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"disqusTitle": "For the Best Falafel, Make Them at Home!",
"title": "For the Best Falafel, Make Them at Home!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_100778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-2.jpg\" alt=\"Homemade falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last month, \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">I went on a quest to find the best falafel in the Bay Area\u003c/a>. It mostly ended up in disappointment. Yes, there were a couple places making falafel I’d happily eat again, but they required quite a trek from my East Bay home. It’s a lot to ask for a quick, cheap meal.\u003c/p>\n\u003cp>A far, far better solution is to simply make falafel at home. It is not terribly difficult to make a better falafel ball than what you can get at 90 percent of the Middle Eastern joints around town, and (bonus!) you can flavor and serve them however you’d like.\u003c/p>\n\u003col>\n\u003cstrong>There are three important guidelines:\u003c/strong>\n\u003cli>\u003cstrong>Stay away from canned chickpeas.\u003c/strong> You’ll need to soak dried chickpeas overnight and cook and shape them \u003cem>without\u003c/em> cooking them first. Trust me.\u003c/li>\n\u003cli>\u003cstrong>You will absolutely need to fry the falafel.\u003c/strong> There’s no way around it — baked chickpea balls are not true falafel.\u003c/li>\n\u003cli>\u003cstrong>Serve the falafel straight out of the fryer.\u003c/strong> Letting them rest and attempting to re-crisp the exterior does not a good falafel make. Embrace their last-minute nature and have fun with it.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg\" alt=\"Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make small batches of falafel, so I start with just ¾ cup of dried chickpeas. This amount will yield about a dozen small-ish falafel balls, which will serve three to four, depending on how hungry you are and how you serve them. You can certainly double up on the recipe, but you’ll still want to fry the falafel in small batches. (Read: no more than six at a time.)\u003c/p>\n\u003cp>After the chickpeas have soaked overnight, drain them thoroughly. Moisture is the enemy here, so take care to dry off any excess liquid. Transfer to a food processor.\u003c/p>\n\u003cfigure id=\"attachment_100777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-spices.jpg\" alt=\"For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-100777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1440x1021.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-960x681.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To season the falafel, I like to start with whole spices, toast them, and grind them in a spice grinder. You don’t \u003cem>technically\u003c/em> need to take this step, but if you’re going to go to the trouble of making falafel at home, you might as well do it properly. I like to use ½ teaspoon each of cumin and coriander seeds, which only need about 30 seconds over medium heat to turn aromatic and another 30 seconds in the spice grinder to turn to powder. You can also grind them in a mortar and pestle if you want to get an arm workout.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I also like a serious mix of herbs and aromatics. Most falafel recipes call for at least an onion, garlic, and parsley, but I like to go a little crazy. I like to use a mix of cilantro, scallion, and crushed red pepper flakes, in addition to the parsley and garlic. I also swap out the onion for a medium shallot. (Recipes that call for portions of onions are a pet peeve of mine, and a whole onion is far too much for this amount of chickpeas.) Whatever you do, mince all of your aromatics before adding them to the processor. You really don’t want to over-process the chickpeas, and pre-chopping will reduce that risk.\u003c/p>\n\u003cfigure id=\"attachment_100773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/all-in-processor-above.jpg\" alt=\" Combine the chickpeas with spices and minced aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chickpeas with spices and minced aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add all of these additions to the food processor with a hefty amount of salt and begin to pulse the mixture. Go slowly — you’re looking for a somewhat coarse paste that is moist enough to hold together, but not so moist that it clumps up into a Play-Doh texture. Those little pebbles of chickpeas are what give the final falafel texture. Try pinching some of the mixture together. It should sort of stick together, but it shouldn’t actually be \u003cem>sticky\u003c/em>. Transfer to a bowl and let the mixture rest for a few minutes while you make the dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_100776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-mix.jpg\" alt=\"The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tahini sauce is traditional (and delicious) here, but there are lots of different ways to make it. I like to mix equal parts tahini and water, and then add in a bit of lemon juice and garlic. I prefer to grate the garlic through a \u003ca href=\"http://us.microplane.com/microplanekitchentools.aspx\" target=\"_blank\">Microplane\u003c/a> into the sauce, but you can also use a garlic press to make a paste. Season to taste with salt and set the sauce aside until serving.\u003c/p>\n\u003cfigure id=\"attachment_100781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sauce.jpg\" alt=\"Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s frying time. Frying foods is really not difficult or challenging, but it does require attention. I like to fry in my enameled Dutch oven, but you can use a large saucepan or pot, or even a deep cast iron skillet if you’ve got one. You definitely \u003cem>do not\u003c/em> need a designated fryer.\u003c/p>\n\u003cp>Pour one inch of vegetable oil into your chosen frying vessel. I like to use safflower oil, but you could use canola oil or even peanut oil if you prefer. In my pot, one inch of oil usually works out to around 3 cups. Place the pot over medium high heat and bring the oil up to 375 degrees. It will take awhile to get this hot, so be patient. The easiest way to know if the oil is ready is to (obviously) use an \u003ca href=\"http://www.amazon.com/gp/top-rated/kitchen/289809/ref=zg_bs_tab_t_tr/180-1738685-7471608\" target=\"_blank\">instant-read thermometer\u003c/a>. You can also use a candy thermometer, or you can wing it. To test if the oil is ready without a thermometer, add a small pinch of falafel dough to the oil and take a peek. It should start bubbling immediately and turning golden brown within 30 seconds.\u003c/p>\n\u003cfigure id=\"attachment_100780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg\" alt=\"Roll the falafel balls in sesame seeds for extra crunch and color.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the falafel balls in sesame seeds for extra crunch and color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the oil is heating, roll the falafel balls. Gently pinch off a portion of falafel dough and roll into a ball about the size of a walnut. It takes a gentle touch. Try not to compress the dough too much.\u003c/p>\n\u003cp>I really like my falafel coated in sesame seeds, so once I’ve rolled a couple of balls, I’ll transfer them to a pie plate filled with the seeds. Roll them around to coat (it won’t be totally even, but that’s okay) and transfer to a plate. You can also skip the sesame seeds if you prefer.\u003c/p>\n\u003cp>Once the falafel are all rolled and the oil is hot, transfer half of the falafel to the oil. (If you’re using a smaller saucepan, you may need to fry the falafel four at a time.) I like to use my hands to gently place the falafel in the oil. It may seem scary to get your hands that close, but it is actually much safer and runs far less risk of splattering hot oil all over your face and hands. Let the falafel sit, undisturbed, for about 30 seconds to form a crust. Then give them a gentle stir and continue to fry. I like to flip/stir the falafel about every 30 seconds or so to ensure even browning.\u003c/p>\n\u003cfigure id=\"attachment_100774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-1.jpg\" alt=\"Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let them fry until they are very deep golden brown. It’ll take around five minutes. You’ll likely be tempted to pull them out early. Don’t. The chickpeas need the full five minutes to cook through. If they’re browning too fast, turn down the heat. If they’re not browning enough, increase the heat. Here, it really helps to have a thermometer to monitor the oil’s temperature — you want it to stay between 350 and 375 degrees for the best results.\u003c/p>\n\u003cfigure id=\"attachment_100775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-3.jpg\" alt=\"Let the falafel fry until they are deep golden brown, about five minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the falafel fry until they are deep golden brown, about five minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the falafel are well-browned, transfer them to a cooling rack set inside a baking sheet. (Use a slotted spoon or a spider for this step, not your hands.) Bring the oil back to 375 degrees and repeat the frying steps with the remaining falafel.\u003c/p>\n\u003cp>Serve the falafel as fresh from the fryer as possible, drizzled with or dipped into the tahini sauce.\u003c/p>\n\u003cfigure id=\"attachment_100779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-14.jpg\" alt=\"Homemade falafel with tahini sauce.\" width=\"1920\" height=\"1243\" class=\"size-full wp-image-100779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel with tahini sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Falafel with Tahini Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen falafel balls (serves 3 to 4)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe can be doubled to make more falafel, but do not fry more than 6 falafel balls at a time. Serve them in batches, fresh out of the fryer. Serve falafel on their own, in pita bread, or on top of a salad, drizzled with the tahini sauce. You will need a food processor and a thermometer for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>Falafel\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>¾ cup dried chickpeas\u003c/li>\n\u003cli>½ teaspoon cumin seeds\u003c/li>\n\u003cli>½ teaspoon coriander seeds\u003c/li>\n\u003cli>1 medium shallot, minced\u003c/li>\n\u003cli>1 packed tablespoon minced fresh parsley\u003c/li>\n\u003cli>1 packed tablespoon minced fresh cilantro\u003c/li>\n\u003cli>1 tablespoon minced scallion\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>¾ teaspoon fine sea salt\u003c/li>\n\u003cli>¼ teaspoon crushed red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Tahini Sauce\u003c/em>\u003c/strong>\n\u003cli>¼ cup tahini\u003c/li>\n\u003cli>¼ cup water\u003c/li>\n\u003cli>4 teaspoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 garlic clove, minced to a paste or grated on a microplane\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For frying\u003c/em>\u003c/strong>\n\u003cli>About 3 cups safflower or canola oil\u003c/li>\n\u003cli>½ cup sesame seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>The night before making the falafel, place the chickpeas in a medium bowl and cover with at least 1 inch of water. Cover and let soak overnight at room temperature.\u003c/li>\n\u003cli>The next day, drain the chickpeas thoroughly. Transfer to a food processor.\u003c/li>\n\u003cli>Place the cumin and coriander seeds in a small skillet over medium-low heat. Toast, stirring frequently, until aromatic, 30 seconds to 1 minute. Transfer to a spice grinder or mortar and pestle. Grind to a powder and transfer to the food processor.\u003c/li>\n\u003cli>Add the shallot, parsley, cilantro, scallion, garlic, salt, and red pepper flakes to the food processor. Pulse, scraping down the sides of the processor as needed, until the mixture has formed a coarse paste, 10 to 15 one-second pulses. The paste should be somewhat moist and should be able to hold together when pinched, but there should still be distinct pieces of chickpeas throughout. Transfer to a bowl.\u003c/li>\n\u003cli>Prepare the tahini sauce: In a medium bowl, whisk together the tahini, water, lemon juice, and garlic. Season to taste with salt. Set aside for serving.\u003c/li>\n\u003cli>Pour the safflower oil into a Dutch oven, large pot, or deep cast iron skillet. The oil should be about 1 inch deep. Bring oil to 375 degrees over medium-high heat.\u003c/li>\n\u003cli>While the oil is heating, shape the falafel: Place the sesame seeds in a shallow bowl or pie plate. Pinch off and gently roll falafel mixture into walnut-sized balls. Roll the falafel balls in the sesame seeds to coat. Transfer to a plate.\u003c/li>\n\u003cli>When the oil is hot, gently add 6 falafel balls. Let the falafel sit undisturbed for 30 seconds to begin to form a crust. Continue to fry, stirring occasionally, until falafel are deep brown and crisp, about 5 minutes. Monitor the temperature of the oil and adjust the heat as needed to keep it between 350 and 375 degrees.\u003c/li>\n\u003cli>Transfer the falafel to a baking sheet lined with a cooling rack. Return the oil to 375 degrees and repeat with the remaining falafel.\u003c/li>\n\u003cli>Serve falafel fresh from the fryer with the tahini sauce.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "It can be hard to find good falafel in restaurants in the Bay Area. Far better is to make them at home. Kate Williams will show you how.",
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"description": "It can be hard to find good falafel in restaurants in the Bay Area. Far better is to make them at home. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_100778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-2.jpg\" alt=\"Homemade falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last month, \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">I went on a quest to find the best falafel in the Bay Area\u003c/a>. It mostly ended up in disappointment. Yes, there were a couple places making falafel I’d happily eat again, but they required quite a trek from my East Bay home. It’s a lot to ask for a quick, cheap meal.\u003c/p>\n\u003cp>A far, far better solution is to simply make falafel at home. It is not terribly difficult to make a better falafel ball than what you can get at 90 percent of the Middle Eastern joints around town, and (bonus!) you can flavor and serve them however you’d like.\u003c/p>\n\u003col>\n\u003cstrong>There are three important guidelines:\u003c/strong>\n\u003cli>\u003cstrong>Stay away from canned chickpeas.\u003c/strong> You’ll need to soak dried chickpeas overnight and cook and shape them \u003cem>without\u003c/em> cooking them first. Trust me.\u003c/li>\n\u003cli>\u003cstrong>You will absolutely need to fry the falafel.\u003c/strong> There’s no way around it — baked chickpea balls are not true falafel.\u003c/li>\n\u003cli>\u003cstrong>Serve the falafel straight out of the fryer.\u003c/strong> Letting them rest and attempting to re-crisp the exterior does not a good falafel make. Embrace their last-minute nature and have fun with it.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg\" alt=\"Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make small batches of falafel, so I start with just ¾ cup of dried chickpeas. This amount will yield about a dozen small-ish falafel balls, which will serve three to four, depending on how hungry you are and how you serve them. You can certainly double up on the recipe, but you’ll still want to fry the falafel in small batches. (Read: no more than six at a time.)\u003c/p>\n\u003cp>After the chickpeas have soaked overnight, drain them thoroughly. Moisture is the enemy here, so take care to dry off any excess liquid. Transfer to a food processor.\u003c/p>\n\u003cfigure id=\"attachment_100777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-spices.jpg\" alt=\"For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-100777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1440x1021.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-960x681.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To season the falafel, I like to start with whole spices, toast them, and grind them in a spice grinder. You don’t \u003cem>technically\u003c/em> need to take this step, but if you’re going to go to the trouble of making falafel at home, you might as well do it properly. I like to use ½ teaspoon each of cumin and coriander seeds, which only need about 30 seconds over medium heat to turn aromatic and another 30 seconds in the spice grinder to turn to powder. You can also grind them in a mortar and pestle if you want to get an arm workout.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I also like a serious mix of herbs and aromatics. Most falafel recipes call for at least an onion, garlic, and parsley, but I like to go a little crazy. I like to use a mix of cilantro, scallion, and crushed red pepper flakes, in addition to the parsley and garlic. I also swap out the onion for a medium shallot. (Recipes that call for portions of onions are a pet peeve of mine, and a whole onion is far too much for this amount of chickpeas.) Whatever you do, mince all of your aromatics before adding them to the processor. You really don’t want to over-process the chickpeas, and pre-chopping will reduce that risk.