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_32455": {
"type": "attachments",
"id": "bayareabites_32455",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "32455",
"found": true
},
"parent": 32439,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/08/mission-pie560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1314647171,
"modified": 1314647171,
"caption": null,
"description": null,
"title": "Mission Pie signage",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_31326": {
"type": "attachments",
"id": "bayareabites_31326",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "31326",
"found": true
},
"parent": 31260,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/08/fleishers500.jpg",
"width": 500,
"height": 537
}
},
"publishDate": 1313174465,
"modified": 1313174465,
"caption": null,
"description": null,
"title": "Jessica and Joshua Applestone. Photo by Jessica May",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_30702": {
"type": "attachments",
"id": "bayareabites_30702",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30702",
"found": true
},
"parent": 30683,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/menu-plate.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1311577106,
"modified": 1311577106,
"caption": null,
"description": null,
"title": "Tartine Afterhours menu - The Perennial Plate",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_30001": {
"type": "attachments",
"id": "bayareabites_30001",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30001",
"found": true
},
"parent": 29972,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/Crushpad3.jpg",
"width": 285,
"height": 450
}
},
"publishDate": 1309895496,
"modified": 1309895496,
"caption": null,
"description": null,
"title": "Crushpad banner",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_28361": {
"type": "attachments",
"id": "bayareabites_28361",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "28361",
"found": true
},
"parent": 28341,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/andrew-cote.jpg",
"width": 500,
"height": 352
}
},
"publishDate": 1306918602,
"modified": 1306918602,
"caption": null,
"description": null,
"title": "Andrew Coté is the beekeeper in our pilot from NYC",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_25803": {
"type": "attachments",
"id": "bayareabites_25803",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "25803",
"found": true
},
"parent": 25616,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/03/guerrilla-greens300anymeans.jpg",
"width": 300,
"height": 300
}
},
"publishDate": 1301596073,
"modified": 1301596073,
"caption": null,
"description": null,
"title": "Guerrilla Greens - BY ANY MEANS NECESSARY",
"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": {
"rachael-myrow": {
"type": "authors",
"id": "251",
"meta": {
"index": "authors_1716337520",
"id": "251",
"found": true
},
"name": "Rachael Myrow",
"firstName": "Rachael",
"lastName": "Myrow",
"slug": "rachael-myrow",
"email": "rmyrow@kqed.org",
"display_author_email": true,
"staff_mastheads": [
"news"
],
"title": "Senior Editor of KQED's Silicon Valley News Desk",
"bio": "• I write and edit stories about how Silicon Valley power and policies shape everyday life in California. I’m also passionate about making Bay Area history and culture more accessible to a broad public. • I’ve been a journalist for most of my life, starting in high school with The Franklin Press in Los Angeles, where I grew up. While earning my first degree in English at UC Berkeley, I got my start in public radio at KALX-FM. After completing a second degree in journalism at Cal, I landed my first professional job at Marketplace, then moved on to KPCC (now LAist), and then KQED, where I hosted The California Report for more than seven years. • My reporting has appeared on NPR, The World, WBUR’s \u003ci>Here & Now\u003c/i>, and the BBC. I also guest host for KQED’s \u003ci>Forum\u003c/i>, as well as the Commonwealth Club in San Francisco. • I speak periodically on media, democracy and technology issues, and do voiceover work for documentaries and educational video projects. • Outside of the studio, you'll find me hiking Bay Area trails and whipping up Insta-ready meals in my kitchen. • I do not accept gifts, money, or favors from anyone connected to my reporting, I don't pay people for information, and I do not support or donate to political causes. • I strive to treat the people I report on with fairness, honesty, and respect. I also recognize there are often multiple sides to a story and work to verify information through multiple sources and documentation. If I get something wrong, I correct it.",
"avatar": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twitter": "rachaelmyrow",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": "https://www.linkedin.com/in/rachaelmyrow/",
"sites": [
{
"site": "arts",
"roles": [
"administrator"
]
},
{
"site": "news",
"roles": [
"edit_others_posts",
"editor"
]
},
{
"site": "futureofyou",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "stateofhealth",
"roles": [
"editor"
]
},
{
"site": "science",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"editor"
]
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"author"
]
}
],
"headData": {
"title": "Rachael Myrow | KQED",
"description": "Senior Editor of KQED's Silicon Valley News Desk",
"ogImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/rachael-myrow"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"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"
},
"stephaniestiavetti": {
"type": "authors",
"id": "5120",
"meta": {
"index": "authors_1716337520",
"id": "5120",
"found": true
},
"name": "Stephanie Stiavetti",
"firstName": "Stephanie",
"lastName": "Stiavetti",
"slug": "stephaniestiavetti",
"email": "steph@theculinarylife.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twitter": "sstiavetti",
"facebook": "sstiavetti",
"instagram": null,
"linkedin": "sstiavetti",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Stiavetti | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephaniestiavetti"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"danielklein": {
"type": "authors",
"id": "5129",
"meta": {
"index": "authors_1716337520",
"id": "5129",
"found": true
},
"name": "Daniel Klein",
"firstName": "Daniel",
"lastName": "Klein",
"slug": "danielklein",
"email": "daniel@kleinpictures.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "After learning to cook at his mother’s bed and breakfast, Daniel went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants including The Fat Duck (Heston Blumenthal), St. John (Fergus Henderson), Mugaritz (Andoni Luis Aduriz), Bouchon (Thomas Keller), Applewood (David Shea) and Craft (Tom Collichio). After graduating from NYU, Daniel also pursued a career in film. He has directed, filmed, edited and produced projects on various issues including the development industry in Africa ( “What are we doing here?”) and oil politics. Daniel is a 2013 James Beard Award winner and the founder of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Daniel Klein | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/danielklein"
}
},
"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": 16
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=diy-and-urban-homesteading",
"seeMore": false,
"paginated": true,
"page": 16
}
},
{
"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_32439": {
"type": "posts",
"id": "bayareabites_32439",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "32439",
"score": null,
"sort": [
1314652032000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1314652032,
"format": "aside",
"disqusTitle": "5th Annual Mission Pie Contest",
"title": "5th Annual Mission Pie Contest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Two awards for summer fruit. Two for rich and creamy. In all honesty, they were all of them poetry on a plate. In this kind of a contest, everybody wins. \u003c/p>\n\n",
"disqusIdentifier": "32439 http://blogs.kqed.org/bayareabites/?p=32439",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/08/29/5th-annual-mission-pie-contest/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1229,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1314728198,
"excerpt": "Naturally, this is the time of year to hold pie contests. The 5th Annual Mission Pie Contest pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Naturally, this is the time of year to hold pie contests. The 5th Annual Mission Pie Contest pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. ",
"title": "5th Annual Mission Pie Contest | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5th Annual Mission Pie Contest",
"datePublished": "2011-08-29T14:07:12-07:00",
"dateModified": "2011-08-30T11:16:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5th-annual-mission-pie-contest",
"status": "publish",
"path": "/bayareabites/32439/5th-annual-mission-pie-contest",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \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>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two awards for summer fruit. Two for rich and creamy. In all honesty, they were all of them poetry on a plate. In this kind of a contest, everybody wins. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/32439/5th-annual-mission-pie-contest",
"authors": [
"251"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_1875"
],
"tags": [
"bayareabites_154",
"bayareabites_8570",
"bayareabites_8569",
"bayareabites_9669",
"bayareabites_227",
"bayareabites_9672",
"bayareabites_2596",
"bayareabites_9670",
"bayareabites_9671"
],
"featImg": "bayareabites_32455",
"label": "bayareabites"
},
"bayareabites_31260": {
"type": "posts",
"id": "bayareabites_31260",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "31260",
"score": null,
"sort": [
1313175213000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1313175213,
"format": "aside",
