window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_76231": {
"type": "attachments",
"id": "bayareabites_76231",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76231",
"found": true
},
"parent": 76208,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/640x360greens-scramble.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1389231773,
"modified": 1389231773,
"caption": null,
"description": null,
"title": "640x360greens-scramble",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76034": {
"type": "attachments",
"id": "bayareabites_76034",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76034",
"found": true
},
"parent": 75933,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/crabs640x3601.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1388807113,
"modified": 1388807113,
"caption": null,
"description": null,
"title": "crabs640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74805": {
"type": "attachments",
"id": "bayareabites_74805",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74805",
"found": true
},
"parent": 74798,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/manhattan640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386202719,
"modified": 1386202719,
"caption": null,
"description": null,
"title": "manhattan640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74772": {
"type": "attachments",
"id": "bayareabites_74772",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74772",
"found": true
},
"parent": 74764,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/mushroom-forage.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1386194550,
"modified": 1386194550,
"caption": null,
"description": null,
"title": "mushroom-forage",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74674": {
"type": "attachments",
"id": "bayareabites_74674",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74674",
"found": true
},
"parent": 67695,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/mead640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386007850,
"modified": 1386007850,
"caption": null,
"description": null,
"title": "mead640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74424": {
"type": "attachments",
"id": "bayareabites_74424",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74424",
"found": true
},
"parent": 74403,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis640.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1385423914,
"modified": 1385423914,
"caption": null,
"description": null,
"title": "sissel-tolaas-christina-agapakis640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73610": {
"type": "attachments",
"id": "bayareabites_73610",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73610",
"found": true
},
"parent": 73505,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/yogurt-sm.jpg",
"width": 624,
"height": 468
}
},
"publishDate": 1383873825,
"modified": 1383873825,
"caption": null,
"description": "Homemade Yogurt",
"title": "yogurtedit",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73252": {
"type": "attachments",
"id": "bayareabites_73252",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73252",
"found": true
},
"parent": 73224,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/3893851377_efd2cb8b1a_z.jpg",
"width": 640,
"height": 427
}
},
"publishDate": 1383350857,
"modified": 1383350857,
"caption": "Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr",
"description": null,
"title": "3893851377_efd2cb8b1a_z",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72868": {
"type": "attachments",
"id": "bayareabites_72868",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72868",
"found": true
},
"parent": 72173,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/louella640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1382746461,
"modified": 1382746461,
"caption": null,
"description": null,
"title": "louella640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72283": {
"type": "attachments",
"id": "bayareabites_72283",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72283",
"found": true
},
"parent": 72268,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/final-corn-close-up640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1381889914,
"modified": 1381889914,
"caption": null,
"description": null,
"title": "final-corn-close-up640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72714": {
"type": "attachments",
"id": "bayareabites_72714",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72714",
"found": true
},
"parent": 72703,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/edibleplants-sm.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1382545808,
"modified": 1382545808,
"caption": null,
"description": null,
"title": "edibleplants-sm",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72054": {
"type": "attachments",
"id": "bayareabites_72054",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72054",
"found": true
},
"parent": 72053,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/food-waste640.jpg",
"width": 640,
"height": 403
}
},
"publishDate": 1381468445,
"modified": 1381468445,
"caption": "Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift",
"description": null,
"title": "food waste640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_74764": {
"type": "authors",
"id": "byline_bayareabites_74764",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74764",
"name": "Alastair Bland",
"isLoading": false
},
"byline_bayareabites_73505": {
"type": "authors",
"id": "byline_bayareabites_73505",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73505",
"name": "Nicole Spiridakis",
"isLoading": false
},
"byline_bayareabites_72703": {
"type": "authors",
"id": "byline_bayareabites_72703",
"meta": {
"override": true
},
"slug": "byline_bayareabites_72703",
"name": "Rae Ellen Bichell",
"isLoading": false
},
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
}
},
"pagesReducer": {
"bayareabites_category_diy-and-urban-homesteading": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"score": 13.894329
},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"title": "DIY, foraging, urban homesteading",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 8
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=diy-and-urban-homesteading",
"seeMore": false,
"paginated": true,
"page": 8
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_76208": {
"type": "posts",
"id": "bayareabites_76208",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76208",
"score": null,
"sort": [
1389286602000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389286602,
"format": "aside",
"disqusTitle": "Whole-Grain Mornings: A Wholesome Start to the New Year",
"title": "Whole-Grain Mornings: A Wholesome Start to the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n",
"disqusIdentifier": "76208 http://blogs.kqed.org/bayareabites/?p=76208",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/09/whole-grain-mornings-a-wholesome-start-to-the-new-year/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2258,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1551225894,
"excerpt": "Made New Year's resolutions to eat better? You know you have. Cookbook author Megan Gordon to the rescue with her new release Whole-Grain Mornings. Gordon talks with Sarah Henry about granola and ancient grains.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Made New Year's resolutions to eat better? You know you have. Cookbook author Megan Gordon to the rescue with her new release Whole-Grain Mornings. Gordon talks with Sarah Henry about granola and ancient grains.",
"title": "Whole-Grain Mornings: A Wholesome Start to the New Year | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Whole-Grain Mornings: A Wholesome Start to the New Year",
"datePublished": "2014-01-09T08:56:42-08:00",
"dateModified": "2019-02-26T16:04:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whole-grain-mornings-a-wholesome-start-to-the-new-year",
"status": "publish",
"path": "/bayareabites/76208/whole-grain-mornings-a-wholesome-start-to-the-new-year",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76208/whole-grain-mornings-a-wholesome-start-to-the-new-year",
"authors": [
"5125"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_588",
"bayareabites_2638",
"bayareabites_1865",
"bayareabites_1245",
"bayareabites_12869",
"bayareabites_12"
],
"tags": [
"bayareabites_16291",
"bayareabites_1802",
"bayareabites_449",
"bayareabites_13267",
"bayareabites_12892"
],
"featImg": "bayareabites_76231",
"label": "bayareabites"
},
"bayareabites_75933": {
"type": "posts",
"id": "bayareabites_75933",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75933",
"score": null,
"sort": [
1388859928000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1388859928,
"format": "aside",
"disqusTitle": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"title": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"75975,75976,75977,76026,76010,76004,76006,76009,76017,76005,76018,76021,76029,76013,76007,76024,76015,76023,76016,76022,76025\"]\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n",
"disqusIdentifier": "75933 http://blogs.kqed.org/bayareabites/?p=75933",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1309,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1455313072,
"excerpt": "Have no fear, newcomers: now's the time to learn how to cook and eat crab like a local. Yes, it's winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Have no fear, newcomers: now's the time to learn how to cook and eat crab like a local. Yes, it's winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab. ",
"title": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"datePublished": "2014-01-04T10:25:28-08:00",
"dateModified": "2016-02-12T13:37:52-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/",
"source": "Cooking Techniques and Tips",
"path": "/bayareabites/75933/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "75975,75976,75977,76026,76010,76004,76006,76009,76017,76005,76018,76021,76029,76013,76007,76024,76015,76023,76016,76022,76025",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75933/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial",
"authors": [
"5038",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_90"
],
"tags": [
"bayareabites_564",
"bayareabites_523"
],
"featImg": "bayareabites_76034",
"label": "source_bayareabites_75933"
},
"bayareabites_74798": {
"type": "posts",
"id": "bayareabites_74798",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74798",
"score": null,
"sort": [
1386368798000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386368798,
"format": "aside",
"disqusTitle": "DIY Gifts: Homemade Manhattan Cocktails",
"title": "DIY Gifts: Homemade Manhattan Cocktails",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "74798 http://blogs.kqed.org/bayareabites/?p=74798",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1892,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1388510719,
"excerpt": "What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.",
"title": "DIY Gifts: Homemade Manhattan Cocktails | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Gifts: Homemade Manhattan Cocktails",
"datePublished": "2013-12-06T14:26:38-08:00",
"dateModified": "2013-12-31T09:25:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-gifts-homemade-manhattan-cocktails",
"status": "publish",
"path": "/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails",
"authors": [
"5485"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_1244",
"bayareabites_2638",
"bayareabites_12550",
"bayareabites_1763"
],
"tags": [
"bayareabites_1561",
"bayareabites_11940",
"bayareabites_1684",
"bayareabites_8265",
"bayareabites_12763"
],
"featImg": "bayareabites_74805",
"label": "bayareabites"
},
"bayareabites_74764": {
"type": "posts",
"id": "bayareabites_74764",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74764",
"score": null,
"sort": [
1386194698000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386194698,
"format": "aside",
"disqusTitle": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand",
"title": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74764 http://blogs.kqed.org/bayareabites/?p=74764",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/04/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 835,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1386194698,
"excerpt": "Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.",
"title": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand",
"datePublished": "2013-12-04T14:04:58-08:00",
"dateModified": "2013-12-04T14:04:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=248582278&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland",
"nprStoryDate": "Wed, 04 Dec 2013 13:18:00 -0500",
"nprLastModifiedDate": "Wed, 04 Dec 2013 15:17:12 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand?ft=3&f=248582278",
"nprStoryId": "248582278",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 04 Dec 2013 15:17:00 -0500",
"path": "/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand",
"authors": [
"byline_bayareabites_74764"
],
"categories": [
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_11071",
"bayareabites_472",
"bayareabites_12746",
"bayareabites_8437",
"bayareabites_12747",
"bayareabites_538",
"bayareabites_10921",
"bayareabites_12689"
],
"featImg": "bayareabites_74772",
"label": "bayareabites"
},
"bayareabites_67695": {
"type": "posts",
"id": "bayareabites_67695",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67695",
"score": null,
"sort": [
1386010077000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386010077,
"format": "aside",
"disqusTitle": "San Francisco Mead Company: What's the Buzz?",
"title": "San Francisco Mead Company: What's the Buzz?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "67695 http://blogs.kqed.org/bayareabites/?p=67695",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1283,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1388510756,
