY projects--homemade butter, yogurt and cheese, beef sausage, a sweet-spiced hazelnut-almond-peanut butter, Irish cream liqueur--and little sidetracks into holiday musings and recipes, in no particular order. In this book, Halloween (Oct 31) runs into Epiphany (Jan 6), followed by a skip back to St Nicholas Eve (Dec 5), then a leap forward to St Patrick's Day (March 17), back to Christmas (Dec 25), and finally a grand, sparkly blowout on New Year's Eve (Dec 31).\u003c/p>\n\u003cfigure id=\"attachment_55902\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\" alt=\"Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>This is Northern European food, the wintery dishes of her Irish and Dutch homelands, not stolid but not lacking in potatoes, butter, and cream, either. There's the dish she's dubbed Dublin Lawyer (\"Because lawyers from Dublin are fat, rich, and always drunk...\"), made with lobster meat bathed in a rich sauce of butter, whiskey, and cream and served in a split-open lobster shell. There's a Duck and Sage Terrine sealed with melted butter and a white-on-white Tartiflette that uses cod instead of bacon to liven up this cheese-rich potato casserole from the French Alps. Tall, quiche-like Fluffy Pies have a secret, shared by a French cook: \"Less egg, more cream\". There are inventive fondues, a nouvelle-cuisine-ish Turbot Tower with Cabbage and Vanilla Beurre Blanc, and cut-out Christmas Sintercookies spiced, surprisingly, with Chinese five-spice powder and anise seeds. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, there are a lot of wonderful drinks, some refreshing, most warming, from van Boven's favorite Winter Tea simmered with fresh ginger, licorice root, cinnamon stick, orange zest, and cloves to a Mulled Wine spiked with a shot of gin. (If you didn't already suspect there was nothing good for you in that oh-so-yummy bottle of Bailey's, here's where you learn that the homemade version is put together with heavy cream, sweetened condensed milk, coffee powder, whiskey, and chocolate syrup.) You can wake up with a nippy fresh Pineapple-Ginger Juice, toast with a convivial Clementine Negroni, or celebrate with a Winter Cocktail of vodka, cranberry juice, and orange zest shaken with a big scoop of vanilla ice cream, about which van Boven writes, \"Snow and cranberries in a glass. It doesn't get any more wintery than this.\" \u003c/p>\n\u003cfigure id=\"attachment_55905\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\" alt=\" Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>There's plenty of meat to keep you warm, too. Pulled Pork is deconstructed, step by step, the how-to topped with a happy pig reassuring you that \"This ridiculously delicious meal takes time, but NO effort.\" Leek and quinoa salad is larded with bacon; goat cheese salad uses slices of blood sausage as croutons. There's Steak and Kidney Pie, Oxtail Stew with Beluga Lentils, Beef Brisket and more, often balanced with tangy-tart fruit chutneys and relishes made from the winter fruit larder of pears, apples, citrus, and cranberries. And look closer at that picture of what appears, at first glance, to be a simple roast chicken. In fact, it's something closer to a Dutch turducken, deboned and stuffed with a football's worth of veal and pork sausage, \u003cem>then\u003c/em> roasted. \u003c/p>\n\u003cp>Not that there aren't plenty of simple, healthy, mostly vegetarian soups, too: Spelt and Mushroom Soup, with woodsy dried porcini; Chickpea Soup with Sweet Potato and Feta Crackers; Creme of White Beans and Celeriac with Chile Oil; A Gentle Soup of Leeks and Chestnuts; Split Pea Soup with Squash and Yogurt. The vegetarian main courses are equally cozy, including Risotto with Cauliflower, a star-topped puff-pastry pie filled with celeriac and wild mushrooms, even a very British Toad-in-the-Hole whose pastry is wrapped around a roasted red onion instead of the typical sausage. \u003c/p>\n\u003cp>It can take some paging back and forth to find what you want (see \"deliciously idiosyncratic,\" above), since the recipe organization is whimsical at best, and you're as likely to find a photograph of a contemplative rooster or a dog in the snow as a recipe for Irish Stew. \u003c/p>\n\u003cp>A few tips for American readers might have been helpful. Van Boven frequently calls for self-rising flour, a European staple that's hard to find in the U.S., at least around here. (It's more common in the biscuit-loving South.) She doesn't give a replacement, but it's easy to do: For each cup of self-rising flour, sift 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. As for those sachets of vanilla sugar, another European mainstay, just substitute 2 teaspoons granulated sugar plus 1 teaspoon vanilla extract for each sachet called for. \u003c/p>\n\u003cp>Any of my fellow stay-at-home/work-from-home brethren should memorize the recipe for van Boven's Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes, which she recommends for \"when you're home alone and you suddenly have an irresistible craving for chocolate but don't feel like doing much work,\" which I think anyone working in close conjunction with a deadline or a small child would agree is pretty much \u003cem>all the time.\u003c/em> Whipping up \u003ca href=\"http://piequeen.blogspot.com/2008/12/10-pm-cocoa-cake.html\">Late Night Easy Cocoa Cake\u003c/a>, my usual go-to, is like making Thanksgiving dinner by comparison: This one is mixed up right in the mug, then microwaved (although she does give conventional oven directions as well). \u003c/p>\n\u003cp>That one's for home noshing; when company's expected, put together the cover beauty shot, a buttery cardamom pound cake with whole pears baked right in the cake. It's no more work than poaching pears and serving them alongside a slice of cake, but the payoff--how did you \u003cem>do\u003c/em> that?--is much more satisfying. \u003c/p>\n\u003cfigure id=\"attachment_55826\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\" alt=\"Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes\u003c/strong>\u003c/h2>\n\u003cp>Yes, for real! This is ready in three minutes. I don’t like to cook in the microwave, but in this case it’s very appealing. Especially when you’re home alone and you suddenly have an irresistible craving for chocolate but don’t feel like doing much work. \u003c/p>\n\u003cp>I can imagine, however, that some of you might have trouble with the idea of making a cake in a microwave. If you prefer to use a conventional oven, use self-rising flour instead of all-purpose flour and bake at 350°F (180°C) in a greased ovenproof cup for about 20 minutes.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>2 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 3 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 mug-sized cake \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 tbsp unsweetened cocoa powder\u003cbr>\n1 sachet (2 tsp) vanilla sugar (see note)\u003cbr>\n1 egg\u003cbr>\n3 tbsp milk\u003cbr>\n3 tbsp sunflower oil\u003cbr>\nIf you wish:\u003cbr>\n3 tbsp chocolate chips or grated chocolate\u003cbr>\n3 tbsp raisins\u003cbr>\nSugar syrup, appelstroop (Dutch apple syrup), golden syrup, a dash of liqueur, or vanilla ice cream\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Mix the dry ingredients in the coffee mug. Add the egg and whisk with a fork. Add the milk and oil and whisk some more.\u003cbr>\nThen stir in the chocolate chips or raisins, if desired. \u003c/p>\n\u003cp>2. Place the mug in the microwave and “bake” the batter for 3 minutes on high. The cake will rise above the rim of the mug, but that’s fine! Let it cool for a bit.\u003c/p>\n\u003cp>3. If you wish, add any syrup, a dash of liqueur, or serve with vanilla ice cream.\u003c/p>\n\u003cp>Note: If you don't have vanilla sugar, use 2 teaspoons granulated sugar and 1 teaspoon vanilla extract. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_55825\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\" alt=\"Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Cardamom Cake with Whole Pears & White Chocolate\u003c/strong>\u003c/h2>\n\u003cp>This recipe has been published all over in magazines and newspapers, but I really don’t care; since it’s so good and it looks so cool, it belongs in this collection. \u003c/p>\n\u003cp>Make it, and you’re sold. \u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 40 minutes, plus cooling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 loaf cake (8-10 servings) \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the pears:\u003cbr>\n3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on\u003cbr>\n1 (750-ml) bottle dry white wine\u003cbr>\n1 1/4 cups sugar\u003cbr>\n4 cloves\u003cbr>\n3 star anise pods\u003cbr>\n8 cardamom pods\u003cbr>\n2 cinnamon sticks\u003cbr>\nFor the cake:\u003cbr>\n1 1/2 cups (3 sticks) plus 2 tbsp butter, softened, plus extra for greasing\u003cbr>\n1 cup sugar\u003cbr>\n4 eggs\u003cbr>\n1 1/2 cups self-rising flour (see note)\u003cbr>\n1 generous tbsp ground cardamom\u003cbr>\npinch of salt\u003cbr>\nAnd further:\u003cbr>\n3 oz white chocolate, in chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat. \u003c/p>\n\u003cp>2. Take the pears out of the liquid and set aside to cool. Add 2 1/2 cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool. \u003c/p>\n\u003cp>3. Make the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper. Grease the parchment paper.\u003c/p>\n\u003cp>4. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom, and salt over the batter and fold it in. \u003c/p>\n\u003cp>6. Spoon the batter into the pan. Press the pears in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely. \u003c/p>\n\u003cp>7. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top. \u003c/p>\n\u003cp>8. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Note: If using all-purpose flour, add 2 1/4 tsp baking powder and 1 1/2 tsp salt. \u003c/p>\n\n",