"disqusTitle": "Book Review: The Butcher's Guide to Well-Raised Meat",
"title": "Book Review: The Butcher's Guide to Well-Raised Meat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "31260 http://blogs.kqed.org/bayareabites/?p=31260",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/08/12/book-review-the-butchers-guide-to-well-raised-meat/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1282,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1313719733,
"excerpt": "A vegetarian and a vegan open a butcher shop...Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher's Grass-Fed Organic Meats and authors of The Butcher's Guide to Well-Raised Meat.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A vegetarian and a vegan open a butcher shop...Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher's Grass-Fed Organic Meats and authors of The Butcher's Guide to Well-Raised Meat.",
"title": "Book Review: The Butcher's Guide to Well-Raised Meat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Book Review: The Butcher's Guide to Well-Raised Meat",
"datePublished": "2011-08-12T11:53:33-07:00",
"dateModified": "2011-08-18T19:08:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "book-review-the-butchers-guide-to-well-raised-meat",
"status": "publish",
"path": "/bayareabites/31260/book-review-the-butchers-guide-to-well-raised-meat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"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/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/31260/book-review-the-butchers-guide-to-well-raised-meat",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_10",
"bayareabites_60"
],
"tags": [
"bayareabites_8700",
"bayareabites_1596",
"bayareabites_9588",
"bayareabites_9592",
"bayareabites_9593",
"bayareabites_243"
],
"featImg": "bayareabites_31326",
"label": "bayareabites"
},
"bayareabites_30683": {
"type": "posts",
"id": "bayareabites_30683",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "30683",
"score": null,
"sort": [
1311585675000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1311585675,
"format": "aside",
"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
"title": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "30683 http://blogs.kqed.org/bayareabites/?p=30683",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 964,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://player.vimeo.com/video/26817145"
],
"paragraphCount": 30
},
"modified": 1311613953,
"excerpt": "Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ",
"title": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
"datePublished": "2011-07-25T02:21:15-07:00",
"dateModified": "2011-07-25T10:12:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video",
"status": "publish",
"path": "/bayareabites/30683/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\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>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/30683/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_1865",
"bayareabites_2554",
"bayareabites_1807",
"bayareabites_60",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_8917",
"bayareabites_9544",
"bayareabites_9454",
"bayareabites_9545",
"bayareabites_9455",
"bayareabites_3147",
"bayareabites_9456",
"bayareabites_9056",
"bayareabites_8916"
],
"featImg": "bayareabites_30702",
"label": "bayareabites"
},
"bayareabites_29972": {
"type": "posts",
"id": "bayareabites_29972",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "29972",
"score": null,
"sort": [
1309970856000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1309970856,
"format": "aside",
"disqusTitle": "Custom Winemaker Crushpad Grows Up",
"title": "Custom Winemaker Crushpad Grows Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=2_-N4uBVLWY]\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "29972 http://blogs.kqed.org/bayareabites/?p=29972",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1191,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1310002561,
"excerpt": "San Francisco's one time neighborhood winery, Crushpad, now plays with the wine country big guys.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "San Francisco's one time neighborhood winery, Crushpad, now plays with the wine country big guys.\r\n",
"title": "Custom Winemaker Crushpad Grows Up | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Custom Winemaker Crushpad Grows Up",
"datePublished": "2011-07-06T09:47:36-07:00",
"dateModified": "2011-07-06T18:36:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "custom-winemaker-crushpad-grows-up",
"status": "publish",
"path": "/bayareabites/29972/custom-winemaker-crushpad-grows-up",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\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>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2_-N4uBVLWY'\n title='//www.youtube.com/embed/2_-N4uBVLWY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \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 Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/29972/custom-winemaker-crushpad-grows-up",
"authors": [
"5101"
],
"categories": [
"bayareabites_752",
"bayareabites_2638",
"bayareabites_119"
],
"tags": [
"bayareabites_9475",
"bayareabites_9470",
"bayareabites_9474",
"bayareabites_1137",
"bayareabites_9469",
"bayareabites_9472",
"bayareabites_9471",
"bayareabites_9473",
"bayareabites_9476"
],
"featImg": "bayareabites_30001",
"label": "bayareabites"
},
"bayareabites_28341": {
"type": "posts",
"id": "bayareabites_28341",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28341",
"score": null,
"sort": [
1306950451000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1306950451,
"format": "aside",
"disqusTitle": "5 Questions for Food Forward's Greg Roden",
"title": "5 Questions for Food Forward's Greg Roden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.fox.com/hellskitchen/\">Gordon Ramsay\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a>, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">Jacques Pepin\u003c/a>: Americans seem to have an insatiable appetite for cooking shows or reality TV series with a food focus (including on \u003ca href=\"http://www.kqed.org/food/\">KQED\u003c/a>, where \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003ca href=\"http://www.kqed.org/jacquespepin\">Pepin's\u003c/a> programs are popular.)\u003c/p>\n\u003cp>But is there an audience hungry for a series that serves up solutions to this country's collapsing food system? Especially one without a famous food icon (or, for that matter, foreign food personality with a flair for the dramatic) attached.\u003c/p>\n\u003cp>The Bay Area team behind \u003ca href=\"http://www.foodforward.tv/\">Food Forward\u003c/a> thinks so. Indeed, the creative crew on this prospective TV series is so confident (some might say crazily optimistic) that they're kicking off their program with a pilot all about urban agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\">\u003cimg class=\"alignnone size-full wp-image-28361\" title=\"Andrew Coté is the beekeeper in Food Forward pilot from NYC\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\" alt=\"Andrew Coté is the beekeeper in our pilot from NYC\" width=\"500\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Andrew Coté, beekeeper in Food Forward pilot from NYC. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>That's right, readers, there isn't a kitchen makeover or celebrity chef in sight. Instead, Food Forward profiles people around the country who are making a difference in communities where good food is hard to come by. These farm folk work in small-scale sustainable food production, as rooftop farmers in Brooklyn, New York, greenhouse growers in a mall in Cleveland, produce planters in abandoned lots in Detroit, or urban homesteaders on vacant land in Oakland.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the surface such a series is a tough sell. But the concept, cooked up by local journalist Stett Holbrook, food editor for the alternative weekly \u003cem>Metro Silicon Valley\u003c/em> in San Jose, and his long-time friend documentary filmmaker Greg Roden, impressed programmers at \u003ca href=\"http://www.kqed.org/tv/produce/national-distribution.jsp\">KQED Presents\u003c/a>, who picked up the pilot. It is expected to air nationally later this year. Raising money for the series, a challenge for most documentary filmmakers, continues.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847/\">\u003cimg class=\"alignnone size-full wp-image-28386\" title=\"Abeni Ramsey. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/AbeniRamsey.jpg\" alt=\"Abeni Ramsey. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Abeni Ramsey. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The film trailer boasts several food heroes with Bay Area roots including Oakland's \u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490415/in/set-72157624032982847/\">Abeni Ramsey\u003c/a> (a beneficiary of the \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> backyard garden building program, she now provides produce to community CSAs and local restaurants like \u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a> via \u003ca href=\"http://digdeepfarms.weebly.com/index.html\">Dig Deep Farms\u003c/a>, and \u003ca href=\"http://twitter.com/citygirlfarms\">City Girl Farms\u003c/a>), Santa Cruz fisherman \u003ca href=\"http://www.hhfreshfish.com/index.html\">Hans Haveman \u003c/a> and school lunch reformer \u003ca href=\"http://www.chefann.com/\">Ann Cooper\u003c/a>, who moved on to Boulder, Colorado, after a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">stint in Berkeley schools\u003c/a>.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=RnKobtfvUTs]\u003c/p>\n\u003cp>Bay Area Bites spoke with Roden, producer/director of Food Forward, about the planned 13-part series and the almost-completed half-hour pilot, which screens in Berkeley on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Why Food Forward and why now?