\u003c/p>\n\u003cfigure id=\"attachment_100773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/all-in-processor-above.jpg\" alt=\" Combine the chickpeas with spices and minced aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chickpeas with spices and minced aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add all of these additions to the food processor with a hefty amount of salt and begin to pulse the mixture. Go slowly — you’re looking for a somewhat coarse paste that is moist enough to hold together, but not so moist that it clumps up into a Play-Doh texture. Those little pebbles of chickpeas are what give the final falafel texture. Try pinching some of the mixture together. It should sort of stick together, but it shouldn’t actually be \u003cem>sticky\u003c/em>. Transfer to a bowl and let the mixture rest for a few minutes while you make the dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_100776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-mix.jpg\" alt=\"The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tahini sauce is traditional (and delicious) here, but there are lots of different ways to make it. I like to mix equal parts tahini and water, and then add in a bit of lemon juice and garlic. I prefer to grate the garlic through a \u003ca href=\"http://us.microplane.com/microplanekitchentools.aspx\" target=\"_blank\">Microplane\u003c/a> into the sauce, but you can also use a garlic press to make a paste. Season to taste with salt and set the sauce aside until serving.\u003c/p>\n\u003cfigure id=\"attachment_100781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sauce.jpg\" alt=\"Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s frying time. Frying foods is really not difficult or challenging, but it does require attention. I like to fry in my enameled Dutch oven, but you can use a large saucepan or pot, or even a deep cast iron skillet if you’ve got one. You definitely \u003cem>do not\u003c/em> need a designated fryer.\u003c/p>\n\u003cp>Pour one inch of vegetable oil into your chosen frying vessel. I like to use safflower oil, but you could use canola oil or even peanut oil if you prefer. In my pot, one inch of oil usually works out to around 3 cups. Place the pot over medium high heat and bring the oil up to 375 degrees. It will take awhile to get this hot, so be patient. The easiest way to know if the oil is ready is to (obviously) use an \u003ca href=\"http://www.amazon.com/gp/top-rated/kitchen/289809/ref=zg_bs_tab_t_tr/180-1738685-7471608\" target=\"_blank\">instant-read thermometer\u003c/a>. You can also use a candy thermometer, or you can wing it. To test if the oil is ready without a thermometer, add a small pinch of falafel dough to the oil and take a peek. It should start bubbling immediately and turning golden brown within 30 seconds.\u003c/p>\n\u003cfigure id=\"attachment_100780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg\" alt=\"Roll the falafel balls in sesame seeds for extra crunch and color.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the falafel balls in sesame seeds for extra crunch and color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the oil is heating, roll the falafel balls. Gently pinch off a portion of falafel dough and roll into a ball about the size of a walnut. It takes a gentle touch. Try not to compress the dough too much.\u003c/p>\n\u003cp>I really like my falafel coated in sesame seeds, so once I’ve rolled a couple of balls, I’ll transfer them to a pie plate filled with the seeds. Roll them around to coat (it won’t be totally even, but that’s okay) and transfer to a plate. You can also skip the sesame seeds if you prefer.\u003c/p>\n\u003cp>Once the falafel are all rolled and the oil is hot, transfer half of the falafel to the oil. (If you’re using a smaller saucepan, you may need to fry the falafel four at a time.) I like to use my hands to gently place the falafel in the oil. It may seem scary to get your hands that close, but it is actually much safer and runs far less risk of splattering hot oil all over your face and hands. Let the falafel sit, undisturbed, for about 30 seconds to form a crust. Then give them a gentle stir and continue to fry. I like to flip/stir the falafel about every 30 seconds or so to ensure even browning.\u003c/p>\n\u003cfigure id=\"attachment_100774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-1.jpg\" alt=\"Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let them fry until they are very deep golden brown. It’ll take around five minutes. You’ll likely be tempted to pull them out early. Don’t. The chickpeas need the full five minutes to cook through. If they’re browning too fast, turn down the heat. If they’re not browning enough, increase the heat. Here, it really helps to have a thermometer to monitor the oil’s temperature — you want it to stay between 350 and 375 degrees for the best results.\u003c/p>\n\u003cfigure id=\"attachment_100775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-3.jpg\" alt=\"Let the falafel fry until they are deep golden brown, about five minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the falafel fry until they are deep golden brown, about five minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the falafel are well-browned, transfer them to a cooling rack set inside a baking sheet. (Use a slotted spoon or a spider for this step, not your hands.) Bring the oil back to 375 degrees and repeat the frying steps with the remaining falafel.\u003c/p>\n\u003cp>Serve the falafel as fresh from the fryer as possible, drizzled with or dipped into the tahini sauce.\u003c/p>\n\u003cfigure id=\"attachment_100779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-14.jpg\" alt=\"Homemade falafel with tahini sauce.\" width=\"1920\" height=\"1243\" class=\"size-full wp-image-100779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel with tahini sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Falafel with Tahini Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen falafel balls (serves 3 to 4)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe can be doubled to make more falafel, but do not fry more than 6 falafel balls at a time. Serve them in batches, fresh out of the fryer. Serve falafel on their own, in pita bread, or on top of a salad, drizzled with the tahini sauce. You will need a food processor and a thermometer for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>Falafel\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>¾ cup dried chickpeas\u003c/li>\n\u003cli>½ teaspoon cumin seeds\u003c/li>\n\u003cli>½ teaspoon coriander seeds\u003c/li>\n\u003cli>1 medium shallot, minced\u003c/li>\n\u003cli>1 packed tablespoon minced fresh parsley\u003c/li>\n\u003cli>1 packed tablespoon minced fresh cilantro\u003c/li>\n\u003cli>1 tablespoon minced scallion\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>¾ teaspoon fine sea salt\u003c/li>\n\u003cli>¼ teaspoon crushed red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Tahini Sauce\u003c/em>\u003c/strong>\n\u003cli>¼ cup tahini\u003c/li>\n\u003cli>¼ cup water\u003c/li>\n\u003cli>4 teaspoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 garlic clove, minced to a paste or grated on a microplane\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For frying\u003c/em>\u003c/strong>\n\u003cli>About 3 cups safflower or canola oil\u003c/li>\n\u003cli>½ cup sesame seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>The night before making the falafel, place the chickpeas in a medium bowl and cover with at least 1 inch of water. Cover and let soak overnight at room temperature.\u003c/li>\n\u003cli>The next day, drain the chickpeas thoroughly. Transfer to a food processor.\u003c/li>\n\u003cli>Place the cumin and coriander seeds in a small skillet over medium-low heat. Toast, stirring frequently, until aromatic, 30 seconds to 1 minute. Transfer to a spice grinder or mortar and pestle. Grind to a powder and transfer to the food processor.\u003c/li>\n\u003cli>Add the shallot, parsley, cilantro, scallion, garlic, salt, and red pepper flakes to the food processor. Pulse, scraping down the sides of the processor as needed, until the mixture has formed a coarse paste, 10 to 15 one-second pulses. The paste should be somewhat moist and should be able to hold together when pinched, but there should still be distinct pieces of chickpeas throughout. Transfer to a bowl.\u003c/li>\n\u003cli>Prepare the tahini sauce: In a medium bowl, whisk together the tahini, water, lemon juice, and garlic. Season to taste with salt. Set aside for serving.\u003c/li>\n\u003cli>Pour the safflower oil into a Dutch oven, large pot, or deep cast iron skillet. The oil should be about 1 inch deep. Bring oil to 375 degrees over medium-high heat.\u003c/li>\n\u003cli>While the oil is heating, shape the falafel: Place the sesame seeds in a shallow bowl or pie plate. Pinch off and gently roll falafel mixture into walnut-sized balls. Roll the falafel balls in the sesame seeds to coat. Transfer to a plate.\u003c/li>\n\u003cli>When the oil is hot, gently add 6 falafel balls. Let the falafel sit undisturbed for 30 seconds to begin to form a crust. Continue to fry, stirring occasionally, until falafel are deep brown and crisp, about 5 minutes. Monitor the temperature of the oil and adjust the heat as needed to keep it between 350 and 375 degrees.\u003c/li>\n\u003cli>Transfer the falafel to a baking sheet lined with a cooling rack. Return the oil to 375 degrees and repeat with the remaining falafel.\u003c/li>\n\u003cli>Serve falafel fresh from the fryer with the tahini sauce.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds",
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"content": "\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Homemade Sauerkraut is Easy to Make and Fun to Customize",
"title": "Homemade Sauerkraut is Easy to Make and Fun to Customize",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_98639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-caraway-kraut.jpg\" alt=\"Homemade caraway sauerkraut.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great tasting raw sauerkraut is \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/\">not hard to find in grocery stores in the Bay Area\u003c/a>, and store-bought ‘kraut is a perfect choice for a last-minute fermented cabbage emergency. (Hey, you don’t have those?) But nothing can really compare to the simple pleasures of making your own sauerkraut at home. It’s almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative and experiment.\u003c/p>\n\u003cp>I typically make sauerkraut in smaller batches so that I can have several flavors going at once. I start with a small, 2-pound green cabbage and some kosher salt — that’s all you really need for the ‘kraut, but you can get fancy if you choose.\u003c/p>\n\u003cfigure id=\"attachment_98638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg\" alt=\"All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional.\" width=\"1920\" height=\"1356\" class=\"size-full wp-image-98638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1440x1017.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1400x989.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, core and shred the cabbage. I like to cut the cabbage into relatively thick strips for a more substantial ‘kraut, but you can get crazy with your knife skills and finely shred it into extra-thin ribbons if you’d like. Transfer the cabbage to the largest bowl you can find and add a serious sprinkling of salt (for 2 pounds of cabbage, I use 1 tablespoon and 1 teaspoon of kosher).\u003c/p>\n\u003cp>Now get your hands in there and knead the cabbage. Yes, knead. Think of it like giving a kale salad a massage, but much more forcefully. The idea is that you want to wilt the cabbage until it begins to give off water. This liquid will mix with the salt to form a potent brine. The brine is the ideal environment for lactobacillus bacteria — the culture responsible for giving sauerkraut its signature tang. It will take several minutes of serious kneading to break down the cabbage. Don’t be shy and think of it as a hand and forearm workout.\u003c/p>\n\u003cfigure id=\"attachment_98637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brine.jpg\" alt=\"Knead the cabbage until it begins to exude water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Knead the cabbage until it begins to exude water. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the cabbage is wilted and watery, stir in any additional flavors you want. Here I’ve made two ‘krauts, one with just a touch of caraway seeds and another with shredded beets and a serrano chile for a pop of color and spice. You could also skip the flavorings completely and keep the sauerkraut plain or go crazy with other additions — it’s totally up to you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, pack the cabbage into as small of a jar as you can fit it in. If you’re not adding anything substantial to the ‘kraut, it should fit in a pint-sized canning jar. If you’re making the beet variation, you’ll likely need a larger vessel, like a 1-quart jar. Whatever you use, pack the cabbage tightly. It should continue to exude its water, and you’ll want to see a thin layer of brine on top of the cabbage once it is in the jar. This brine will act as a protective layer and keep the top of the sauerkraut from molding while it sits at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_98643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg\" alt=\"Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> If you do start to see discoloration or mold on the top of the cabbage, you can just scrape it off and move on. If you see the same mold or discoloration creeping down towards the bottom of the jar, you may need to discard the sauerkraut and start over.\u003c/p>\n\u003cp>Once the ‘kraut is packed and ready, cover the jar loosely. You’ve got options here. You can use the canning jar lid by flipping it upside down so that the gasket is facing up. Gently screw on the band to allow for gases to escape. You can also cover the jar with a triple layer of cheesecloth or a kitchen towel, but be ready for fruit flies if you’re fermenting in the summer. I also have these nifty \u003ca href=\"http://www.amazon.com/reCAP-Mason-Jars-Pour-Cap/dp/B00AYPU4UM\" target=\"_blank\">air-lock lids\u003c/a> I purchased just for making ferments, and those are the best option if you’ve got ‘em.\u003c/p>\n\u003cfigure id=\"attachment_98642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg\" alt=\"You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up.\" width=\"1920\" height=\"2716\" class=\"size-full wp-image-98642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-400x566.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-800x1132.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1440x2037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1400x1980.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1180x1669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-960x1358.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/air-lock-on-jar.jpg\" alt=\"Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em.\" width=\"1920\" height=\"2630\" class=\"size-full wp-image-98636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-400x548.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-800x1096.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1440x1973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1400x1918.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1180x1616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-960x1315.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the jar in a cool, dark place to ferment. The length of time is up to you (and the weather). It was warm the day I started these ‘krauts, but cooled off for the following few days. I liked the flavor after four days at room temperature. If I had started fermenting in the winter, they may have taken over a week. The best judge for when the sauerkraut is finished is your own taste buds. The ‘kraut will look duller in color and will have visible bubbles inside the jar once it has begun to ferment. You can let it sit longer if you like a yeastier, funkier flavor or pull it if you prefer a subtly tangy result. Transfer it to the refrigerator when you like the taste. Keep in mind, though, that the sauerkraut will continue to ferment and develop in the fridge, albeit at a much slower pace.\u003c/p>\n\u003cfigure id=\"attachment_98640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg\" alt=\"The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the ‘kraut is ready for eating. Toss it on a hot dog, layer it into a reuben sandwich, or eat it straight-up, right out of the jar.\u003c/p>\n\u003cfigure id=\"attachment_98641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg\" alt=\"Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear).\" width=\"1920\" height=\"1438\" class=\"size-full wp-image-98641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1400x1049.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-960x719.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Sauerkraut with Caraway\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can modify this recipe by substituting another spice for the caraway. Juniper berries are a popular option. You can also, of course, skip the seasoning all together and make plain sauerkraut with only cabbage and salt.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon caraway seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the caraway seeds.\u003c/li>\n\u003cli>Transfer the cabbage and all of its liquid to a 1-pint canning jar. Pack the cabbage tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Homemade Beet and Chile Sauerkraut\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Here’s a brightly colored variation on traditional sauerkraut. The chile adds subtle heat to the final ‘kraut, but it can be omitted if you don’t want any spice.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 medium red beet, peeled and grated\u003c/li>\n\u003cli>1 serrano chile, stem trimmed and sliced in half vertically\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the grated beet and chile until well-combined.\u003c/li>\n\u003cli>Transfer the cabbage and beet mixture with all of its liquid to a 1-quart canning jar. Pack the mixture tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Excellent raw sauerkraut is not hard to find in grocery stores, but nothing can really compare to the simple pleasures of making your own 'kraut at home. It's almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative. Kate Williams will show you how.",