"excerpt": "Want to taste the newest brew in town? Head down to Bayview-Hunters Point, where Oron Benary and Sarah Jones of the San Francisco Mead Company are making dry, complex, food-friendly meads from Mendocino-sourced honey. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Want to taste the newest brew in town? Head down to Bayview-Hunters Point, where Oron Benary and Sarah Jones of the San Francisco Mead Company are making dry, complex, food-friendly meads from Mendocino-sourced honey. ",
"title": "San Francisco Mead Company: What's the Buzz? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "San Francisco Mead Company: What's the Buzz?",
"datePublished": "2013-12-02T10:47:57-08:00",
"dateModified": "2013-12-31T09:25:56-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-francisco-mead-company-whats-the-buzz",
"status": "publish",
"path": "/bayareabites/67695/san-francisco-mead-company-whats-the-buzz",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67695/san-francisco-mead-company-whats-the-buzz",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_11296",
"bayareabites_875",
"bayareabites_11329",
"bayareabites_876",
"bayareabites_12047",
"bayareabites_12739"
],
"featImg": "bayareabites_74674",
"label": "bayareabites"
},
"bayareabites_74403": {
"type": "posts",
"id": "bayareabites_74403",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74403",
"score": null,
"sort": [
1385423964000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385423964,
"format": "aside",
"disqusTitle": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"title": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"74404,74405,74409\"]\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=1Ej4BP64BsU]\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74403 http://blogs.kqed.org/bayareabites/?p=74403",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/25/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 561,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1385423964,
"excerpt": "Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.",
"title": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"datePublished": "2013-11-25T15:59:24-08:00",
"dateModified": "2013-11-25T15:59:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=247056967&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Mon, 25 Nov 2013 13:10:00 -0500",
"nprLastModifiedDate": "Mon, 25 Nov 2013 15:03:23 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese?ft=3&f=247056967",
"nprStoryId": "247056967",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 25 Nov 2013 15:03:00 -0500",
"path": "/bayareabites/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "74404,74405,74409",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\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/1Ej4BP64BsU'\n title='//www.youtube.com/embed/1Ej4BP64BsU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"authors": [
"5403"
],
"categories": [
"bayareabites_188",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_14750",
"bayareabites_11510",
"bayareabites_97",
"bayareabites_12726",
"bayareabites_12727",
"bayareabites_2890"
],
"featImg": "bayareabites_74424",
"label": "bayareabites"
},
"bayareabites_73505": {
"type": "posts",
"id": "bayareabites_73505",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73505",
"score": null,
"sort": [
1384658329000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384658329,
"format": "aside",
"disqusTitle": "Yes, It's Worth It To Make Your Own Yogurt",
"title": "Yes, It's Worth It To Make Your Own Yogurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73605\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\" alt=\"Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-73605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt\">Kitchen Window at NPR Food\u003c/a> (11/6/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#yogurt\">Homemade Yogurt\u003c/a>, \u003ca href=\"#greek\">Greek-Style Yogurt\u003c/a>, \u003ca href=\"#cake\">Yogurt Cake With Fruit And Almonds\u003c/a>, \u003ca href=\"#bread\">Banana-Cocoa Bread\u003c/a> and \u003ca href=\"#pasta\">Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/a>.\u003c/p>\n\u003cp>On the verge of a move to Casablanca, Morocco, for the next four years, I spent a month there this summer to dip my toes figuratively — and literally, into the Atlantic — into my new life. I became almost accustomed to the ongoing calls to prayer and cooked with gorgeous produce acquired from my neighborhood souk. I drank all sorts of delicious and cheap fresh-squeezed juices at the cafe up the street and watched cars and donkey-pulled carts pass by in equal measure. I ate too many French-inspired pastries, and I made my own yogurt.\u003c/p>\n\u003cp>Now, that last endeavor may be a surprise. It makes sense I'd tuck into multiple plates of couscous and avail myself of locally grown tomatoes. But make my own yogurt, especially when I could buy it quite easily at the Marjane supermarket?\u003c/p>\n\u003cp>My years in San Francisco — for better or worse — have made me into a bit of a purist. When it comes to dairy, I like my milk organic and my yogurt unsweetened. I was surprised in my initial Moroccan grocery forays to discover that most of the yogurt was flavored and a bit overladen with sweeteners for my taste. I am rather boring in my yogurt preferences: plain, please, with no sugar added, and preferably low-fat. While I did manage to find a \"natural\" brand of unsweetened yogurt at the store that was pretty good, I still yearned for my old familiar brands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I do know that living a month in a new place is hardly enough time to find a good lunch spot, let alone explore all of the shopping options. I have no doubt I'll find the yogurt of my dreams once I'm living in Morocco full time. In the meantime, though, I decided to make it myself.\u003c/p>\n\u003cp>I experimented with making homemade yogurt years ago, as much for the scientific fun of it as for the finished product. But I'd nearly forgotten about those efforts since yogurt is easily accessible in the states and comes in as many flavors and varieties as you could wish for.\u003c/p>\n\u003cp>And yet, when embarking upon a new life, why not explore new(ish) culinary techniques as well? Even if you're not moving anywhere out of the ordinary, the feeling of satisfaction from making something yourself is worth the effort. Besides, it's not as if making yogurt from scratch is difficult — it's actually incredibly easy, almost laughably so. For control freaks like me, the ability to know exactly what's going into it is another bonus.\u003c/p>\n\u003cp>Basically, you take a small amount of store-bought yogurt, whatever kind of milk that you like (dairy, soy, etc.) and mix it together. Then you let it ferment overnight and like magic: homemade yogurt.\u003c/p>\n\u003cp>As you make more batches of your own yogurt, you can use your previous batch as the starter, meaning that the original store-bought base eventually is whittled down into oblivion. Stir in a bit of fruit, honey or maple syrup if you like a touch of sweetness or leave it completely untouched. What I love about this method is that I get to decide exactly what goes into it: nonfat milk or whole, a drizzle of honey or not, a handful of chopped strawberries or not. (You could also puree fruit and yogurt in a food processor or with a stick blender for a smoother fruity version.) The options are endless.\u003c/p>\n\u003cp>In North Africa, I started straining my yogurt to make a sort of Greek yogurt: thick, creamy and perfect for serving with slices of the luscious nectarines and a drizzle of the eucalyptus honey that had quickly become my new favorite thing during my weeks in Casa. I also made an ersatz tzatziki with quickly smashed garlic and finely chopped cucumber. I'll make the real thing when I have access to my food processor again, but we certainly enjoyed it on a hot night when all we wanted to eat were cold dips and raw vegetables.\u003c/p>\n\u003cp>Though I spent only a month in Morocco (I'll be back at the end of the year for the duration), it was immediately clear that I have a lot of change ahead of me. I will have new languages to learn, new streets to traverse, new running trails to find, new vegetables to discover, a whole country and continent to explore. So much will be new that my head is already spinning with it all.\u003c/p>\n\u003cp>And I now feel confident I will have yogurt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"yogurt\">\u003c/a>Homemade Yogurt\u003c/h3>\n\u003cp>\u003cem>This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73606\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\" alt=\"Homemade Yogurt. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Yogurt. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003c/em>\u003cem>Makes 1 quart of yogurt\u003c/em>\u003c/p>\n\u003cp>1 quart whole milk\u003c/p>\n\u003cp>1/4 cup plain whole milk yogurt\u003c/p>\n\u003cp>Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.\u003c/p>\n\u003cp>In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.\u003c/p>\n\u003cp>When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.\u003c/p>\n\u003cp>Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.\u003c/p>\n\u003cp>Refrigerate yogurt for at least 3 hours before eating.\u003c/p>\n\u003ch3>\u003ca name=\"greek\">\u003c/a>Greek-Style Yogurt\u003c/h3>\n\u003cp>\u003cem>You can make your homemade yogurt slightly thicker and more like Greek yogurt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.\u003c/p>\n\u003cp>Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).\u003c/p>\n\u003cp>Continue squeezing to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.\u003c/p>\n\u003cp>Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.\u003c/p>\n\u003cp>Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string). Using your hands, squeeze out any remaining liquid.\u003c/p>\n\u003cp>Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl. Yogurt should be at least as thick as sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Yogurt Cake With Fruit And Almonds\u003c/h3>\n\u003cp>\u003cem>I dearly love the simplicity of this cake, both in its ingredients and its flavors, but I could see my way to changing a few things up now and again — for example, swap 1/4 cup of honey or maple syrup for 1/4 cup of the sugar, or try stirring in the almonds (or toasted walnuts?) into the batter rather than baking them on top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73607\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\" alt=\"Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes a 9-inch cake\u003c/em>\u003c/p>\n\u003cp>1/2 cup plain full-fat yogurt\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3 large eggs\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon\u003c/p>\n\u003cp>2 teaspoons freshly grated lemon zest\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>1/2 cup canola or vegetable oil\u003c/p>\n\u003cp>3 cups berries or sliced fruit of choice, or a combination\u003c/p>\n\u003cp>1/2 cup sliced almonds\u003c/p>\n\u003cp>Heat oven to 350 degrees and butter a 9-inch cake pan.\u003c/p>\n\u003cp>In a large bowl, combine the yogurt, sugar and eggs, stirring and whisking until well blended. Add the flour, baking powder, salt, ground cinnamon, lemon zest and vanilla, mixing to just combine. Add the oil and whisk and stir well to incorporate. Keep stirring until it forms a smooth batter. Gently stir in the fruit. Pour and scrape the batter into the prepared pan. Scatter the sliced almonds evenly across the top of the cake.\u003c/p>\n\u003cp>Bake for 30 to 35 minutes, until the cake feels springy to the touch and a tester inserted into the center comes out clean. Do not overbake.\u003c/p>\n\u003cp>Remove from oven and cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"bread\">\u003c/a>Banana-Cocoa Bread\u003c/h3>\n\u003cp>\u003cem>This is a lovely loaf — not too sweet with a slight tang from the yogurt and a mellow olive oil undertone. I like the balance the cocoa powder imparts, but if you're partial to a simpler banana bread, omit it. I do think the olive oil is key here; butter is nice of course, but the olive oil really makes this special. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73608\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\" alt=\"Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"346\" class=\"size-full wp-image-73608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>1 cup whole wheat or whole wheat pastry flour\u003cem>\u003c/em>\u003c/p>\n\u003cp>3/4 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup dark or light-brown sugar\u003c/p>\n\u003cp>4 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>1/4 cup maple syrup\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>3 very ripe, mashed bananas\u003c/p>\n\u003cp>1/4 cup plain yogurt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 cup chopped walnuts (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees and grease a 9-by-5- inch loaf pan.\u003c/p>\n\u003cp>In a large bowl, whisk together the flours, sugar, cocoa, baking soda and salt.\u003c/p>\n\u003cp>In a separate bowl, mix together the olive oil, maple syrup, eggs, banana, yogurt and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Add the nuts, if using. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted in the middle comes about clean, about 50 minutes. Watch so it doesn't overbake.\u003c/p>\n\u003cp>Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"pasta\">\u003c/a>Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/h3>\n\u003cp>\u003cem>Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73609\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\" alt=\"Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-73609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup plain yogurt\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1/2 cup fresh basil, packed\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1/4 cup grated Parmesan cheese, plus more for serving\u003c/p>\n\u003cp>1 teaspoon lemon zest\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>3 cups dried orecchiette pasta\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 red onion, finely chopped\u003c/p>\n\u003cp>2 medium-sized zucchini, thinly sliced and quartered\u003c/p>\n\u003cp>2 cups fresh or frozen peas\u003c/p>\n\u003cp>2 to 3 cups spinach, coarsely chopped\u003c/p>\n\u003cp>In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.\u003c/p>\n\u003cp>Cook the pasta according to the package directions.\u003c/p>\n\u003cp>In a large frying pan, heat the olive oil. Add the onion and sauté until it is soft and translucent, about 5 to 7 minutes. Add the zucchini and cook about 5 minutes, then add the peas and spinach. Cook the vegetables until they are wilted and cooked through, about 2 to 3 minutes.\u003c/p>\n\u003cp>Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Serve pasta with a dusting of Parmesan cheese.\u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>Nicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "73505 http://blogs.kqed.org/bayareabites/?p=73505",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2174,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 93