\u003c/strong>\u003c/p>\n\u003cp>Everybody knows that our food system is broken and that factory farming is bad for us. That's been well documented by people like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and films like \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> It's also depressing: How much bad news can people take? We wanted to pick up where \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">Food, Inc.\u003c/a> left off and showcase some solutions to the problems around the country. There are a lot of positive things going on right now and we wanted to capture that. This is reality TV in a sense, but I prefer to think of it as \u003cem>cinema verite\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>What qualities make a person a food hero in your mind?\u003c/strong>\u003c/p>\n\u003cp>Someone who is going beyond sustainable, local, organic -- all these things we've heard about and get kicked around all the time -- and is doing something cutting edge to help their community, like aquaponics or hydroponics. Our film has a bit of a punk rock aesthetic, these folks are a bit subversive, that's why we call them food rebels. They're not waiting for foundation grants or government assistance, they're part of the D.I.Y. generation, they're just doing it on their own and making change. They're the next generation of farmers.\u003c/p>\n\u003cp>\u003cstrong>Who inspires you in the Food Forward pilot?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847\">Abeni Ramsey\u003c/a> was a wayward teen in West Oakland, who took a life-changing trip to Africa, where she witnessed hunger up close. She came back to the Bay Area and decided she wanted to make a difference, literally, in her own backyard. And she has: She's worked to get food to people in need through community gardens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\">\u003cimg class=\"alignnone size-full wp-image-28359\" title=\"NYC rooftop garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\" alt=\"NYC rooftop garden\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>A rooftop garden in Brooklyn, New York. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2010/07/28/dining/28roof.html\">John Mooney, who owns Bell Book & Candle\u003c/a>, runs an amazing rooftop garden in the West Village of New York City that, during the height of summer, provides something like 80 percent of his restaurant's produce. He's an example of what a little ingenuity, creativity, and patience can do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg class=\"alignnone size-full wp-image-28353\" title=\"Edith Floyd on red tractor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd on red tractor\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>If one production still could speak for the series it would be an image of \u003ca href=\"http://littlehouseontheurbanprairie.wordpress.com/2011/01/05/growing-joy-garden/\">Edith Floyd\u003c/a>, an African American woman on an orange tractor plowing an abandoned area in Detroit. We've all seen the pictures of urban devastation coming out of Detroit, but here is one woman making a huge impact on a whole neighborhood by planting all kinds of produce in her Growing Joy Garden.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\">\u003cimg class=\"alignnone size-full wp-image-28357\" title=\"Edith Floyd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\" alt=\"Edith Floyd\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the \u003ca href=\"http://www.foodforward.tv/road-trip.aspx\">Food Forward road trip\u003c/a> this summer?\u003c/strong>\u003c/p>\n\u003cp>It's both an awareness campaign and a fund-raising tool. We've identified enough food heroes to fill two 13-part series. We want to get out there and meet them, give people around the country an idea of who they are, and spread the word about the series. Stett Holbrook is towing a vintage 1965 Airstream trailer and people can follow his adventures and learn more about the food rebels we're featuring on his \u003ca href=\"http://www.foodforward.tv/blog.aspx\">blog\u003c/a> and in other online content.\u003c/p>\n\u003cp>\u003cstrong>What's your personal connection to food?\u003c/strong>\u003c/p>\n\u003cp>I'm a flexitarian, leaning towards the vegetarian end of the spectrum, who struggles every day to make healthy eating choices. Working on this project has helped get me back on track food wise. I grew up in Southern California on a ranch, my family grew citrus, it was a hobby farm. My maternal grandparents raised cattle in Southern Oregon. So farming is in my blood. But where my food came from was never that important to me. It is now.\u003c/p>\n\u003cp>\u003cstrong>What do you hope viewers take away from Food Forward?\u003c/strong>\u003c/p>\n\u003cp>As documentary filmmakers we want to educate, entertain, and inspire, of course. But we want to do more than that. We hope the series motivates people to take action on issues such as the \u003ca href=\"http://www.facebook.com/UnderstandingTheFarmBill\">Farm Bill\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/fed-up-with-school-lunch-the-feds-join-the-fray/\">school lunch\u003c/a>, and \u003ca href=\"http://civileats.com/2011/02/09/gmo-and-organic-co-existence-why-we-really-just-cant-get-along/\">GMO-foods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.foodforward.tv/events.aspx\">Food Forward Pilot Screening\u003c/a>\u003cbr>\nThursday, June 2, 6 p.m.- 10 p.m.\u003cbr>\n\u003ca href=\"http://www.browercenter.org/\">David Brower Center\u003c/a> -- Goldman Theatre\u003cbr>\n2150 Allston Way, Berkeley\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/177150\">Tickets\u003c/a>: $10 in advance; $15 at the door.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Article:\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">Food Forward: A Sustainable TV Show for All Americans\u003c/a> (by Sarah Henry on Civil Eats)\u003c/p>\n\n",
"disqusIdentifier": "28341 http://blogs.kqed.org/bayareabites/?p=28341",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/01/5-questions-for-food-forwards-greg-roden/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1104,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1552418295,
"excerpt": "Find out about KQED's upcoming program Food Forward, which showcases food renegades around the country changing the way Americans eat.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Find out about KQED's upcoming program Food Forward, which showcases food renegades around the country changing the way Americans eat.",
"title": "5 Questions for Food Forward's Greg Roden | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Questions for Food Forward's Greg Roden",
"datePublished": "2011-06-01T10:47:31-07:00",
"dateModified": "2019-03-12T12:18:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-questions-for-food-forwards-greg-roden",
"status": "publish",
"path": "/bayareabites/28341/5-questions-for-food-forwards-greg-roden",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fox.com/hellskitchen/\">Gordon Ramsay\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a>, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">Jacques Pepin\u003c/a>: Americans seem to have an insatiable appetite for cooking shows or reality TV series with a food focus (including on \u003ca href=\"http://www.kqed.org/food/\">KQED\u003c/a>, where \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003ca href=\"http://www.kqed.org/jacquespepin\">Pepin's\u003c/a> programs are popular.)\u003c/p>\n\u003cp>But is there an audience hungry for a series that serves up solutions to this country's collapsing food system? Especially one without a famous food icon (or, for that matter, foreign food personality with a flair for the dramatic) attached.\u003c/p>\n\u003cp>The Bay Area team behind \u003ca href=\"http://www.foodforward.tv/\">Food Forward\u003c/a> thinks so. Indeed, the creative crew on this prospective TV series is so confident (some might say crazily optimistic) that they're kicking off their program with a pilot all about urban agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\">\u003cimg class=\"alignnone size-full wp-image-28361\" title=\"Andrew Coté is the beekeeper in Food Forward pilot from NYC\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\" alt=\"Andrew Coté is the beekeeper in our pilot from NYC\" width=\"500\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Andrew Coté, beekeeper in Food Forward pilot from NYC. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>That's right, readers, there isn't a kitchen makeover or celebrity chef in sight. Instead, Food Forward profiles people around the country who are making a difference in communities where good food is hard to come by. These farm folk work in small-scale sustainable food production, as rooftop farmers in Brooklyn, New York, greenhouse growers in a mall in Cleveland, produce planters in abandoned lots in Detroit, or urban homesteaders on vacant land in Oakland.\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>On the surface such a series is a tough sell. But the concept, cooked up by local journalist Stett Holbrook, food editor for the alternative weekly \u003cem>Metro Silicon Valley\u003c/em> in San Jose, and his long-time friend documentary filmmaker Greg Roden, impressed programmers at \u003ca href=\"http://www.kqed.org/tv/produce/national-distribution.jsp\">KQED Presents\u003c/a>, who picked up the pilot. It is expected to air nationally later this year. Raising money for the series, a challenge for most documentary filmmakers, continues.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847/\">\u003cimg class=\"alignnone size-full wp-image-28386\" title=\"Abeni Ramsey. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/AbeniRamsey.jpg\" alt=\"Abeni Ramsey. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Abeni Ramsey. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The film trailer boasts several food heroes with Bay Area roots including Oakland's \u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490415/in/set-72157624032982847/\">Abeni Ramsey\u003c/a> (a beneficiary of the \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> backyard garden building program, she now provides produce to community CSAs and local restaurants like \u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a> via \u003ca href=\"http://digdeepfarms.weebly.com/index.html\">Dig Deep Farms\u003c/a>, and \u003ca href=\"http://twitter.com/citygirlfarms\">City Girl Farms\u003c/a>), Santa Cruz fisherman \u003ca href=\"http://www.hhfreshfish.com/index.html\">Hans Haveman \u003c/a> and school lunch reformer \u003ca href=\"http://www.chefann.com/\">Ann Cooper\u003c/a>, who moved on to Boulder, Colorado, after a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">stint in Berkeley schools\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RnKobtfvUTs'\n title='//www.youtube.com/embed/RnKobtfvUTs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites spoke with Roden, producer/director of Food Forward, about the planned 13-part series and the almost-completed half-hour pilot, which screens in Berkeley on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Why Food Forward and why now?\u003c/strong>\u003c/p>\n\u003cp>Everybody knows that our food system is broken and that factory farming is bad for us. That's been well documented by people like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and films like \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> It's also depressing: How much bad news can people take? We wanted to pick up where \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">Food, Inc.\u003c/a> left off and showcase some solutions to the problems around the country. There are a lot of positive things going on right now and we wanted to capture that. This is reality TV in a sense, but I prefer to think of it as \u003cem>cinema verite\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>What qualities make a person a food hero in your mind?\u003c/strong>\u003c/p>\n\u003cp>Someone who is going beyond sustainable, local, organic -- all these things we've heard about and get kicked around all the time -- and is doing something cutting edge to help their community, like aquaponics or hydroponics. Our film has a bit of a punk rock aesthetic, these folks are a bit subversive, that's why we call them food rebels. They're not waiting for foundation grants or government assistance, they're part of the D.I.Y. generation, they're just doing it on their own and making change. They're the next generation of farmers.\u003c/p>\n\u003cp>\u003cstrong>Who inspires you in the Food Forward pilot?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847\">Abeni Ramsey\u003c/a> was a wayward teen in West Oakland, who took a life-changing trip to Africa, where she witnessed hunger up close. She came back to the Bay Area and decided she wanted to make a difference, literally, in her own backyard. And she has: She's worked to get food to people in need through community gardens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\">\u003cimg class=\"alignnone size-full wp-image-28359\" title=\"NYC rooftop garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\" alt=\"NYC rooftop garden\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>A rooftop garden in Brooklyn, New York. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2010/07/28/dining/28roof.html\">John Mooney, who owns Bell Book & Candle\u003c/a>, runs an amazing rooftop garden in the West Village of New York City that, during the height of summer, provides something like 80 percent of his restaurant's produce. He's an example of what a little ingenuity, creativity, and patience can do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg class=\"alignnone size-full wp-image-28353\" title=\"Edith Floyd on red tractor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd on red tractor\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>If one production still could speak for the series it would be an image of \u003ca href=\"http://littlehouseontheurbanprairie.wordpress.com/2011/01/05/growing-joy-garden/\">Edith Floyd\u003c/a>, an African American woman on an orange tractor plowing an abandoned area in Detroit. We've all seen the pictures of urban devastation coming out of Detroit, but here is one woman making a huge impact on a whole neighborhood by planting all kinds of produce in her Growing Joy Garden.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\">\u003cimg class=\"alignnone size-full wp-image-28357\" title=\"Edith Floyd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\" alt=\"Edith Floyd\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the \u003ca href=\"http://www.foodforward.tv/road-trip.aspx\">Food Forward road trip\u003c/a> this summer?\u003c/strong>\u003c/p>\n\u003cp>It's both an awareness campaign and a fund-raising tool. We've identified enough food heroes to fill two 13-part series. We want to get out there and meet them, give people around the country an idea of who they are, and spread the word about the series. Stett Holbrook is towing a vintage 1965 Airstream trailer and people can follow his adventures and learn more about the food rebels we're featuring on his \u003ca href=\"http://www.foodforward.tv/blog.aspx\">blog\u003c/a> and in other online content.\u003c/p>\n\u003cp>\u003cstrong>What's your personal connection to food?\u003c/strong>\u003c/p>\n\u003cp>I'm a flexitarian, leaning towards the vegetarian end of the spectrum, who struggles every day to make healthy eating choices. Working on this project has helped get me back on track food wise. I grew up in Southern California on a ranch, my family grew citrus, it was a hobby farm. My maternal grandparents raised cattle in Southern Oregon. So farming is in my blood. But where my food came from was never that important to me. It is now.\u003c/p>\n\u003cp>\u003cstrong>What do you hope viewers take away from Food Forward?\u003c/strong>\u003c/p>\n\u003cp>As documentary filmmakers we want to educate, entertain, and inspire, of course. But we want to do more than that. We hope the series motivates people to take action on issues such as the \u003ca href=\"http://www.facebook.com/UnderstandingTheFarmBill\">Farm Bill\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/fed-up-with-school-lunch-the-feds-join-the-fray/\">school lunch\u003c/a>, and \u003ca href=\"http://civileats.com/2011/02/09/gmo-and-organic-co-existence-why-we-really-just-cant-get-along/\">GMO-foods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.foodforward.tv/events.aspx\">Food Forward Pilot Screening\u003c/a>\u003cbr>\nThursday, June 2, 6 p.m.- 10 p.m.\u003cbr>\n\u003ca href=\"http://www.browercenter.org/\">David Brower Center\u003c/a> -- Goldman Theatre\u003cbr>\n2150 Allston Way, Berkeley\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/177150\">Tickets\u003c/a>: $10 in advance; $15 at the door.\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 Article:\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">Food Forward: A Sustainable TV Show for All Americans\u003c/a> (by Sarah Henry on Civil Eats)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28341/5-questions-for-food-forwards-greg-roden",
"authors": [
"5125"
],
"categories": [
"bayareabites_2638",
"bayareabites_50",
"bayareabites_45",
"bayareabites_1593"
],
"tags": [
"bayareabites_9346",
"bayareabites_14742",
"bayareabites_9351"
],
"featImg": "bayareabites_28361",
"label": "bayareabites"
},
"bayareabites_27074": {
"type": "posts",
"id": "bayareabites_27074",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "27074",
"score": null,
"sort": [
1304175652000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1304175652,
"format": "aside",
"disqusTitle": "The Perennial Plate: Spring Pizza Party with Foraged Pesto",
"title": "The Perennial Plate: Spring Pizza Party with Foraged Pesto",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n",
"disqusIdentifier": "27074 http://blogs.kqed.org/bayareabites/?p=27074",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/30/the-perennial-plate-spring-pizza-party-with-foraged-pesto/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 734,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1312425813,
"excerpt": "Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.",
"title": "The Perennial Plate: Spring Pizza Party with Foraged Pesto | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Perennial Plate: Spring Pizza Party with Foraged Pesto",
"datePublished": "2011-04-30T08:00:52-07:00",
"dateModified": "2011-08-03T19:43:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-perennial-plate-spring-pizza-party-with-foraged-pesto",
"status": "publish",
"path": "/bayareabites/27074/the-perennial-plate-spring-pizza-party-with-foraged-pesto",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\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>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/27074/the-perennial-plate-spring-pizza-party-with-foraged-pesto",
"authors": [
"5129"
],
"categories": [
"bayareabites_2638",
"bayareabites_60"
],
"tags": [
"bayareabites_8917",
"bayareabites_2196",
"bayareabites_472",
"bayareabites_9263",
"bayareabites_1302",
"bayareabites_9261",
"bayareabites_8987",
"bayareabites_443",
"bayareabites_9262",
"bayareabites_9259",
"bayareabites_9260",
"bayareabites_8916",
"bayareabites_3251"
],
"label": "bayareabites"
},
"bayareabites_26111": {
"type": "posts",
"id": "bayareabites_26111",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26111",
"score": null,
"sort": [
1302541955000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1302541955,
"format": "aside",
