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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Preparation:\u003cbr>\n1. melt butter and then mix in the flour to create a roux.\u003cbr>\n2. Add in the milk and simmer until it thickens.\u003cbr>\n3. Season with salt, pepper and a dash of nutmeg to taste.\u003c/p>\n\n",
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"excerpt": "I've created a few easy-to-make soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey pantry soups are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Saying I Love You with a Chicken Pot Pie",
"title": "Saying I Love You with a Chicken Pot Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.",
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"description": "Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.",
"title": "Saying I Love You with a Chicken Pot Pie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Go Retro: Bake a Whole Chicken",
"title": "Go Retro: Bake a Whole Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/roasted-chicken1.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10257\">\u003c/p>\n\u003cp>Long long ago (which in this digital age means a few decades prior to now) people used to eat chicken for fancy Sunday suppers. After a day at church, the family would gather around the dinner table. Bobby, with his favorite baseball cap set next to his dish, and Sue, with hair in pigtails, claimed the drumsticks. Meanwhile Mother in her apron and Father in a button-down shirt had their fill of the breasts or thighs. After dinner, Ma would collect the remainder of the chicken -- carcass, drippings and all -- so she could make a nice soup or meat pie later in the week. Doesn’t that sound homey, and well... quaint?\u003c/p>\n\u003cp>Well, in the modern-day equivalent of this scenario, this is my house on a Sunday (although insert a morning reading the New York Times instead of church, bickering kids who roll their eyes at their parents for the mild-tempered Bobby and Sue, and jeans with t-shirts and sweaters for the clothes. Oh, and toss in a crazy dog and a messy house). I've also been known to make a whole chicken on a Tuesday or Thursday (or, as you've probably picked up by now, any day of the week). So although my version of this American tale is a little different, the premise remains the same: I bake a whole chicken for one dinner, and then wrap up everything (and I mean everything) that is left for another meal (or two) later in the week.\u003c/p>\n\u003cp>Although my method for cooking chicken was once de rigueur in America, it now seems old fashioned. Chicken, however, is more popular than ever. According to the USDA, \"Chicken consumption more than doubled between 1970 and 2004, from 27.4 pounds per person to 59.2 pounds.\" Yet during this time of increased chicken eating, the tradition of baking a whole bird for a family dinner has almost disappeared. \u003c/p>\n\u003cp>Most poultry eaters these days simply pick up a package of boneless, skinless chicken breasts at the grocery store (and that’s only if they're actually cooking dinner instead of picking up take-out). They think that not having to deal with those bones makes cooking easier (a notion I will argue in a second). Plus most people are also more interested in the breasts because they have less fat than those delicious thighs and legs. But if you're cooking from scratch (that is, not purchasing something pre-cooked with a ton of fat, salt and starches added to it) one leg or thigh will not clog your arteries or make you fat, especially if you eat it with a large serving of vegetables. According to the \u003ca href=\"http://www.thedailyplate.com/\">Daily Plate\u003c/a> (a food calorie site), a thigh has 237 calories, while a grilled skinless breast has 120 calories; sure the calorie count is almost double, but 237 calories for a main part of your dinner is quite good when you consider that a chicken burrito has 334 calories in it. Also, if you eat that chicken breast lightly breaded and fried (as many people will), you jump up to 247 calories with 133 fat calories (the baked thigh has only 12 fat calories). That thigh is no longer looking so fattening, is it?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now I realize that many people don't like to make a whole chicken because they think it’s difficult and time intensive. But, just like \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/10/resist-the-box-redux-homemade-chocolate-pudding/\">pudding\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">pancakes\u003c/a>, nothing could be further from the truth. Unlike boneless and skinless breasts, which often need to be dolled up in a pan with other ingredients because they become dry and a bit tasteless when baked on their own, a whole chicken is a simple endeavor that has juicy results. In the name of full disclosure, I need to admit that baking a chicken takes about an hour and a half, but other than the first 5-7 minutes of prep work, this is all baking time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storing-leftovers11.jpg\" alt=\"storing leftovers\" title=\"storing leftovers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10258\">\u003c/p>\n\u003cp>Making a whole chicken is also a great way to stretch your food dollar as it will bear two to three meals for your family. After our roasted chicken dinner, I often make a soup out of the carcass, chicken pot pie with gravy (which I'll cover next week), or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">creamy chicken and rice casserole\u003c/a>. If I get an especially large chicken or if I make baked potatoes with the first meal (which fills everyone up) I then usually have enough chicken left over for a third meal where only a minimal amount of meat is required, such as tacos, quesadillas, or stir fry.\u003c/p>\n\u003cp>Here are some general directions for baking a chicken. I am not providing a recipe because this meal is so easy that strict instructions aren't necessary. Give it a try and you'll see how good this traditional family meal can taste, while also saving you a few bucks later in the week when you’re eating some delicious pot pies.