},
"modified": 1384658329,
"excerpt": "It's easy to make your own yogurt, and when you do, you're in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's easy to make your own yogurt, and when you do, you're in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.",
"title": "Yes, It's Worth It To Make Your Own Yogurt | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Yes, It's Worth It To Make Your Own Yogurt",
"datePublished": "2013-11-16T19:18:49-08:00",
"dateModified": "2013-11-16T19:18:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "yes-its-worth-it-to-make-your-own-yogurt",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=243014945&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nicole Spiridakis",
"nprStoryDate": "Wed, 06 Nov 2013 00:01:00 -0500",
"nprLastModifiedDate": "Wed, 06 Nov 2013 11:35:07 -0500",
"nprHtmlLink": "http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt?ft=3&f=243014945",
"nprStoryId": "243014945",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 06 Nov 2013 11:35:00 -0500",
"path": "/bayareabites/73505/yes-its-worth-it-to-make-your-own-yogurt",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73605\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\" alt=\"Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-73605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt\">Kitchen Window at NPR Food\u003c/a> (11/6/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#yogurt\">Homemade Yogurt\u003c/a>, \u003ca href=\"#greek\">Greek-Style Yogurt\u003c/a>, \u003ca href=\"#cake\">Yogurt Cake With Fruit And Almonds\u003c/a>, \u003ca href=\"#bread\">Banana-Cocoa Bread\u003c/a> and \u003ca href=\"#pasta\">Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/a>.\u003c/p>\n\u003cp>On the verge of a move to Casablanca, Morocco, for the next four years, I spent a month there this summer to dip my toes figuratively — and literally, into the Atlantic — into my new life. I became almost accustomed to the ongoing calls to prayer and cooked with gorgeous produce acquired from my neighborhood souk. I drank all sorts of delicious and cheap fresh-squeezed juices at the cafe up the street and watched cars and donkey-pulled carts pass by in equal measure. I ate too many French-inspired pastries, and I made my own yogurt.\u003c/p>\n\u003cp>Now, that last endeavor may be a surprise. It makes sense I'd tuck into multiple plates of couscous and avail myself of locally grown tomatoes. But make my own yogurt, especially when I could buy it quite easily at the Marjane supermarket?\u003c/p>\n\u003cp>My years in San Francisco — for better or worse — have made me into a bit of a purist. When it comes to dairy, I like my milk organic and my yogurt unsweetened. I was surprised in my initial Moroccan grocery forays to discover that most of the yogurt was flavored and a bit overladen with sweeteners for my taste. I am rather boring in my yogurt preferences: plain, please, with no sugar added, and preferably low-fat. While I did manage to find a \"natural\" brand of unsweetened yogurt at the store that was pretty good, I still yearned for my old familiar brands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I do know that living a month in a new place is hardly enough time to find a good lunch spot, let alone explore all of the shopping options. I have no doubt I'll find the yogurt of my dreams once I'm living in Morocco full time. In the meantime, though, I decided to make it myself.\u003c/p>\n\u003cp>I experimented with making homemade yogurt years ago, as much for the scientific fun of it as for the finished product. But I'd nearly forgotten about those efforts since yogurt is easily accessible in the states and comes in as many flavors and varieties as you could wish for.\u003c/p>\n\u003cp>And yet, when embarking upon a new life, why not explore new(ish) culinary techniques as well? Even if you're not moving anywhere out of the ordinary, the feeling of satisfaction from making something yourself is worth the effort. Besides, it's not as if making yogurt from scratch is difficult — it's actually incredibly easy, almost laughably so. For control freaks like me, the ability to know exactly what's going into it is another bonus.\u003c/p>\n\u003cp>Basically, you take a small amount of store-bought yogurt, whatever kind of milk that you like (dairy, soy, etc.) and mix it together. Then you let it ferment overnight and like magic: homemade yogurt.\u003c/p>\n\u003cp>As you make more batches of your own yogurt, you can use your previous batch as the starter, meaning that the original store-bought base eventually is whittled down into oblivion. Stir in a bit of fruit, honey or maple syrup if you like a touch of sweetness or leave it completely untouched. What I love about this method is that I get to decide exactly what goes into it: nonfat milk or whole, a drizzle of honey or not, a handful of chopped strawberries or not. (You could also puree fruit and yogurt in a food processor or with a stick blender for a smoother fruity version.) The options are endless.\u003c/p>\n\u003cp>In North Africa, I started straining my yogurt to make a sort of Greek yogurt: thick, creamy and perfect for serving with slices of the luscious nectarines and a drizzle of the eucalyptus honey that had quickly become my new favorite thing during my weeks in Casa. I also made an ersatz tzatziki with quickly smashed garlic and finely chopped cucumber. I'll make the real thing when I have access to my food processor again, but we certainly enjoyed it on a hot night when all we wanted to eat were cold dips and raw vegetables.\u003c/p>\n\u003cp>Though I spent only a month in Morocco (I'll be back at the end of the year for the duration), it was immediately clear that I have a lot of change ahead of me. I will have new languages to learn, new streets to traverse, new running trails to find, new vegetables to discover, a whole country and continent to explore. So much will be new that my head is already spinning with it all.\u003c/p>\n\u003cp>And I now feel confident I will have yogurt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"yogurt\">\u003c/a>Homemade Yogurt\u003c/h3>\n\u003cp>\u003cem>This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73606\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\" alt=\"Homemade Yogurt. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Yogurt. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003c/em>\u003cem>Makes 1 quart of yogurt\u003c/em>\u003c/p>\n\u003cp>1 quart whole milk\u003c/p>\n\u003cp>1/4 cup plain whole milk yogurt\u003c/p>\n\u003cp>Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.\u003c/p>\n\u003cp>In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.\u003c/p>\n\u003cp>When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.\u003c/p>\n\u003cp>Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.\u003c/p>\n\u003cp>Refrigerate yogurt for at least 3 hours before eating.\u003c/p>\n\u003ch3>\u003ca name=\"greek\">\u003c/a>Greek-Style Yogurt\u003c/h3>\n\u003cp>\u003cem>You can make your homemade yogurt slightly thicker and more like Greek yogurt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.\u003c/p>\n\u003cp>Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).\u003c/p>\n\u003cp>Continue squeezing to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.\u003c/p>\n\u003cp>Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.\u003c/p>\n\u003cp>Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string). Using your hands, squeeze out any remaining liquid.\u003c/p>\n\u003cp>Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl. Yogurt should be at least as thick as sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Yogurt Cake With Fruit And Almonds\u003c/h3>\n\u003cp>\u003cem>I dearly love the simplicity of this cake, both in its ingredients and its flavors, but I could see my way to changing a few things up now and again — for example, swap 1/4 cup of honey or maple syrup for 1/4 cup of the sugar, or try stirring in the almonds (or toasted walnuts?) into the batter rather than baking them on top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73607\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\" alt=\"Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes a 9-inch cake\u003c/em>\u003c/p>\n\u003cp>1/2 cup plain full-fat yogurt\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3 large eggs\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon\u003c/p>\n\u003cp>2 teaspoons freshly grated lemon zest\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>1/2 cup canola or vegetable oil\u003c/p>\n\u003cp>3 cups berries or sliced fruit of choice, or a combination\u003c/p>\n\u003cp>1/2 cup sliced almonds\u003c/p>\n\u003cp>Heat oven to 350 degrees and butter a 9-inch cake pan.\u003c/p>\n\u003cp>In a large bowl, combine the yogurt, sugar and eggs, stirring and whisking until well blended. Add the flour, baking powder, salt, ground cinnamon, lemon zest and vanilla, mixing to just combine. Add the oil and whisk and stir well to incorporate. Keep stirring until it forms a smooth batter. Gently stir in the fruit. Pour and scrape the batter into the prepared pan. Scatter the sliced almonds evenly across the top of the cake.\u003c/p>\n\u003cp>Bake for 30 to 35 minutes, until the cake feels springy to the touch and a tester inserted into the center comes out clean. Do not overbake.\u003c/p>\n\u003cp>Remove from oven and cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"bread\">\u003c/a>Banana-Cocoa Bread\u003c/h3>\n\u003cp>\u003cem>This is a lovely loaf — not too sweet with a slight tang from the yogurt and a mellow olive oil undertone. I like the balance the cocoa powder imparts, but if you're partial to a simpler banana bread, omit it. I do think the olive oil is key here; butter is nice of course, but the olive oil really makes this special. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73608\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\" alt=\"Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"346\" class=\"size-full wp-image-73608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>1 cup whole wheat or whole wheat pastry flour\u003cem>\u003c/em>\u003c/p>\n\u003cp>3/4 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup dark or light-brown sugar\u003c/p>\n\u003cp>4 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>1/4 cup maple syrup\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>3 very ripe, mashed bananas\u003c/p>\n\u003cp>1/4 cup plain yogurt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 cup chopped walnuts (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees and grease a 9-by-5- inch loaf pan.\u003c/p>\n\u003cp>In a large bowl, whisk together the flours, sugar, cocoa, baking soda and salt.\u003c/p>\n\u003cp>In a separate bowl, mix together the olive oil, maple syrup, eggs, banana, yogurt and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Add the nuts, if using. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted in the middle comes about clean, about 50 minutes. Watch so it doesn't overbake.\u003c/p>\n\u003cp>Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"pasta\">\u003c/a>Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/h3>\n\u003cp>\u003cem>Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73609\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\" alt=\"Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-73609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup plain yogurt\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1/2 cup fresh basil, packed\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1/4 cup grated Parmesan cheese, plus more for serving\u003c/p>\n\u003cp>1 teaspoon lemon zest\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>3 cups dried orecchiette pasta\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 red onion, finely chopped\u003c/p>\n\u003cp>2 medium-sized zucchini, thinly sliced and quartered\u003c/p>\n\u003cp>2 cups fresh or frozen peas\u003c/p>\n\u003cp>2 to 3 cups spinach, coarsely chopped\u003c/p>\n\u003cp>In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.\u003c/p>\n\u003cp>Cook the pasta according to the package directions.\u003c/p>\n\u003cp>In a large frying pan, heat the olive oil. Add the onion and sauté until it is soft and translucent, about 5 to 7 minutes. Add the zucchini and cook about 5 minutes, then add the peas and spinach. Cook the vegetables until they are wilted and cooked through, about 2 to 3 minutes.\u003c/p>\n\u003cp>Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Serve pasta with a dusting of Parmesan cheese.\u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>Nicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73505/yes-its-worth-it-to-make-your-own-yogurt",
"authors": [
"byline_bayareabites_73505"
],
"categories": [
"bayareabites_2638",
"bayareabites_10916",
"bayareabites_12"
],
"tags": [
"bayareabites_12660",
"bayareabites_11086",
"bayareabites_2890"
],
"featImg": "bayareabites_73610",
"label": "bayareabites"
},
"bayareabites_73224": {
"type": "posts",
"id": "bayareabites_73224",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73224",
"score": null,
"sort": [
1383595314000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383595314,
"format": "aside",
"disqusTitle": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer",