"disqusTitle": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"title": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "26111 http://blogs.kqed.org/bayareabites/?p=26111",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1075,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://blip.tv/play/hsEGgpzTKAI.html"
],
"paragraphCount": 22
},
"modified": 1302725886,
"excerpt": "The food swap is the latest D.I.Y. culinary trend cooking (from scratch) in kitchens around the country. Find out why trading radish onion relish for ginger pear butter in the East Bay and beyond is the newest food phenomenon favored by urban homesteaders.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The food swap is the latest D.I.Y. culinary trend cooking (from scratch) in kitchens around the country. Find out why trading radish onion relish for ginger pear butter in the East Bay and beyond is the newest food phenomenon favored by urban homesteaders.",
"title": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"datePublished": "2011-04-11T10:12:35-07:00",
"dateModified": "2011-04-13T13:18:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time",
"status": "publish",
"path": "/bayareabites/26111/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\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>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26111/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time",
"authors": [
"5125"
],
"categories": [
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1962",
"bayareabites_50",
"bayareabites_4084"
],
"tags": [
"bayareabites_9186",
"bayareabites_9184",
"bayareabites_9182",
"bayareabites_9181",
"bayareabites_9195",
"bayareabites_14757",
"bayareabites_9162"
],
"label": "bayareabites"
},
"bayareabites_25616": {
"type": "posts",
"id": "bayareabites_25616",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "25616",
"score": null,
"sort": [
1301670047000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1301670047,
"format": "aside",
"disqusTitle": "Guerrilla Greens: Extreme Urban Homesteading",
"title": "Guerrilla Greens: Extreme Urban Homesteading",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n",
"disqusIdentifier": "25616 http://blogs.kqed.org/bayareabites/?p=25616",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/01/guerrilla-greens-extreme-urban-homesteading/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1484,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1427824396,
"excerpt": "An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ",
"title": "Guerrilla Greens: Extreme Urban Homesteading | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guerrilla Greens: Extreme Urban Homesteading",
"datePublished": "2011-04-01T08:00:47-07:00",
"dateModified": "2015-03-31T10:53:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guerrilla-greens-extreme-urban-homesteading",
"status": "publish",
"path": "/bayareabites/25616/guerrilla-greens-extreme-urban-homesteading",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \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>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\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>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/25616/guerrilla-greens-extreme-urban-homesteading",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_1763",
"bayareabites_60"
],
"tags": [
"bayareabites_3693",
"bayareabites_2982",
"bayareabites_987",
"bayareabites_14769",
"bayareabites_10280",
"bayareabites_8291",
"bayareabites_9163",
"bayareabites_9162"
],
"featImg": "bayareabites_25803",
"label": "bayareabites"
},
"bayareabites_24813": {
"type": "posts",
"id": "bayareabites_24813",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "24813",
"score": null,
"sort": [
1300626041000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1300626041,
"format": "aside",
"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
"disqusIdentifier": "24813 http://blogs.kqed.org/bayareabites/?p=24813",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/03/20/honey-day-at-the-ferry-plaza-farmers-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1537,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1300627266,
"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
"title": "Honey Day at the Ferry Plaza Farmers' Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Honey Day at the Ferry Plaza Farmers' Market",
"datePublished": "2011-03-20T06:00:41-07:00",
"dateModified": "2011-03-20T06:21:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "honey-day-at-the-ferry-plaza-farmers-market",
"status": "publish",
"path": "/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\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>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \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>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_9022",
"bayareabites_1876",
"bayareabites_875",
"bayareabites_9134",
"bayareabites_9132",
"bayareabites_876",
"bayareabites_312",
"bayareabites_9133",
"bayareabites_8518",
"bayareabites_9135",
"bayareabites_9131",
"bayareabites_2252"
],
"label": "bayareabites"
},
"bayareabites_23595": {
"type": "posts",
"id": "bayareabites_23595",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "23595",
"score": null,
"sort": [
1298390437000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1298390437,
"format": "aside",
"disqusTitle": "Bay Area Foraging with Hank Shaw",
"title": "Bay Area Foraging with Hank Shaw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n",
"disqusIdentifier": "23595 http://blogs.kqed.org/bayareabites/?p=23595",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1826,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1298403834,
"excerpt": "I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for Fennel and Tomato Pasta Sauce.",
"title": "Bay Area Foraging with Hank Shaw | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Foraging with Hank Shaw",
"datePublished": "2011-02-22T08:00:37-08:00",
"dateModified": "2011-02-22T11:43:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-foraging-with-hank-shaw",
"status": "publish",
"path": "/bayareabites/23595/bay-area-foraging-with-hank-shaw",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\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>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \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: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/23595/bay-area-foraging-with-hank-shaw",
"authors": [
"5120"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_588",
"bayareabites_2638",
"bayareabites_1865",
"bayareabites_2554",
"bayareabites_12",
"bayareabites_60"
],
"tags": [
"bayareabites_14758",
"bayareabites_770",
"bayareabites_2196",
"bayareabites_472",
"bayareabites_8437",
"bayareabites_570",
"bayareabites_2197"
],
"label": "bayareabites"
},
"bayareabites_22559": {
"type": "posts",
"id": "bayareabites_22559",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22559",
"score": null,
"sort": [
1296828031000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1296828031,
"format": "aside",
"disqusTitle": "The Perennial Plate: Bunnies - The Farm and The Kitchen",
"title": "The Perennial Plate: Bunnies - The Farm and The Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "22559 http://blogs.kqed.org/bayareabites/?p=22559",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1045,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1490819070,
"excerpt": "Daniel Klein shares his story about how \u003cstrong>The Perennial Plate\u003c/strong>, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode-- Rabbit Terrine recipe included.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Daniel Klein shares his story about how The Perennial Plate, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode-- Rabbit Terrine recipe included.",
"title": "The Perennial Plate: Bunnies - The Farm and The Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Perennial Plate: Bunnies - The Farm and The Kitchen",
"datePublished": "2011-02-04T06:00:31-08:00",
"dateModified": "2017-03-29T13:24:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-perennial-plate-bunnies-the-farm-and-the-kitchen",
"status": "publish",
"path": "/bayareabites/22559/the-perennial-plate-bunnies-the-farm-and-the-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\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 visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\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>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22559/the-perennial-plate-bunnies-the-farm-and-the-kitchen",
"authors": [
"5129"
],
"categories": [
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_12",
"bayareabites_1593"
],
"tags": [
"bayareabites_8918",
"bayareabites_8917",
"bayareabites_1302",
"bayareabites_2434",
"bayareabites_8916"
],
"label": "bayareabites"
},
"bayareabites_21863": {
"type": "posts",
"id": "bayareabites_21863",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "21863",
"score": null,
"sort": [
1295625656000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1295625656,
"format": "aside",
"disqusTitle": "Food Secrets of Writer and Cookbook Author Vanessa Barrington",
"title": "Food Secrets of Writer and Cookbook Author Vanessa Barrington",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.\t\u003c/p>\n\n",
"disqusIdentifier": "21863 http://blogs.kqed.org/bayareabites/?p=21863",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1773,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 42
},
"modified": 1295638783,
"excerpt": "Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.",
"title": "Food Secrets of Writer and Cookbook Author Vanessa Barrington | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Secrets of Writer and Cookbook Author Vanessa Barrington",
"datePublished": "2011-01-21T08:00:56-08:00",
"dateModified": "2011-01-21T11:39:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-secrets-of-writer-and-cookbook-author-vanessa-barrington",
"status": "publish",