\u003c/p>\n\u003cp>\u003cstrong>How to Bake a Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-ready-to-go-in-the-oven1.jpg\" alt=\"chicken ready to go in the oven\" title=\"chicken ready to go in the oven\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10265\">\u003c/p>\n\u003cp>\u003cstrong>Preparing Your Chicken\u003c/strong>\u003c/p>\n\u003cp>Remove the offal from the chicken (I like to cook these up for my dog, but you can do whatever you like with them, which includes sticking them in the compost bin) and rinse out the bird, including the inner cavity. Set your chicken in a baking pan and pat dry with paper towels. You want to keep the skin fairly dry so it's crispier later. \u003c/p>\n\u003cp>Decide what type of fat you want to use to flavor your chicken. Now is the time to get creative. I've used olive oil mixed with lemon zest, fresh rosemary and garlic; butter; and even a bit of bacon fat (only about a tablespoon for the entire bird, which ends up tasting pretty amazing, by the way). Whatever you use, be sure to also season with salt and pepper (less salt if using bacon grease), as well as any herbs you like (I usually go with thyme). Spread everything all over the chicken and also under the breast skin.\u003c/p>\n\u003cp>Place a chopped half onion inside the cavity. This will help flavor the chicken as well as the drippings. You could also add a half lemon, herbs, or an apple.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/uncovering-your-chicken1.jpg\" alt=\"uncovering your chicken\" title=\"uncovering your chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10254\">\u003c/p>\n\u003cp>\u003cstrong>Baking the Chicken\u003c/strong>\u003c/p>\n\u003cp>I bake my chicken in a 375 degree convection oven. If you don't have convection, just bake at 400 degrees. Be sure to get the oven nice and hot before you place the chicken in it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/covered-chicken1.jpg\" alt=\"covered chicken\" title=\"covered chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10255\">\u003c/p>\n\u003cp>The key to baking a great chicken is to cover it for about 60 minutes and then finish it off, uncovered so the skin gets crispy, for another 20-30 minutes or until clear juices run from the meat (\u003ca href=\"http://www.fsis.usda.gov/Help/FAQs_Hotline_Preparation/index.asp#4\">the USDA recommends cooking until the chicken is 165 degrees\u003c/a>). The larger your chicken, the more time you'll need to bake it. Don't be afraid to use a meat thermometer. Better to be safe than sorry. \u003c/p>\n\u003cp>You can use a pan with a top (such as a Le Creuset Dutch oven) or you can simply tightly cover a standard baking dish or large cast-iron pan with aluminum foil. I've tried both methods with equally succulent results. Either way, covering the bird will keep the juices from evaporating in the hot oven. You'll also get some nice pan drippings that you can use later in the week for a soup or chicken pot pie gravy base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pan-juices1.jpg\" alt=\"pan juices\" title=\"pan juices\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10256\">\u003c/p>\n\u003cp>If your chicken drippings start to dry out once you uncover your pan, simply add between ¼ and a ½ cup of water or chicken stock to the pan. This will keep your drippings from burning. Don't worry about the extra moisture in the oven. I've done this numerous times and the skin on my chicken was still crispy.\u003c/p>\n\u003cp>\u003cstrong>Serving the Chicken\u003c/strong>\u003cbr>\nCarving a chicken can seem a bit daunting, but once you see how easy it is (below) you’ll hopefully feel ready to conquer the job. I found this great video on You Tube (what would we do without You Tube?), which stars Norman Weinstein of the Institute of Culinary Education giving instructions on how to carve a chicken. Well done, Norman!\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Saving the Leftovers\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Be sure to save EVERYTHING that is left over from your scrumptious chicken dinner. This means stick the carcass, leftover meat, wings, drippings and even the fat into a big container to be used later. Next week I'll show you what to do with all this; in the meantime, happy chicken eating.\u003c/p>\n\n",
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"excerpt": "Now I realize that many people don't like to make a whole chicken because they think it's difficult and time intensive. But, just like pudding and pancakes, nothing could be further from the truth. Unlike boneless and skinless breasts, which often need to be dolled up in a pan with other ingredients because they become dry and a bit tasteless when baked on their own, a whole chicken is a simple endeavor that has juicy results. In the name of full disclosure, I need to admit that baking a chicken takes between an hour and an hour and a half, but other than the first 5-7 minutes of prep work, this is all baking time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/roasted-chicken1.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10257\">\u003c/p>\n\u003cp>Long long ago (which in this digital age means a few decades prior to now) people used to eat chicken for fancy Sunday suppers. After a day at church, the family would gather around the dinner table. Bobby, with his favorite baseball cap set next to his dish, and Sue, with hair in pigtails, claimed the drumsticks. Meanwhile Mother in her apron and Father in a button-down shirt had their fill of the breasts or thighs. After dinner, Ma would collect the remainder of the chicken -- carcass, drippings and all -- so she could make a nice soup or meat pie later in the week. Doesn’t that sound homey, and well... quaint?\u003c/p>\n\u003cp>Well, in the modern-day equivalent of this scenario, this is my house on a Sunday (although insert a morning reading the New York Times instead of church, bickering kids who roll their eyes at their parents for the mild-tempered Bobby and Sue, and jeans with t-shirts and sweaters for the clothes. Oh, and toss in a crazy dog and a messy house). I've also been known to make a whole chicken on a Tuesday or Thursday (or, as you've probably picked up by now, any day of the week). So although my version of this American tale is a little different, the premise remains the same: I bake a whole chicken for one dinner, and then wrap up everything (and I mean everything) that is left for another meal (or two) later in the week.\u003c/p>\n\u003cp>Although my method for cooking chicken was once de rigueur in America, it now seems old fashioned. Chicken, however, is more popular than ever. According to the USDA, \"Chicken consumption more than doubled between 1970 and 2004, from 27.4 pounds per person to 59.2 pounds.