"title": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73252\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/87711682@N00/3893851377/in/photolist-6W61mz-6Wa3VE-6XjUPu-75ts6c-76TiRo-7hN36t-7oMp72-7oRfkb-7xpjYR-7S9QQp-8ee22y-8ee1gY-8eaH5K-8eaJ3k-ayaNio-9LkdS7-9JGRF2-fwpjbS-d3F1wS-fwa3tV-7ZS2fB-9bwt8h-8ojrLB-9LhquD-9LhqLk-7AYABJ-b2Y41D-cYjRKy-8xR8ZF-8xJd6H-bmffr2-7RZgmo-8tPnfQ-d9JzAZ-csfcPw-csfxBL-9NSxCk-bTUbED-bQFJPK-csfyiL-9N2Wcj-9MZcda-9MZegK-7Qk16Q-d4WQD9-8gRTup-8gVaju-8QcoVG-8Q9jsg-8Q9hLM-7ZVbVf\">\u003cimg class=\"size-full wp-image-73252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/3893851377_efd2cb8b1a_z.jpg\" alt=\"Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>To make beer, you need hops. To get hops, most breweries buy from farmers. But, a few actually grow the hops themselves.\u003c/p>\n\u003cp>\u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, based in Berkeley, joined that club this year with some unique urban hops that were grown in community gardens and front yards around Oakland. The beer made from the local hops, called Oakland's Hop Harvest Ale, will be featured at a festival fundraiser this Saturday, Nov. 9, raising money for \u003ca href=\"http://www.victorygardenfoundation.org/\" target=\"_blank\">the Victory Garden Foundation\u003c/a>. The foundation provided one of the places the hops were grown at \u003ca href=\"http://www.peoplesvictorygarden.org/\" target=\"_blank\">the People's Victory Garden\u003c/a>, at 52nd and Telegraph Ave. It's also a nonprofit organization that educates people about gardening and grows food in community gardens to give to pantries and individuals in need.\u003c/p>\n\u003cp>Growing local hops seems to be an inevitable next step in the evolving local food and urban homesteading movement but brewery-grade hops-growing is not widespread yet.\u003c/p>\n\u003cp>\"It's not very common, but I think we're going to see more of it,\" said Mark Cabrera of locally-grown hops. Cabrera is Bison's Sales Manager and an Oakland resident. Most notably, both \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a> and \u003ca href=\"https://avbc.com/\" target=\"_blank\">Anderson Valley Brewing Company\u003c/a> grow some of their own hops on site, which they make specialty beers from, while purchasing the rest of their hops from growers.\u003c/p>\n\u003cp>But, as far as Cabrera knows there aren't any other large breweries that have grown hops right in the middle of cities like Oakland.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hops take up a lot of real estate,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_73250\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\" alt=\"The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\" width=\"250\" class=\"size-full wp-image-73250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\u003c/figcaption>\u003c/figure>\n\u003cp>The idea started when the manager of the community garden at Lake Merritt approached Cabrera last fall and asked if Bison Brewery was interested in growing in an open plot at Lake Merritt. The garden waived the fee for the brewery. Bison's head brewer did research on the best hops plant for Oakland. They settled on the Cascade Hops, a variety that does well in less warm weather, and Cabrera got to work planting earlier this spring.\u003c/p>\n\u003cp>First, him and his son planted in the Lake Merritt community garden, but they had rhizomes left over. Rhizomes, seedlings that look like sticks, come in one-size large boxes and \"we had about ten times as much as would fit,\" said Cabrera.\u003c/p>\n\u003cp>But, right next to his spot in the community garden was another empty spot. He asked about it and found out the spot had just been promised to The Victory Garden Foundation. He reached out to Victory Lee, the founder of the organization, and she offered up space not at Lake Merritt but at the People's Victory Garden, where the festival will take place. That used up some more of the seedlings, but not all.\u003c/p>\n\u003cp>\"We ended up planting all over,\" said Cabrera -- his own house, two home-brewing friends' houses, \u003ca href=\"http://beer-revolution.com/\" target=\"_blank\">Beer Revolution\u003c/a> and \u003ca href=\"http://www.oldedepot.com/\" target=\"_blank\">Olde Depot\u003c/a>.\u003c/p>\n\u003cp>The little seedlings grew, turning into vines over the summer. At Cabrera's house, they wrapped up the lattice-work and onto his 25-foot roof.\u003c/p>\n\u003cp>When it came time to harvest the flowers, though, Cabrera didn't expect much. \"Maybe one keg,\" he said. Growing your own hops can be a notoriously time-consuming process. It typically takes two to three years for the hops to really take root. After harvesting, you trim the vine down to a few feet, let it hibernate over the winter, and it blooms again in the spring bigger and better.\u003c/p>\n\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947-768x1024.jpg\" alt=\"Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\" width=\"250\" class=\"size-large wp-image-73251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\u003c/figcaption>\u003c/figure>\n\u003cp>Cabrera was pleasantly surprised, though, when they ended up with 30 pounds of hops, which turned into 40 kegs of Oakland Hops Harvest -- a West Coast-style pale ale.\u003c/p>\n\u003cp>That special beer is or will be in the coming weeks available at Olde Depot, \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">Saturn\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a>, \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">The New Parkway Theater\u003c/a>, \u003ca href=\"http://benandnicks.com/\" target=\"_blank\">Ben & Nick's\u003c/a>, \u003ca href=\"http://cmonoakland.com/\" target=\"_blank\">Commonwealth \u003c/a>and other bars in Oakland and Berkeley. Or, you can drink it for a good cause at the \u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvesttheshow.htm\" target=\"_blank\">Hops n' Harvest Festival\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvest.htm\" target=\"_blank\">The festival\u003c/a>, from 1 to 5 p.m. this Saturday at the People's Victory Garden at Telegraph Center, will have classes, workshops, dancing, music, food and, of course, beer.\u003c/p>\n\u003cp>Next year, Bison intends to harvest the hops again -- and, hopefully, get a bigger bounty. It'll also be looking to do similar urban hops growing in other regions like Santa Rosa and Sacramento. And, the brewery plans to reach out to homebrewers, many of whom wanted to participate or grown their own. In fact, the Hops n' Harvest festival will include a homebrewing demonstration with the Oakland hops.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"I had no idea it was going to be this much fun,\" said Cabrera.\u003c/p>\n\n",
"disqusIdentifier": "73224 http://blogs.kqed.org/bayareabites/?p=73224",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 808,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1383620615,
"excerpt": "When Bison Brewery decided to grow hops in Oakland they didn't expect to end up with plants all over the city, 40 kegs of specially-brewer beer and a festival this weekend. But, that's what they harvested.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When Bison Brewery decided to grow hops in Oakland they didn't expect to end up with plants all over the city, 40 kegs of specially-brewer beer and a festival this weekend. But, that's what they harvested.",
"title": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bison Brewery Grows Hops in Oakland, Brews Up Local Beer",
"datePublished": "2013-11-04T12:01:54-08:00",
"dateModified": "2013-11-04T19:03:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bison-brewery-oakland-hops",
"status": "publish",
"path": "/bayareabites/73224/bison-brewery-oakland-hops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73252\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/87711682@N00/3893851377/in/photolist-6W61mz-6Wa3VE-6XjUPu-75ts6c-76TiRo-7hN36t-7oMp72-7oRfkb-7xpjYR-7S9QQp-8ee22y-8ee1gY-8eaH5K-8eaJ3k-ayaNio-9LkdS7-9JGRF2-fwpjbS-d3F1wS-fwa3tV-7ZS2fB-9bwt8h-8ojrLB-9LhquD-9LhqLk-7AYABJ-b2Y41D-cYjRKy-8xR8ZF-8xJd6H-bmffr2-7RZgmo-8tPnfQ-d9JzAZ-csfcPw-csfxBL-9NSxCk-bTUbED-bQFJPK-csfyiL-9N2Wcj-9MZcda-9MZegK-7Qk16Q-d4WQD9-8gRTup-8gVaju-8QcoVG-8Q9jsg-8Q9hLM-7ZVbVf\">\u003cimg class=\"size-full wp-image-73252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/3893851377_efd2cb8b1a_z.jpg\" alt=\"Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cascade hops before they're harvested. Photo: Matt & Nicole Cummings/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>To make beer, you need hops. To get hops, most breweries buy from farmers. But, a few actually grow the hops themselves.\u003c/p>\n\u003cp>\u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, based in Berkeley, joined that club this year with some unique urban hops that were grown in community gardens and front yards around Oakland. The beer made from the local hops, called Oakland's Hop Harvest Ale, will be featured at a festival fundraiser this Saturday, Nov. 9, raising money for \u003ca href=\"http://www.victorygardenfoundation.org/\" target=\"_blank\">the Victory Garden Foundation\u003c/a>. The foundation provided one of the places the hops were grown at \u003ca href=\"http://www.peoplesvictorygarden.org/\" target=\"_blank\">the People's Victory Garden\u003c/a>, at 52nd and Telegraph Ave. It's also a nonprofit organization that educates people about gardening and grows food in community gardens to give to pantries and individuals in need.\u003c/p>\n\u003cp>Growing local hops seems to be an inevitable next step in the evolving local food and urban homesteading movement but brewery-grade hops-growing is not widespread yet.\u003c/p>\n\u003cp>\"It's not very common, but I think we're going to see more of it,\" said Mark Cabrera of locally-grown hops. Cabrera is Bison's Sales Manager and an Oakland resident. Most notably, both \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a> and \u003ca href=\"https://avbc.com/\" target=\"_blank\">Anderson Valley Brewing Company\u003c/a> grow some of their own hops on site, which they make specialty beers from, while purchasing the rest of their hops from growers.\u003c/p>\n\u003cp>But, as far as Cabrera knows there aren't any other large breweries that have grown hops right in the middle of cities like Oakland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hops take up a lot of real estate,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_73250\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-1.jpg\" alt=\"The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\" width=\"250\" class=\"size-full wp-image-73250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seedlings started off small when Cabrera planted them, smaller than a beer bottle. Photo: Mark Cabrera.\u003c/figcaption>\u003c/figure>\n\u003cp>The idea started when the manager of the community garden at Lake Merritt approached Cabrera last fall and asked if Bison Brewery was interested in growing in an open plot at Lake Merritt. The garden waived the fee for the brewery. Bison's head brewer did research on the best hops plant for Oakland. They settled on the Cascade Hops, a variety that does well in less warm weather, and Cabrera got to work planting earlier this spring.\u003c/p>\n\u003cp>First, him and his son planted in the Lake Merritt community garden, but they had rhizomes left over. Rhizomes, seedlings that look like sticks, come in one-size large boxes and \"we had about ten times as much as would fit,\" said Cabrera.\u003c/p>\n\u003cp>But, right next to his spot in the community garden was another empty spot. He asked about it and found out the spot had just been promised to The Victory Garden Foundation. He reached out to Victory Lee, the founder of the organization, and she offered up space not at Lake Merritt but at the People's Victory Garden, where the festival will take place. That used up some more of the seedlings, but not all.\u003c/p>\n\u003cp>\"We ended up planting all over,\" said Cabrera -- his own house, two home-brewing friends' houses, \u003ca href=\"http://beer-revolution.com/\" target=\"_blank\">Beer Revolution\u003c/a> and \u003ca href=\"http://www.oldedepot.com/\" target=\"_blank\">Olde Depot\u003c/a>.\u003c/p>\n\u003cp>The little seedlings grew, turning into vines over the summer. At Cabrera's house, they wrapped up the lattice-work and onto his 25-foot roof.\u003c/p>\n\u003cp>When it came time to harvest the flowers, though, Cabrera didn't expect much. \"Maybe one keg,\" he said. Growing your own hops can be a notoriously time-consuming process. It typically takes two to three years for the hops to really take root. After harvesting, you trim the vine down to a few feet, let it hibernate over the winter, and it blooms again in the spring bigger and better.\u003c/p>\n\u003cfigure id=\"attachment_73251\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/photo-e1383351015947-768x1024.jpg\" alt=\"Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\" width=\"250\" class=\"size-large wp-image-73251\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabrera poses next to the vines that grew nearly 40-feet-high this summer. Photo: Mark Cabrera\u003c/figcaption>\u003c/figure>\n\u003cp>Cabrera was pleasantly surprised, though, when they ended up with 30 pounds of hops, which turned into 40 kegs of Oakland Hops Harvest -- a West Coast-style pale ale.\u003c/p>\n\u003cp>That special beer is or will be in the coming weeks available at Olde Depot, \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">Saturn\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a>, \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">The New Parkway Theater\u003c/a>, \u003ca href=\"http://benandnicks.com/\" target=\"_blank\">Ben & Nick's\u003c/a>, \u003ca href=\"http://cmonoakland.com/\" target=\"_blank\">Commonwealth \u003c/a>and other bars in Oakland and Berkeley. Or, you can drink it for a good cause at the \u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvesttheshow.htm\" target=\"_blank\">Hops n' Harvest Festival\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorygardenfoundation.org/hopsnharvest.htm\" target=\"_blank\">The festival\u003c/a>, from 1 to 5 p.m. this Saturday at the People's Victory Garden at Telegraph Center, will have classes, workshops, dancing, music, food and, of course, beer.\u003c/p>\n\u003cp>Next year, Bison intends to harvest the hops again -- and, hopefully, get a bigger bounty. It'll also be looking to do similar urban hops growing in other regions like Santa Rosa and Sacramento. And, the brewery plans to reach out to homebrewers, many of whom wanted to participate or grown their own. In fact, the Hops n' Harvest festival will include a homebrewing demonstration with the Oakland hops.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"I had no idea it was going to be this much fun,\" said Cabrera.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73224/bison-brewery-oakland-hops",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_3032",