"path": "/bayareabites/21863/food-secrets-of-writer-and-cookbook-author-vanessa-barrington",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.\t\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/21863/food-secrets-of-writer-and-cookbook-author-vanessa-barrington",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2638"
],
"tags": [
"bayareabites_14751",
"bayareabites_987",
"bayareabites_8738",
"bayareabites_14773",
"bayareabites_14757",
"bayareabites_236",
"bayareabites_2880",
"bayareabites_8843",
"bayareabites_8737"
],
"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": 180,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 219,
"relation": "eq"
},
"items": [
"bayareabites_32439",
"bayareabites_31260",
"bayareabites_30683",
"bayareabites_29972",
"bayareabites_28341",
"bayareabites_27074",
"bayareabites_26111",
"bayareabites_25616",
"bayareabites_24813",
"bayareabites_23595",
"bayareabites_22559",
"bayareabites_21863"
],
"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_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_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_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_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_154": {
"type": "terms",
"id": "bayareabites_154",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "154",
"found": true
},
"relationships": {},
"featImg": null,
"name": "contest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "contest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 119,
"slug": "contest",
"isLoading": false,
"link": "/bayareabites/tag/contest"
},
"bayareabites_8570": {
"type": "terms",
"id": "bayareabites_8570",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8570",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Karen Heisler",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Karen Heisler Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3023,
"slug": "karen-heisler",
"isLoading": false,
"link": "/bayareabites/tag/karen-heisler"
},
"bayareabites_8569": {
"type": "terms",
"id": "bayareabites_8569",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8569",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Krystin Rubin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Krystin Rubin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3022,
"slug": "krystin-rubin",
"isLoading": false,
"link": "/bayareabites/tag/krystin-rubin"
},
"bayareabites_9669": {
"type": "terms",
"id": "bayareabites_9669",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9669",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kyle Garrett",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kyle Garrett Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4123,
"slug": "kyle-garrett",
"isLoading": false,
"link": "/bayareabites/tag/kyle-garrett"
},
"bayareabites_227": {
"type": "terms",
"id": "bayareabites_227",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "227",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 192,
"slug": "mission-pie",
"isLoading": false,
"link": "/bayareabites/tag/mission-pie"
},
"bayareabites_9672": {
"type": "terms",
"id": "bayareabites_9672",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9672",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nana Joe's Granola",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nana Joe's Granola Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4126,
"slug": "nana-joes-granola",
"isLoading": false,
"link": "/bayareabites/tag/nana-joes-granola"
},
"bayareabites_2596": {
"type": "terms",
"id": "bayareabites_2596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie contest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie contest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1856,
"slug": "pie-contest",
"isLoading": false,
"link": "/bayareabites/tag/pie-contest"
},
"bayareabites_9670": {
"type": "terms",
"id": "bayareabites_9670",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9670",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The 7 Squared Project",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The 7 Squared Project Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4124,
"slug": "the-7-squared-project",
"isLoading": false,
"link": "/bayareabites/tag/the-7-squared-project"
},
"bayareabites_9671": {
"type": "terms",
"id": "bayareabites_9671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Emperor Norton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Emperor Norton Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4125,
"slug": "the-emperor-norton",
"isLoading": false,
"link": "/bayareabites/tag/the-emperor-norton"
},
"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_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_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_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"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_8700": {
"type": "terms",
"id": "bayareabites_8700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butchers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butchers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3153,
"slug": "butchers",
"isLoading": false,
"link": "/bayareabites/tag/butchers"
},
"bayareabites_1596": {
"type": "terms",
"id": "bayareabites_1596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butchery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butchery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1298,
"slug": "butchery",
"isLoading": false,
"link": "/bayareabites/tag/butchery"
},
"bayareabites_9588": {
"type": "terms",
"id": "bayareabites_9588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fleisher's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fleisher's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4042,
"slug": "fleishers",
"isLoading": false,
"link": "/bayareabites/tag/fleishers"
},
"bayareabites_9592": {
"type": "terms",
"id": "bayareabites_9592",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9592",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jessica Applestone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jessica Applestone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4046,
"slug": "jessica-applestone",
"isLoading": false,
"link": "/bayareabites/tag/jessica-applestone"
},
"bayareabites_9593": {
"type": "terms",
"id": "bayareabites_9593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Joshua Applestone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Joshua Applestone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4047,
"slug": "joshua-applestone",
"isLoading": false,
"link": "/bayareabites/tag/joshua-applestone"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"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_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_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_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_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_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"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_8917": {
"type": "terms",
"id": "bayareabites_8917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daniel klein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daniel klein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3370,
"slug": "daniel-klein",
"isLoading": false,
"link": "/bayareabites/tag/daniel-klein"
},
"bayareabites_9544": {
"type": "terms",
"id": "bayareabites_9544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pluck and Feather",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pluck and Feather Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3998,
"slug": "pluck-and-feather",
"isLoading": false,
"link": "/bayareabites/tag/pluck-and-feather"
},
"bayareabites_9454": {
"type": "terms",
"id": "bayareabites_9454",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9454",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Riverdog Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Riverdog Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3908,
"slug": "riverdog-farm",
"isLoading": false,
"link": "/bayareabites/tag/riverdog-farm"
},
"bayareabites_9545": {
"type": "terms",
"id": "bayareabites_9545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Samin Nostrat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Samin Nostrat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3999,
"slug": "samin-nostrat",
"isLoading": false,
"link": "/bayareabites/tag/samin-nostrat"
},
"bayareabites_9455": {
"type": "terms",
"id": "bayareabites_9455",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9455",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sunny Slope Orchards",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sunny Slope Orchards Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3909,
"slug": "sunny-slope-orchards",
"isLoading": false,
"link": "/bayareabites/tag/sunny-slope-orchards"
},
"bayareabites_3147": {
"type": "terms",
"id": "bayareabites_3147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tartine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tartine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2167,
"slug": "tartine",
"isLoading": false,
"link": "/bayareabites/tag/tartine"
},
"bayareabites_9456": {
"type": "terms",
"id": "bayareabites_9456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tartine Afterhours",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tartine Afterhours Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3910,
"slug": "tartine-afterhours",
"isLoading": false,
"link": "/bayareabites/tag/tartine-afterhours"
},
"bayareabites_9056": {
"type": "terms",
"id": "bayareabites_9056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tartine bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tartine bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3510,
"slug": "tartine-bakery",
"isLoading": false,
"link": "/bayareabites/tag/tartine-bakery"