\" Yet during this time of increased chicken eating, the tradition of baking a whole bird for a family dinner has almost disappeared. \u003c/p>\n\u003cp>Most poultry eaters these days simply pick up a package of boneless, skinless chicken breasts at the grocery store (and that’s only if they're actually cooking dinner instead of picking up take-out). They think that not having to deal with those bones makes cooking easier (a notion I will argue in a second). Plus most people are also more interested in the breasts because they have less fat than those delicious thighs and legs. But if you're cooking from scratch (that is, not purchasing something pre-cooked with a ton of fat, salt and starches added to it) one leg or thigh will not clog your arteries or make you fat, especially if you eat it with a large serving of vegetables. According to the \u003ca href=\"http://www.thedailyplate.com/\">Daily Plate\u003c/a> (a food calorie site), a thigh has 237 calories, while a grilled skinless breast has 120 calories; sure the calorie count is almost double, but 237 calories for a main part of your dinner is quite good when you consider that a chicken burrito has 334 calories in it. Also, if you eat that chicken breast lightly breaded and fried (as many people will), you jump up to 247 calories with 133 fat calories (the baked thigh has only 12 fat calories). That thigh is no longer looking so fattening, is it?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now I realize that many people don't like to make a whole chicken because they think it’s difficult and time intensive. But, just like \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/10/resist-the-box-redux-homemade-chocolate-pudding/\">pudding\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">pancakes\u003c/a>, nothing could be further from the truth. Unlike boneless and skinless breasts, which often need to be dolled up in a pan with other ingredients because they become dry and a bit tasteless when baked on their own, a whole chicken is a simple endeavor that has juicy results. In the name of full disclosure, I need to admit that baking a chicken takes about an hour and a half, but other than the first 5-7 minutes of prep work, this is all baking time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storing-leftovers11.jpg\" alt=\"storing leftovers\" title=\"storing leftovers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10258\">\u003c/p>\n\u003cp>Making a whole chicken is also a great way to stretch your food dollar as it will bear two to three meals for your family. After our roasted chicken dinner, I often make a soup out of the carcass, chicken pot pie with gravy (which I'll cover next week), or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">creamy chicken and rice casserole\u003c/a>. If I get an especially large chicken or if I make baked potatoes with the first meal (which fills everyone up) I then usually have enough chicken left over for a third meal where only a minimal amount of meat is required, such as tacos, quesadillas, or stir fry.\u003c/p>\n\u003cp>Here are some general directions for baking a chicken. I am not providing a recipe because this meal is so easy that strict instructions aren't necessary. Give it a try and you'll see how good this traditional family meal can taste, while also saving you a few bucks later in the week when you’re eating some delicious pot pies.\u003c/p>\n\u003cp>\u003cstrong>How to Bake a Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-ready-to-go-in-the-oven1.jpg\" alt=\"chicken ready to go in the oven\" title=\"chicken ready to go in the oven\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10265\">\u003c/p>\n\u003cp>\u003cstrong>Preparing Your Chicken\u003c/strong>\u003c/p>\n\u003cp>Remove the offal from the chicken (I like to cook these up for my dog, but you can do whatever you like with them, which includes sticking them in the compost bin) and rinse out the bird, including the inner cavity. Set your chicken in a baking pan and pat dry with paper towels. You want to keep the skin fairly dry so it's crispier later. \u003c/p>\n\u003cp>Decide what type of fat you want to use to flavor your chicken. Now is the time to get creative. I've used olive oil mixed with lemon zest, fresh rosemary and garlic; butter; and even a bit of bacon fat (only about a tablespoon for the entire bird, which ends up tasting pretty amazing, by the way). Whatever you use, be sure to also season with salt and pepper (less salt if using bacon grease), as well as any herbs you like (I usually go with thyme). Spread everything all over the chicken and also under the breast skin.\u003c/p>\n\u003cp>Place a chopped half onion inside the cavity. This will help flavor the chicken as well as the drippings. You could also add a half lemon, herbs, or an apple.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/uncovering-your-chicken1.jpg\" alt=\"uncovering your chicken\" title=\"uncovering your chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10254\">\u003c/p>\n\u003cp>\u003cstrong>Baking the Chicken\u003c/strong>\u003c/p>\n\u003cp>I bake my chicken in a 375 degree convection oven. If you don't have convection, just bake at 400 degrees. Be sure to get the oven nice and hot before you place the chicken in it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/covered-chicken1.jpg\" alt=\"covered chicken\" title=\"covered chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10255\">\u003c/p>\n\u003cp>The key to baking a great chicken is to cover it for about 60 minutes and then finish it off, uncovered so the skin gets crispy, for another 20-30 minutes or until clear juices run from the meat (\u003ca href=\"http://www.fsis.usda.gov/Help/FAQs_Hotline_Preparation/index.asp#4\">the USDA recommends cooking until the chicken is 165 degrees\u003c/a>). The larger your chicken, the more time you'll need to bake it. Don't be afraid to use a meat thermometer. Better to be safe than sorry. \u003c/p>\n\u003cp>You can use a pan with a top (such as a Le Creuset Dutch oven) or you can simply tightly cover a standard baking dish or large cast-iron pan with aluminum foil. I've tried both methods with equally succulent results. Either way, covering the bird will keep the juices from evaporating in the hot oven. You'll also get some nice pan drippings that you can use later in the week for a soup or chicken pot pie gravy base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pan-juices1.jpg\" alt=\"pan juices\" title=\"pan juices\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10256\">\u003c/p>\n\u003cp>If your chicken drippings start to dry out once you uncover your pan, simply add between ¼ and a ½ cup of water or chicken stock to the pan. This will keep your drippings from burning. Don't worry about the extra moisture in the oven. I've done this numerous times and the skin on my chicken was still crispy.