"disqusIdentifier": "55012 http://blogs.kqed.org/bayareabites/?p=55012",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/04/cookbook-review-home-made-winter/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2223,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 37
},
"modified": 1550267897,
"excerpt": "Chilly mornings, rainy afternoons, long dark nights: is there a better place to stay warm in the winter than in the kitchen? Home Made Winter by Yvette van Boven comes up dozens of inventive recipes and projects to keep you toasty and well fed. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chilly mornings, rainy afternoons, long dark nights: is there a better place to stay warm in the winter than in the kitchen? Home Made Winter by Yvette van Boven comes up dozens of inventive recipes and projects to keep you toasty and well fed. ",
"title": "Cookbook Review: Home Made Winter | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cookbook Review: Home Made Winter",
"datePublished": "2013-02-04T00:12:02-08:00",
"dateModified": "2019-02-15T13:58:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cookbook-review-home-made-winter",
"status": "publish",
"path": "/bayareabites/55012/cookbook-review-home-made-winter",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brisk mornings, windy afternoons, cold dark nights: short of living with a cat on your lap, is there a better place to stay warm in the winter than in the kitchen? Especially since, unlike our shivering, snowed-in brethren in the Midwest and Northeast, we still have an abundance of gorgeous fresh, local produce in our markets, from avocados and clementines to kale, lettuce and those fabulous watermelon radishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\" alt=\"Home Made Winter\" width=\"250\" class=\"alignleft size-full wp-image-55832\">\u003c/a>My latest inspiration for cold-day cooking (before our early-arriving spring banishes the chill) is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/161769004X/kqedorg-20\">Home Made Winter\u003c/a> by \u003ca href=\"http://yvettevanboven.com/\">Yvette van Boven\u003c/a>, an Irish-born cook, food stylist, and writer who divides her time between Amsterdam (where she and her cousin run a restaurant and catering business) and Paris. Oof Verschuren, her photographer husband, took the pictures, which range from luscious but reassuringly unfussy food shots to misty, atmospheric photos of bare branches, shaggy ponies, winding lanes and lichen-splotched stones, in cool earth tones or snowy black and white. \u003c/p>\n\u003cp>A sequel to her first book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584799463/kqedorg-20\">Home Made\u003c/a>, this is a charmingly stylish book, loose-limbed and deliciously idiosyncratic. As she writes in the introduction, \"When I finished writing \u003cem>Home Made,\u003c/em> I realized that I actually wasn't quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added.\" Lucky for us, van Boven has turned those heaps into a pair of new books--the warm-weather, French-inspired \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1617690155/kqedorg-20\">Home Made Summer\u003c/a> comes out this spring. \u003c/p>\n\u003cfigure id=\"attachment_55900\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\" alt=\"Yvette van Boven. Photo: Oof Verschuren\" width=\"250\" class=\"size-full wp-image-55900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yvette van Boven. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003cp>Who wouldn't love a cookbook that puts a little illustration and recipe for a bubbly, ruby \"welcome cocktail\" (1 part cranberry juice, 1 part ginger ale, 1 part vodka) right there on the copyright page, across from a drawing of a little green dog wearing a collar and a chef's hat, saying \"Hey! There you are.\" Paging through this book is the next best thing to hanging out with van Boven and her pals, who, as evidenced by Verschuren's pictures, look like fun, gregarious, artsy people who bundle up in big scarves and like to eat and drink a lot.\u003c/p>\n\u003cp>The chapters meander, pleasantly, throughout the day, from Breakfast, Brunch, & Lunch to tea-time Cakes. Then, all of sudden, it's late afternoon, early darkness, the streetlights are on, and it's cocktail hour and time for Drinks. Little snacky things--homemade Salt and Vinegar Crisps (potato chips), Popcorn Rocks (with maple syrup, cinnamon, and hot pepper flakes), Beet Blini with Salmon--show up To Start, then it's time to pull up a chair and dig into Main Courses and Dessert. Scattered throughout are hand-drawn illustrations and hand-written recipes, plus lots of DIY projects--homemade butter, yogurt and cheese, beef sausage, a sweet-spiced hazelnut-almond-peanut butter, Irish cream liqueur--and little sidetracks into holiday musings and recipes, in no particular order. In this book, Halloween (Oct 31) runs into Epiphany (Jan 6), followed by a skip back to St Nicholas Eve (Dec 5), then a leap forward to St Patrick's Day (March 17), back to Christmas (Dec 25), and finally a grand, sparkly blowout on New Year's Eve (Dec 31).\u003c/p>\n\u003cfigure id=\"attachment_55902\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\" alt=\"Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>This is Northern European food, the wintery dishes of her Irish and Dutch homelands, not stolid but not lacking in potatoes, butter, and cream, either. There's the dish she's dubbed Dublin Lawyer (\"Because lawyers from Dublin are fat, rich, and always drunk...\"), made with lobster meat bathed in a rich sauce of butter, whiskey, and cream and served in a split-open lobster shell. There's a Duck and Sage Terrine sealed with melted butter and a white-on-white Tartiflette that uses cod instead of bacon to liven up this cheese-rich potato casserole from the French Alps. Tall, quiche-like Fluffy Pies have a secret, shared by a French cook: \"Less egg, more cream\". There are inventive fondues, a nouvelle-cuisine-ish Turbot Tower with Cabbage and Vanilla Beurre Blanc, and cut-out Christmas Sintercookies spiced, surprisingly, with Chinese five-spice powder and anise seeds. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, there are a lot of wonderful drinks, some refreshing, most warming, from van Boven's favorite Winter Tea simmered with fresh ginger, licorice root, cinnamon stick, orange zest, and cloves to a Mulled Wine spiked with a shot of gin. (If you didn't already suspect there was nothing good for you in that oh-so-yummy bottle of Bailey's, here's where you learn that the homemade version is put together with heavy cream, sweetened condensed milk, coffee powder, whiskey, and chocolate syrup.) You can wake up with a nippy fresh Pineapple-Ginger Juice, toast with a convivial Clementine Negroni, or celebrate with a Winter Cocktail of vodka, cranberry juice, and orange zest shaken with a big scoop of vanilla ice cream, about which van Boven writes, \"Snow and cranberries in a glass. It doesn't get any more wintery than this.\" \u003c/p>\n\u003cfigure id=\"attachment_55905\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\" alt=\" Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>There's plenty of meat to keep you warm, too. Pulled Pork is deconstructed, step by step, the how-to topped with a happy pig reassuring you that \"This ridiculously delicious meal takes time, but NO effort.