"bayareabites_2554"
],
"tags": [
"bayareabites_14753",
"bayareabites_12648",
"bayareabites_2130",
"bayareabites_11563",
"bayareabites_10041",
"bayareabites_14757",
"bayareabites_12649"
],
"featImg": "bayareabites_73252",
"label": "bayareabites"
},
"bayareabites_72173": {
"type": "posts",
"id": "bayareabites_72173",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72173",
"score": null,
"sort": [
1382894053000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1382894053,
"format": "aside",
"disqusTitle": "Cheese Class: Making Chevre with the San Francisco Milkmaid",
"title": "Cheese Class: Making Chevre with the San Francisco Milkmaid",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "72173 http://blogs.kqed.org/bayareabites/?p=72173",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/27/cheese-class-making-chevre-with-the-san-francisco-milkmaid/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 671,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1382983322,
"excerpt": "Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can't be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can't be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.",
"title": "Cheese Class: Making Chevre with the San Francisco Milkmaid | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cheese Class: Making Chevre with the San Francisco Milkmaid",
"datePublished": "2013-10-27T10:14:13-07:00",
"dateModified": "2013-10-28T11:02:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cheese-class-making-chevre-with-the-san-francisco-milkmaid",
"status": "publish",
"path": "/bayareabites/72173/cheese-class-making-chevre-with-the-san-francisco-milkmaid",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72173/cheese-class-making-chevre-with-the-san-francisco-milkmaid",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_188",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_64",
"bayareabites_2638",
"bayareabites_1875"
],
"tags": [
"bayareabites_12617",
"bayareabites_14750",
"bayareabites_11301",
"bayareabites_12568",
"bayareabites_12616",
"bayareabites_498",
"bayareabites_712",
"bayareabites_12566",
"bayareabites_12618",
"bayareabites_12564"
],
"featImg": "bayareabites_72868",
"label": "bayareabites"
},
"bayareabites_72268": {
"type": "posts",
"id": "bayareabites_72268",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72268",
"score": null,
"sort": [
1382717796000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 14959
},
"blocks": [],
"publishDate": 1382717796,
"format": "aside",
"disqusTitle": "DIY Your Halloween with Homemade Candy Corn",
"title": "DIY Your Halloween with Homemade Candy Corn",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n",
"disqusIdentifier": "72268 http://blogs.kqed.org/bayareabites/?p=72268",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/25/diy-your-halloween-with-homemade-candy-corn/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1878,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1570572576,
"excerpt": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
"title": "DIY Your Halloween with Homemade Candy Corn | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Your Halloween with Homemade Candy Corn",
"datePublished": "2013-10-25T09:16:36-07:00",
"dateModified": "2019-10-08T15:09:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-your-halloween-with-homemade-candy-corn",
"status": "publish",
"path": "/bayareabites/72268/diy-your-halloween-with-homemade-candy-corn",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72268/diy-your-halloween-with-homemade-candy-corn",
"authors": [
"5485"
],
"series": [
"bayareabites_14959"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_1763"
],
"tags": [
"bayareabites_416",
"bayareabites_12608",
"bayareabites_41",
"bayareabites_14738"
],
"featImg": "bayareabites_72283",
"label": "bayareabites_14959"
},
"bayareabites_72703": {
"type": "posts",
"id": "bayareabites_72703",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72703",
"score": null,
"sort": [
1382548330000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1382548330,
"format": "aside",
"disqusTitle": "When Edible Plants Turn Their Defenses On Us",
"title": "When Edible Plants Turn Their Defenses On Us",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72720\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\" alt=\"Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228221063/when-edible-plants-turn-their-defenses-on-us\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Fruits and vegetables are unquestionably essential to a healthful diet.\u003c/p>\n\u003cp>But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxins within them. The minute amounts of poison found in many seeds, leaves, and roots, are the result of the protracted arms race between plants and the animals that try to eat them. It's the reason why you've never \u003ca href=\"http://indianapublicmedia.org/amomentofscience/why-cashews-arent-sold-in-the-shell/\">shelled\u003c/a> a cashew (the shells might make you break out in a poison ivy-style rash) or eaten green potato fries (read on for details).\u003c/p>\n\u003cp>Most of the time, the human body manages to dispose of the toxins with minimal effort. But every now and then, an edible plant can be a problem.\u003c/p>\n\u003cp>The recently revisited case of Christopher McCandless, the subject of Jon Krakauer's bestseller \u003ca href=\"http://www.amazon.com/Into-Wild-Jon-Krakauer/dp/0385486804\">\u003cem>Into the Wild\u003c/em>\u003c/a>, reminded us of this plant duality. In 1992, McCandless was found dead in the Alaskan wilderness. Because he had so little fat left on his body, the coroner concluded that he'd died of starvation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the 24-year-old may have died from eating the seeds of the wild potato (\u003cem>Hedysarum alpinum\u003c/em>), an edible plant. As Krakauer \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=222172599\">explained\u003c/a> on \u003cem>All Things Considered\u003c/em> last month, the plant's seeds contain a neurotoxin that is harmless to healthy people but can cause paralysis in a nutrient-starved body like that of McCandless, who was already lean and weak from months of trying to live off the land. \u003c/p>\n\u003cp>Turns out, people eat plants like that all the time. Over the centuries, humans have come to recognize the dangerous side of these dinner options, and have often found safe preparation methods to get around them. Odds are, you've eaten them before without a second thought. Here's a look at just a few commonly eaten plants that can sometimes turn their defenses on us:\u003c/p>\n\u003cfigure id=\"attachment_72715\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\" alt=\"The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-72715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paralysis Pea:\u003c/strong> Because it's almost drought resistant, the hardy grass pea (\u003cem>Lathyrus sativus\u003c/em>) is \u003ca href=\"http://search.proquest.com/docview/1030085960/1414177D91D2DE969E7/1?accountid=47893\">grown regularly\u003c/a> as a safety crop by subsistence farmers in places like India and Ethiopia. But the protein-rich seed contains the same toxin, β-ODAP, found in the wild potato that McCandless ate.\u003c/p>\n\u003cp>It's harmless in small quantities, especially if it's been soaked in water for a long time. But a steady diet of grass pea seeds over a three-month period can cause a neurological disorder called lathyrism. That's what Jewish inmates of one Ukrainian concentration camp \u003ca href=\"http://sponsored.uwa.edu.au/clima/__data/page/968/Lambein.pdf\">experienced in 1942\u003c/a>. The camp's Nazi officers provided inmates with flour made from grass pea seeds. It was death by bread. Within months, many became paralyzed in the lower body. Like Chris McCandless, the inmates were malnourished and physically exhausted.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Generally, in order to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/7244573\">develop\u003c/a> lathyrism, someone would have to eat grass peas for two or three months, and the plant would have to compose at least a third of the total dietary intake. But there is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20510335\">wide variation\u003c/a> in how much of the toxin one grass pea seed contains, and also in how people are \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/8684587\">affected\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72716\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\" alt=\"The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Mean Green Solanine Machine:\u003c/strong> There are good reasons why the FDA tells consumers not to \u003ca href=\"http://www.accessdata.fda.gov/scripts/plantox/detail.cfm?id=6537\">eat green potatoes\u003c/a>.\u003c/p>\n\u003cp>Potatoes are related to \u003ca href=\"http://www.chem.ox.ac.uk/mom/solanine/deadlynightshade.html\">deadly nightshade\u003c/a>. While a white, brown, or even Peruvian purple potato is fine to eat, the green patches and sprouting stems on a tater are not. The green color comes from chlorophyll, and indicates that the plant has been exposed to enough light and heat to get enzymes kicking that lead to the \u003ca href=\"http://wis-wander.weizmann.ac.il/the-pathway-to-potato-poisons#.UkI3V2RAQYc\">production\u003c/a> of two toxic chemicals, solanine and chaconine. Cooking doesn't get rid of them: Excessive heat will kill the enzyme that produces solanine, but not the toxins themselves.\u003c/p>\n\u003cp>In 1924, James B. Matheney of Vandalia, Ill., had gathered about 80 to 90 pounds of potatoes to feed his family, not realizing that many of them had turned green from being left out in the sun. A week later, his wife and daughter died. A 1925 issue of \u003cem>Science\u003c/em> magazine \u003ca href=\"http://www.sciencemag.org/content/61/1578/340.full.pdf\">reported on\u003c/a> the \"two fatal cases of potato poisoning.\"\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> An average person would probably \u003ca href=\"http://books.google.com/books?id=2mmFkI-pLs4C&lpg=PA83&dq=green%20potato%20poisoning%20solanine&pg=PA83#v=onepage&q=green%20potato%20poisoning%20solanine&f=false\">have to eat\u003c/a> about two pounds of fully green potato to get sick.\u003c/p>\n\u003cfigure id=\"attachment_72717\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\" alt=\"Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cook-Well-For-Survival Cassava:\u003c/strong> Cassava (\u003cem>Manihot esculenta\u003c/em>) is a major root crop for millions of subsistence farmers in sub-Saharan Africa. According to the FAO, after rice and maize, it's the \u003ca href=\"http://www.fao.org/ag/agp/agpc/gcds/\">third\u003c/a> most important source of calories for people living in the tropics. But wild species can contain \u003ca href=\"http://www.fao.org/docrep/t0207e/T0207E08.htm#Cassava%20toxicity\">lethal\u003c/a> levels of toxins.\u003c/p>\n\u003cp>Cassava leaves make a chemical called linamarin, which meanders down to the roots, where it produces toxic hydrocyanic acid, or cyanide, when the root cells rupture. In the human body, linamarin can come in one end and go out the other intact, but if it gets broken down during digestion and runs into the enzyme linamarase, it will produce cyanide in the gut.\u003c/p>\n\u003cp>Counterintuitively, the key to \u003ca href=\"http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_19_01.html\">cooking\u003c/a> cassava safely is to encourage the cyanide to form, often by grating it into little bits, and then soaking, fermenting, and evaporating the bad stuff out before cooking thoroughly.\u003c/p>\n\u003cp>Sweet cassava roots usually contain less cyanogen than bitter ones, so they require less preparation — just peeling and thorough cooking tends to be enough. For the more toxic breeds of cassava, \u003ca href=\"http://www.infonet-biovision.org/default/ct/114/crops\">preparation\u003c/a> can take days. If it's done wrong, things can go badly, as it did with three people \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/1354460\">who died\u003c/a> in Nigeria in 1992 after eating a cassava tapioca. More commonly, repeatedly eating poorly processed cassava can cause a neuron disorder called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23530166\">Konzo\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Most cassava tubers \u003ca href=\"http://www.fao.org/docrep/007/j1255e/j1255e04.htm#bm04.3\">can produce\u003c/a> between 15 and 400 mg of hydrogen cyanide per kilogram. In the short term, the human body is good at\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/nt.2620030210/abstract\"> filtering out\u003c/a> cyanide. But \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12243860\">research has shown\u003c/a> that chronic ingestion of cooked cassava can, over many years, cause cyanide accumulation in blood plasma. And it's best not to munch on the raw root.\u003c/p>\n\u003cfigure id=\"attachment_72718\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\" alt=\"False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Morel Quandary:\u003c/strong> False morels, also known as beefsteak mushrooms (\u003cem>Gyromitra esculenta\u003c/em>), grow in idyllic forest settings, often underneath big pine trees and surrounded by mosses. They're ugly things, reminiscent of goopy brains.