\u003c/p>\n\u003cp>\u003cstrong>Serving the Chicken\u003c/strong>\u003cbr>\nCarving a chicken can seem a bit daunting, but once you see how easy it is (below) you’ll hopefully feel ready to conquer the job. I found this great video on You Tube (what would we do without You Tube?), which stars Norman Weinstein of the Institute of Culinary Education giving instructions on how to carve a chicken. Well done, Norman!\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Saving the Leftovers\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Be sure to save EVERYTHING that is left over from your scrumptious chicken dinner. This means stick the carcass, leftover meat, wings, drippings and even the fat into a big container to be used later. Next week I'll show you what to do with all this; in the meantime, happy chicken eating.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area Bites bloggers, Michael Procopio and Stephanie Rosenbaum join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about restaurants and the recession and underground food markets. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cutting Corners: Tipping in a Down Economy",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n",
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"excerpt": "2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n",
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"excerpt": "My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/andfrewsample300.jpg\" alt=\"Andrew, the blogger waits for probiotics\" title=\"Andrew, the blogger waits for probiotics\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8634\">On Saturday mornings across America, dedicated snackers have a routine they like to disguise as mere shopping. They pile into big chain stores, weighing down carts with gallons of milk, loaves of bread, lunch meats, and produce for their families. Between selections and reflections upon the scribbled lists they keep pinioned under purses and bags in the baskets of their carts, they pluck a light breakfast of gratis nibbles from the card tables and trays tucked among the store's aisles and displays. The free samples -- cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth -- make shopping for groceries a lot more fun than trolling malls for mattresses, knee braces, and power tools. You know this because -- at least from time to time -- you've done it too.\u003c/p>\n\u003cp>Yet, while the rampant snacking rarely inspires you to purchase exactly what you're tasting, it does sufficiently whet the appetite: you're hungry when you arrive, and the eating of very small amounts doesn't tide you over, but merely makes you hungrier -- and more likely to buy snacks to inhale on the drive or bus-ride home. It's a bit of a trick, and those without a strategy risk giving more than they get -- a prospect as appealing as fossilized melba toast.\u003c/p>\n\u003cp>As a kid, I eagerly went along on weekend shopping missions with my parents, knowing I'd have to ferry bags of groceries into the house upon our return. Compensation came in the form of foods I didn't normally get at home. That was enough. I was raised on whole grains and garden vegetables, and Kroger housed a cornucopia of processed, unhealthy delights: breakfast sausage crumbles, ice cream scoops in miniature cones, warm biscuits, and wedges of frozen pizza crisped up in a toaster oven. \u003c/p>\n\u003cp>When I was young, I liked free samples. Now, as an adult, I truly love them, in no small part because I have to buy my own groceries. When I am out shopping, I aim to eat enough samples to render lunch unnecessary -- so I'm tempted to buy less, not more. I suppose munching a little breakfast before leaving the house would serve the same end, but that would be, of course, somewhat less free.\u003c/p>\n\u003cp>On weekends, you can often stuff yourself at \u003ca href=\"http://www.safeway.com/IFL/Grocery/Home\">Safeway\u003c/a>. \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> is also a pretty good bet -- when the sample window opens to reveal masala mashed potatoes, green chile taco bites, or some other wretched pre-packaged fantasy convenience food the company has dreamed up. The locally-owned, community-conscious small fry \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> has snacks too -- namely tidy slices of fruit and pieces of fancy cheese with helpful cards revealing origins and suggesting uses and pairings. I like asking -- on rare occasion -- for a sample sliver of the deli's meltingly smooth $99 per pound \u003ca href=\"http://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico\">jamon iberico de bellota\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In San Francisco, however, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> is by far the best destination for handouts. At least that's what I once thought.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/snatchinapples500.jpg\" alt=\"snatching apples at whole foods\" title=\"snatching apples at whole foods\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8633\">\u003c/p>\n\u003cp>Now, in the minds of many, especially around these parts, Whole Foods is an evil company run by an asshole with unsavory ideas about health-care and unions -- not to mention an undedicated relationship with local farmers and producers. When the new Whole Foods opened up in Noe Valley back in late September, protesters demonstrated, unleashed antagonistic blog post diatribes, and stenciled derogatory slogans across the store's asphalt parking lot. \u003c/p>\n\u003cp>The arrival of a Whole Foods -- even a piddling small one like Noe Valley's -- throws a neighborhood's shopping patterns entirely out of whack. A Church St. stand-by for over one hundred years, \u003ca href=\"http://www.drewesbros.com/\">Drewe's Brothers Meats\u003c/a> emerged as a major battleground in the neighborhood ruckus. Within a month of its opening, S.F. Weekly and SFist \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/10/is_whole_foods_sucking_the_air.php\">reported\u003c/a> that Whole Foods had decimated the family-owned store's business. The owners claimed they'd have to close shop by the middle of 2010 if sales didn't pick up. Detractors, of course, saw blood on Whole Foods' hands and screamed, whereas naysayers weighed in to bash Drewe's for lazy customer service and general grumpiness, floating the fairly inoffensive idea that healthy competition serves mom-and-pop operations as well as conglomerates in the long run. Me, I'm a knee-jerk sucker for the locals -- like everyone else, I suppose. Whole Foods isn't a company you want to brag about supporting, yet the convenience of meeting all your organic, grass-fed needs in one fell swoop, on hurried occasions, cannot be denied.