\" Leek and quinoa salad is larded with bacon; goat cheese salad uses slices of blood sausage as croutons. There's Steak and Kidney Pie, Oxtail Stew with Beluga Lentils, Beef Brisket and more, often balanced with tangy-tart fruit chutneys and relishes made from the winter fruit larder of pears, apples, citrus, and cranberries. And look closer at that picture of what appears, at first glance, to be a simple roast chicken. In fact, it's something closer to a Dutch turducken, deboned and stuffed with a football's worth of veal and pork sausage, \u003cem>then\u003c/em> roasted. \u003c/p>\n\u003cp>Not that there aren't plenty of simple, healthy, mostly vegetarian soups, too: Spelt and Mushroom Soup, with woodsy dried porcini; Chickpea Soup with Sweet Potato and Feta Crackers; Creme of White Beans and Celeriac with Chile Oil; A Gentle Soup of Leeks and Chestnuts; Split Pea Soup with Squash and Yogurt. The vegetarian main courses are equally cozy, including Risotto with Cauliflower, a star-topped puff-pastry pie filled with celeriac and wild mushrooms, even a very British Toad-in-the-Hole whose pastry is wrapped around a roasted red onion instead of the typical sausage. \u003c/p>\n\u003cp>It can take some paging back and forth to find what you want (see \"deliciously idiosyncratic,\" above), since the recipe organization is whimsical at best, and you're as likely to find a photograph of a contemplative rooster or a dog in the snow as a recipe for Irish Stew. \u003c/p>\n\u003cp>A few tips for American readers might have been helpful. Van Boven frequently calls for self-rising flour, a European staple that's hard to find in the U.S., at least around here. (It's more common in the biscuit-loving South.) She doesn't give a replacement, but it's easy to do: For each cup of self-rising flour, sift 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. As for those sachets of vanilla sugar, another European mainstay, just substitute 2 teaspoons granulated sugar plus 1 teaspoon vanilla extract for each sachet called for. \u003c/p>\n\u003cp>Any of my fellow stay-at-home/work-from-home brethren should memorize the recipe for van Boven's Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes, which she recommends for \"when you're home alone and you suddenly have an irresistible craving for chocolate but don't feel like doing much work,\" which I think anyone working in close conjunction with a deadline or a small child would agree is pretty much \u003cem>all the time.\u003c/em> Whipping up \u003ca href=\"http://piequeen.blogspot.com/2008/12/10-pm-cocoa-cake.html\">Late Night Easy Cocoa Cake\u003c/a>, my usual go-to, is like making Thanksgiving dinner by comparison: This one is mixed up right in the mug, then microwaved (although she does give conventional oven directions as well). \u003c/p>\n\u003cp>That one's for home noshing; when company's expected, put together the cover beauty shot, a buttery cardamom pound cake with whole pears baked right in the cake. It's no more work than poaching pears and serving them alongside a slice of cake, but the payoff--how did you \u003cem>do\u003c/em> that?--is much more satisfying. \u003c/p>\n\u003cfigure id=\"attachment_55826\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\" alt=\"Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes\u003c/strong>\u003c/h2>\n\u003cp>Yes, for real! This is ready in three minutes. I don’t like to cook in the microwave, but in this case it’s very appealing. Especially when you’re home alone and you suddenly have an irresistible craving for chocolate but don’t feel like doing much work. \u003c/p>\n\u003cp>I can imagine, however, that some of you might have trouble with the idea of making a cake in a microwave. If you prefer to use a conventional oven, use self-rising flour instead of all-purpose flour and bake at 350°F (180°C) in a greased ovenproof cup for about 20 minutes.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>2 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 3 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 mug-sized cake \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 tbsp unsweetened cocoa powder\u003cbr>\n1 sachet (2 tsp) vanilla sugar (see note)\u003cbr>\n1 egg\u003cbr>\n3 tbsp milk\u003cbr>\n3 tbsp sunflower oil\u003cbr>\nIf you wish:\u003cbr>\n3 tbsp chocolate chips or grated chocolate\u003cbr>\n3 tbsp raisins\u003cbr>\nSugar syrup, appelstroop (Dutch apple syrup), golden syrup, a dash of liqueur, or vanilla ice cream\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Mix the dry ingredients in the coffee mug. Add the egg and whisk with a fork. Add the milk and oil and whisk some more.\u003cbr>\nThen stir in the chocolate chips or raisins, if desired. \u003c/p>\n\u003cp>2. Place the mug in the microwave and “bake” the batter for 3 minutes on high. The cake will rise above the rim of the mug, but that’s fine! Let it cool for a bit.\u003c/p>\n\u003cp>3. If you wish, add any syrup, a dash of liqueur, or serve with vanilla ice cream.\u003c/p>\n\u003cp>Note: If you don't have vanilla sugar, use 2 teaspoons granulated sugar and 1 teaspoon vanilla extract. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_55825\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\" alt=\"Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Cardamom Cake with Whole Pears & White Chocolate\u003c/strong>\u003c/h2>\n\u003cp>This recipe has been published all over in magazines and newspapers, but I really don’t care; since it’s so good and it looks so cool, it belongs in this collection. \u003c/p>\n\u003cp>Make it, and you’re sold. \u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 40 minutes, plus cooling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 loaf cake (8-10 servings) \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the pears:\u003cbr>\n3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on\u003cbr>\n1 (750-ml) bottle dry white wine\u003cbr>\n1 1/4 cups sugar\u003cbr>\n4 cloves\u003cbr>\n3 star anise pods\u003cbr>\n8 cardamom pods\u003cbr>\n2 cinnamon sticks\u003cbr>\nFor the cake:\u003cbr>\n1 1/2 cups (3 sticks) plus 2 tbsp butter, softened, plus extra for greasing\u003cbr>\n1 cup sugar\u003cbr>\n4 eggs\u003cbr>\n1 1/2 cups self-rising flour (see note)\u003cbr>\n1 generous tbsp ground cardamom\u003cbr>\npinch of salt\u003cbr>\nAnd further:\u003cbr>\n3 oz white chocolate, in chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat. \u003c/p>\n\u003cp>2. Take the pears out of the liquid and set aside to cool. Add 2 1/2 cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool. \u003c/p>\n\u003cp>3. Make the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper. Grease the parchment paper.\u003c/p>\n\u003cp>4. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom, and salt over the batter and fold it in. \u003c/p>\n\u003cp>6. Spoon the batter into the pan. Press the pears in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely. \u003c/p>\n\u003cp>7. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top. \u003c/p>\n\u003cp>8. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note: If using all-purpose flour, add 2 1/4 tsp baking powder and 1 1/2 tsp salt. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55012/cookbook-review-home-made-winter",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2638",
"bayareabites_12"
],
"tags": [
"bayareabites_14758"
],
"featImg": "bayareabites_55836",
"label": "bayareabites"
},
"bayareabites_54216": {
"type": "posts",
"id": "bayareabites_54216",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54216",
"score": null,
"sort": [
1358210136000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358210136,
"format": "aside",
"disqusTitle": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "54216 http://blogs.kqed.org/bayareabites/?p=54216",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/14/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1110,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1358632159,
"excerpt": "Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.",
"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"datePublished": "2013-01-14T16:35:36-08:00",
"dateModified": "2013-01-19T13:49:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "do-it-yourself-meal-kits-promise-easier-more-exotic-dinners",
"status": "publish",
"path": "/bayareabites/54216/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54216/do-it-yourself-meal-kits-promise-easier-more-exotic-dinners",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_1875",
"bayareabites_1927"
],
"tags": [
"bayareabites_9861",
"bayareabites_8731",
"bayareabites_971",
"bayareabites_2172",
"bayareabites_11039",
"bayareabites_11038",
"bayareabites_10462",
"bayareabites_11030",
"bayareabites_14738"
],
"featImg": "bayareabites_54517",
"label": "bayareabites"
},
"bayareabites_54237": {
"type": "posts",
"id": "bayareabites_54237",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54237",
"score": null,
"sort": [
1357775267000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357775267,
"format": "aside",
"disqusTitle": "How Google Earth Revealed Chicago's Hidden Farms",
"title": "How Google Earth Revealed Chicago's Hidden Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "54237 http://blogs.kqed.org/bayareabites/?p=54237",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/09/how-google-earth-revealed-chicagos-hidden-farms/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 700,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1357775267,
"excerpt": "When scientists scoured lists of the city's community gardens, they discovered they didn't tell the whole story of where food was being grown. Satellite images instead show the city's food-producing gardens tucked away in backyards, on roofs and thriving in vacant lots.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When scientists scoured lists of the city's community gardens, they discovered they didn't tell the whole story of where food was being grown. Satellite images instead show the city's food-producing gardens tucked away in backyards, on roofs and thriving in vacant lots.",
"title": "How Google Earth Revealed Chicago's Hidden Farms | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Google Earth Revealed Chicago's Hidden Farms",