\u003c/p>\n\u003cp>The toadstools have a chemical in them that produces a toxic compound called monomethylhydrazine, or MMH. If you're trying to launch a rocket into space, MMH is really useful — NASA likes to put it in its \u003ca href=\"http://www.nasa.gov/mission_pages/shuttle/launch/hypergolic-storage.html\">rocket fuel\u003c/a> because it ignites spontaneously when it runs into other propellant ingredients. In the body, the known carcinogen can \u003ca href=\"http://www.cdc.gov/niosh/docs/81-123/pdfs/0419.pdf\">interfere\u003c/a> with neurotransmitters, and can render the eater \u003ca href=\"http://eol.org/pages/188598/details\">comatose\u003c/a>.\u003c/p>\n\u003cp>Spain \u003ca href=\"http://eol.org/pages/188598/details\">prohibits\u003c/a> the sale of\u003cstrong> \u003c/strong>these\u003cstrong> \u003c/strong>mushrooms for this reason, but Nordic folk go wild over false morel \u003ca href=\"http://books.google.com/books?id=p68ajcj7YWMC&lpg=PA17&ots=kvI0WXPbjP&dq=false%20morel%20soup&pg=PA17#v=onepage&q=false%20morel%20soup&f=false\">soup\u003c/a>, which is also a delicacy in Eastern Europe and the Great Lakes region of North America. Chefs parboil the mushrooms repeatedly, pouring off the water each time to get rid of the poison.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> MMH is a cumulative toxin — its levels build up in the body after repeated consumption — so it's hard to determine a lethal amount. There's a saying among mycologists: \"There are old mushroom hunters, and there are bold mushroom hunters, but there are no old, bold mushroom hunters.\"\u003c/p>\n\u003cfigure id=\"attachment_72719\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\" alt=\"Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Lethal Leaf:\u003c/strong> Oxalic acid is great for \u003ca href=\"http://www.epa.gov/oppsrrd1/REDs/factsheets/4070fact.pdf\">removing paint\u003c/a>, bleaching fabrics and sanitizing toilet bowls. The acid also lurks in the leaves of rhubarb (\u003cem>Rheum rhaponticum\u003c/em>), the stalks of which often get paired with strawberry for a delicious pie.\u003c/p>\n\u003cp>The stalks are all good, but steer clear of the \u003ca href=\"http://books.google.com/books?id=7P8iAQAAIAAJ&lpg=PA456&ots=e4Xaow7j67&dq=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&pg=PA457#v=onepage&q=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&f=false\">leaves\u003c/a>: The oxalic acid in them leaches calcium from the blood. As rumor goes, the Brits \u003ca href=\"http://www.britannica.com/blogs/2010/01/rhubarb-toxic-tuesdays-a-weekly-guide-to-poison-gardens/\">realized\u003c/a> this during World War I, when food shortages got people to be creative with recipes.\u003cstrong> \u003c/strong>Across the pond at about the same time, the \u003cem>Journal of the American Medical Association\u003c/em> reported a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=221917&resultClick=3\">sad case\u003c/a> in 1919 of a \"Mrs. A\" in Montana, who ate a lot of fried rhubarb leaves and died the next day, after a horrible miscarriage and unstoppable nosebleeds and vomiting.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Oxalic acid content ranges wildly, and can \u003ca href=\"http://web.extension.illinois.edu/state/newsdetail.cfm?NewsID=13695\">depend\u003c/a> on factors like the air temperature outside. Your best bet: Just don't eat those leaves! To treat animals that have eaten them, veterinarians can \u003ca href=\"http://research.vet.upenn.edu/PoisonousPlantsofPA/Rheumrhaponticum/tabid/5474/Default.aspx\">use chalk\u003c/a> to neutralize the acid, a trick that's also suggested in a few rare \u003ca href=\"http://www.ehow.com/how_2123312_make-rhubarb-wine.html\">recipes\u003c/a> for human consumption.\u003c/p>\n\u003cp>\u003cem>Thanks to Amy Stewart, author of \"\u003c/em>\u003ca href=\"http://www.amystewart.com/books/wicked-plants/\">Wicked Plants\u003c/a>\u003cem>,\" \"Wildman\" Steve Brill, creator of the \"\u003ca href=\"https://itunes.apple.com/us/app/id541507798?mt=8\">Wild Edibles\u003c/a>\" app, and Dr. Ruth Lawrence of the University of Rochester Medical Center for their input and guidance in putting this list together.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "72703 http://blogs.kqed.org/bayareabites/?p=72703",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/23/when-edible-plants-turn-their-defenses-on-us/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1577,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1382548452,
"excerpt": "Fruits and vegetables are undeniably important to a healthful diet. But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxin within them. Lucky for us, healthy human bodies are remarkably good at filtering out toxins from everyday foods.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Fruits and vegetables are undeniably important to a healthful diet. But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxin within them. Lucky for us, healthy human bodies are remarkably good at filtering out toxins from everyday foods.",
"title": "When Edible Plants Turn Their Defenses On Us | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "When Edible Plants Turn Their Defenses On Us",
"datePublished": "2013-10-23T10:12:10-07:00",
"dateModified": "2013-10-23T10:14:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "when-edible-plants-turn-their-defenses-on-us",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=228221063&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Rae Ellen Bichell",
"nprStoryDate": "Wed, 23 Oct 2013 10:31:00 -0400",
"nprLastModifiedDate": "Wed, 23 Oct 2013 10:33:40 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/01/228221063/when-edible-plants-turn-their-defenses-on-us?ft=3&f=228221063",
"nprStoryId": "228221063",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 23 Oct 2013 11:02:00 -0400",
"path": "/bayareabites/72703/when-edible-plants-turn-their-defenses-on-us",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72720\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants.jpg\" alt=\"Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"630\" class=\"size-full wp-image-72720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb: delicious with strawberry pie, but steer clear of the leaves. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/01/228221063/when-edible-plants-turn-their-defenses-on-us\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Fruits and vegetables are unquestionably essential to a healthful diet.\u003c/p>\n\u003cp>But there's another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxins within them. The minute amounts of poison found in many seeds, leaves, and roots, are the result of the protracted arms race between plants and the animals that try to eat them. It's the reason why you've never \u003ca href=\"http://indianapublicmedia.org/amomentofscience/why-cashews-arent-sold-in-the-shell/\">shelled\u003c/a> a cashew (the shells might make you break out in a poison ivy-style rash) or eaten green potato fries (read on for details).\u003c/p>\n\u003cp>Most of the time, the human body manages to dispose of the toxins with minimal effort. But every now and then, an edible plant can be a problem.\u003c/p>\n\u003cp>The recently revisited case of Christopher McCandless, the subject of Jon Krakauer's bestseller \u003ca href=\"http://www.amazon.com/Into-Wild-Jon-Krakauer/dp/0385486804\">\u003cem>Into the Wild\u003c/em>\u003c/a>, reminded us of this plant duality. In 1992, McCandless was found dead in the Alaskan wilderness. Because he had so little fat left on his body, the coroner concluded that he'd died of starvation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the 24-year-old may have died from eating the seeds of the wild potato (\u003cem>Hedysarum alpinum\u003c/em>), an edible plant. As Krakauer \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=222172599\">explained\u003c/a> on \u003cem>All Things Considered\u003c/em> last month, the plant's seeds contain a neurotoxin that is harmless to healthy people but can cause paralysis in a nutrient-starved body like that of McCandless, who was already lean and weak from months of trying to live off the land. \u003c/p>\n\u003cp>Turns out, people eat plants like that all the time. Over the centuries, humans have come to recognize the dangerous side of these dinner options, and have often found safe preparation methods to get around them. Odds are, you've eaten them before without a second thought. Here's a look at just a few commonly eaten plants that can sometimes turn their defenses on us:\u003c/p>\n\u003cfigure id=\"attachment_72715\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants1.jpg\" alt=\"The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-72715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The grass pea contains β-ODAP, a toxin that can cause partial paralysis when eaten too often. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paralysis Pea:\u003c/strong> Because it's almost drought resistant, the hardy grass pea (\u003cem>Lathyrus sativus\u003c/em>) is \u003ca href=\"http://search.proquest.com/docview/1030085960/1414177D91D2DE969E7/1?accountid=47893\">grown regularly\u003c/a> as a safety crop by subsistence farmers in places like India and Ethiopia. But the protein-rich seed contains the same toxin, β-ODAP, found in the wild potato that McCandless ate.\u003c/p>\n\u003cp>It's harmless in small quantities, especially if it's been soaked in water for a long time. But a steady diet of grass pea seeds over a three-month period can cause a neurological disorder called lathyrism. That's what Jewish inmates of one Ukrainian concentration camp \u003ca href=\"http://sponsored.uwa.edu.au/clima/__data/page/968/Lambein.pdf\">experienced in 1942\u003c/a>. The camp's Nazi officers provided inmates with flour made from grass pea seeds. It was death by bread. Within months, many became paralyzed in the lower body. Like Chris McCandless, the inmates were malnourished and physically exhausted.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Generally, in order to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/7244573\">develop\u003c/a> lathyrism, someone would have to eat grass peas for two or three months, and the plant would have to compose at least a third of the total dietary intake. But there is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20510335\">wide variation\u003c/a> in how much of the toxin one grass pea seed contains, and also in how people are \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/8684587\">affected\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72716\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants2.jpg\" alt=\"The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sprouts on a potato contain solanine. The rest of the potato can, too — especially if it's green. The exposure to light and heat that produce the color also help produce the toxin. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Mean Green Solanine Machine:\u003c/strong> There are good reasons why the FDA tells consumers not to \u003ca href=\"http://www.accessdata.fda.gov/scripts/plantox/detail.cfm?id=6537\">eat green potatoes\u003c/a>.\u003c/p>\n\u003cp>Potatoes are related to \u003ca href=\"http://www.chem.ox.ac.uk/mom/solanine/deadlynightshade.html\">deadly nightshade\u003c/a>. While a white, brown, or even Peruvian purple potato is fine to eat, the green patches and sprouting stems on a tater are not. The green color comes from chlorophyll, and indicates that the plant has been exposed to enough light and heat to get enzymes kicking that lead to the \u003ca href=\"http://wis-wander.weizmann.ac.il/the-pathway-to-potato-poisons#.UkI3V2RAQYc\">production\u003c/a> of two toxic chemicals, solanine and chaconine. Cooking doesn't get rid of them: Excessive heat will kill the enzyme that produces solanine, but not the toxins themselves.\u003c/p>\n\u003cp>In 1924, James B. Matheney of Vandalia, Ill., had gathered about 80 to 90 pounds of potatoes to feed his family, not realizing that many of them had turned green from being left out in the sun. A week later, his wife and daughter died. A 1925 issue of \u003cem>Science\u003c/em> magazine \u003ca href=\"http://www.sciencemag.org/content/61/1578/340.full.pdf\">reported on\u003c/a> the \"two fatal cases of potato poisoning.\"\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> An average person would probably \u003ca href=\"http://books.google.com/books?id=2mmFkI-pLs4C&lpg=PA83&dq=green%20potato%20poisoning%20solanine&pg=PA83#v=onepage&q=green%20potato%20poisoning%20solanine&f=false\">have to eat\u003c/a> about two pounds of fully green potato to get sick.\u003c/p>\n\u003cfigure id=\"attachment_72717\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants3.jpg\" alt=\"Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cassava roots contain linamarin, a compound that can produce cyanide in the gut. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cook-Well-For-Survival Cassava:\u003c/strong> Cassava (\u003cem>Manihot esculenta\u003c/em>) is a major root crop for millions of subsistence farmers in sub-Saharan Africa. According to the FAO, after rice and maize, it's the \u003ca href=\"http://www.fao.org/ag/agp/agpc/gcds/\">third\u003c/a> most important source of calories for people living in the tropics. But wild species can contain \u003ca href=\"http://www.fao.org/docrep/t0207e/T0207E08.htm#Cassava%20toxicity\">lethal\u003c/a> levels of toxins.\u003c/p>\n\u003cp>Cassava leaves make a chemical called linamarin, which meanders down to the roots, where it produces toxic hydrocyanic acid, or cyanide, when the root cells rupture. In the human body, linamarin can come in one end and go out the other intact, but if it gets broken down during digestion and runs into the enzyme linamarase, it will produce cyanide in the gut.\u003c/p>\n\u003cp>Counterintuitively, the key to \u003ca href=\"http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_19_01.html\">cooking\u003c/a> cassava safely is to encourage the cyanide to form, often by grating it into little bits, and then soaking, fermenting, and evaporating the bad stuff out before cooking thoroughly.