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"description": "Excellent raw sauerkraut is not hard to find in grocery stores, but nothing can really compare to the simple pleasures of making your own 'kraut at home. It's almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-caraway-kraut.jpg\" alt=\"Homemade caraway sauerkraut.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great tasting raw sauerkraut is \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/\">not hard to find in grocery stores in the Bay Area\u003c/a>, and store-bought ‘kraut is a perfect choice for a last-minute fermented cabbage emergency. (Hey, you don’t have those?) But nothing can really compare to the simple pleasures of making your own sauerkraut at home. It’s almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative and experiment.\u003c/p>\n\u003cp>I typically make sauerkraut in smaller batches so that I can have several flavors going at once. I start with a small, 2-pound green cabbage and some kosher salt — that’s all you really need for the ‘kraut, but you can get fancy if you choose.\u003c/p>\n\u003cfigure id=\"attachment_98638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg\" alt=\"All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional.\" width=\"1920\" height=\"1356\" class=\"size-full wp-image-98638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1440x1017.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1400x989.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, core and shred the cabbage. I like to cut the cabbage into relatively thick strips for a more substantial ‘kraut, but you can get crazy with your knife skills and finely shred it into extra-thin ribbons if you’d like. Transfer the cabbage to the largest bowl you can find and add a serious sprinkling of salt (for 2 pounds of cabbage, I use 1 tablespoon and 1 teaspoon of kosher).\u003c/p>\n\u003cp>Now get your hands in there and knead the cabbage. Yes, knead. Think of it like giving a kale salad a massage, but much more forcefully. The idea is that you want to wilt the cabbage until it begins to give off water. This liquid will mix with the salt to form a potent brine. The brine is the ideal environment for lactobacillus bacteria — the culture responsible for giving sauerkraut its signature tang. It will take several minutes of serious kneading to break down the cabbage. Don’t be shy and think of it as a hand and forearm workout.\u003c/p>\n\u003cfigure id=\"attachment_98637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brine.jpg\" alt=\"Knead the cabbage until it begins to exude water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Knead the cabbage until it begins to exude water. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the cabbage is wilted and watery, stir in any additional flavors you want. Here I’ve made two ‘krauts, one with just a touch of caraway seeds and another with shredded beets and a serrano chile for a pop of color and spice. You could also skip the flavorings completely and keep the sauerkraut plain or go crazy with other additions — it’s totally up to you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, pack the cabbage into as small of a jar as you can fit it in. If you’re not adding anything substantial to the ‘kraut, it should fit in a pint-sized canning jar. If you’re making the beet variation, you’ll likely need a larger vessel, like a 1-quart jar. Whatever you use, pack the cabbage tightly. It should continue to exude its water, and you’ll want to see a thin layer of brine on top of the cabbage once it is in the jar. This brine will act as a protective layer and keep the top of the sauerkraut from molding while it sits at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_98643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg\" alt=\"Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> If you do start to see discoloration or mold on the top of the cabbage, you can just scrape it off and move on. If you see the same mold or discoloration creeping down towards the bottom of the jar, you may need to discard the sauerkraut and start over.\u003c/p>\n\u003cp>Once the ‘kraut is packed and ready, cover the jar loosely. You’ve got options here. You can use the canning jar lid by flipping it upside down so that the gasket is facing up. Gently screw on the band to allow for gases to escape. You can also cover the jar with a triple layer of cheesecloth or a kitchen towel, but be ready for fruit flies if you’re fermenting in the summer. I also have these nifty \u003ca href=\"http://www.amazon.com/reCAP-Mason-Jars-Pour-Cap/dp/B00AYPU4UM\" target=\"_blank\">air-lock lids\u003c/a> I purchased just for making ferments, and those are the best option if you’ve got ‘em.\u003c/p>\n\u003cfigure id=\"attachment_98642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg\" alt=\"You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up.\" width=\"1920\" height=\"2716\" class=\"size-full wp-image-98642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-400x566.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-800x1132.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1440x2037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1400x1980.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1180x1669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-960x1358.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/air-lock-on-jar.jpg\" alt=\"Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em.\" width=\"1920\" height=\"2630\" class=\"size-full wp-image-98636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-400x548.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-800x1096.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1440x1973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1400x1918.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1180x1616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-960x1315.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the jar in a cool, dark place to ferment. The length of time is up to you (and the weather). It was warm the day I started these ‘krauts, but cooled off for the following few days. I liked the flavor after four days at room temperature. If I had started fermenting in the winter, they may have taken over a week. The best judge for when the sauerkraut is finished is your own taste buds. The ‘kraut will look duller in color and will have visible bubbles inside the jar once it has begun to ferment. You can let it sit longer if you like a yeastier, funkier flavor or pull it if you prefer a subtly tangy result. Transfer it to the refrigerator when you like the taste. Keep in mind, though, that the sauerkraut will continue to ferment and develop in the fridge, albeit at a much slower pace.\u003c/p>\n\u003cfigure id=\"attachment_98640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg\" alt=\"The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the ‘kraut is ready for eating. Toss it on a hot dog, layer it into a reuben sandwich, or eat it straight-up, right out of the jar.\u003c/p>\n\u003cfigure id=\"attachment_98641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg\" alt=\"Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear).\" width=\"1920\" height=\"1438\" class=\"size-full wp-image-98641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1400x1049.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-960x719.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Sauerkraut with Caraway\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can modify this recipe by substituting another spice for the caraway. Juniper berries are a popular option. You can also, of course, skip the seasoning all together and make plain sauerkraut with only cabbage and salt.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon caraway seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the caraway seeds.\u003c/li>\n\u003cli>Transfer the cabbage and all of its liquid to a 1-pint canning jar. Pack the cabbage tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Homemade Beet and Chile Sauerkraut\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Here’s a brightly colored variation on traditional sauerkraut. The chile adds subtle heat to the final ‘kraut, but it can be omitted if you don’t want any spice.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 medium red beet, peeled and grated\u003c/li>\n\u003cli>1 serrano chile, stem trimmed and sliced in half vertically\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the grated beet and chile until well-combined.\u003c/li>\n\u003cli>Transfer the cabbage and beet mixture with all of its liquid to a 1-quart canning jar. Pack the mixture tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Homemade Whole-Wheat Honey Sandwich Bread",
"title": "Recipe: Homemade Whole-Wheat Honey Sandwich Bread",
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"content": "\u003cp>When I was a professional baker, quite a few years ago now, I used to wake up when everyone else was leaving the bars and head to the \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">bakery\u003c/a> in the inky-black night to start making dough for all sorts of breads and pastries. It was tiring work, and I never quite got used to the crazy hours, but there was something magical in that time. The physical aspect of making bread, something so simple and basic, was invigorating, and the smiles and happiness that a warm baguette brought customers was reward enough.\u003c/p>\n\u003cp>I got out of the habit of baking my own bread until a few years ago when I started teaching at the \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes\" target=\"_blank\">San Francisco Cooking School\u003c/a>. In one of my fundamentals classes we learn to make the basics of yeast bread. And this recipe is one of my favorites. It makes an incredible sandwich bread – hearty and wheaty and moist and just dense enough – and even better toast when slathered with butter and maybe some homemade marmalade. \u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using, which means it needs to be mixed with a warm liquid (less than 105°F and it won’t activate, and higher than 115°F will kill the yeast).\u003c/p>\n\u003cfigure id=\"attachment_97446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Whole-Wheat Honey Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 lb unbleached bread flour, plus more for kneading\u003c/li>\n\u003cli>1 1/2 cups warm water (110–115°F)\u003c/li>\n\u003cli>1/2 lb whole-wheat flour\u003c/li>\n\u003cli>1/3 cup wheat bran or wheat germ\u003c/li>\n\u003cli>3 tbsp unsalted butter, melted\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, honey, half of the bread flour, and the water until combined. Let the mixture stand until the yeast dissolves and foamy bubbles appear, about 5 minutes (it should look like a latte). Add the remaining bread and whole wheat flours, the wheat bran, 2 tbsp of the butter, and salt. Using the dough hook, mix the dough starting on low speed and then increasing the speed to medium, until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. The dough will be sticky.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97460,97461,97462,97457,97444,97458,97445\"]\u003c/p>\n\u003cli>Dump the dough onto a floured work surface and knead by hand for 1 to 2 minutes. Form it into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003cli>Grease a 9x5 inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface and flatten it into a rectangle that’s about 1/2-inch thick, with the short end the length of the loaf pan. Roll the dough into a tight log, then pinch together the seam. Place in the pan, seam side down. Cover with greased plastic wrap and let sit in a warm spot to proof until doubled in size, about 30 minutes. Make sure not to overproof the bread or it will collapse when you bake it.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97471,97474,97470,97480,97478,97477,97475\"]\u003c/p>\n\u003cli>While the bread is proofing, preheat the oven to 375°F. Carefully remove the plastic wrap. Gently brush with the remaining 1 tbsp melted butter. Place the loaf pan on a baking sheet and bake in the center of the oven until browned and hollow sounding when tapped on the bottom or sides, about 30 minutes. Turn the loaf out onto a wire rack and let cool completely before slicing.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97473,97472,97468,97469,97450\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-97455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was a professional baker, quite a few years ago now, I used to wake up when everyone else was leaving the bars and head to the \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">bakery\u003c/a> in the inky-black night to start making dough for all sorts of breads and pastries. It was tiring work, and I never quite got used to the crazy hours, but there was something magical in that time. The physical aspect of making bread, something so simple and basic, was invigorating, and the smiles and happiness that a warm baguette brought customers was reward enough.\u003c/p>\n\u003cp>I got out of the habit of baking my own bread until a few years ago when I started teaching at the \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes\" target=\"_blank\">San Francisco Cooking School\u003c/a>. In one of my fundamentals classes we learn to make the basics of yeast bread. And this recipe is one of my favorites. It makes an incredible sandwich bread – hearty and wheaty and moist and just dense enough – and even better toast when slathered with butter and maybe some homemade marmalade. \u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using, which means it needs to be mixed with a warm liquid (less than 105°F and it won’t activate, and higher than 115°F will kill the yeast).\u003c/p>\n\u003cfigure id=\"attachment_97446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-2slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Whole-Wheat Honey Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 package (2 1/4 tsp) active dry yeast\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 lb unbleached bread flour, plus more for kneading\u003c/li>\n\u003cli>1 1/2 cups warm water (110–115°F)\u003c/li>\n\u003cli>1/2 lb whole-wheat flour\u003c/li>\n\u003cli>1/3 cup wheat bran or wheat germ\u003c/li>\n\u003cli>3 tbsp unsalted butter, melted\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, honey, half of the bread flour, and the water until combined. Let the mixture stand until the yeast dissolves and foamy bubbles appear, about 5 minutes (it should look like a latte). Add the remaining bread and whole wheat flours, the wheat bran, 2 tbsp of the butter, and salt. Using the dough hook, mix the dough starting on low speed and then increasing the speed to medium, until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes. The dough will be sticky.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Dump the dough onto a floured work surface and knead by hand for 1 to 2 minutes. Form it into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003cli>Grease a 9x5 inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface and flatten it into a rectangle that’s about 1/2-inch thick, with the short end the length of the loaf pan. Roll the dough into a tight log, then pinch together the seam. Place in the pan, seam side down. Cover with greased plastic wrap and let sit in a warm spot to proof until doubled in size, about 30 minutes. Make sure not to overproof the bread or it will collapse when you bake it.