"datePublished": "2013-01-09T15:47:47-08:00",
"dateModified": "2013-01-09T15:47:47-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-google-earth-revealed-chicagos-hidden-farms",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168895084&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Sarah Zielinski",
"nprStoryDate": "Wed, 09 Jan 2013 14:58:00 -0500",
"nprLastModifiedDate": "Wed, 09 Jan 2013 18:01:04 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms?ft=3&f=168895084",
"nprStoryId": "168895084",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 09 Jan 2013 18:01:00 -0500",
"path": "/bayareabites/54237/how-google-earth-revealed-chicagos-hidden-farms",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54237/how-google-earth-revealed-chicagos-hidden-farms",
"authors": [
"byline_bayareabites_54237"
],
"categories": [
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_1702",
"bayareabites_11019",
"bayareabites_11022",
"bayareabites_11023",
"bayareabites_9351",
"bayareabites_11020",
"bayareabites_11021"
],
"featImg": "bayareabites_54238",
"label": "bayareabites"
},
"bayareabites_53564": {
"type": "posts",
"id": "bayareabites_53564",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53564",
"score": null,
"sort": [
1357076007000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357076007,
"format": "aside",
"disqusTitle": "Top Food Stories and Trends of 2012",
"title": "Top Food Stories and Trends of 2012",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "53564 http://blogs.kqed.org/bayareabites/?p=53564",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/01/top-food-stories-and-trends-of-2012/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1473,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1357635152,
"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
"title": "Top Food Stories and Trends of 2012 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Top Food Stories and Trends of 2012",
"datePublished": "2013-01-01T13:33:27-08:00",
"dateModified": "2013-01-08T00:52:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "top-food-stories-and-trends-of-2012",
"status": "publish",
"path": "/bayareabites/53564/top-food-stories-and-trends-of-2012",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53564/top-food-stories-and-trends-of-2012",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_8812",
"bayareabites_10080",
"bayareabites_10984",
"bayareabites_1786",
"bayareabites_295",
"bayareabites_9546",
"bayareabites_1686",
"bayareabites_2625",
"bayareabites_323",
"bayareabites_10313",
"bayareabites_14749"
],
"featImg": "bayareabites_53723",
"label": "bayareabites"
},
"bayareabites_51782": {
"type": "posts",
"id": "bayareabites_51782",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "51782",
"score": null,
"sort": [
1354291205000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1354291205,
"format": "aside",
"disqusTitle": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
"title": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n",
"disqusIdentifier": "51782 http://blogs.kqed.org/bayareabites/?p=51782",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/11/30/qa-with-oaklands-councilmember-at-large-rebecca-kaplan/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1663,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1360027723,
"excerpt": "Mary Ladd interviews Rebecca Kaplan, Oakland's Councilmember At-Large, who was recently re-elected and is a champion of food businesses as a way to grow and ultimately improve the city. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Rebecca Kaplan, Oakland's Councilmember At-Large, who was recently re-elected and is a champion of food businesses as a way to grow and ultimately improve the city. ",
"title": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large",
"datePublished": "2012-11-30T08:00:05-08:00",
"dateModified": "2013-02-04T17:28:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-oaklands-councilmember-at-large-rebecca-kaplan",
"status": "publish",
"path": "/bayareabites/51782/qa-with-oaklands-councilmember-at-large-rebecca-kaplan",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/51782/qa-with-oaklands-councilmember-at-large-rebecca-kaplan",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807"
],
"tags": [
"bayareabites_2891",
"bayareabites_2329",
"bayareabites_14757",
"bayareabites_2327",
"bayareabites_10887",
"bayareabites_10889"
],
"featImg": "bayareabites_51820",
"label": "bayareabites"
},
"bayareabites_50549": {
"type": "posts",
"id": "bayareabites_50549",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50549",
"score": null,
"sort": [
1351623814000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1351623814,
"format": "aside",
"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "50549 http://blogs.kqed.org/bayareabites/?p=50549",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/30/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 407,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1550600306,
"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"datePublished": "2012-10-30T12:03:34-07:00",
"dateModified": "2019-02-19T10:18:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"status": "publish",
"path": "/bayareabites/50549/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50549/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_41",
"bayareabites_14738"
],
"featImg": "bayareabites_50585",
"label": "bayareabites"
},
"bayareabites_50514": {
"type": "posts",
"id": "bayareabites_50514",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50514",
"score": null,
"sort": [
1351535361000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 14959
},
"blocks": [],
"publishDate": 1351535361,
"format": "aside",
"disqusTitle": "How To Carve A Pumpkin",
"title": "How To Carve A Pumpkin",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/1QtCRPDI31Q\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "50514 http://blogs.kqed.org/bayareabites/?p=50514",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 346,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1477503769,
"excerpt": "Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ",
"title": "How To Carve A Pumpkin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How To Carve A Pumpkin",
"datePublished": "2012-10-29T11:29:21-07:00",
"dateModified": "2016-10-26T10:42:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-to-carve-a-pumpkin",
"status": "publish",
"path": "/bayareabites/50514/how-to-carve-a-pumpkin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1QtCRPDI31Q'\n title='//www.youtube.com/embed/1QtCRPDI31Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50514/how-to-carve-a-pumpkin",
"authors": [
"5362"
],
"series": [
"bayareabites_14959"
],
"categories": [
"bayareabites_2638",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_1593"
],
"tags": [
"bayareabites_41",
"bayareabites_10842",
"bayareabites_1511",
"bayareabites_2913"
],
"featImg": "bayareabites_50523",
"label": "bayareabites_14959"
},
"bayareabites_50384": {
"type": "posts",
"id": "bayareabites_50384",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50384",
"score": null,
"sort": [
1351455942000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1351455942,
"format": "aside",
"disqusTitle": "Local Experts Dish on the Art of Pickled Peppers",
"title": "Local Experts Dish on the Art of Pickled Peppers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "50384 http://blogs.kqed.org/bayareabites/?p=50384",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/28/local-experts-dish-on-the-art-of-pickled-peppers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1340,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1550600370,
"excerpt": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Are you feeling sad that the local pepper season is drawing to a close? Don't be. The owners of Emmy's Pickles and Jams, Jarred SF Brine and Paulie's Pickling show how a little vinegar, salt and aromatics will let you enjoy those late-season jalapenos and serranos well into the winter.",
"title": "Local Experts Dish on the Art of Pickled Peppers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local Experts Dish on the Art of Pickled Peppers",
"datePublished": "2012-10-28T13:25:42-07:00",
"dateModified": "2019-02-19T10:19:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-experts-dish-on-the-art-of-pickled-peppers",
"status": "publish",