\u003c/p>\n\u003cp>I'm hoping the holiday rush for turkeys, ducks, hams, and geese is giving Drewe's the restorative jolt it requires. At the same time, Whole Foods can be hard to pass up when the tummy is rumbling like a V8 engine. The expansive stores -- exempting small specimens like the one in Noe Valley -- permit gluttony without fear of scrutiny by hard-charging managerial types -- and the rows of delicious seafood soups, the mountains of cheeses, the olives -- well, they're all just so free. \u003c/p>\n\u003cp>Or so they once were. On my few 2009 forays under the green-and-white awning, I was reminded of childhood excursions to the grocery store -- except Whole Foods' offerings, however compromising the chain may be in other respects, taste so much better than the samples I relished then. Its pizza is a reasonable approximation of the classic form, not ketchup-caked cardboard. The aforementioned soups -- Thai curry with shrimp, crab gumbo, and so on -- have a palatable freshness. However, this past weekend, I arrived to survey the terrain, and found it far less fruited than I'd remembered -- fairly barren, actually. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kyokowcuties500.jpg\" alt=\"The accomplice snatches some citrus\" title=\"The accomplice snatches some citrus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8635\">\u003c/p>\n\u003cp>At round 1:00 p.m. on Sunday, November 29th, my girlfriend and I visited the Whole Foods in Potrero Hill. We scooped up flimsy paper cups of coffee and headed for the cheese department. We found nothing unprotected by plastic wrap, just a faint parmesan-y whiff wafting through the air. We turned to the olive bar. A sign welcomed samplers, yet no toothpicks were visible. Shit, I thought as we wandered along the deli's glass expanse: are the sample-bearers taking the holiday weekend off? Nothing -- no pizza, no pretzels, no dips. We spied a table decked out with pre-packaged popcorn in fancy flavors like truffle and white cheddar, so we stopped and filled up a few napkins. The bread aisle was dry. Near the dairy case, my accomplice spotted samples of fruit-infused probiotic-heavy kefir yogurt shakes. I stopped and had a peach, which was fine. The seafood soups were there but we saw no little cups with which to slurp up sample sips. A few bowls of apple slices brightened up the produce section, along with segmented clementines. That was it. Our stomachs were now not only rumbling, but whining and gurgling, making awful sounds -- like a rodent after an unfortunate encounter with the front wheel of a speeding Volvo. We were in a fearsome pickle, caught between hunger and our original stubborn intent. We dashed down to the SoMa store on 4th St., but the situation there was even worse. Toothpicks flanked the olive bar. We each ate one -- me a green \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/27/FDG01640SN.DTL\">Castelvetrano\u003c/a>, her a small gherkin -- a sad, wrinkled metaphor for our increasing perilous state. As scents from the salad bar and buffet counters gathered around our heads, an odd, overwhelming sensation took hold. I smelled roasted meats, mac-and-cheese, and mashed potatoes. The scents were not separate; they converged and came together -- like Power Rangers forming a Megazord -- to create one large and powerful one, something indistinct yet gripping. My head started spinning as I glanced at the deli with its wrapped slabs of meat, the glittering slicers, fat sandwiches changing hands, and smiles passing from customer to clerk and back again. My vision was blurry now. Word of our scheme must have somehow spread. We'd been duped. There were no samples here. I had to eat something though -- and not just because we needed a receipt in order to validate our parking stub. My accomplice was faring no better. In a burst of energy, we fled, racing through check-out with a block of cheese and some tortillas with which to make a little lunch back at the lair.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It had been a close shave; we'd suffered a few nicks, and my sense of the sample universe had been overturned. While the momentary hunger remained unsated, a cool prickly wave of relief nonetheless crashed down from my head across my torso and arms as we squealed out of the parking garage and hurtled down Howard, towards home. I was thankful. We were lucky to have gotten off so easily. The purchasing could have been worse, much worse. We could have actually gone shopping. \u003c/p>\n\n",