\u003c/p>\n\u003cp>Sweet cassava roots usually contain less cyanogen than bitter ones, so they require less preparation — just peeling and thorough cooking tends to be enough. For the more toxic breeds of cassava, \u003ca href=\"http://www.infonet-biovision.org/default/ct/114/crops\">preparation\u003c/a> can take days. If it's done wrong, things can go badly, as it did with three people \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/1354460\">who died\u003c/a> in Nigeria in 1992 after eating a cassava tapioca. More commonly, repeatedly eating poorly processed cassava can cause a neuron disorder called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23530166\">Konzo\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Most cassava tubers \u003ca href=\"http://www.fao.org/docrep/007/j1255e/j1255e04.htm#bm04.3\">can produce\u003c/a> between 15 and 400 mg of hydrogen cyanide per kilogram. In the short term, the human body is good at\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/nt.2620030210/abstract\"> filtering out\u003c/a> cyanide. But \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12243860\">research has shown\u003c/a> that chronic ingestion of cooked cassava can, over many years, cause cyanide accumulation in blood plasma. And it's best not to munch on the raw root.\u003c/p>\n\u003cfigure id=\"attachment_72718\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants4.jpg\" alt=\"False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">False morels contain monomethylhydrazine, a carcinogenic ingredient in rocket fuel. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Morel Quandary:\u003c/strong> False morels, also known as beefsteak mushrooms (\u003cem>Gyromitra esculenta\u003c/em>), grow in idyllic forest settings, often underneath big pine trees and surrounded by mosses. They're ugly things, reminiscent of goopy brains.\u003c/p>\n\u003cp>The toadstools have a chemical in them that produces a toxic compound called monomethylhydrazine, or MMH. If you're trying to launch a rocket into space, MMH is really useful — NASA likes to put it in its \u003ca href=\"http://www.nasa.gov/mission_pages/shuttle/launch/hypergolic-storage.html\">rocket fuel\u003c/a> because it ignites spontaneously when it runs into other propellant ingredients. In the body, the known carcinogen can \u003ca href=\"http://www.cdc.gov/niosh/docs/81-123/pdfs/0419.pdf\">interfere\u003c/a> with neurotransmitters, and can render the eater \u003ca href=\"http://eol.org/pages/188598/details\">comatose\u003c/a>.\u003c/p>\n\u003cp>Spain \u003ca href=\"http://eol.org/pages/188598/details\">prohibits\u003c/a> the sale of\u003cstrong> \u003c/strong>these\u003cstrong> \u003c/strong>mushrooms for this reason, but Nordic folk go wild over false morel \u003ca href=\"http://books.google.com/books?id=p68ajcj7YWMC&lpg=PA17&ots=kvI0WXPbjP&dq=false%20morel%20soup&pg=PA17#v=onepage&q=false%20morel%20soup&f=false\">soup\u003c/a>, which is also a delicacy in Eastern Europe and the Great Lakes region of North America. Chefs parboil the mushrooms repeatedly, pouring off the water each time to get rid of the poison.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> MMH is a cumulative toxin — its levels build up in the body after repeated consumption — so it's hard to determine a lethal amount. There's a saying among mycologists: \"There are old mushroom hunters, and there are bold mushroom hunters, but there are no old, bold mushroom hunters.\"\u003c/p>\n\u003cfigure id=\"attachment_72719\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/edibleplants5.jpg\" alt=\"Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-72719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb stalks are edible, but the leaves contain high levels of oxalic acid. Illustration: Rae Ellen Bichell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Lethal Leaf:\u003c/strong> Oxalic acid is great for \u003ca href=\"http://www.epa.gov/oppsrrd1/REDs/factsheets/4070fact.pdf\">removing paint\u003c/a>, bleaching fabrics and sanitizing toilet bowls. The acid also lurks in the leaves of rhubarb (\u003cem>Rheum rhaponticum\u003c/em>), the stalks of which often get paired with strawberry for a delicious pie.\u003c/p>\n\u003cp>The stalks are all good, but steer clear of the \u003ca href=\"http://books.google.com/books?id=7P8iAQAAIAAJ&lpg=PA456&ots=e4Xaow7j67&dq=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&pg=PA457#v=onepage&q=death%20of%20a%20minister%20rhubarb%20leaves%201917%20london&f=false\">leaves\u003c/a>: The oxalic acid in them leaches calcium from the blood. As rumor goes, the Brits \u003ca href=\"http://www.britannica.com/blogs/2010/01/rhubarb-toxic-tuesdays-a-weekly-guide-to-poison-gardens/\">realized\u003c/a> this during World War I, when food shortages got people to be creative with recipes.\u003cstrong> \u003c/strong>Across the pond at about the same time, the \u003cem>Journal of the American Medical Association\u003c/em> reported a \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=221917&resultClick=3\">sad case\u003c/a> in 1919 of a \"Mrs. A\" in Montana, who ate a lot of fried rhubarb leaves and died the next day, after a horrible miscarriage and unstoppable nosebleeds and vomiting.\u003c/p>\n\u003cp>\u003cstrong>How much is too much?\u003c/strong> Oxalic acid content ranges wildly, and can \u003ca href=\"http://web.extension.illinois.edu/state/newsdetail.cfm?NewsID=13695\">depend\u003c/a> on factors like the air temperature outside. Your best bet: Just don't eat those leaves! To treat animals that have eaten them, veterinarians can \u003ca href=\"http://research.vet.upenn.edu/PoisonousPlantsofPA/Rheumrhaponticum/tabid/5474/Default.aspx\">use chalk\u003c/a> to neutralize the acid, a trick that's also suggested in a few rare \u003ca href=\"http://www.ehow.com/how_2123312_make-rhubarb-wine.html\">recipes\u003c/a> for human consumption.\u003c/p>\n\u003cp>\u003cem>Thanks to Amy Stewart, author of \"\u003c/em>\u003ca href=\"http://www.amystewart.com/books/wicked-plants/\">Wicked Plants\u003c/a>\u003cem>,\" \"Wildman\" Steve Brill, creator of the \"\u003ca href=\"https://itunes.apple.com/us/app/id541507798?mt=8\">Wild Edibles\u003c/a>\" app, and Dr. Ruth Lawrence of the University of Rochester Medical Center for their input and guidance in putting this list together.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72703/when-edible-plants-turn-their-defenses-on-us",
"authors": [
"byline_bayareabites_72703"
],
"categories": [
"bayareabites_2638",
"bayareabites_2554",
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_12597",
"bayareabites_3022",
"bayareabites_2139",
"bayareabites_10921",
"bayareabites_12598"
],
"featImg": "bayareabites_72714",
"label": "bayareabites"
},
"bayareabites_72053": {
"type": "posts",
"id": "bayareabites_72053",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72053",
"score": null,
"sort": [
1381773656000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381773656,
"format": "aside",
"disqusTitle": "In the Trash: The Wasted 40% of Food",
"title": "In the Trash: The Wasted 40% of Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "72053 http://blogs.kqed.org/bayareabites/?p=72053",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/14/food-waste/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 996,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://video.pbs.org/viralplayer/2365094582"
],
"paragraphCount": 20
},
"modified": 1381855222,
"excerpt": "In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.",
"title": "In the Trash: The Wasted 40% of Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In the Trash: The Wasted 40% of Food",
"datePublished": "2013-10-14T11:00:56-07:00",
"dateModified": "2013-10-15T09:40:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-waste",
"status": "publish",
"path": "/bayareabites/72053/food-waste",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72053/food-waste",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_60"
],
"tags": [
"bayareabites_2524",
"bayareabites_3941",
"bayareabites_3707",
"bayareabites_8572"
],
"featImg": "bayareabites_72054",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=diy-and-urban-homesteading": {
"isFetching": false,
"latestQuery": {
"from": 84,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 219,
"relation": "eq"
},
"items": [
"bayareabites_76208",
"bayareabites_75933",
"bayareabites_74798",
"bayareabites_74764",
"bayareabites_67695",
"bayareabites_74403",
"bayareabites_73505",
"bayareabites_73224",
"bayareabites_72173",
"bayareabites_72268",
"bayareabites_72703",
"bayareabites_72053"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_diy-and-urban-homesteading": {
"isLoading": true
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"source_bayareabites_75933": {
"type": "terms",
"id": "source_bayareabites_75933",
"meta": {
"override": true
},
"name": "Cooking Techniques and Tips",
"link": "https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/",
"isLoading": false
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_16291": {
"type": "terms",
"id": "bayareabites_16291",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100621,
"slug": "breakfast-recipes",
"isLoading": false,
"link": "/bayareabites/tag/breakfast-recipes"
},
"bayareabites_1802": {
"type": "terms",
"id": "bayareabites_1802",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1802",
"found": true
},
"relationships": {},
"featImg": null,
"name": "granola",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "granola Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1412,
"slug": "granola",
"isLoading": false,
"link": "/bayareabites/tag/granola"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"bayareabites_13267": {
"type": "terms",
"id": "bayareabites_13267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole grain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole grain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7733,
"slug": "whole-grain",
"isLoading": false,
"link": "/bayareabites/tag/whole-grain"
},
"bayareabites_12892": {
"type": "terms",
"id": "bayareabites_12892",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12892",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole-grain mornings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole-grain mornings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7355,
"slug": "whole-grain-mornings",
"isLoading": false,
"link": "/bayareabites/tag/whole-grain-mornings"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_564": {
"type": "terms",
"id": "bayareabites_564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 529,
"slug": "crab",
"isLoading": false,
"link": "/bayareabites/tag/crab"
},
"bayareabites_523": {
"type": "terms",
"id": "bayareabites_523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dungeness crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dungeness crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 488,
"slug": "dungeness-crab",
"isLoading": false,
"link": "/bayareabites/tag/dungeness-crab"
},
"bayareabites_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1561": {
"type": "terms",
"id": "bayareabites_1561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1272,
"slug": "cocktail",
"isLoading": false,
"link": "/bayareabites/tag/cocktail"
},
"bayareabites_11940": {
"type": "terms",
"id": "bayareabites_11940",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11940",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craft cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craft cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6402,
"slug": "craft-cocktails",
"isLoading": false,
"link": "/bayareabites/tag/craft-cocktails"
},
"bayareabites_1684": {
"type": "terms",
"id": "bayareabites_1684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday gifts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday gifts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1346,
"slug": "holiday-gifts",
"isLoading": false,
"link": "/bayareabites/tag/holiday-gifts"
},
"bayareabites_8265": {
"type": "terms",
"id": "bayareabites_8265",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8265",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manhattan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manhattan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2718,
"slug": "manhattan",
"isLoading": false,
"link": "/bayareabites/tag/manhattan"
},
"bayareabites_12763": {
"type": "terms",
"id": "bayareabites_12763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Maraschino Cherries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Maraschino Cherries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7226,
"slug": "maraschino-cherries",
"isLoading": false,
"link": "/bayareabites/tag/maraschino-cherries"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_11071": {
"type": "terms",
"id": "bayareabites_11071",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black truffles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black truffles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5530,
"slug": "black-truffles",
"isLoading": false,
"link": "/bayareabites/tag/black-truffles"
},
"bayareabites_472": {
"type": "terms",
"id": "bayareabites_472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 437,
"slug": "foraging",
"isLoading": false,
"link": "/bayareabites/tag/foraging"
},
"bayareabites_12746": {
"type": "terms",
"id": "bayareabites_12746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fungi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fungi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7209,
"slug": "fungi",
"isLoading": false,
"link": "/bayareabites/tag/fungi"
},
"bayareabites_8437": {
"type": "terms",
"id": "bayareabites_8437",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8437",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hank Shaw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hank Shaw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2890,
"slug": "hank-shaw",
"isLoading": false,
"link": "/bayareabites/tag/hank-shaw"
},
"bayareabites_12747": {
"type": "terms",
"id": "bayareabites_12747",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12747",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matsutake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matsutake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7210,