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>While the bread is proofing, preheat the oven to 375°F. Carefully remove the plastic wrap. Gently brush with the remaining 1 tbsp melted butter. Place the loaf pan on a baking sheet and bake in the center of the oven until browned and hollow sounding when tapped on the bottom or sides, about 30 minutes. Turn the loaf out onto a wire rack and let cool completely before slicing.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg\" alt=\"Sliced Homemade Whole-Wheat Honey Sandwich Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-97455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/wholewheat-bread-final-slice-vert-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade Whole-Wheat Honey Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>I’ve never really been a fan of sliced white sandwich bread. It’s just too hard to find a good loaf that isn’t over-processed and is flavorful and has texture and doesn’t turn gummy when you eat it. A great loaf of white bread should make a terrific grilled cheese or tuna sandwich. It should be moist and tender but dense enough to hold up to fillings, have flavor, and make yummy buttery toast. So I set out to make a recipe that met all those criteria, and after some trial and error, I think I finally got it.\u003c/p>\n\u003cp>Make sure you use instant yeast (also called rapid rise), which is different than active dry. Instant yeast doesn’t need to proof like active dry yeast does (“proofing” means the yeast has to be mixed with a warm liquid in order to activate) and can be put directly into the flour mixture. It’s a lot easier to use than active dry, and there’s less risk of things going awry during the proofing. You can, of course, swap out active dry for instant, just make sure you proof the yeast in the warm milk mixture, which should be between 105 to 115F. \u003c/p>\n\u003cp>I hope you give this bread a chance! I promise, it won’t disappoint.\u003c/p>\n\u003cfigure id=\"attachment_97434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/whitebread-sliced2a.jpg\" alt=\"Sliced Homemade White Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade White Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: White Sandwich Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 package (2 1/4 tsp) instant yeast\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>3/4 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, stir together the flour, yeast, and salt. Melt 2 tbsp butter and the honey together in a saucepan, then add the milk and water, stirring just until the mixture warms to 110°F (it will happen quickly!). Add the warm liquid ingredients to the dry ingredients and mix on low until the dough comes together; increase the speed to medium and mix until the dough is smooth, stopping the machine a few times to scrape dough from the hook, if necessary, about 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97399,97400,97401,97402,97403,97405\"]\u003c/p>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97419,97420,97418\"]\u003c/p>\n\u003cli>Grease a 9x5 inch loaf pan with cooking spray. Turn the dough out onto a lightly floured surface and flatten it into a rectangle that’s about 1/2-inch thick, with the short end the length of the loaf pan. Roll the dough into a tight log, then pinch together the seam. Place in the pan, seam side down. Cover with greased plastic wrap and let sit in a warm spot to proof until doubled in size, about 30 minutes. Make sure not to overproof the bread or it will collapse when you bake it.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97423,97426,97424,97422,97425\"]\u003c/p>\n\u003cli>While the bread is proofing, preheat the oven to 350°F. Carefully remove the plastic wrap. Melt the remaining 1 tbsp butter and gently brush the bread with it. Place the loaf pan on a baking sheet and bake in the center of the oven until browned and hollow sounding when tapped on the bottom or sides, about 40 minutes. Turn the loaf out onto a wire rack and let cool completely before slicing.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97429,97428,97411\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/whitebread-sliced4.jpg\" alt=\"Sliced Homemade White Sandwich Bread \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade White Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Throw out all the notions you might have of white sandwich bread being lesser than whole wheat. Once you try this, you will never buy it again!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve never really been a fan of sliced white sandwich bread. It’s just too hard to find a good loaf that isn’t over-processed and is flavorful and has texture and doesn’t turn gummy when you eat it. A great loaf of white bread should make a terrific grilled cheese or tuna sandwich. It should be moist and tender but dense enough to hold up to fillings, have flavor, and make yummy buttery toast. So I set out to make a recipe that met all those criteria, and after some trial and error, I think I finally got it.\u003c/p>\n\u003cp>Make sure you use instant yeast (also called rapid rise), which is different than active dry. Instant yeast doesn’t need to proof like active dry yeast does (“proofing” means the yeast has to be mixed with a warm liquid in order to activate) and can be put directly into the flour mixture. It’s a lot easier to use than active dry, and there’s less risk of things going awry during the proofing. You can, of course, swap out active dry for instant, just make sure you proof the yeast in the warm milk mixture, which should be between 105 to 115F. \u003c/p>\n\u003cp>I hope you give this bread a chance! I promise, it won’t disappoint.\u003c/p>\n\u003cfigure id=\"attachment_97434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/whitebread-sliced2a.jpg\" alt=\"Sliced Homemade White Sandwich Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/whitebread-sliced2a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sliced Homemade White Sandwich Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: White Sandwich Bread\u003c/h3>\n\u003cp>\u003cem>Makes 1 loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 package (2 1/4 tsp) instant yeast\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>1 tbsp honey\u003c/li>\n\u003cli>3/4 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, stir together the flour, yeast, and salt. Melt 2 tbsp butter and the honey together in a saucepan, then add the milk and water, stirring just until the mixture warms to 110°F (it will happen quickly!). Add the warm liquid ingredients to the dry ingredients and mix on low until the dough comes together; increase the speed to medium and mix until the dough is smooth, stopping the machine a few times to scrape dough from the hook, if necessary, about 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The focaccia of Genoa, a city in the Italian region of Liguria, is renowned for its crisp, olive oil–saturated crust and soft, puffy interior. But since we can’t all travel to Italy every time we have a craving for this popular flatbread (or make a trip to the deservedly renowned Liguria Bakery in San Francisco’s North Beach neighborhood), I decided to come up with relatively easy solution: make it at home!\u003c/p>\n\u003cp>[contextly_sidebar id=\"dfZIziHjtdHrWfzgqHCnXMTsx0FnSK3l\"]\u003c/p>\n\u003cp>This recipe makes one huge focaccia – perfect for a party! – which is baked in a large rimmed baking sheet. You can make it as is, with the heady scent of rosemary, or personalize it in a zillion different combinations. Swap out the herbs for fresh thyme or oregano, add chopped green onions, or even stir in some pitted and chopped black olives or caramelized onions. Once baked, you could even turn it into a pizza base with a thick swipe of tomato sauce and shredded cheese (just pop it back in the oven for about 10 minutes once you top it to warm the toppings and melt the cheese).\u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using.\u003c/p>\n\u003cfigure id=\"attachment_97312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/focaccia-final-whole1.jpg\" alt=\"Freshly baked Rosemary Focaccia right out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked Rosemary Focaccia right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rosemary Focaccia\u003c/h3>\n\u003cp>\u003cem>Makes 1 large focaccia\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 packages (4 1/2 tsp) active dry yeast\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>2 cups warm water (110–115F)\u003c/li>\n\u003cli>1 1/2 lb (5 cups) unbleached bread flour, plus more if needed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1/4 cup olive oil, plus more for the pan\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water, then whisk in the 1 cup of the flour. Allow it to stand for 30 minutes in a warm place. Add the remaining flour, the salt, 1/4 cup olive oil, and the rosemary. Insert the dough hook and knead the dough for about 10 minutes, or until supple and soft and it begins to clear the sides of the mixing bowl (the dough will be sticky).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97326,97325,97324,97298,97299,97305,97301,97297\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough onto a lightly floured work surface and knead for about 1 minute. Form the dough into a ball. Clean out the mixing bowl and then grease it with a little olive oil. Return the dough to the bowl, turning the dough to coat it with oil. Cover the bowl loosely with greased plastic wrap and set it in a warm spot until the dough doubles in size, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97315,97318,97300,97304\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a rimmed baking sheet (about 12 x 17 inches) with parchment. Drizzle the parchment with a few tablespoons olive oil, then spread it out with your fingers or a pastry brush to cover the surface of the parchment. Transfer the dough to the baking sheet. Using your hands, spread and press the dough into the pan; it should nearly fill it. With your fingertips, dimple the surface of the dough all over. Brush the dough all over with olive oil. Cover gently with a piece of greased plastic wrap and let rise until the dough is puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97302,97321,97319,97323\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, position a rack in the center of the oven and preheat the oven to 450F. (If you are using any toppings, now is the time to gently place them atop the focaccia.) Bake until golden and cooked through, about 20 minutes. Slide the focaccia onto a wire rack to cool, removing the parchment. Let cool slightly before cutting.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97320,97313,97311,97309\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The focaccia of Genoa, a city in the Italian region of Liguria, is renowned for its crisp, olive oil–saturated crust and soft, puffy interior. But since we can’t all travel to Italy every time we have a craving for this popular flatbread (or make a trip to the deservedly renowned Liguria Bakery in San Francisco’s North Beach neighborhood), I decided to come up with relatively easy solution: make it at home!\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This recipe makes one huge focaccia – perfect for a party! – which is baked in a large rimmed baking sheet. You can make it as is, with the heady scent of rosemary, or personalize it in a zillion different combinations. Swap out the herbs for fresh thyme or oregano, add chopped green onions, or even stir in some pitted and chopped black olives or caramelized onions. Once baked, you could even turn it into a pizza base with a thick swipe of tomato sauce and shredded cheese (just pop it back in the oven for about 10 minutes once you top it to warm the toppings and melt the cheese).\u003c/p>\n\u003cp>Make sure you use active dry yeast, which is different than instant or rapid rise; active dry needs to be proofed before using.\u003c/p>\n\u003cfigure id=\"attachment_97312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-97312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/focaccia-final-whole1.jpg\" alt=\"Freshly baked Rosemary Focaccia right out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/focaccia-final-whole1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked Rosemary Focaccia right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rosemary Focaccia\u003c/h3>\n\u003cp>\u003cem>Makes 1 large focaccia\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 packages (4 1/2 tsp) active dry yeast\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>2 cups warm water (110–115F)\u003c/li>\n\u003cli>1 1/2 lb (5 cups) unbleached bread flour, plus more if needed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1/4 cup olive oil, plus more for the pan\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a stand mixer, whisk together the yeast, sugar, and warm water, then whisk in the 1 cup of the flour. Allow it to stand for 30 minutes in a warm place. Add the remaining flour, the salt, 1/4 cup olive oil, and the rosemary. Insert the dough hook and knead the dough for about 10 minutes, or until supple and soft and it begins to clear the sides of the mixing bowl (the dough will be sticky).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Breakfast: The Secret Life of Granola and Almond Milk",
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"content": "\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\n\u003cp>https://www.youtube.com/watch?v=CkuWZ6VoAts\n\u003c/p>\u003c/ul>\n\n",
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"excerpt": "Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.",
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"description": "Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\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/CkuWZ6VoAts'\n title='//www.youtube.com/embed/CkuWZ6VoAts'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Search Of Edible Weeds: Adventures In Urban Foraging By App",
"title": "In Search Of Edible Weeds: Adventures In Urban Foraging By App",
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"content": "\u003cp>The next time you're out pulling weeds in the garden or stepping over a dandelion sticking out from the cracks of the sidewalk, consider where these wild greens could go: your salad bowl.\u003c/p>\n\u003cp>In this educational \u003ca href=\"https://www.youtube.com/watch?v=BVp2fi2qUf8\">video\u003c/a> produced by the design blog \u003ca href=\"http://inhabitat.com/\">Inhabitat\u003c/a>, foraging expert \u003ca href=\"https://www.facebook.com/wildman.brill\">\"Wildman\" Steve Brill\u003c/a> showcases seven exotic-sounding but common weeds you can eat: Garlic Mustard, Poor Man's Pepper, Yellow Sorrel, Violet, Field Pennycress, Common Mallow and Cattail. They're scattered all over Central Park in New York City, where Brill takes students on an expedition, and can be found up and down the East Coast in the summer months, too. They're delicious, he says.\u003c/p>\n\u003cp>Here are some highlights:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.invasivespeciesinfo.gov/plants/garlicmustard.shtml\">Garlic Mustard\u003c/a> is part of the Mustard family and protects itself by smelling and tasting like garlic: \"a very good defense unless Italian insects find it,\" Brill says in the video.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bio.brandeis.edu/fieldbio/leeci_unet/miasfolder/Wildflowers_website/poormanspep.html\">Poor Man's Pepper\u003c/a> tastes like horseradish and wasabi.\u003c/li>\n\u003cli>\u003ca href=\"https://extension.umass.edu/landscape/weeds/viola-papilionacea\">Violet\u003c/a> tastes like lettuce, and according to Brill, is rich in vitamin C.\u003c/li>\n\u003c/ul>\n\u003cp>The summer salad Brill makes from these weeds is the ultimate locally grown dish that costs nothing. It could become the star of your Fourth of July dinner party or Saturday picnic in the park.\u003c/p>\n\u003cp>But is foraging for edible weeds in the wild really that easy?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Intrigued by the romantic notion of picking my own greens and communing with nature, I decided to give it a shot, right here in Washington, D.C. I made sure I did my homework the night before — downloading Brill's master foraging \u003ca href=\"https://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8&ls=1\">app\u003c/a>, studying the video and taking notes of all the identifying characteristics of the seven common weeds. I was ready.\u003c/p>\n\u003cfigure id=\"attachment_97156\" class=\"wp-caption aligncenter\" style=\"max-width: 1710px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg\" alt=\"Dandelion (<em>Taraxacum officinale</em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on "Wildman" Steve Brill's list of seven.\" width=\"1710\" height=\"1283\" class=\"size-full wp-image-97156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg 1710w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-960x720.jpg 960w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion (\u003cem>Taraxacum officinale\u003c/em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on \"Wildman\" Steve Brill's list of seven. \u003ccite>(Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to Washington, D.C.'s \u003ca href=\"http://www.nps.gov/mehi/index.htm\">Meridian Hill Park\u003c/a>, equipped with nothing but a fully-charged phone and my notebook. If you saw a young adult peeking over benches and crouching down to stare intensely at the grass last Sunday, it was probably me.