},
"bayareabites_8916": {
"type": "terms",
"id": "bayareabites_8916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the perennial plate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the perennial plate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3369,
"slug": "the-perennial-plate",
"isLoading": false,
"link": "/bayareabites/tag/the-perennial-plate"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_9475": {
"type": "terms",
"id": "bayareabites_9475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bill Foley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bill Foley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3929,
"slug": "bill-foley",
"isLoading": false,
"link": "/bayareabites/tag/bill-foley"
},
"bayareabites_9470": {
"type": "terms",
"id": "bayareabites_9470",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9470",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bordeaux",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bordeaux Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3924,
"slug": "bordeaux",
"isLoading": false,
"link": "/bayareabites/tag/bordeaux"
},
"bayareabites_9474": {
"type": "terms",
"id": "bayareabites_9474",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9474",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Crushnet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Crushnet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3928,
"slug": "crushnet",
"isLoading": false,
"link": "/bayareabites/tag/crushnet"
},
"bayareabites_1137": {
"type": "terms",
"id": "bayareabites_1137",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1137",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crushpad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crushpad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1014,
"slug": "crushpad",
"isLoading": false,
"link": "/bayareabites/tag/crushpad"
},
"bayareabites_9469": {
"type": "terms",
"id": "bayareabites_9469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "making wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "making wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3923,
"slug": "making-wine",
"isLoading": false,
"link": "/bayareabites/tag/making-wine"
},
"bayareabites_9472": {
"type": "terms",
"id": "bayareabites_9472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Michael Brill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Michael Brill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3926,
"slug": "michael-brill",
"isLoading": false,
"link": "/bayareabites/tag/michael-brill"
},
"bayareabites_9471": {
"type": "terms",
"id": "bayareabites_9471",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9471",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa Cabernet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Cabernet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3925,
"slug": "napa-cabernet",
"isLoading": false,
"link": "/bayareabites/tag/napa-cabernet"
},
"bayareabites_9473": {
"type": "terms",
"id": "bayareabites_9473",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9473",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sebastiani Winery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sebastiani Winery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3927,
"slug": "sebastiani-winery",
"isLoading": false,
"link": "/bayareabites/tag/sebastiani-winery"
},
"bayareabites_9476": {
"type": "terms",
"id": "bayareabites_9476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sonoma wineries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sonoma wineries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3930,
"slug": "sonoma-wineries",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-wineries"
},
"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_9346": {
"type": "terms",
"id": "bayareabites_9346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food forward",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food forward Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3800,
"slug": "food-forward",
"isLoading": false,
"link": "/bayareabites/tag/food-forward"
},
"bayareabites_14742": {
"type": "terms",
"id": "bayareabites_14742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "tag",
"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": 818,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/tag/sustainability"
},
"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_2196": {
"type": "terms",
"id": "bayareabites_2196",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2196",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1632,
"slug": "food-foraging",
"isLoading": false,
"link": "/bayareabites/tag/food-foraging"
},
"bayareabites_472": {
"type": "terms",
"id": "bayareabites_472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 437,
"slug": "foraging",
"isLoading": false,
"link": "/bayareabites/tag/foraging"
},
"bayareabites_9263": {
"type": "terms",
"id": "bayareabites_9263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "levain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "levain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3717,
"slug": "levain",
"isLoading": false,
"link": "/bayareabites/tag/levain"
},
"bayareabites_1302": {
"type": "terms",
"id": "bayareabites_1302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Minnesota",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Minnesota Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1140,
"slug": "minnesota",
"isLoading": false,
"link": "/bayareabites/tag/minnesota"
},
"bayareabites_9261": {
"type": "terms",
"id": "bayareabites_9261",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9261",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nettles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nettles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3715,
"slug": "nettles",
"isLoading": false,
"link": "/bayareabites/tag/nettles"
},
"bayareabites_8987": {
"type": "terms",
"id": "bayareabites_8987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3440,
"slug": "pesto",
"isLoading": false,
"link": "/bayareabites/tag/pesto"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_9262": {
"type": "terms",
"id": "bayareabites_9262",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9262",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza oven",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza oven Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3716,
"slug": "pizza-oven",
"isLoading": false,
"link": "/bayareabites/tag/pizza-oven"
},
"bayareabites_9259": {
"type": "terms",
"id": "bayareabites_9259",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9259",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3713,
"slug": "pizza-sauce",
"isLoading": false,
"link": "/bayareabites/tag/pizza-sauce"
},
"bayareabites_9260": {
"type": "terms",
"id": "bayareabites_9260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3714,
"slug": "ramps",
"isLoading": false,
"link": "/bayareabites/tag/ramps"
},
"bayareabites_3251": {
"type": "terms",
"id": "bayareabites_3251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yeast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yeast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2225,
"slug": "yeast",
"isLoading": false,
"link": "/bayareabites/tag/yeast"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"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_9186": {
"type": "terms",
"id": "bayareabites_9186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "D.I.Y. food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "D.I.Y. food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3640,
"slug": "d-i-y-food",
"isLoading": false,
"link": "/bayareabites/tag/d-i-y-food"
},
"bayareabites_9184": {
"type": "terms",
"id": "bayareabites_9184",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9184",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay homemade food swap",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay homemade food swap Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3638,
"slug": "east-bay-homemade-food-swap",
"isLoading": false,
"link": "/bayareabites/tag/east-bay-homemade-food-swap"
},
"bayareabites_9182": {
"type": "terms",
"id": "bayareabites_9182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food exchanges",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food exchanges Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3636,
"slug": "food-exchanges",
"isLoading": false,
"link": "/bayareabites/tag/food-exchanges"
},
"bayareabites_9181": {
"type": "terms",
"id": "bayareabites_9181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food swaps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food swaps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3635,
"slug": "food-swaps",
"isLoading": false,
"link": "/bayareabites/tag/food-swaps"
},
"bayareabites_9195": {
"type": "terms",
"id": "bayareabites_9195",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9195",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kendra poma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kendra poma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3649,
"slug": "kendra-poma",
"isLoading": false,
"link": "/bayareabites/tag/kendra-poma"
},
"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_9162": {
"type": "terms",
"id": "bayareabites_9162",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban homesteading",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3616,
"slug": "urban-homesteading",
"isLoading": false,
"link": "/bayareabites/tag/urban-homesteading"
},
"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_3693": {
"type": "terms",
"id": "bayareabites_3693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "april fools",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "april fools Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2442,
"slug": "april-fools",
"isLoading": false,