"slug": "matsutake",
"isLoading": false,
"link": "/bayareabites/tag/matsutake"
},
"bayareabites_538": {
"type": "terms",
"id": "bayareabites_538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 503,
"slug": "mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/mushrooms"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_12689": {
"type": "terms",
"id": "bayareabites_12689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wild mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wild mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7152,
"slug": "wild-mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/wild-mushrooms"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_11296": {
"type": "terms",
"id": "bayareabites_11296",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11296",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bayview",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bayview Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5755,
"slug": "bayview",
"isLoading": false,
"link": "/bayareabites/tag/bayview"
},
"bayareabites_875": {
"type": "terms",
"id": "bayareabites_875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 852,
"slug": "bees",
"isLoading": false,
"link": "/bayareabites/tag/bees"
},
"bayareabites_11329": {
"type": "terms",
"id": "bayareabites_11329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5788,
"slug": "brewing",
"isLoading": false,
"link": "/bayareabites/tag/brewing"
},
"bayareabites_876": {
"type": "terms",
"id": "bayareabites_876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 853,
"slug": "honey",
"isLoading": false,
"link": "/bayareabites/tag/honey"
},
"bayareabites_12047": {
"type": "terms",
"id": "bayareabites_12047",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12047",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mead",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mead Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6509,
"slug": "mead",
"isLoading": false,
"link": "/bayareabites/tag/mead"
},
"bayareabites_12739": {
"type": "terms",
"id": "bayareabites_12739",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Mead Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Mead Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7202,
"slug": "san-francisco-mead-company",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-mead-company"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_11510": {
"type": "terms",
"id": "bayareabites_11510",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fermentation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fermentation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5971,
"slug": "fermentation",
"isLoading": false,
"link": "/bayareabites/tag/fermentation"
},
"bayareabites_97": {
"type": "terms",
"id": "bayareabites_97",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "97",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael pollan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael pollan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 61,
"slug": "michael-pollan",
"isLoading": false,
"link": "/bayareabites/tag/michael-pollan"
},
"bayareabites_12726": {
"type": "terms",
"id": "bayareabites_12726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microbles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microbles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7189,
"slug": "microbles",
"isLoading": false,
"link": "/bayareabites/tag/microbles"
},
"bayareabites_12727": {
"type": "terms",
"id": "bayareabites_12727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Olafur Eliasson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Olafur Eliasson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7190,
"slug": "olafur-eliasson",
"isLoading": false,
"link": "/bayareabites/tag/olafur-eliasson"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_12660": {
"type": "terms",
"id": "bayareabites_12660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homemade yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homemade yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7123,
"slug": "homemade-yogurt",
"isLoading": false,
"link": "/bayareabites/tag/homemade-yogurt"
},
"bayareabites_11086": {
"type": "terms",
"id": "bayareabites_11086",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11086",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kitchen window",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kitchen window Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5545,
"slug": "kitchen-window",
"isLoading": false,
"link": "/bayareabites/tag/kitchen-window"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_12648": {
"type": "terms",
"id": "bayareabites_12648",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12648",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bison Brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bison Brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7111,
"slug": "bison-brewery",
"isLoading": false,
"link": "/bayareabites/tag/bison-brewery"
},
"bayareabites_2130": {
"type": "terms",
"id": "bayareabites_2130",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2130",
"found": true
},
"relationships": {},
"featImg": null,
"name": "community garden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "community garden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1589,
"slug": "community-garden",
"isLoading": false,
"link": "/bayareabites/tag/community-garden"
},
"bayareabites_11563": {
"type": "terms",
"id": "bayareabites_11563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hops",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hops Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6025,
"slug": "hops",
"isLoading": false,
"link": "/bayareabites/tag/hops"
},
"bayareabites_10041": {
"type": "terms",
"id": "bayareabites_10041",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10041",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lake merrit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lake merrit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4495,
"slug": "lake-merrit",
"isLoading": false,
"link": "/bayareabites/tag/lake-merrit"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_12649": {
"type": "terms",
"id": "bayareabites_12649",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12649",
"found": true
},
"relationships": {},
"featImg": null,
"name": "People's Victory Garden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "People's Victory Garden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7112,
"slug": "peoples-victory-garden",
"isLoading": false,
"link": "/bayareabites/tag/peoples-victory-garden"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_12617": {
"type": "terms",
"id": "bayareabites_12617",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12617",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chaeese making",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chaeese making Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7080,
"slug": "chaeese-making",
"isLoading": false,
"link": "/bayareabites/tag/chaeese-making"
},
"bayareabites_11301": {
"type": "terms",
"id": "bayareabites_11301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cheese board",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cheese board Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5760,
"slug": "cheese-board",
"isLoading": false,
"link": "/bayareabites/tag/cheese-board"
},
"bayareabites_12568": {
"type": "terms",
"id": "bayareabites_12568",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12568",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese making classes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese making classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7031,
"slug": "cheese-making-classes",
"isLoading": false,
"link": "/bayareabites/tag/cheese-making-classes"
},
"bayareabites_12616": {
"type": "terms",
"id": "bayareabites_12616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheesemaking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheesemaking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7079,
"slug": "cheesemaking",
"isLoading": false,
"link": "/bayareabites/tag/cheesemaking"
},
"bayareabites_498": {
"type": "terms",
"id": "bayareabites_498",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "498",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chevre",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chevre Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 463,
"slug": "chevre",
"isLoading": false,
"link": "/bayareabites/tag/chevre"
},
"bayareabites_712": {
"type": "terms",
"id": "bayareabites_712",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "712",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goat cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goat cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 677,
"slug": "goat-cheese",
"isLoading": false,
"link": "/bayareabites/tag/goat-cheese"
},
"bayareabites_12566": {
"type": "terms",
"id": "bayareabites_12566",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kitchen Creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kitchen Creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7029,
"slug": "kitchen-creamery",
"isLoading": false,
"link": "/bayareabites/tag/kitchen-creamery"
},
"bayareabites_12618": {
"type": "terms",
"id": "bayareabites_12618",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12618",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Louell Hill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Louell Hill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7081,
"slug": "louell-hill",
"isLoading": false,
"link": "/bayareabites/tag/louell-hill"
},
"bayareabites_12564": {
"type": "terms",
"id": "bayareabites_12564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF Milkmaid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF Milkmaid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7027,
"slug": "sf-milkmaid",
"isLoading": false,
"link": "/bayareabites/tag/sf-milkmaid"
},
"bayareabites_14959": {
"type": "terms",
"id": "bayareabites_14959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Halloween Recipes",
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"]\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/halloween-2015a.jpg\" alt=\"Happy Halloween!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102598\" /> Happy Halloween![/caption]\r\n\r\nCreate a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"] Happy Halloween![/caption] Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.",
"title": "Halloween Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99289,
"slug": "halloween-recipes",
"isLoading": false,
"link": "/bayareabites/series/halloween-recipes"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_416": {
"type": "terms",
"id": "bayareabites_416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 381,
"slug": "candy",
"isLoading": false,
"link": "/bayareabites/tag/candy"
},
"bayareabites_12608": {
"type": "terms",
"id": "bayareabites_12608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7071,
"slug": "candy-corn",
"isLoading": false,
"link": "/bayareabites/tag/candy-corn"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_12597": {
"type": "terms",
"id": "bayareabites_12597",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12597",
"found": true
},
"relationships": {},
"featImg": null,
"name": "edible plants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "edible plants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7060,
"slug": "edible-plants",
"isLoading": false,
"link": "/bayareabites/tag/edible-plants"
},
"bayareabites_3022": {
"type": "terms",
"id": "bayareabites_3022",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3022",
"found": true
},
"relationships": {},
"featImg": null,
"name": "morels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "morels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2107,
"slug": "morels",
"isLoading": false,
"link": "/bayareabites/tag/morels"
},
"bayareabites_2139": {
"type": "terms",
"id": "bayareabites_2139",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2139",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rhubarb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rhubarb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1593,
"slug": "rhubarb",
"isLoading": false,
"link": "/bayareabites/tag/rhubarb"
},
"bayareabites_12598": {
"type": "terms",
"id": "bayareabites_12598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "toxic plants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "toxic plants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7061,
"slug": "toxic-plants",
"isLoading": false,
"link": "/bayareabites/tag/toxic-plants"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_2524": {
"type": "terms",
"id": "bayareabites_2524",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "compost",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "compost Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1822,
"slug": "compost",
"isLoading": false,
"link": "/bayareabites/tag/compost"
},
"bayareabites_3941": {
"type": "terms",
"id": "bayareabites_3941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food runners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food runners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2500,
"slug": "food-runners",
"isLoading": false,
"link": "/bayareabites/tag/food-runners"
},
"bayareabites_3707": {
"type": "terms",
"id": "bayareabites_3707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2448,
"slug": "food-waste",
"isLoading": false,
"link": "/bayareabites/tag/food-waste"
},
"bayareabites_8572": {
"type": "terms",
"id": "bayareabites_8572",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8572",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gleaning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gleaning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3025,
"slug": "gleaning",
"isLoading": false,
"link": "/bayareabites/tag/gleaning"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}