\u003c/p>\n\u003cp>It felt like a scavenger hunt, albeit one dependent on technology. I was constantly consulting the app – which inconveniently crashed every time I tried to search for a plant name – and Googling for images and plant descriptions.\u003c/p>\n\u003cp>How many of the seven common weeds did I find in two-and-a-half hours? None.\u003c/p>\n\u003cp>Even as a scavenger hunt aficionado, this one was tough. The stifling June afternoon wore me down while the occasional bug sighting made me jittery. (Disclosure: I detest mosquitoes and other small insects.)\u003c/p>\n\u003cp>I also refused to believe that none of the weeds I found fit the description. I wanted to find \u003cem>something\u003c/em>, so I started reversing the process and tried to identify the weeds that I did find with the help of Google – they were \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/dandelion.html\">dandelion\u003c/a> and \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/white_clover.html\">white clover\u003c/a>, both edible weeds. But no luck.\u003c/p>\n\u003cfigure id=\"attachment_97157\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg\" alt=\"White Clover (<em>Trifolium repens</em>) is edible, but not all that tasty.\" width=\"1224\" height=\"918\" class=\"size-full wp-image-97157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-960x720.jpg 960w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">White Clover (\u003cem>Trifolium repens\u003c/em>) is edible, but not all that tasty. \u003ccite>( Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Granted, a book of wild plants might have been handy on this hunt. And perhaps I could have tried DC's Rock Creek Park, which is considerably bigger.\u003c/p>\n\u003cp>But my experience was probably not all that unusual. For the average urbanite, foraging can be daunting. We may not trust ourselves to correctly identify edible weeds from the poisonous ones. And eating plants growing near where dogs may pee makes us squeamish.\u003c/p>\n\u003cp>\"I think we as a culture have really gotten separated from the source of our food,\" \u003ca href=\"http://www.stat.berkeley.edu/~stark/\">Philip Stark,\u003c/a> a statistician with the \u003ca href=\"http://forage.berkeley.edu/\">Open Source Food Project\u003c/a> at the University of California, Berkeley, tells The Salt. \"You buy something from the grocery store, a farmer's market, or something shows up on your plate at a restaurant and you don't think about how it came here, you just trust that it's going to be safe and nutritious.\"\u003c/p>\n\u003cp>Humans started as hunter-gatherers, and as much as the instinct may be built into my DNA, I don't have the time or energy to hunt and gather my salad on a daily basis. So for now, I think I'll stick with the greens in the grocery store when I crave a salad. (Unless \"Wildman\" Brill comes to town — maybe I'd give it another go in the shadow of an expert.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The next time you're out pulling weeds in the garden or stepping over a dandelion sticking out from the cracks of the sidewalk, consider where these wild greens could go: your salad bowl.\u003c/p>\n\u003cp>In this educational \u003ca href=\"https://www.youtube.com/watch?v=BVp2fi2qUf8\">video\u003c/a> produced by the design blog \u003ca href=\"http://inhabitat.com/\">Inhabitat\u003c/a>, foraging expert \u003ca href=\"https://www.facebook.com/wildman.brill\">\"Wildman\" Steve Brill\u003c/a> showcases seven exotic-sounding but common weeds you can eat: Garlic Mustard, Poor Man's Pepper, Yellow Sorrel, Violet, Field Pennycress, Common Mallow and Cattail. They're scattered all over Central Park in New York City, where Brill takes students on an expedition, and can be found up and down the East Coast in the summer months, too. They're delicious, he says.\u003c/p>\n\u003cp>Here are some highlights:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.invasivespeciesinfo.gov/plants/garlicmustard.shtml\">Garlic Mustard\u003c/a> is part of the Mustard family and protects itself by smelling and tasting like garlic: \"a very good defense unless Italian insects find it,\" Brill says in the video.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bio.brandeis.edu/fieldbio/leeci_unet/miasfolder/Wildflowers_website/poormanspep.html\">Poor Man's Pepper\u003c/a> tastes like horseradish and wasabi.\u003c/li>\n\u003cli>\u003ca href=\"https://extension.umass.edu/landscape/weeds/viola-papilionacea\">Violet\u003c/a> tastes like lettuce, and according to Brill, is rich in vitamin C.\u003c/li>\n\u003c/ul>\n\u003cp>The summer salad Brill makes from these weeds is the ultimate locally grown dish that costs nothing. It could become the star of your Fourth of July dinner party or Saturday picnic in the park.\u003c/p>\n\u003cp>But is foraging for edible weeds in the wild really that easy?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Intrigued by the romantic notion of picking my own greens and communing with nature, I decided to give it a shot, right here in Washington, D.C. I made sure I did my homework the night before — downloading Brill's master foraging \u003ca href=\"https://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8&ls=1\">app\u003c/a>, studying the video and taking notes of all the identifying characteristics of the seven common weeds. I was ready.\u003c/p>\n\u003cfigure id=\"attachment_97156\" class=\"wp-caption aligncenter\" style=\"max-width: 1710px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg\" alt=\"Dandelion (<em>Taraxacum officinale</em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on "Wildman" Steve Brill's list of seven.\" width=\"1710\" height=\"1283\" class=\"size-full wp-image-97156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg 1710w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-960x720.jpg 960w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion (\u003cem>Taraxacum officinale\u003c/em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on \"Wildman\" Steve Brill's list of seven. \u003ccite>(Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to Washington, D.C.'s \u003ca href=\"http://www.nps.gov/mehi/index.htm\">Meridian Hill Park\u003c/a>, equipped with nothing but a fully-charged phone and my notebook. If you saw a young adult peeking over benches and crouching down to stare intensely at the grass last Sunday, it was probably me.\u003c/p>\n\u003cp>It felt like a scavenger hunt, albeit one dependent on technology. I was constantly consulting the app – which inconveniently crashed every time I tried to search for a plant name – and Googling for images and plant descriptions.\u003c/p>\n\u003cp>How many of the seven common weeds did I find in two-and-a-half hours? None.\u003c/p>\n\u003cp>Even as a scavenger hunt aficionado, this one was tough. The stifling June afternoon wore me down while the occasional bug sighting made me jittery. (Disclosure: I detest mosquitoes and other small insects.)\u003c/p>\n\u003cp>I also refused to believe that none of the weeds I found fit the description. I wanted to find \u003cem>something\u003c/em>, so I started reversing the process and tried to identify the weeds that I did find with the help of Google – they were \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/dandelion.html\">dandelion\u003c/a> and \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/white_clover.html\">white clover\u003c/a>, both edible weeds. But no luck.\u003c/p>\n\u003cfigure id=\"attachment_97157\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg\" alt=\"White Clover (<em>Trifolium repens</em>) is edible, but not all that tasty.\" width=\"1224\" height=\"918\" class=\"size-full wp-image-97157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-960x720.jpg 960w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">White Clover (\u003cem>Trifolium repens\u003c/em>) is edible, but not all that tasty. \u003ccite>( Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Granted, a book of wild plants might have been handy on this hunt. And perhaps I could have tried DC's Rock Creek Park, which is considerably bigger.\u003c/p>\n\u003cp>But my experience was probably not all that unusual. For the average urbanite, foraging can be daunting. We may not trust ourselves to correctly identify edible weeds from the poisonous ones. And eating plants growing near where dogs may pee makes us squeamish.\u003c/p>\n\u003cp>\"I think we as a culture have really gotten separated from the source of our food,\" \u003ca href=\"http://www.stat.berkeley.edu/~stark/\">Philip Stark,\u003c/a> a statistician with the \u003ca href=\"http://forage.berkeley.edu/\">Open Source Food Project\u003c/a> at the University of California, Berkeley, tells The Salt. \"You buy something from the grocery store, a farmer's market, or something shows up on your plate at a restaurant and you don't think about how it came here, you just trust that it's going to be safe and nutritious.\"\u003c/p>\n\u003cp>Humans started as hunter-gatherers, and as much as the instinct may be built into my DNA, I don't have the time or energy to hunt and gather my salad on a daily basis. So for now, I think I'll stick with the greens in the grocery store when I crave a salad. (Unless \"Wildman\" Brill comes to town — maybe I'd give it another go in the shadow of an expert.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community",
"title": "UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_96862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0645-1920.jpg\" alt=\"Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever UC Berkeley student Sara Cate Jones has felt the blues coming on, she’s relied on the same remedy: she goes to the student garden on the corner of Walnut and Virginia streets and picks herself a bouquet of flowers.\u003c/p>\n\u003cp>“The garden is always here for you,” said Kate Kaplan.\u003c/p>\n\u003cp>Jones and Kaplan are two of several student garden managers for the \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA (Student Organic Garden Association) garden\u003c/a>.\u003c/p>\n\u003cp>Established in 1971 by a group of students shortly after the first Earth Day, the garden has offered students and the community at large an urban oasis in North Berkeley for over 40 years.\u003c/p>\n\u003cfigure id=\"attachment_96859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0631-1920.jpg\" alt=\"The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About a quarter acre in size, the garden sits on a plot of university land, and is overseen by SOGA’s student volunteers. SOGA was founded in 1999 when the university gave the garden space to \u003ca href=\"https://www.ebmud.com/\" target=\"_blank\">EBMUD\u003c/a> for a pumping station. The students protested and a compromise was reached; the pumping station is now adjacent to the garden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for what’s planted, it’s entirely up to the students; there are several varieties of apple trees, plum and fig trees, flowering plants and bushes like sunflowers and lavatera, succulents and native plants, and of course, plenty of vegetables.\u003c/p>\n\u003cp>Though the garden gets some funding from student fees, SOGA is responsible for applying for grants to keep the garden running, and is also “meant to be the stewards of the garden, to make sure something like that doesn’t happen again,” said Kaplan. “We also make sure relations are good with the administration, and make sure they know what’s going on,” said Jones.\u003c/p>\n\u003cp>(For example, at one time students brought in chickens and goats without university approval – they are not allowed to raise animals.)\u003c/p>\n\u003cfigure id=\"attachment_96864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0671-1920.jpg\" alt=\"Like many urban gardens, houses can be seen just beyond the borders.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Like many urban gardens, houses can be seen just beyond the borders. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kaplan emphasized that the garden allows students to connect to a more nontraditional education, which “allows them to build off the lecture-based education we receive and get their hands in the dirt with hands-on experience.”\u003c/p>\n\u003cfigure id=\"attachment_96861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0643-1920.jpg\" alt=\"This green house, made of reclaimed wood and glass, was completely student implemented and built. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This green house, made of reclaimed wood and glass, was completely student implemented and built. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Several classes are held inside the garden; Organic Gardening and Food Justice is one and Garden Leaders is another, which “teaches students how to do project management within the context of a garden,” said Jones, showing off several projects that were conceived of and brought to fruition by students recently; one was a greenhouse made entirely of reclaimed wood and glass.\u003c/p>\n\u003cp>Then there’s also what’s known as BUGI, or Berkeley Urban Gardening Internship, which connects students with other urban gardens in Berkeley, and teaches students how to manage a garden.\u003c/p>\n\u003cfigure id=\"attachment_96860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0636-1920.jpg\" alt=\"This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while those who take care of it tend to have more than a passing interest in environmentalism, those who take classes in it run the gamut of the entire campus.\u003c/p>\n\u003cp>In a class of 150 students this spring, their majors were “all over the map,” said Kaplan. “They had majors like math, business, French, everything.”\u003c/p>\n\u003cp>While only organic practices are used in the SOGA garden, the piece of land next door, called the \u003ca href=\"http://nature.berkeley.edu/oxford-facility\" target=\"_blank\">Oxford Tract\u003c/a>, is used by professors for their various research projects and the students worry about non-organic pesticides drifting over the fence.\u003c/p>\n\u003cp>One of the allies of the garden, \u003ca href=\"https://en.wikipedia.org/wiki/Agroecology\" target=\"_blank\">Agroecology\u003c/a> Professor Miguel Altieri, often tries to rent the space closest to the garden where he too gardens organically, but the students can’t control what happens on the other side of the fence.\u003c/p>\n\u003cp>While they sometimes put a sign outside offering the latest harvest to passersby, they don’t have a regular food giveaway because their output isn’t that regular.\u003c/p>\n\u003cfigure id=\"attachment_96858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0630-1920.jpg\" alt=\"A sign outside the garden tells when there’s produce being given away. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the garden tells when there’s produce being given away. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Last year we partnered with the \u003ca href=\"https://www.facebook.com/ucberkeleyfoodpantry?_rdr\" target=\"_blank\">UC Berkeley Food Pantry\u003c/a>, providing fresh produce for them to give away,” said Kaplan, noting that their grant money only provided the pantry with non-perishables.\u003c/p>\n\u003cp>The students often take the produce to share with their roommates, and community members are welcome to drop by when the garden is open, to see if anything has been freshly harvested.\u003c/p>\n\u003cp>(During my visit, one woman dropped by to ask advice about why her apple tree wasn’t fruiting, and another man came by to see if he could score some kale or chard leaves.)\u003c/p>\n\u003cp>Though many longtime neighbors barely know it’s there.\u003c/p>\n\u003cp>“Most neighbors who come in are super excited to see it,” said Kaplan. “Most say they have to come by more often.”\u003c/p>\n\u003cp>While the students have led some programming for local schoolchildren, and offer workshops through \u003ca href=\"http://www.berkeleyschools.net/\" target=\"_blank\">Berkeley Unified School District\u003c/a>, they admit that because of a lack of continuity in management, sometimes they aren’t the best at marketing what they have to offer.\u003c/p>\n\u003cfigure id=\"attachment_96863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0666-1920.jpg\" alt=\"Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to expand beyond the campus community,” said Kaplan. “Many people think it’s just for students, but we’re trying to break that barrier. The garden was started by students and is mostly run by students, but it’s open to everyone. We never turn away anyone if they want food or just want to walk around.”\u003c/p>\n\u003cp>Many students are also not aware of the garden's existence. \u003c/p>\n\u003cp>“It does seem kind of hidden,” said Jones. “My favorite part of it is its ability to teach students. But it's also such a great place to create community, especially in a university that can be so competitive, and that is so big, that students can get lost in it. It provides a kind of safe haven for us.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA Garden\u003c/a> is always open on Sundays from 10am to 2pm. This summer, it’s also open Tuesdays and Thursdays from 10am to 2pm.\u003cbr>\nIt is located on the corner of Walnut and Virginia Streets in North Berkeley [\u003ca href=\"https://goo.gl/ntZEaV\" target=\"_blank\">MAP\u003c/a>]\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "UC Berkeley has had a student-run organic garden for over 40 years, but many students and community members don't know about it. Come with us as we take a look around.",