"path": "/bayareabites/50384/local-experts-dish-on-the-art-of-pickled-peppers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-50396\" title=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-9.jpg\" alt=\"Jarred SF Brines version of the classic taqueria pickles. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Jarred SF Brine’s version of the classic taquería pickles, made with red and green jalapeños, red onion and carrots.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>All Photos: Joseph Wrye\u003c/strong>\u003c/p>\n\u003cp>My boyfriend and his green thumb managed to coax nearly a dozen heirloom tomato plants into growing well over six feet tall in our often-chilly backyard in San Francisco.\u003c/p>\n\u003cp>We've eaten those tomatoes as fast as they ripened, but the 12 hot pepper plants growing alongside them required a bit more thought.\u003c/p>\n\u003cp>Hot sauce has become my go-to plan when I come across a nice batch of hot peppers. This year I was also pulled in another direction, intrigued by a new crop of local food entrepreneurs who've launched businesses focused on pickling and preserving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I turned to the nice people behind \u003ca href=\"http://www.emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>, \u003ca href=\"http://jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/menu.html\">Paulie's Pickling\u003c/a> for advice and they served up loads of tips on preserving peppers so we can continue eating them long after the season ends. Each of them makes a version of pickled jalapeños, some inspired by the classic blend found at taquerías throughout the Mission District.\u003c/p>\n\u003cblockquote>\u003cp>\"Jalapeño-carrot was one of the first products we started with,\" says Emmy Moore, who co-founded Emmy's in 2010. \"We used to be based in the Mission and wanted to do something that spoke to that community.\"\u003c/p>\u003c/blockquote>\n\u003cp>She ran through six trials before settling on her final recipe, which includes whole jalapeños, carrots and black pepper. Emiliana Puyana of Jarred uses a base recipe of sliced red and green jalapeños, carrots and red onion, but admits she never stops trying to perfect her formula.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-50397\" title=\"Red and green jalapenos. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-1.jpg\" alt=\"Red and green jalapenos. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>Red and green jalapeños share the spotlight in Jarred SF Brine’s pickled pepper medley.\u003c/em>\u003c/p>\n\u003cp>\"They are super yummy and delicious, spicy and can go on pretty much anything -- a sandwich, taco, salad, you name it,\" says Puyana, who began selling pickled products in late 2011.\u003c/p>\n\u003cp>The process they each use is basically the same: They sanitize canning jars before stuffing them with cleaned vegetables. The vegetables are covered with a hot brine of vinegar, water, salt, aromatics and possibly sugar. The lids are sealed tightly and submerged in boiling water. Paul Ashby of Paulie's Pickling, however, skips the canning process and instead refrigerates the pickled peppers immediately after adding the brine, which he believes helps the vegetables to retain their texture.\u003c/p>\n\u003cp>The same process may be used with pickling sweet peppers and other vegetables, though the recipe would differ. Moore and Ashby only pickle hot peppers, but Puyana also sells a grilled corn and sweet pepper combo made with sweeter brine kicked up with chili flakes.\u003c/p>\n\u003cp>It's important to taste peppers beforehand because the heat level may vary, especially later in the season when they seem to get hotter.\u003c/p>\n\u003cblockquote>\u003cp>\"One may taste like a green pepper, one may set your mouth on fire,\" Ashby says. \"Find out what the flavor is like, and if there isn't enough heat, add dried peppers to get a consistent heat throughout the product. That's a good way to get it to the heat you want without effecting the flavor.\"\u003c/p>\u003c/blockquote>\n\u003cp>The vegetables should be processed when they are as ripe as possible. In other words, don't wait until the peppers are about to turn before breaking out the canning jars.\u003c/p>\n\u003cp>\"Use the freshest stuff possible,\" Moore says. \"You want it to be crisp, fresh.\"\u003c/p>\n\u003cp>Ashby recommends local farmers' markets as the top source for fresh vegetables. Keep an eye out right now for end-of-season peppers at farmers’ markets throughout the Bay Area.\u003c/p>\n\u003cp>\"That's always your best bet,\" he says. \"Things start to break down, become mushy, and as they deteriorate you get off flavors. One off flavor and that could ruin the whole batch.\"\u003c/p>\n\u003cp>Puyana recommends using medium, fleshy peppers for pickling that won't disintegrate over time, such as jalapeño, serrano, bell, gypsy, banana, cherry and piquillo peppers. Padrón and shishito peppers may be too delicate, she said, while hotter peppers, such as habanero and cayenne, may be used to enhance recipes but are often too hot for most people to eat on their own.\u003c/p>\n\u003cp>When it comes to pickling, cleanliness and sanitation are key, Ashby says.\u003c/p>\n\u003cp>\"You have to be super vigilant about how clean you are,\" Ashby says. \"There are a lot of rules you have to stick to.\"\u003c/p>\n\u003cp>Make sure the brine completely covers the vegetables but leave a little bit of \"head space\" so you can create a seal, Moore says. Or you can take Ashby's cue and simply store the vegetables and brine in a container in the fridge.\u003c/p>\n\u003cp>One last thing: don't throw out that pickling juice. It can be reused in several ways, such as adding some punch to salsa or a Bloody Mary.\u003c/p>\n\u003cp>\"Throw more peppers in it, wait a week or two and they will be pickled again,\" Moore says. \"The brine will become infused with pepper flavor. It's good for meat marinades and you don't have to worry about bacteria.\"\u003c/p>\n\u003cp>\u003cstrong>Recipe: Jarred SF Brine’s Pickled Jalapeños\u003c/strong>\u003cbr>\nYields: 2 16 oz. jars\u003c/p>\n\u003cp>\u003cstrong>Preparing the Jars:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a large pot with water and bring it to a boil, making sure that the pot is large enough to hold the filled jars. Do not overfill the pot because the water level will rise when the jars are submerged.\u003c/li>\n\u003cli>Place the empty jars in the boiling water for one minute.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-50398\" title=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-2.jpg\" alt=\"Submerge the jars in boiling water. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Submerge the jars in boiling water\u003c/em>\u003c/li>\n\u003cli>Remove the jars with a pair of tongs.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\">\u003cimg class=\"alignnone size-full wp-image-50503\" title=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-peppers-3-recropped.jpg\" alt=\"Remove jars from pot with tongs. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Carefully remove canning jars from pot.\u003c/em>\u003c/li>\n\u003cli>Place upside down on a counter lined with parchment paper.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-50399\" title=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-4.jpg\" alt=\"Set sanitized jars aside on parchment paper until ready to use. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Set sanitized jars aside on parchment paper until ready to use.\u003c/em>\u003c/li>\n\u003cli>Repeat this step with the lids.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Vegetables\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7 jalapeños, a mix of red and green, sliced into 1/4-inch coins (should yield about 2 cups)\u003c/li>\n\u003cli>1/2 cup thinly sliced carrot (approximately 1 medium carrot; use a mandoline if possible)\u003c/li>\n\u003cli>1/2 cup thinly sliced red onion rings (approximately 1/2 of a small red onion; use a mandoline if possible)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients in a bowl and mix, wearing gloves if mixing by hand. The yield should be roughly 3 cups of vegetables.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-50401\" title=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-6.jpg\" alt=\"Red and green jalapenos, red onion and carrot are ready to be jarred and pickled. Photo: Joseph Wrye\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>Red and green jalapeños, red onion and carrot are ready to be jarred and pickled.\u003c/em>\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Brine\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 1/4 cup white wine vinegar\u003cbr>\n1 1/4 cup water\u003cbr>\n2 tablespoons salt\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon fennel seed\u003cbr>\n1 teaspoon coriander seed\u003cbr>\n1/2 teaspoon black peppercorns\u003cbr>\n2 sprigs of fresh Mexican oregano\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Combine all ingredients except the oregano in a stainless steel pot and bring to a boil.\u003cimg class=\"alignnone size-full wp-image-50402\" title=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-7.jpg\" alt=\"Hot brine includes white wine vinegar, salt, sugar and aromatics. Photo: Joseph Wrye\" width=\"560\">\u003cbr>\n\u003cem>This hot brine includes white wine vinegar, salt, sugar and aromatics.\u003c/em>\u003c/li>\n\u003cli>Place one spring of oregano in the bottom of each jar. Fill the jars with the prepared vegetables (each jar holds about 1 1/2 cups).\u003cimg class=\"alignnone size-full wp-image-50405\" title=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-8.jpg\" alt=\"Pack vegetables snugly into jars. Photo: Joseph Wrye\" width=\"400\">\u003cbr>\n\u003cem>Pack vegetables snugly into jars, but leave enough room that will allow the brine to penetrate.