"link": "/bayareabites/tag/april-fools"
},
"bayareabites_2982": {
"type": "terms",
"id": "bayareabites_2982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chris cosentino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chris cosentino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2084,
"slug": "chris-cosentino",
"isLoading": false,
"link": "/bayareabites/tag/chris-cosentino"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_14769": {
"type": "terms",
"id": "bayareabites_14769",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14769",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "tag",
"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": 166,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/tag/gardening-and-urban-farming"
},
"bayareabites_10280": {
"type": "terms",
"id": "bayareabites_10280",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10280",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guerrilla greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guerrilla greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4734,
"slug": "guerrilla-greens",
"isLoading": false,
"link": "/bayareabites/tag/guerrilla-greens"
},
"bayareabites_8291": {
"type": "terms",
"id": "bayareabites_8291",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sightglass coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sightglass coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2744,
"slug": "sightglass-coffee",
"isLoading": false,
"link": "/bayareabites/tag/sightglass-coffee"
},
"bayareabites_9163": {
"type": "terms",
"id": "bayareabites_9163",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9163",
"found": true
},
"relationships": {},
"featImg": null,
"name": "underground restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "underground restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3617,
"slug": "underground-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/underground-restaurant"
},
"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_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_9022": {
"type": "terms",
"id": "bayareabites_9022",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9022",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bar Agricole",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bar Agricole Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3475,
"slug": "bar-agricole",
"isLoading": false,
"link": "/bayareabites/tag/bar-agricole"
},
"bayareabites_1876": {
"type": "terms",
"id": "bayareabites_1876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beekeeping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beekeeping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1454,
"slug": "beekeeping",
"isLoading": false,
"link": "/bayareabites/tag/beekeeping"
},
"bayareabites_875": {
"type": "terms",
"id": "bayareabites_875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 852,
"slug": "bees",
"isLoading": false,
"link": "/bayareabites/tag/bees"
},
"bayareabites_9134": {
"type": "terms",
"id": "bayareabites_9134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brandon Jew",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brandon Jew Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3588,
"slug": "brandon-jew",
"isLoading": false,
"link": "/bayareabites/tag/brandon-jew"
},
"bayareabites_9132": {
"type": "terms",
"id": "bayareabites_9132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fairmont Hotel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fairmont Hotel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3586,
"slug": "fairmont-hotel",
"isLoading": false,
"link": "/bayareabites/tag/fairmont-hotel"
},
"bayareabites_876": {
"type": "terms",
"id": "bayareabites_876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 853,
"slug": "honey",
"isLoading": false,
"link": "/bayareabites/tag/honey"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_9133": {
"type": "terms",
"id": "bayareabites_9133",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9133",
"found": true
},
"relationships": {},
"featImg": null,
"name": "J.W. Foster",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "J.W. Foster Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3587,
"slug": "j-w-foster",
"isLoading": false,
"link": "/bayareabites/tag/j-w-foster"
},
"bayareabites_8518": {
"type": "terms",
"id": "bayareabites_8518",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "margo true",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "margo true Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2971,
"slug": "margo-true",
"isLoading": false,
"link": "/bayareabites/tag/margo-true"
},
"bayareabites_9135": {
"type": "terms",
"id": "bayareabites_9135",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9135",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marshall's Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marshall's Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3589,
"slug": "marshalls-farm",
"isLoading": false,
"link": "/bayareabites/tag/marshalls-farm"
},
"bayareabites_9131": {
"type": "terms",
"id": "bayareabites_9131",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9131",
"found": true
},
"relationships": {},
"featImg": null,
"name": "one block feast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "one block feast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3585,
"slug": "one-block-feast",
"isLoading": false,
"link": "/bayareabites/tag/one-block-feast"
},
"bayareabites_2252": {
"type": "terms",
"id": "bayareabites_2252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sunset",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sunset Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1675,
"slug": "sunset",
"isLoading": false,
"link": "/bayareabites/tag/sunset"
},
"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_770": {
"type": "terms",
"id": "bayareabites_770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2395,
"slug": "food-bloggers",
"isLoading": false,
"link": "/bayareabites/tag/food-bloggers"
},
"bayareabites_8437": {
"type": "terms",
"id": "bayareabites_8437",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8437",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hank Shaw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hank Shaw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2890,
"slug": "hank-shaw",
"isLoading": false,
"link": "/bayareabites/tag/hank-shaw"
},
"bayareabites_570": {
"type": "terms",
"id": "bayareabites_570",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "570",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mushroom hunting",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mushroom hunting Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 535,
"slug": "mushroom-hunting",
"isLoading": false,
"link": "/bayareabites/tag/mushroom-hunting"
},
"bayareabites_2197": {
"type": "terms",
"id": "bayareabites_2197",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2197",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban food foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban food foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1633,
"slug": "urban-food-foraging",
"isLoading": false,
"link": "/bayareabites/tag/urban-food-foraging"
},
"bayareabites_8918": {
"type": "terms",
"id": "bayareabites_8918",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8918",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bunny",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bunny Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3371,
"slug": "bunny",
"isLoading": false,
"link": "/bayareabites/tag/bunny"
},
"bayareabites_2434": {
"type": "terms",
"id": "bayareabites_2434",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2434",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rabbit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rabbit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1808,
"slug": "rabbit",
"isLoading": false,
"link": "/bayareabites/tag/rabbit"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_8738": {
"type": "terms",
"id": "bayareabites_8738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diy delicious",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diy delicious Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3191,
"slug": "diy-delicious",
"isLoading": false,
"link": "/bayareabites/tag/diy-delicious"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_236": {
"type": "terms",
"id": "bayareabites_236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rancho gordo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rancho gordo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 201,
"slug": "rancho-gordo",
"isLoading": false,
"link": "/bayareabites/tag/rancho-gordo"
},
"bayareabites_2880": {
"type": "terms",
"id": "bayareabites_2880",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2880",
"found": true
},
"relationships": {},
"featImg": null,
"name": "saul's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "saul's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2011,
"slug": "sauls",
"isLoading": false,
"link": "/bayareabites/tag/sauls"
},
"bayareabites_8843": {
"type": "terms",
"id": "bayareabites_8843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "temescal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "temescal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3296,
"slug": "temescal",
"isLoading": false,
"link": "/bayareabites/tag/temescal"
},
"bayareabites_8737": {
"type": "terms",
"id": "bayareabites_8737",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8737",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vanessa barrington",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vanessa barrington Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3190,
"slug": "vanessa-barrington",
"isLoading": false,
"link": "/bayareabites/tag/vanessa-barrington"
}
},
"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": {}
}
}
}