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"description": "UC Berkeley has had a student-run organic garden for over 40 years, but many students and community members don't know about it. Come with us as we take a look around.",
"title": "UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0645-1920.jpg\" alt=\"Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever UC Berkeley student Sara Cate Jones has felt the blues coming on, she’s relied on the same remedy: she goes to the student garden on the corner of Walnut and Virginia streets and picks herself a bouquet of flowers.\u003c/p>\n\u003cp>“The garden is always here for you,” said Kate Kaplan.\u003c/p>\n\u003cp>Jones and Kaplan are two of several student garden managers for the \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA (Student Organic Garden Association) garden\u003c/a>.\u003c/p>\n\u003cp>Established in 1971 by a group of students shortly after the first Earth Day, the garden has offered students and the community at large an urban oasis in North Berkeley for over 40 years.\u003c/p>\n\u003cfigure id=\"attachment_96859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0631-1920.jpg\" alt=\"The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About a quarter acre in size, the garden sits on a plot of university land, and is overseen by SOGA’s student volunteers. SOGA was founded in 1999 when the university gave the garden space to \u003ca href=\"https://www.ebmud.com/\" target=\"_blank\">EBMUD\u003c/a> for a pumping station. The students protested and a compromise was reached; the pumping station is now adjacent to the garden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for what’s planted, it’s entirely up to the students; there are several varieties of apple trees, plum and fig trees, flowering plants and bushes like sunflowers and lavatera, succulents and native plants, and of course, plenty of vegetables.\u003c/p>\n\u003cp>Though the garden gets some funding from student fees, SOGA is responsible for applying for grants to keep the garden running, and is also “meant to be the stewards of the garden, to make sure something like that doesn’t happen again,” said Kaplan. “We also make sure relations are good with the administration, and make sure they know what’s going on,” said Jones.\u003c/p>\n\u003cp>(For example, at one time students brought in chickens and goats without university approval – they are not allowed to raise animals.)\u003c/p>\n\u003cfigure id=\"attachment_96864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0671-1920.jpg\" alt=\"Like many urban gardens, houses can be seen just beyond the borders.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Like many urban gardens, houses can be seen just beyond the borders. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kaplan emphasized that the garden allows students to connect to a more nontraditional education, which “allows them to build off the lecture-based education we receive and get their hands in the dirt with hands-on experience.”\u003c/p>\n\u003cfigure id=\"attachment_96861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0643-1920.jpg\" alt=\"This green house, made of reclaimed wood and glass, was completely student implemented and built. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This green house, made of reclaimed wood and glass, was completely student implemented and built. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Several classes are held inside the garden; Organic Gardening and Food Justice is one and Garden Leaders is another, which “teaches students how to do project management within the context of a garden,” said Jones, showing off several projects that were conceived of and brought to fruition by students recently; one was a greenhouse made entirely of reclaimed wood and glass.\u003c/p>\n\u003cp>Then there’s also what’s known as BUGI, or Berkeley Urban Gardening Internship, which connects students with other urban gardens in Berkeley, and teaches students how to manage a garden.\u003c/p>\n\u003cfigure id=\"attachment_96860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0636-1920.jpg\" alt=\"This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while those who take care of it tend to have more than a passing interest in environmentalism, those who take classes in it run the gamut of the entire campus.\u003c/p>\n\u003cp>In a class of 150 students this spring, their majors were “all over the map,” said Kaplan. “They had majors like math, business, French, everything.”\u003c/p>\n\u003cp>While only organic practices are used in the SOGA garden, the piece of land next door, called the \u003ca href=\"http://nature.berkeley.edu/oxford-facility\" target=\"_blank\">Oxford Tract\u003c/a>, is used by professors for their various research projects and the students worry about non-organic pesticides drifting over the fence.\u003c/p>\n\u003cp>One of the allies of the garden, \u003ca href=\"https://en.wikipedia.org/wiki/Agroecology\" target=\"_blank\">Agroecology\u003c/a> Professor Miguel Altieri, often tries to rent the space closest to the garden where he too gardens organically, but the students can’t control what happens on the other side of the fence.\u003c/p>\n\u003cp>While they sometimes put a sign outside offering the latest harvest to passersby, they don’t have a regular food giveaway because their output isn’t that regular.\u003c/p>\n\u003cfigure id=\"attachment_96858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0630-1920.jpg\" alt=\"A sign outside the garden tells when there’s produce being given away. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the garden tells when there’s produce being given away. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Last year we partnered with the \u003ca href=\"https://www.facebook.com/ucberkeleyfoodpantry?_rdr\" target=\"_blank\">UC Berkeley Food Pantry\u003c/a>, providing fresh produce for them to give away,” said Kaplan, noting that their grant money only provided the pantry with non-perishables.\u003c/p>\n\u003cp>The students often take the produce to share with their roommates, and community members are welcome to drop by when the garden is open, to see if anything has been freshly harvested.\u003c/p>\n\u003cp>(During my visit, one woman dropped by to ask advice about why her apple tree wasn’t fruiting, and another man came by to see if he could score some kale or chard leaves.)\u003c/p>\n\u003cp>Though many longtime neighbors barely know it’s there.\u003c/p>\n\u003cp>“Most neighbors who come in are super excited to see it,” said Kaplan. “Most say they have to come by more often.”\u003c/p>\n\u003cp>While the students have led some programming for local schoolchildren, and offer workshops through \u003ca href=\"http://www.berkeleyschools.net/\" target=\"_blank\">Berkeley Unified School District\u003c/a>, they admit that because of a lack of continuity in management, sometimes they aren’t the best at marketing what they have to offer.\u003c/p>\n\u003cfigure id=\"attachment_96863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0666-1920.jpg\" alt=\"Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to expand beyond the campus community,” said Kaplan. “Many people think it’s just for students, but we’re trying to break that barrier. The garden was started by students and is mostly run by students, but it’s open to everyone. We never turn away anyone if they want food or just want to walk around.”\u003c/p>\n\u003cp>Many students are also not aware of the garden's existence. \u003c/p>\n\u003cp>“It does seem kind of hidden,” said Jones. “My favorite part of it is its ability to teach students. But it's also such a great place to create community, especially in a university that can be so competitive, and that is so big, that students can get lost in it. It provides a kind of safe haven for us.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA Garden\u003c/a> is always open on Sundays from 10am to 2pm. This summer, it’s also open Tuesdays and Thursdays from 10am to 2pm.\u003cbr>\nIt is located on the corner of Walnut and Virginia Streets in North Berkeley [\u003ca href=\"https://goo.gl/ntZEaV\" target=\"_blank\">MAP\u003c/a>]\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime",
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"content": "\u003cp>For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation.\u003c/p>\n\u003cp>Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment.\u003c/p>\n\u003cp>The problem was the \"hold.\" After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a steam table, which turned it to mush, or under heat lamps, which zapped the moisture from it, or leaving it on a pit, which further cooked it and dried it out.\u003c/p>\n\u003cp>With the red-hot interest in barbecuing, restaurateurs have looked for ways to deal with the problem. Their solution? Technology.\u003c/p>\n\u003cp>Barbecue restaurants increasingly now turn to warming units by companies such as Alto-Shaam and Cambro. The pitmaster can take the meat off the pit hours before service, keep it in a warmer at 140 degrees Fahrenheit (the minimum recommended by the U.S. Department of Agriculture and required by city health codes) without fear of drying out. Indeed, the meat improves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"My observation is that this rested barbecue, which could be two to four hours or more held this way, is the best ever produced,\" says \u003ca href=\"http://animalscience.tamu.edu/people/savell-jeff/\" target=\"_blank\">Jeff Savell\u003c/a>, professor of meat science at Texas A&M University, who organizes intensive barbecue camps throughout the year.\u003c/p>\n\u003cp>The challenge of keeping barbecue at its peak also bedevils the backyard host. The home chef can stay up all night, coddling a brisket, feeding the fire every two hours to assure it runs low-and-slow, and getting the meat just perfect for a 4 p.m. slicing, only to deal with guests who don't arrive until hours later. It's hard to know how best to time the meats.\u003c/p>\n\u003cp>The solution: Don't serve the barbecue fresh from the smoker or grill. \"All cooked meat benefits from holding,\" says Savell. \"Obviously, the larger the cut, the longer the holding period.\"\u003c/p>\n\u003cp>Savell points to the distribution of moisture as the key to successful holding. Raw meat, he explains, is 70 percent water. Cooked meat is about 55 percent. Heat disrupts the proteins in the meat. Resting, or holding, allows the moisture to regroup around the proteins. \"When the meat is cut [after resting], the moisture does not rush out,\" Savell says, \"and will remain somewhat bound back to the proteins, resulting in the product we all desire.\"\u003c/p>\n\u003cp>Celebrated Austin pitman \u003ca href=\"https://franklinbarbecue.com/about-franklin-2/\" target=\"_blank\">Aaron Franklin\u003c/a> — he of the recent \u003ca href=\"http://www.jamesbeard.org/blog/2015-james-beard-award-winners\" target=\"_blank\">James Beard Award\u003c/a> for Best Chef: Southwest, \u003ca href=\"http://video.klru.tv/video/2365494916/\" target=\"_blank\">PBS show\u003c/a> and cookbook — says holding is crucial. \"Resting a brisket for a long time is really important,\" he told an audience in January at \u003ca href=\"http://bbq.tamu.edu/category/camp-brisket/\" target=\"_blank\">Camp Brisket\u003c/a>, one of the A&M barbecue courses. He said he keeps his in a custom-designed warmer at 140 degrees F for two to three hours after coming off the pit.\u003c/p>\n\u003cp>Back before Franklin had a restaurant, when he was still throwing barbecues in the backyard in 2009, he looked into how best to hold meats. He used an old 1982 Henny Penny warmer, built for KFC. Upon opening the restaurant, he used an Alto-Shaam warmer, which uses what the company calls \"halo heat,\" a form of gentle warming through uniform radiant heat.\u003c/p>\n\u003cp>But Franklin came to believe that the meats could benefit better from something more akin to convection heat. Now, he uses custom designed warmers. \"Barbecue is such a variable,\" he tells The Salt. \"You're trying to regulate every aspect, including how quickly it's going to cool down.\"\u003c/p>\n\u003cp>Wayne Mueller, the third-generation pitmaster at the legendary \u003ca href=\"http://www.louiemuellerbarbecue.com/history.htm\" target=\"_blank\">Louie Mueller Barbecue\u003c/a> in Taylor, Texas, says he improved an already fabled brisket a few years ago when he changed the holding method his family had employed for decades. For years, once a beef brisket was sliced, the pitman used to put it on a pit and it would be held around 150-160 degrees F.\u003c/p>\n\u003cp>But about five years ago, he made changes based on what he noticed when he catered. He pulled the meats off just before they were fully cooked, at about 98 percent, which he says is more a matter of feel than of temperature. He then wrapped the meat in plastic wrap, which acted as an insulator, and set it in a Cambro warmer for an even heat that did not further cook the meat but let it gently rest. Mueller has since changed from the plastic wrap to unwaxed butcher paper because it breathes better and it's cheaper.\u003c/p>\n\u003cp>\"What I was finding was that briskets coming out four hours later were fabulous,\" he says. \"Better than what we were serving in the restaurant.\"\u003c/p>\n\u003cp>He now holds his restaurant briskets from two to four hours in a Cambro. \"It took our quality index from a low A to a high A,\" he says. \"Our holding technique adds about eight points to our quality index, a whole letter grade.\"\u003c/p>\n\u003cfigure id=\"attachment_96753\" class=\"wp-caption aligncenter\" style=\"max-width: 1930px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg\" alt=\"This cooler may be the most important part of perfecting your barbecue.\" width=\"1930\" height=\"1245\" class=\"size-full wp-image-96753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg 1930w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-960x619.jpg 960w\" sizes=\"(max-width: 1930px) 100vw, 1930px\">\u003cfigcaption class=\"wp-caption-text\">This cooler may be the most important part of perfecting your barbecue. \u003ccite>(Jim Shahin for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether it's a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. In other words, don't fear the hold, embrace it.\u003c/p>\n\u003cp>The good news is that a backyard chef needn't invest in some high-dollar gadget to get the same result. All it takes is a cooler, some tinfoil and a few towels:\u003c/p>\n\u003cul>\n\u003cli>Pull the fully cooked meat from the grill.\u003c/li>\n\u003cli>Wrap it in aluminum foil. Better yet, use unwaxed butcher paper to allow a little air flow, which will help maintain the crusty exterior.\u003c/li>\n\u003cli>Swaddle a few old towels around the wrapped meat and place the whole shebang in the ice chest.\u003c/li>\n\u003cli>Shut the lid and leave the meat alone for a couple of hours, depending on size. Big meats, such as beef brisket and pork shoulder, improve with a long hold. A rack of pork ribs also benefits from some time off the grill, but only about a half-hour to an hour of resting.\u003c/li>\n\u003c/ul>\n\u003cp>The technique simulates an actual warming oven and works wonders for home-smoked meats. \"In my own limited experience,\" says meat scientist Savell, \"when we prepare barbecue for these camps or in my own backyard, longer resting times always results in a better eating experience.\"\u003c/p>\n\u003cp>And there's one more benefit. Allowing the meat to rest provides flexibility for barbecue-trail pilgrims and home pitmen alike. Which means the traveling chowhounds and patio pitmasters can rest a little, too.\u003c/p>\n\u003cp>\u003cem>Jim Shahin writes the Smoke Signals barbecue and grilling column for the Washington Post. His work has appeared in \u003c/em>Texas Monthly, GQ, Southern Living, Esquire.com, Bon Appetit.com\u003cem> and elsewhere. He teaches magazine journalism at the S. I\u003c/em>\u003cem>. \u003c/em>\u003cem>Newhouse School of Public Communications at Syracuse University.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation.\u003c/p>\n\u003cp>Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment.\u003c/p>\n\u003cp>The problem was the \"hold.\" After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a steam table, which turned it to mush, or under heat lamps, which zapped the moisture from it, or leaving it on a pit, which further cooked it and dried it out.\u003c/p>\n\u003cp>With the red-hot interest in barbecuing, restaurateurs have looked for ways to deal with the problem. Their solution? Technology.