\u003c/em>\u003c/li>\n\u003cli>Strain the brine into a measuring cup and pour over the vegetables. Make sure to leave a 1/4 of an inch of space and place the lid on securely. The jar is now ready to be processed.\u003c/li>\n\u003cli>Completely submerge the jar into the pot of boiling water for 3 minutes. Remove the jar from the water with tongs and let cool at room temperature.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\">\u003cimg class=\"alignnone size-full wp-image-50403\" title=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pickled-pepper-10.jpg\" alt=\"Boiling the jars helps to create a tight seal and kill any lurking bacteria. Photo: Joseph Wrye\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>Boiling the jars helps to create a tight seal and kill any lurking bacteria.\u003c/em>\u003c/li>\n\u003cli>The pickles will be ready to eat in 10 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Resources recommended by the pickling experts in this story:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702\">Ball Blue Book Guide to Preserving\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822\">Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008\">The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645\">Canning for the New Generation: Bold, Fresh Flavors for the Modern Pantry\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50384/local-experts-dish-on-the-art-of-pickled-peppers",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_95",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_14738",
"bayareabites_1149"
],
"featImg": "bayareabites_50396",
"label": "bayareabites"
},
"bayareabites_50006": {
"type": "posts",
"id": "bayareabites_50006",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50006",
"score": null,
"sort": [
1350408199000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1350408199,
"format": "aside",
"disqusTitle": "How To Buy And Store Fresh Tomatoes ",
"title": "How To Buy And Store Fresh Tomatoes ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\" alt=\"Tomatoes on the vine\" title=\"Tomatoes on the vine\" width=\"560\" class=\"alignnone size-full wp-image-50005\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite childhood food memories is picking tomatoes fresh from the vine with my dad. I grew up in Sacramento and we didn't have much of a garden in our backyard but those tomato plants made up for it. My mother did all she could to keep me and my father from harvesting them immediately but to no avail. The moment one was ripe, he and I would make a mad dash out the front door to see who could nab it first. I usually won, or maybe he just let me win. Regardless, I attribute these memories to why the tomato is one of my favorite \u003cdel datetime=\"2012-10-16T06:38:13+00:00\">vegetables\u003c/del> fruits. \u003c/p>\n\u003cp>My desire to share the joy of a good tomato with everyone was the inspiration for making these How-To videos. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps I outlined below. \u003c/p>\n\u003cp>\u003cstrong>How to Select a Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/q-sTFriAahc?list=PL23C10B854AD91955&hl=en_US\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Avoid tomatoes with blemishes or dark spots.\u003c/li>\n\u003cli>The tomato should have a good weight for its size, feeling heavy.\u003c/li>\n\u003cli>The tomato should be firm, yet soft enough to give into any real pressure.\u003c/li>\n\u003cli>The tomato should be very aromatic when you smell it near where the stem was attached.\u003c/li>\n\u003c/ul>\n\u003cp>You want to avoid tomatoes with blemishes or dark spots on the skin as they can indicate rot throughout the entire fruit. It's not a given but they're best avoided just in case. The reason you want the tomato to feel heavy is that a heavy tomato is going to be a lot juicier. While I suggest in video that the fruit be firm yet soft, you can buy them on the firmer side if you do not plan to use them right away, letting them ripen throughout the week. But this can be a bit tricky as I think it is harder to judge a good tomato when it is under ripe. That is mostly due to my last tip on picking a good tomato--the smell. This is a huge part of identifying a good one. It should have a sweet woodsy smell to it and be very aromatic. A tomato with no smell will have no flavor. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How to Store a Fresh Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/O3HhE4rNZOA\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Do not store tomatoes in the refrigerator.\u003c/li>\n\u003cli>Store tomatoes on a flat surface, stem-side down.\u003c/li>\n\u003c/ul>\n\u003cp>Never store tomatoes in the refrigerator. The fridge causes the tomato to dry out, leaving the fruit mealy and tasteless. And really, no one wants that! The reason you store tomatoes stem-side down, on a flat surface, is because the area where the stem was attached is very sensitive. It is in this area that moisture and bacteria can enter the fruit, causing it to rot. Having the stem side of the tomato somewhat flush with a flat surface reduces this. Another option is to simply tape the top of the tomato with some scotch tape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tomatoes stored outside of the refrigerator--stem-side down--will stay fresh and tasty for about a week. Enjoy!\u003c/p>\n\n",
"disqusIdentifier": "50006 http://blogs.kqed.org/bayareabites/?p=50006",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/16/how-to-buy-and-store-fresh-tomatoes/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 529,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/q-sTFriAahc",
"http://www.youtube.com/embed/O3HhE4rNZOA"
],
"paragraphCount": 12
},
"modified": 1350408199,
"excerpt": "I wanted to share the joy of a good tomato with everyone. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps outlined in this post. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I wanted to share the joy of a good tomato with everyone. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps outlined in this post. ",
"title": "How To Buy And Store Fresh Tomatoes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How To Buy And Store Fresh Tomatoes ",
"datePublished": "2012-10-16T10:23:19-07:00",
"dateModified": "2012-10-16T10:23:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-to-buy-and-store-fresh-tomatoes",
"status": "publish",
"path": "/bayareabites/50006/how-to-buy-and-store-fresh-tomatoes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\" alt=\"Tomatoes on the vine\" title=\"Tomatoes on the vine\" width=\"560\" class=\"alignnone size-full wp-image-50005\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite childhood food memories is picking tomatoes fresh from the vine with my dad. I grew up in Sacramento and we didn't have much of a garden in our backyard but those tomato plants made up for it. My mother did all she could to keep me and my father from harvesting them immediately but to no avail. The moment one was ripe, he and I would make a mad dash out the front door to see who could nab it first. I usually won, or maybe he just let me win. Regardless, I attribute these memories to why the tomato is one of my favorite \u003cdel datetime=\"2012-10-16T06:38:13+00:00\">vegetables\u003c/del> fruits. \u003c/p>\n\u003cp>My desire to share the joy of a good tomato with everyone was the inspiration for making these How-To videos. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps I outlined below. \u003c/p>\n\u003cp>\u003cstrong>How to Select a Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/q-sTFriAahc?list=PL23C10B854AD91955&hl=en_US\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Avoid tomatoes with blemishes or dark spots.\u003c/li>\n\u003cli>The tomato should have a good weight for its size, feeling heavy.\u003c/li>\n\u003cli>The tomato should be firm, yet soft enough to give into any real pressure.\u003c/li>\n\u003cli>The tomato should be very aromatic when you smell it near where the stem was attached.\u003c/li>\n\u003c/ul>\n\u003cp>You want to avoid tomatoes with blemishes or dark spots on the skin as they can indicate rot throughout the entire fruit. It's not a given but they're best avoided just in case. The reason you want the tomato to feel heavy is that a heavy tomato is going to be a lot juicier. While I suggest in video that the fruit be firm yet soft, you can buy them on the firmer side if you do not plan to use them right away, letting them ripen throughout the week. But this can be a bit tricky as I think it is harder to judge a good tomato when it is under ripe. That is mostly due to my last tip on picking a good tomato--the smell. This is a huge part of identifying a good one. It should have a sweet woodsy smell to it and be very aromatic. A tomato with no smell will have no flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Store a Fresh Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/O3HhE4rNZOA\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Do not store tomatoes in the refrigerator.\u003c/li>\n\u003cli>Store tomatoes on a flat surface, stem-side down.\u003c/li>\n\u003c/ul>\n\u003cp>Never store tomatoes in the refrigerator. The fridge causes the tomato to dry out, leaving the fruit mealy and tasteless. And really, no one wants that! The reason you store tomatoes stem-side down, on a flat surface, is because the area where the stem was attached is very sensitive. It is in this area that moisture and bacteria can enter the fruit, causing it to rot. Having the stem side of the tomato somewhat flush with a flat surface reduces this. Another option is to simply tape the top of the tomato with some scotch tape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tomatoes stored outside of the refrigerator--stem-side down--will stay fresh and tasty for about a week. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50006/how-to-buy-and-store-fresh-tomatoes",