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"excerpt": "The free samples -- cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth -- make shopping for groceries a lot more fun than trolling malls for mattresses, knee braces, and power tools. You know this because -- at least from time to time -- you've done it too.\r\nIn San Francisco, however, Whole Foods is by far the best destination for handouts. At least that's what I once thought.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/andfrewsample300.jpg\" alt=\"Andrew, the blogger waits for probiotics\" title=\"Andrew, the blogger waits for probiotics\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8634\">On Saturday mornings across America, dedicated snackers have a routine they like to disguise as mere shopping. They pile into big chain stores, weighing down carts with gallons of milk, loaves of bread, lunch meats, and produce for their families. Between selections and reflections upon the scribbled lists they keep pinioned under purses and bags in the baskets of their carts, they pluck a light breakfast of gratis nibbles from the card tables and trays tucked among the store's aisles and displays. The free samples -- cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth -- make shopping for groceries a lot more fun than trolling malls for mattresses, knee braces, and power tools. You know this because -- at least from time to time -- you've done it too.\u003c/p>\n\u003cp>Yet, while the rampant snacking rarely inspires you to purchase exactly what you're tasting, it does sufficiently whet the appetite: you're hungry when you arrive, and the eating of very small amounts doesn't tide you over, but merely makes you hungrier -- and more likely to buy snacks to inhale on the drive or bus-ride home. It's a bit of a trick, and those without a strategy risk giving more than they get -- a prospect as appealing as fossilized melba toast.\u003c/p>\n\u003cp>As a kid, I eagerly went along on weekend shopping missions with my parents, knowing I'd have to ferry bags of groceries into the house upon our return. Compensation came in the form of foods I didn't normally get at home. That was enough. I was raised on whole grains and garden vegetables, and Kroger housed a cornucopia of processed, unhealthy delights: breakfast sausage crumbles, ice cream scoops in miniature cones, warm biscuits, and wedges of frozen pizza crisped up in a toaster oven. \u003c/p>\n\u003cp>When I was young, I liked free samples. Now, as an adult, I truly love them, in no small part because I have to buy my own groceries. When I am out shopping, I aim to eat enough samples to render lunch unnecessary -- so I'm tempted to buy less, not more. I suppose munching a little breakfast before leaving the house would serve the same end, but that would be, of course, somewhat less free.\u003c/p>\n\u003cp>On weekends, you can often stuff yourself at \u003ca href=\"http://www.safeway.com/IFL/Grocery/Home\">Safeway\u003c/a>. \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> is also a pretty good bet -- when the sample window opens to reveal masala mashed potatoes, green chile taco bites, or some other wretched pre-packaged fantasy convenience food the company has dreamed up. The locally-owned, community-conscious small fry \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> has snacks too -- namely tidy slices of fruit and pieces of fancy cheese with helpful cards revealing origins and suggesting uses and pairings. I like asking -- on rare occasion -- for a sample sliver of the deli's meltingly smooth $99 per pound \u003ca href=\"http://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico\">jamon iberico de bellota\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In San Francisco, however, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> is by far the best destination for handouts. At least that's what I once thought.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/snatchinapples500.jpg\" alt=\"snatching apples at whole foods\" title=\"snatching apples at whole foods\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8633\">\u003c/p>\n\u003cp>Now, in the minds of many, especially around these parts, Whole Foods is an evil company run by an asshole with unsavory ideas about health-care and unions -- not to mention an undedicated relationship with local farmers and producers. When the new Whole Foods opened up in Noe Valley back in late September, protesters demonstrated, unleashed antagonistic blog post diatribes, and stenciled derogatory slogans across the store's asphalt parking lot. \u003c/p>\n\u003cp>The arrival of a Whole Foods -- even a piddling small one like Noe Valley's -- throws a neighborhood's shopping patterns entirely out of whack. A Church St. stand-by for over one hundred years, \u003ca href=\"http://www.drewesbros.com/\">Drewe's Brothers Meats\u003c/a> emerged as a major battleground in the neighborhood ruckus. Within a month of its opening, S.F. Weekly and SFist \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/10/is_whole_foods_sucking_the_air.php\">reported\u003c/a> that Whole Foods had decimated the family-owned store's business. The owners claimed they'd have to close shop by the middle of 2010 if sales didn't pick up. Detractors, of course, saw blood on Whole Foods' hands and screamed, whereas naysayers weighed in to bash Drewe's for lazy customer service and general grumpiness, floating the fairly inoffensive idea that healthy competition serves mom-and-pop operations as well as conglomerates in the long run. Me, I'm a knee-jerk sucker for the locals -- like everyone else, I suppose. Whole Foods isn't a company you want to brag about supporting, yet the convenience of meeting all your organic, grass-fed needs in one fell swoop, on hurried occasions, cannot be denied.\u003c/p>\n\u003cp>I'm hoping the holiday rush for turkeys, ducks, hams, and geese is giving Drewe's the restorative jolt it requires. At the same time, Whole Foods can be hard to pass up when the tummy is rumbling like a V8 engine. The expansive stores -- exempting small specimens like the one in Noe Valley -- permit gluttony without fear of scrutiny by hard-charging managerial types -- and the rows of delicious seafood soups, the mountains of cheeses, the olives -- well, they're all just so free. \u003c/p>\n\u003cp>Or so they once were. On my few 2009 forays under the green-and-white awning, I was reminded of childhood excursions to the grocery store -- except Whole Foods' offerings, however compromising the chain may be in other respects, taste so much better than the samples I relished then. Its pizza is a reasonable approximation of the classic form, not ketchup-caked cardboard. The aforementioned soups -- Thai curry with shrimp, crab gumbo, and so on -- have a palatable freshness. However, this past weekend, I arrived to survey the terrain, and found it far less fruited than I'd remembered -- fairly barren, actually. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kyokowcuties500.jpg\" alt=\"The accomplice snatches some citrus\" title=\"The accomplice snatches some citrus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8635\">\u003c/p>\n\u003cp>At round 1:00 p.m. on Sunday, November 29th, my girlfriend and I visited the Whole Foods in Potrero Hill. We scooped up flimsy paper cups of coffee and headed for the cheese department. We found nothing unprotected by plastic wrap, just a faint parmesan-y whiff wafting through the air. We turned to the olive bar. A sign welcomed samplers, yet no toothpicks were visible. Shit, I thought as we wandered along the deli's glass expanse: are the sample-bearers taking the holiday weekend off? Nothing -- no pizza, no pretzels, no dips. We spied a table decked out with pre-packaged popcorn in fancy flavors like truffle and white cheddar, so we stopped and filled up a few napkins. The bread aisle was dry. Near the dairy case, my accomplice spotted samples of fruit-infused probiotic-heavy kefir yogurt shakes. I stopped and had a peach, which was fine. The seafood soups were there but we saw no little cups with which to slurp up sample sips. A few bowls of apple slices brightened up the produce section, along with segmented clementines. That was it. Our stomachs were now not only rumbling, but whining and gurgling, making awful sounds -- like a rodent after an unfortunate encounter with the front wheel of a speeding Volvo. We were in a fearsome pickle, caught between hunger and our original stubborn intent. We dashed down to the SoMa store on 4th St., but the situation there was even worse. Toothpicks flanked the olive bar. We each ate one -- me a green \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/27/FDG01640SN.DTL\">Castelvetrano\u003c/a>, her a small gherkin -- a sad, wrinkled metaphor for our increasing perilous state. As scents from the salad bar and buffet counters gathered around our heads, an odd, overwhelming sensation took hold. I smelled roasted meats, mac-and-cheese, and mashed potatoes. The scents were not separate; they converged and came together -- like Power Rangers forming a Megazord -- to create one large and powerful one, something indistinct yet gripping. My head started spinning as I glanced at the deli with its wrapped slabs of meat, the glittering slicers, fat sandwiches changing hands, and smiles passing from customer to clerk and back again. My vision was blurry now. Word of our scheme must have somehow spread. We'd been duped. There were no samples here. I had to eat something though -- and not just because we needed a receipt in order to validate our parking stub. My accomplice was faring no better. In a burst of energy, we fled, racing through check-out with a block of cheese and some tortillas with which to make a little lunch back at the lair.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It had been a close shave; we'd suffered a few nicks, and my sense of the sample universe had been overturned. While the momentary hunger remained unsated, a cool prickly wave of relief nonetheless crashed down from my head across my torso and arms as we squealed out of the parking garage and hurtled down Howard, towards home. I was thankful. We were lucky to have gotten off so easily. The purchasing could have been worse, much worse. We could have actually gone shopping. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shfb.org/volunteer\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>Volunteer opportunities include \u003ca href=\"http://www.shfb.org/warehousesortsignup\" target=\"_blank\">food sorting\u003c/a>, \u003ca href=\"http://www.shfb.org/educationandoutreach\" target=\"_blank\">education and outreach\u003c/a>, \u003ca href=\"http://www.shfb.org/fooddistribution\" target=\"_blank\">distribution\u003c/a>, and \u003ca href=\"http://www.shfb.org/officevolunteering\" target=\"_blank\">administrative services\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was updated on Tuesday, November 14, 2017.\u003c/em>\u003c/p>\n\u003cp>It's hard to think about hunger during the holidays. On Thanksgiving, most of us will be inundated with turkey, potatoes, and pie. The idea of an empty belly seems incongruous to the day itself. But for many families, it's a sober reality. In San Francisco alone, over 150,000 people lack the resources to feed themselves and their families. They're thankful not only for their families, but for the food banks whose tireless employees and volunteers helped put food on their tables. So if you're looking for a way to give back to your community this holiday season or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.bayareahunger.org/\" rel=\"noopener\" target=\"_blank\">Bay Area Hunger\u003c/a>\u003cbr>\n\u003c/strong>\u003c/h3>\n\u003cp>This is a great place to get started if you're interested in volunteering at a food bank. Bay Area Hunger is a collaboration of seven different food banks around the greater Bay Area and provides information so you can easily find one close to you and find \u003ca href=\"http://www.bayareahunger.org/help.html\" rel=\"noopener\" target=\"_blank\">learn different ways to help\u003c/a>. They even have a \u003ca href=\"http://www.bayareahunger.org/your_foodbank.html\" rel=\"noopener\" target=\"_blank\">map\u003c/a> detailing where each food bank is located. Their site also provides information on donating and upcoming benefits.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.sffoodbank.org/\" rel=\"noopener\" target=\"_blank\">San Francisco-Marin Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/sfmfoodbank/\" rel=\"noopener\" target=\"_blank\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/SFMFoodBank\" rel=\"noopener\" target=\"_blank\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The SF-Marin Food Bank is the critical link between food and people. They provide food to over 30,000 families each week through 450+ non-profit partners and will distribute 47 million pounds of food this year to meet an ever-growing need in the community.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sfmfoodbank.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>You can volunteer in San Francisco or Marin. Sign up on their website to help out in the warehouse or with other activities.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003cbr>\n\u003c/strong>Use their list of drop-off locations to donate food in San Francisco and Marin, or host a food drive.