\u003c/p>\n\u003cp>Barbecue restaurants increasingly now turn to warming units by companies such as Alto-Shaam and Cambro. The pitmaster can take the meat off the pit hours before service, keep it in a warmer at 140 degrees Fahrenheit (the minimum recommended by the U.S. Department of Agriculture and required by city health codes) without fear of drying out. Indeed, the meat improves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"My observation is that this rested barbecue, which could be two to four hours or more held this way, is the best ever produced,\" says \u003ca href=\"http://animalscience.tamu.edu/people/savell-jeff/\" target=\"_blank\">Jeff Savell\u003c/a>, professor of meat science at Texas A&M University, who organizes intensive barbecue camps throughout the year.\u003c/p>\n\u003cp>The challenge of keeping barbecue at its peak also bedevils the backyard host. The home chef can stay up all night, coddling a brisket, feeding the fire every two hours to assure it runs low-and-slow, and getting the meat just perfect for a 4 p.m. slicing, only to deal with guests who don't arrive until hours later. It's hard to know how best to time the meats.\u003c/p>\n\u003cp>The solution: Don't serve the barbecue fresh from the smoker or grill. \"All cooked meat benefits from holding,\" says Savell. \"Obviously, the larger the cut, the longer the holding period.\"\u003c/p>\n\u003cp>Savell points to the distribution of moisture as the key to successful holding. Raw meat, he explains, is 70 percent water. Cooked meat is about 55 percent. Heat disrupts the proteins in the meat. Resting, or holding, allows the moisture to regroup around the proteins. \"When the meat is cut [after resting], the moisture does not rush out,\" Savell says, \"and will remain somewhat bound back to the proteins, resulting in the product we all desire.\"\u003c/p>\n\u003cp>Celebrated Austin pitman \u003ca href=\"https://franklinbarbecue.com/about-franklin-2/\" target=\"_blank\">Aaron Franklin\u003c/a> — he of the recent \u003ca href=\"http://www.jamesbeard.org/blog/2015-james-beard-award-winners\" target=\"_blank\">James Beard Award\u003c/a> for Best Chef: Southwest, \u003ca href=\"http://video.klru.tv/video/2365494916/\" target=\"_blank\">PBS show\u003c/a> and cookbook — says holding is crucial. \"Resting a brisket for a long time is really important,\" he told an audience in January at \u003ca href=\"http://bbq.tamu.edu/category/camp-brisket/\" target=\"_blank\">Camp Brisket\u003c/a>, one of the A&M barbecue courses. He said he keeps his in a custom-designed warmer at 140 degrees F for two to three hours after coming off the pit.\u003c/p>\n\u003cp>Back before Franklin had a restaurant, when he was still throwing barbecues in the backyard in 2009, he looked into how best to hold meats. He used an old 1982 Henny Penny warmer, built for KFC. Upon opening the restaurant, he used an Alto-Shaam warmer, which uses what the company calls \"halo heat,\" a form of gentle warming through uniform radiant heat.\u003c/p>\n\u003cp>But Franklin came to believe that the meats could benefit better from something more akin to convection heat. Now, he uses custom designed warmers. \"Barbecue is such a variable,\" he tells The Salt. \"You're trying to regulate every aspect, including how quickly it's going to cool down.\"\u003c/p>\n\u003cp>Wayne Mueller, the third-generation pitmaster at the legendary \u003ca href=\"http://www.louiemuellerbarbecue.com/history.htm\" target=\"_blank\">Louie Mueller Barbecue\u003c/a> in Taylor, Texas, says he improved an already fabled brisket a few years ago when he changed the holding method his family had employed for decades. For years, once a beef brisket was sliced, the pitman used to put it on a pit and it would be held around 150-160 degrees F.\u003c/p>\n\u003cp>But about five years ago, he made changes based on what he noticed when he catered. He pulled the meats off just before they were fully cooked, at about 98 percent, which he says is more a matter of feel than of temperature. He then wrapped the meat in plastic wrap, which acted as an insulator, and set it in a Cambro warmer for an even heat that did not further cook the meat but let it gently rest. Mueller has since changed from the plastic wrap to unwaxed butcher paper because it breathes better and it's cheaper.\u003c/p>\n\u003cp>\"What I was finding was that briskets coming out four hours later were fabulous,\" he says. \"Better than what we were serving in the restaurant.\"\u003c/p>\n\u003cp>He now holds his restaurant briskets from two to four hours in a Cambro. \"It took our quality index from a low A to a high A,\" he says. \"Our holding technique adds about eight points to our quality index, a whole letter grade.\"\u003c/p>\n\u003cfigure id=\"attachment_96753\" class=\"wp-caption aligncenter\" style=\"max-width: 1930px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg\" alt=\"This cooler may be the most important part of perfecting your barbecue.\" width=\"1930\" height=\"1245\" class=\"size-full wp-image-96753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae.jpg 1930w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cooler-meat-1_enl-758ef602860959ed4f31f8e407fbd007bc1129ae-960x619.jpg 960w\" sizes=\"(max-width: 1930px) 100vw, 1930px\">\u003cfigcaption class=\"wp-caption-text\">This cooler may be the most important part of perfecting your barbecue. \u003ccite>(Jim Shahin for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether it's a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. In other words, don't fear the hold, embrace it.\u003c/p>\n\u003cp>The good news is that a backyard chef needn't invest in some high-dollar gadget to get the same result. All it takes is a cooler, some tinfoil and a few towels:\u003c/p>\n\u003cul>\n\u003cli>Pull the fully cooked meat from the grill.\u003c/li>\n\u003cli>Wrap it in aluminum foil. Better yet, use unwaxed butcher paper to allow a little air flow, which will help maintain the crusty exterior.\u003c/li>\n\u003cli>Swaddle a few old towels around the wrapped meat and place the whole shebang in the ice chest.\u003c/li>\n\u003cli>Shut the lid and leave the meat alone for a couple of hours, depending on size. Big meats, such as beef brisket and pork shoulder, improve with a long hold. A rack of pork ribs also benefits from some time off the grill, but only about a half-hour to an hour of resting.\u003c/li>\n\u003c/ul>\n\u003cp>The technique simulates an actual warming oven and works wonders for home-smoked meats. \"In my own limited experience,\" says meat scientist Savell, \"when we prepare barbecue for these camps or in my own backyard, longer resting times always results in a better eating experience.\"\u003c/p>\n\u003cp>And there's one more benefit. Allowing the meat to rest provides flexibility for barbecue-trail pilgrims and home pitmen alike. Which means the traveling chowhounds and patio pitmasters can rest a little, too.\u003c/p>\n\u003cp>\u003cem>Jim Shahin writes the Smoke Signals barbecue and grilling column for the Washington Post. His work has appeared in \u003c/em>Texas Monthly, GQ, Southern Living, Esquire.com, Bon Appetit.com\u003cem> and elsewhere. He teaches magazine journalism at the S. I\u003c/em>\u003cem>. \u003c/em>\u003cem>Newhouse School of Public Communications at Syracuse University.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Matters: Mark Bittman's Online Video Series Premieres with 'Take a Walk on the Wild (Edibles) Side'",
"title": "California Matters: Mark Bittman's Online Video Series Premieres with 'Take a Walk on the Wild (Edibles) Side'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Gushing over the Meyer lemons growing in his backyard was one of the first signs that Mark Bittman was \u003ca href=\"http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html\" target=\"_blank\" rel=\"noopener\">falling for California\u003c/a>. The celebrated food writer and New York Times columnist began what was supposed to be a semester-long stint as a visiting fellow at the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> in January 2015. But Bittman has decided to stay on for another academic year, at least. Besides continuing to lecture for the Food Institute, this fall he’ll have an official appointment at Berkeley’s Journalism School. He may also have an opportunity to create more programs for his new online video series, \u003ca href=\"https://www.youtube.com/channel/UCl-FXGBB36Yd4xOFWSKc0Dg\" target=\"_blank\" rel=\"noopener\">\u003cem>California Matters\u003c/em>\u003c/a>, premiering today, June 8, 2015.\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/\" target=\"_blank\" rel=\"noopener\">Bittman\u003c/a> came up with the idea for the video series as a platform for doing what he does in most of his writing these days: plunge headlong into a vast array of food-related issues and decipher them for the public. Whether exploring injustices and innovations or unpacking science and policy, he generally does it with equal frankness and gusto. One of the most outspoken advocates for \u003ca href=\"http://www.slate.com/articles/life/food/2014/11/michael_pollan_and_mark_bittman_s_food_policy_proposal_at_the_stone_barns.html\" target=\"_blank\" rel=\"noopener\">overhauling many of America’s food systems\u003c/a> (I’ve heard him referred to as the east coast’s \u003ca href=\"https://www.ted.com/speakers/michael_pollan\" target=\"_blank\" rel=\"noopener\">Michael Pollan\u003c/a>), Bittman’s rants can engender total devotion or harsh critique. Although being an on-camera host is not his usual medium, Bittman’s casual vibe and quintessential New York voice might play just as well on video as his words do on the page.\u003c/p>\n\u003cp>In each 4-7 minute episode, Bittman introduces viewers to different researchers, entrepreneurs, educators and thinkers from the University of California (UC) network who are working to better understand and improve the food we eat and the systems that support it.\u003c/p>\n\u003cp>“I wanted to find people who are doing interesting things and talk to them,” says Bittman. \"I thought we could make their work more easily and widely understood. And I think we succeeded.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=4n1PvH4B1Vo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was also a good way for Bittman to get to know his new home state, and probably helped tip the scales in favor of extending his stay in the Bay Area. “There’s just nothing I’d rather do than travel around California looking at food-related stuff,” says Bittman. “There are a million stories out there.”\u003c/p>\n\u003cp>In \u003cem>California Matters\u003c/em>, Bittman traipses up and down the state in search of those stories. In each episode he takes viewers behind-the-scenes at a different location; like a Chinese restaurant in L.A. where he discusses cultural traditions and worker wage issues, and the test gardens and \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\" rel=\"noopener\">farms of UC Santa Cruz\u003c/a>, where cutting edge research into sustainable agriculture practices is underway. “There’s this amazing 33-acre farm on an academic campus – it’s unheard of,” says Bittman, shaking his head in disbelief.\u003c/p>\n\u003cp>Although he describes some of the episodes as heartrending -- like one that explores how pesticides affect neonatal health in Salinas Valley -- the series kicks off on a lighter note as Bittman heads out on a foraging mission with UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark.\u003c/p>\n\u003cp>https://youtu.be/F8BLU3iaLgM\u003c/p>\n\u003cp>“We went out with these guys in west Oakland in a neighborhood that doesn’t look like a park. There was stuff all over the place that you could eat,” Bittman recalls. “So you can imagine that in greener areas, if you knew what you were doing and carried a knapsack and a plastic bag, you’d never buy salad again. I’ll tell you that.”\u003c/p>\n\u003cp>What began as a weed hobby (think dandelions and calendula) for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/05/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts/\" target=\"_blank\" rel=\"noopener\">Carlson and Stark\u003c/a>, has now morphed into \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\" rel=\"noopener\">an enthusiastic mission\u003c/a> to make wild edibles a more practical, popular and profitable food source. Their current work includes testing urban weeds for concentrations of heavy metals.\u003c/p>\n\u003cfigure id=\"attachment_96701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/flowers.jpg\" alt=\"Edible weeds found around Oakland: Calendula, vetch and plantago.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edible weeds found around Oakland: Calendula, vetch and plantago. \u003ccite>(Kristen Rasmussen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Foraging is nothing new, but it’s a fantastic opportunity,” says Bittman. “We talked to some farmers who understand that weeds are not necessarily the enemy—that they could be harvested and sold, or used to re-nutrify the soil. Look at the irony; you are using herbicides to kill something that you could be eating. You’re depriving yourself of free food and spreading the use of herbicides.”\u003c/p>\n\u003cp>In another episode, Bittman travels to Hog Island in western Marin County to meet with a \u003ca href=\"http://bml.ucdavis.edu/research/faculty/tessa-hill/\" target=\"_blank\" rel=\"noopener\">Tessa Hill\u003c/a> of UC Davis, who is studying the impacts of ocean acidification on oysters. As CO2 levels rise, it causes the ocean’s pH levels to become increasingly acidic. “Because of the acidity, the oyster shells get thinner, grow more slowly and are more prone to early death,” Bittman explains. Although the research may yield some clues about how \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\" rel=\"noopener\">local oyster farmers\u003c/a> might employ new management strategies to help deal with the acidity, Bittman says he simply hopes to draw the public’s attention to the problem.\u003c/p>\n\u003cfigure id=\"attachment_96702\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-96702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-boat.jpg\" alt=\"Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \" width=\"1201\" height=\"901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-960x720.jpg 960w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \u003ccite>(Courtesy of the University of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In one of the more solution-based programs, Bittman hits the lunch tables at a public school in San Francisco. Here, researchers are studying the effects of \u003ca href=\"http://www.sfusdfuturedining.org/\" target=\"_blank\" rel=\"noopener\">district-wide initiatives\u003c/a> aimed at redesigning the school meal experience and making it more nutritious. “They’re trying to offer more choices, nicer eating spaces, outdoor and portable spaces and even grab-and-go stuff. They are just going to look at every option until they come up with a better system that they can afford.”\u003c/p>\n\u003cp>Surprisingly, one subject the series’ producers didn’t manage to cover in these ten episodes is one that’s most top of mind in California: the drought. Bittman says it’s on his list for the next season of programs (if there is a next season). In the meantime, you can get his take on the drought and allay any guilt you may have about eating almonds by reading one of\u003ca href=\"http://www.nytimes.com/2015/06/03/opinion/mark-bittman-fear-of-almonds.html?_r=0\" target=\"_blank\" rel=\"noopener\"> his recent New York Times posts\u003c/a>.\u003c/p>\n\u003cp>You can also read many of his other editorials about GMOs, diets, livestock welfare, farmworker wages and other hot topics in “\u003ca href=\"http://www.penguinrandomhouse.com/books/246578/a-bone-to-pick-by-mark-bittman-the-new-york-times-bestselling-author/\" target=\"_blank\" rel=\"noopener\">A Bone to Pick\u003c/a>,” a recently released compilation of Bittman’s popular New York Times columns.\u003c/p>\n\u003cp>Although the \u003cem>California Matters\u003c/em> series is regionally focused, the stories being covered seem relevant to viewers across America. As Bittman pointed out in that same editorial mentioned above, “…because such a significant fraction of our food is produced in California, problems for California agriculture are problems for all of us.\"\u003c/p>\n\u003cp>Of course, Bittman’s life will be touched more directly and visibly by problems such as drought as he settles in for another year in the sun-scorched state.\u003c/p>\n\u003cp>I asked him if there was anything he has been missing about New York in terms of the food. My question was met with a resounding “Nah.” After a brief pause he added, “Maybe a couple of restaurants. Maybe the excitement of having new foods appear in the summertime. But I ate better this winter in Berkeley than I do most summers in New York. It’s really just paradise here when it comes to food.”\u003c/p>\n\u003cp>He seems to have no qualms about trading the Big Apple for a Meyer lemon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Join Mark Bittman for a live Twitter chat on June 10, 2015 at 12:00 PM PST.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-96706\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-twitter-chat.jpg\" alt=\"Mark Bittman Twitter Chat\" width=\"600\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat-400x320.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\n",