"authors": [
"5362"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_1593"
],
"tags": [
"bayareabites_10763",
"bayareabites_453"
],
"featImg": "bayareabites_50005",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=diy-and-urban-homesteading": {
"isFetching": false,
"latestQuery": {
"from": 132,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 219,
"relation": "eq"
},
"items": [
"bayareabites_58490",
"bayareabites_57632",
"bayareabites_57125",
"bayareabites_55012",
"bayareabites_54216",
"bayareabites_54237",
"bayareabites_53564",
"bayareabites_51782",
"bayareabites_50549",
"bayareabites_50514",
"bayareabites_50384",
"bayareabites_50006"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_diy-and-urban-homesteading": {
"isLoading": true
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_14744": {
"type": "terms",
"id": "bayareabites_14744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1676,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/tag/chefs"
},
"bayareabites_16263": {
"type": "terms",
"id": "bayareabites_16263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100593,
"slug": "culture",
"isLoading": false,
"link": "/bayareabites/tag/culture"
},
"bayareabites_1608": {
"type": "terms",
"id": "bayareabites_1608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1310,
"slug": "food-history",
"isLoading": false,
"link": "/bayareabites/tag/food-history"
},
"bayareabites_223": {
"type": "terms",
"id": "bayareabites_223",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "223",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peruvian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peruvian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 188,
"slug": "peruvian-food",
"isLoading": false,
"link": "/bayareabites/tag/peruvian-food"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_16264": {
"type": "terms",
"id": "bayareabites_16264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "behind the scenes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "behind the scenes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100594,
"slug": "behind-the-scenes",
"isLoading": false,
"link": "/bayareabites/tag/behind-the-scenes"
},
"bayareabites_668": {
"type": "terms",
"id": "bayareabites_668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery store",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery store Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 633,
"slug": "grocery-store",
"isLoading": false,
"link": "/bayareabites/tag/grocery-store"
},
"bayareabites_16250": {
"type": "terms",
"id": "bayareabites_16250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shopping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shopping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100580,
"slug": "shopping",
"isLoading": false,
"link": "/bayareabites/tag/shopping"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_11225": {
"type": "terms",
"id": "bayareabites_11225",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11225",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverage producers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverage producers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5684,
"slug": "beverage-producers",
"isLoading": false,
"link": "/bayareabites/tag/beverage-producers"
},
"bayareabites_8731": {
"type": "terms",
"id": "bayareabites_8731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diy food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diy food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3184,
"slug": "diy-food",
"isLoading": false,
"link": "/bayareabites/tag/diy-food"
},
"bayareabites_11242": {
"type": "terms",
"id": "bayareabites_11242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kenny Blum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kenny Blum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5701,
"slug": "kenny-blum",
"isLoading": false,
"link": "/bayareabites/tag/kenny-blum"
},
"bayareabites_11224": {
"type": "terms",
"id": "bayareabites_11224",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food producer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food producer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5683,
"slug": "local-food-producer",
"isLoading": false,
"link": "/bayareabites/tag/local-food-producer"
},
"bayareabites_11239": {
"type": "terms",
"id": "bayareabites_11239",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11239",
"found": true
},
"relationships": {},
"featImg": null,
"name": "MAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "MAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5698,
"slug": "map",
"isLoading": false,
"link": "/bayareabites/tag/map"
},
"bayareabites_11243": {
"type": "terms",
"id": "bayareabites_11243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Melinda's Gluten Free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Melinda's Gluten Free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5702,
"slug": "melindas-gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/melindas-gluten-free"
},
"bayareabites_11240": {
"type": "terms",
"id": "bayareabites_11240",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11240",
"found": true
},
"relationships": {},
"featImg": null,
"name": "My American Pantry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "My American Pantry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5699,
"slug": "my-american-pantry",
"isLoading": false,
"link": "/bayareabites/tag/my-american-pantry"
},
"bayareabites_141": {
"type": "terms",
"id": "bayareabites_141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 106,
"slug": "santa-cruz",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz"
},
"bayareabites_8980": {
"type": "terms",
"id": "bayareabites_8980",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8980",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz mountain brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz mountain brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3433,
"slug": "santa-cruz-mountain-brewing",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz-mountain-brewing"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_14758": {
"type": "terms",
"id": "bayareabites_14758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1562,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/tag/cookbooks"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_9861": {
"type": "terms",
"id": "bayareabites_9861",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9861",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Culture Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Culture Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4315,
"slug": "culture-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/culture-kitchen"
},
"bayareabites_971": {
"type": "terms",
"id": "bayareabites_971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "family meals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "family meals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 881,
"slug": "family-meals",
"isLoading": false,
"link": "/bayareabites/tag/family-meals"
},
"bayareabites_2172": {
"type": "terms",
"id": "bayareabites_2172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1621,
"slug": "farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/farmers-market"
},
"bayareabites_11039": {
"type": "terms",
"id": "bayareabites_11039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Good Eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Good Eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5498,
"slug": "good-eggs",
"isLoading": false,
"link": "/bayareabites/tag/good-eggs"
},
"bayareabites_11038": {
"type": "terms",
"id": "bayareabites_11038",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11038",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hungry Globetrotter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hungry Globetrotter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5497,
"slug": "hungry-globetrotter",
"isLoading": false,
"link": "/bayareabites/tag/hungry-globetrotter"
},
"bayareabites_10462": {
"type": "terms",
"id": "bayareabites_10462",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10462",
"found": true
},
"relationships": {},
"featImg": null,
"name": "luella restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "luella restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4916,
"slug": "luella-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/luella-restaurant"
},
"bayareabites_11030": {
"type": "terms",
"id": "bayareabites_11030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meal kits",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meal kits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5489,
"slug": "meal-kits",
"isLoading": false,
"link": "/bayareabites/tag/meal-kits"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_1702": {
"type": "terms",
"id": "bayareabites_1702",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1702",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicago",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicago Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1360,
"slug": "chicago",
"isLoading": false,
"link": "/bayareabites/tag/chicago"
},
"bayareabites_11019": {
"type": "terms",
"id": "bayareabites_11019",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11019",
"found": true
},
"relationships": {},
"featImg": null,
"name": "google earth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "google earth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5478,
"slug": "google-earth",
"isLoading": false,
"link": "/bayareabites/tag/google-earth"
},
"bayareabites_11022": {
"type": "terms",
"id": "bayareabites_11022",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11022",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rooftop farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rooftop farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5481,
"slug": "rooftop-farms",
"isLoading": false,
"link": "/bayareabites/tag/rooftop-farms"
},
"bayareabites_11023": {
"type": "terms",
"id": "bayareabites_11023",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11023",
"found": true
},
"relationships": {},
"featImg": null,
"name": "uncommon ground",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "uncommon ground Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5482,
"slug": "uncommon-ground",
"isLoading": false,
"link": "/bayareabites/tag/uncommon-ground"
},
"bayareabites_9351": {
"type": "terms",
"id": "bayareabites_9351",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9351",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3805,
"slug": "urban-agriculture",
"isLoading": false,
"link": "/bayareabites/tag/urban-agriculture"
},
"bayareabites_11020": {
"type": "terms",
"id": "bayareabites_11020",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11020",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5479,
"slug": "urban-farms",
"isLoading": false,
"link": "/bayareabites/tag/urban-farms"
},
"bayareabites_11021": {
"type": "terms",
"id": "bayareabites_11021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban gardens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban gardens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5480,
"slug": "urban-gardens",
"isLoading": false,
"link": "/bayareabites/tag/urban-gardens"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_8812": {
"type": "terms",
"id": "bayareabites_8812",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8812",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Grilled Cheese Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Grilled Cheese Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3265,
"slug": "american-grilled-cheese-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/american-grilled-cheese-kitchen"
},
"bayareabites_10080": {
"type": "terms",
"id": "bayareabites_10080",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10080",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dandelion chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dandelion chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4534,
"slug": "dandelion-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/dandelion-chocolate"
},
"bayareabites_10984": {
"type": "terms",
"id": "bayareabites_10984",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10984",
"found": true
},
"relationships": {},
"featImg": null,
"name": "danny bowien",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "danny bowien Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5443,
"slug": "danny-bowien",
"isLoading": false,
"link": "/bayareabites/tag/danny-bowien"
},
"bayareabites_1786": {
"type": "terms",
"id": "bayareabites_1786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1401,
"slug": "foie-gras",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_9546": {
"type": "terms",
"id": "bayareabites_9546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4000,
"slug": "mission-chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-chinese-food"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_10313": {
"type": "terms",
"id": "bayareabites_10313",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10313",
"found": true
},
"relationships": {},
"featImg": null,
"name": "state bird provisions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "state bird provisions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4767,
"slug": "state-bird-provisions",
"isLoading": false,
"link": "/bayareabites/tag/state-bird-provisions"
},
"bayareabites_14749": {
"type": "terms",
"id": "bayareabites_14749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 146,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/tag/street-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_2891": {
"type": "terms",
"id": "bayareabites_2891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2021,
"slug": "east-oakland",
"isLoading": false,
"link": "/bayareabites/tag/east-oakland"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_2327": {
"type": "terms",
"id": "bayareabites_2327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1731,
"slug": "pride",
"isLoading": false,
"link": "/bayareabites/tag/pride"
},
"bayareabites_10887": {
"type": "terms",
"id": "bayareabites_10887",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10887",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rebecca kaplan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rebecca kaplan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5345,
"slug": "rebecca-kaplan",
"isLoading": false,
"link": "/bayareabites/tag/rebecca-kaplan"
},
"bayareabites_10889": {
"type": "terms",
"id": "bayareabites_10889",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10889",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban gardening. featured",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban gardening. featured Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5347,
"slug": "urban-gardening-featured",
"isLoading": false,
"link": "/bayareabites/tag/urban-gardening-featured"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
},
"bayareabites_14959": {
"type": "terms",
"id": "bayareabites_14959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Halloween Recipes",
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"]\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/halloween-2015a.jpg\" alt=\"Happy Halloween!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102598\" /> Happy Halloween![/caption]\r\n\r\nCreate a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"] Happy Halloween![/caption] Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.",
"title": "Halloween Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99289,
"slug": "halloween-recipes",
"isLoading": false,
"link": "/bayareabites/series/halloween-recipes"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_10842": {
"type": "terms",
"id": "bayareabites_10842",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10842",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jack-o-lantern",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jack-o-lantern Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5296,
"slug": "jack-o-lantern",
"isLoading": false,
"link": "/bayareabites/tag/jack-o-lantern"
},
"bayareabites_1511": {
"type": "terms",
"id": "bayareabites_1511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1251,
"slug": "pumpkin",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin"
},
"bayareabites_2913": {
"type": "terms",
"id": "bayareabites_2913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin carving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin carving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2034,
"slug": "pumpkin-carving",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin-carving"
},
"bayareabites_1149": {
"type": "terms",
"id": "bayareabites_1149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1020,
"slug": "tips",
"isLoading": false,
"link": "/bayareabites/tag/tips"
},
"bayareabites_10763": {
"type": "terms",
"id": "bayareabites_10763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "how to",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "how to Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5217,
"slug": "how-to",
"isLoading": false,
"link": "/bayareabites/tag/how-to"
},
"bayareabites_453": {
"type": "terms",
"id": "bayareabites_453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 418,
"slug": "tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/tomatoes"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}