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"excerpt": "Find out what’s in store as New York Times food columnist Mark Bittman hits the road in California for his new online series. Watch the first episode about foraging in the East Bay: \u003cem>Take a Walk on the Wild (Edibles) Side\u003c/em>. \r\n\r\n",
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"description": "Find out what’s in store as New York Times food columnist Mark Bittman hits the road in California for his new online series. Watch the first episode about foraging in the East Bay: Take a Walk on the Wild (Edibles) Side. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Gushing over the Meyer lemons growing in his backyard was one of the first signs that Mark Bittman was \u003ca href=\"http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html\" target=\"_blank\" rel=\"noopener\">falling for California\u003c/a>. The celebrated food writer and New York Times columnist began what was supposed to be a semester-long stint as a visiting fellow at the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> in January 2015. But Bittman has decided to stay on for another academic year, at least. Besides continuing to lecture for the Food Institute, this fall he’ll have an official appointment at Berkeley’s Journalism School. He may also have an opportunity to create more programs for his new online video series, \u003ca href=\"https://www.youtube.com/channel/UCl-FXGBB36Yd4xOFWSKc0Dg\" target=\"_blank\" rel=\"noopener\">\u003cem>California Matters\u003c/em>\u003c/a>, premiering today, June 8, 2015.\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/\" target=\"_blank\" rel=\"noopener\">Bittman\u003c/a> came up with the idea for the video series as a platform for doing what he does in most of his writing these days: plunge headlong into a vast array of food-related issues and decipher them for the public. Whether exploring injustices and innovations or unpacking science and policy, he generally does it with equal frankness and gusto. One of the most outspoken advocates for \u003ca href=\"http://www.slate.com/articles/life/food/2014/11/michael_pollan_and_mark_bittman_s_food_policy_proposal_at_the_stone_barns.html\" target=\"_blank\" rel=\"noopener\">overhauling many of America’s food systems\u003c/a> (I’ve heard him referred to as the east coast’s \u003ca href=\"https://www.ted.com/speakers/michael_pollan\" target=\"_blank\" rel=\"noopener\">Michael Pollan\u003c/a>), Bittman’s rants can engender total devotion or harsh critique. Although being an on-camera host is not his usual medium, Bittman’s casual vibe and quintessential New York voice might play just as well on video as his words do on the page.\u003c/p>\n\u003cp>In each 4-7 minute episode, Bittman introduces viewers to different researchers, entrepreneurs, educators and thinkers from the University of California (UC) network who are working to better understand and improve the food we eat and the systems that support it.\u003c/p>\n\u003cp>“I wanted to find people who are doing interesting things and talk to them,” says Bittman. \"I thought we could make their work more easily and widely understood. And I think we succeeded.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4n1PvH4B1Vo'\n title='//www.youtube.com/embed/4n1PvH4B1Vo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was also a good way for Bittman to get to know his new home state, and probably helped tip the scales in favor of extending his stay in the Bay Area. “There’s just nothing I’d rather do than travel around California looking at food-related stuff,” says Bittman. “There are a million stories out there.”\u003c/p>\n\u003cp>In \u003cem>California Matters\u003c/em>, Bittman traipses up and down the state in search of those stories. In each episode he takes viewers behind-the-scenes at a different location; like a Chinese restaurant in L.A. where he discusses cultural traditions and worker wage issues, and the test gardens and \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\" rel=\"noopener\">farms of UC Santa Cruz\u003c/a>, where cutting edge research into sustainable agriculture practices is underway. “There’s this amazing 33-acre farm on an academic campus – it’s unheard of,” says Bittman, shaking his head in disbelief.\u003c/p>\n\u003cp>Although he describes some of the episodes as heartrending -- like one that explores how pesticides affect neonatal health in Salinas Valley -- the series kicks off on a lighter note as Bittman heads out on a foraging mission with UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/F8BLU3iaLgM'\n title='//www.youtube.com/embed/F8BLU3iaLgM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“We went out with these guys in west Oakland in a neighborhood that doesn’t look like a park. There was stuff all over the place that you could eat,” Bittman recalls. “So you can imagine that in greener areas, if you knew what you were doing and carried a knapsack and a plastic bag, you’d never buy salad again. I’ll tell you that.”\u003c/p>\n\u003cp>What began as a weed hobby (think dandelions and calendula) for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/05/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts/\" target=\"_blank\" rel=\"noopener\">Carlson and Stark\u003c/a>, has now morphed into \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\" rel=\"noopener\">an enthusiastic mission\u003c/a> to make wild edibles a more practical, popular and profitable food source. Their current work includes testing urban weeds for concentrations of heavy metals.\u003c/p>\n\u003cfigure id=\"attachment_96701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/flowers.jpg\" alt=\"Edible weeds found around Oakland: Calendula, vetch and plantago.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edible weeds found around Oakland: Calendula, vetch and plantago. \u003ccite>(Kristen Rasmussen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Foraging is nothing new, but it’s a fantastic opportunity,” says Bittman. “We talked to some farmers who understand that weeds are not necessarily the enemy—that they could be harvested and sold, or used to re-nutrify the soil. Look at the irony; you are using herbicides to kill something that you could be eating. You’re depriving yourself of free food and spreading the use of herbicides.”\u003c/p>\n\u003cp>In another episode, Bittman travels to Hog Island in western Marin County to meet with a \u003ca href=\"http://bml.ucdavis.edu/research/faculty/tessa-hill/\" target=\"_blank\" rel=\"noopener\">Tessa Hill\u003c/a> of UC Davis, who is studying the impacts of ocean acidification on oysters. As CO2 levels rise, it causes the ocean’s pH levels to become increasingly acidic. “Because of the acidity, the oyster shells get thinner, grow more slowly and are more prone to early death,” Bittman explains. Although the research may yield some clues about how \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\" rel=\"noopener\">local oyster farmers\u003c/a> might employ new management strategies to help deal with the acidity, Bittman says he simply hopes to draw the public’s attention to the problem.\u003c/p>\n\u003cfigure id=\"attachment_96702\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-96702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-boat.jpg\" alt=\"Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \" width=\"1201\" height=\"901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-960x720.jpg 960w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \u003ccite>(Courtesy of the University of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In one of the more solution-based programs, Bittman hits the lunch tables at a public school in San Francisco. Here, researchers are studying the effects of \u003ca href=\"http://www.sfusdfuturedining.org/\" target=\"_blank\" rel=\"noopener\">district-wide initiatives\u003c/a> aimed at redesigning the school meal experience and making it more nutritious. “They’re trying to offer more choices, nicer eating spaces, outdoor and portable spaces and even grab-and-go stuff. They are just going to look at every option until they come up with a better system that they can afford.”\u003c/p>\n\u003cp>Surprisingly, one subject the series’ producers didn’t manage to cover in these ten episodes is one that’s most top of mind in California: the drought. Bittman says it’s on his list for the next season of programs (if there is a next season). In the meantime, you can get his take on the drought and allay any guilt you may have about eating almonds by reading one of\u003ca href=\"http://www.nytimes.com/2015/06/03/opinion/mark-bittman-fear-of-almonds.html?_r=0\" target=\"_blank\" rel=\"noopener\"> his recent New York Times posts\u003c/a>.\u003c/p>\n\u003cp>You can also read many of his other editorials about GMOs, diets, livestock welfare, farmworker wages and other hot topics in “\u003ca href=\"http://www.penguinrandomhouse.com/books/246578/a-bone-to-pick-by-mark-bittman-the-new-york-times-bestselling-author/\" target=\"_blank\" rel=\"noopener\">A Bone to Pick\u003c/a>,” a recently released compilation of Bittman’s popular New York Times columns.\u003c/p>\n\u003cp>Although the \u003cem>California Matters\u003c/em> series is regionally focused, the stories being covered seem relevant to viewers across America. As Bittman pointed out in that same editorial mentioned above, “…because such a significant fraction of our food is produced in California, problems for California agriculture are problems for all of us.\"\u003c/p>\n\u003cp>Of course, Bittman’s life will be touched more directly and visibly by problems such as drought as he settles in for another year in the sun-scorched state.\u003c/p>\n\u003cp>I asked him if there was anything he has been missing about New York in terms of the food. My question was met with a resounding “Nah.” After a brief pause he added, “Maybe a couple of restaurants. Maybe the excitement of having new foods appear in the summertime. But I ate better this winter in Berkeley than I do most summers in New York. It’s really just paradise here when it comes to food.”\u003c/p>\n\u003cp>He seems to have no qualms about trading the Big Apple for a Meyer lemon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Join Mark Bittman for a live Twitter chat on June 10, 2015 at 12:00 PM PST.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-96706\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-twitter-chat.jpg\" alt=\"Mark Bittman Twitter Chat\" width=\"600\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat-400x320.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the produce comes to market, aesthetic, commercial and regulatory concerns determine whether it will wind up in our grocery bags. But even that is no guarantee that the food will be consumed. Nearly a quarter of what we buy goes uneaten. Once again, check the progress of those specimens growing in the back of your fridge.\u003c/p>\n\u003cfigure id=\"attachment_96504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-3.jpg\" alt=\"A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns.\" width=\"1920\" height=\"1219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1440x914.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-960x610.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Just Eat It\u003c/em> includes interviews with Dana Gunders, a San Francisco-based Food and Agriculture Project Scientist with the Natural Resources Defense Council, activist and author (\u003cem>Waste: Uncovering the Global Food Scandal\u003c/em>) Tristram Stuart and journalist and author (\u003cem>American Wasteland\u003c/em>) Jonathan Bloom. Bloom points out that our culture hasn’t always condoned such waste. During the not-so-distant past (think Great Depression and World War II) waste was unheard of. Bloom finds it odd that wasting food isn’t taboo, considering there are fines for littering and for failing to recycle. Wasting food is not only widespread; it’s condoned. Think about how the ever-increasing portions served up in North American restaurants encourage us to both over-eat AND waste food, which, during this period of extended drought in the western U.S., is really just the wasting of water, energy, and other finite resources.\u003c/p>\n\u003cp>Filmmakers Baldwin and Rustemeyer effectively demonstrate that food waste is a problem that is both social and systematic. We all participate, consciously or not. After watching \u003cem>Just Eat It\u003c/em>, I was moved to clean out my refrigerator and took a silent vow to be mindful of what I put back into it. Maybe next time I go to the farmers market I will buy that less-than-perfect piece of fruit, or that lonely bunch of greens…\u003c/p>\n\u003cp>https://youtu.be/zkASAZGIuu0\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Just Eat It\u003c/em> plays Tuesday, June 2, 7pm at the David Brower Center in Berkeley. There will be a post-film conversation with Dana Frasz, founder and director of Food Shift, an organization dedicated to reducing food waste in the Bay Area, and Ruben E. Canedo, current coordinating chair of the UC Berkeley Food Security Committee and Co-Chair of the UC System Global Food Initiative Food Access & Security Committee. For \u003ca href=\"http://www.browercenter.org/programs/reel-to-real\" target=\"_blank\" rel=\"noopener\">more information\u003c/a>, visit browercenter.org.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the produce comes to market, aesthetic, commercial and regulatory concerns determine whether it will wind up in our grocery bags. But even that is no guarantee that the food will be consumed. Nearly a quarter of what we buy goes uneaten. Once again, check the progress of those specimens growing in the back of your fridge.\u003c/p>\n\u003cfigure id=\"attachment_96504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-3.jpg\" alt=\"A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns.\" width=\"1920\" height=\"1219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1440x914.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-960x610.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Just Eat It\u003c/em> includes interviews with Dana Gunders, a San Francisco-based Food and Agriculture Project Scientist with the Natural Resources Defense Council, activist and author (\u003cem>Waste: Uncovering the Global Food Scandal\u003c/em>) Tristram Stuart and journalist and author (\u003cem>American Wasteland\u003c/em>) Jonathan Bloom. Bloom points out that our culture hasn’t always condoned such waste. During the not-so-distant past (think Great Depression and World War II) waste was unheard of. Bloom finds it odd that wasting food isn’t taboo, considering there are fines for littering and for failing to recycle. Wasting food is not only widespread; it’s condoned. Think about how the ever-increasing portions served up in North American restaurants encourage us to both over-eat AND waste food, which, during this period of extended drought in the western U.S., is really just the wasting of water, energy, and other finite resources.\u003c/p>\n\u003cp>Filmmakers Baldwin and Rustemeyer effectively demonstrate that food waste is a problem that is both social and systematic. We all participate, consciously or not. After watching \u003cem>Just Eat It\u003c/em>, I was moved to clean out my refrigerator and took a silent vow to be mindful of what I put back into it. Maybe next time I go to the farmers market I will buy that less-than-perfect piece of fruit, or that lonely bunch of greens…\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/zkASAZGIuu0'\n title='//www.youtube.com/embed/zkASAZGIuu0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cem>Just Eat It\u003c/em> plays Tuesday, June 2, 7pm at the David Brower Center in Berkeley. There will be a post-film conversation with Dana Frasz, founder and director of Food Shift, an organization dedicated to reducing food waste in the Bay Area, and Ruben E. Canedo, current coordinating chair of the UC Berkeley Food Security Committee and Co-Chair of the UC System Global Food Initiative Food Access & Security Committee. For \u003ca href=\"http://www.browercenter.org/programs/reel-to-real\" target=\"_blank\" rel=\"noopener\">more information\u003c/a>, visit browercenter.org.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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"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.",
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"source": "NPR"
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"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",
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"link": "/radio/program/latino-usa",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"masters-of-scale": {
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"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)",
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"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/",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
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