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" rel=\"noopener\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/accfb\" rel=\"noopener\" target=\"_blank\">@accfb\u003c/a>\u003c/p>\n\u003cp>Since 1985, the ACCFB relies on donations and volunteers to sustain their busy program. They provide food to 240 nonprofit agencies throughout Alameda County and distributed 25 million meals in 2014 -- with over half of the food consisting of fresh produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/volunteering/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.accfb.org/get-involved/volunteer/food-sorting/\" target=\"_blank\">Food Sorting\u003c/a> -- Help out during the week -- they especially need people on Mondays or Tuesdays -- or on weekends in their warehouse by registering online.\u003c/li>\n\u003cli>Be an operator on the Emergency Food Helpline -- operators refer food to more than 3,000 households every month -- or help in the office and with seasonal projects. Bilingual reps are extremely in demand, as are those with technical skills. All individual volunteers must first attend an orientation, which are held each Wednesday. Get more information \u003ca href=\"https://www.accfb.org/get-involved/volunteer/individual-volunteers/\" rel=\"noopener\" target=\"_blank\">online\u003c/a> or call (510) 635-3663 x 308.\u003c/li>\n\u003cli>There is an \u003cstrong>urgent need\u003c/strong> for 100+ volunteers on Nov. 18 to support a major county-wide food drive. Shifts are needed in Tri-Valley, Hayward, San Leandro, Oakland/Emeryville and Berkeley areas. \u003ca href=\"https://www.accfb.org/need-helping-hands/\" rel=\"noopener\" target=\"_blank\">Get more information\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.accfb.org/give/donatefood/\" rel=\"noopener\" target=\"_blank\">How to Donate Food\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Small food donations can be brought to the food bank Monday-Friday, or use \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/find-a-food-drive/\" rel=\"noopener\" target=\"_blank\">the food drive map\u003c/a> to find where drop-off bins are throughout Alameda County. Many of these are at schools, churches, and grocery stores.\u003c/li>\n\u003cli>You can also take part in the ACCFB's \u003ca href=\"https://www.vfd-accfb.org/\" rel=\"noopener\" target=\"_blank\">Virtual Food Drive\u003c/a> where every $1 donated purchases $6 in food.\u003c/li>\n\u003cli>Consider organizing your own Food Drive at your work, school, church or with your community group. They will supply everything you’ll need. Call (510) 635-3663 ext. 318 or email fooddrive@accfb.org or \u003ca href=\"https://www.accfb.org/get-involved/fundraise/food-drive/\" target=\"_blank\">get more information online\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://glide.org/\" rel=\"noopener\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/glidesf\" rel=\"noopener\" target=\"_blank\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. They provide up to 2,400 meals each day, making Glide one of the largest free meal providers in San Francisco. Glide is also the only program in town that provides three nutritious meals 364 days of the year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/volunteer\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Holiday volunteer opportunities include serving food, toy sorting, and sorting and stacking food for \u003ca href=\"http://glide.org/Volunteer-Holidays-2016\" rel=\"noopener\" target=\"_blank\">Glide's Grocery Bag Give Away and other events in November and December\u003c/a>.\u003c/li>\n\u003cli>Glide is also looking for people to participate in their \u003ca href=\"https://www.glide.org/longtermvolunteer\" rel=\"noopener\" target=\"_blank\">long-term volunteer program\u003c/a> to help provide medical, fundraising and other services.\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.openhand.org\" rel=\"noopener\" target=\"_blank\">Project Open Hand\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ProjectOpenHand\" target=\"_blank\">Project Open Hand\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/projectopenhand\" target=\"_blank\">@projectopenhand\u003c/a>\u003c/p>\n\u003cp>Project Open Hand provides meals to seniors and people living with serious illnesses in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.openhand.org/volunteer/holiday-volunteering\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nOver the holidays, prepare meals on site, sort and fill grocery bag orders, deliver food, and \u003ca href=\"http://www.openhand.org/holiday-volunteering-our-senior-lunch-program\" target=\"_blank\">serve meals for seniors at their senior lunch sites\u003c/a>.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.stanthonysf.org/\" rel=\"noopener\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/stanthonysf\" rel=\"noopener\" target=\"_blank\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>St. Anthony Foundation has responded to the needs of poor and low-income San Franciscans for the past six decades. They serve daily meals and provide shelter, medical assistance, technology training, and clothes to those in need.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/san-francisco-volunteer-opportunities/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/holidayvolunteering\" target=\"_blank\">Holiday volunteer opportunities\u003c/a> range from serving food, helping out in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\">the dining room\u003c/a>, and \u003ca href=\"https://www.stanthonysf.org/free-clothing-program-san-francisco/\" target=\"_blank\">sorting donated clothing\u003c/a> to providing \u003ca href=\"https://www.stanthonysf.org/skilledvolunteeropportunities/\" target=\"_blank\">skills-based services\u003c/a> in the Tenderloin Tech Lab, clinic, and social work center. They offer both regular shifts and special group projects designed for large or small teams.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.mowsf.org/\" rel=\"noopener\" target=\"_blank\">Meals On Wheels of San Francisco \u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MOWSF\" target=\"_blank\">Meals On Wheels San Francisco\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mowsf\" target=\"_blank\">@mowsf\u003c/a>\u003c/p>\n\u003cp>Meals On Wheels of San Francisco exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mowsf.org/volunteer/\" rel=\"noopener\" target=\"_blank\">How to Volunteer\u003c/a>\u003c/strong>\u003cbr>\nVarious volunteer opportunities are available, including being an \u003ca href=\"http://www.mowsf.org/goodneighbor\" target=\"_blank\">at-home visitor\u003c/a> for seniors who spend much of their days alone, shopping for seniors, helping with small in-home repairs, and \u003ca href=\"http://www.mowsf.org/hdg\" target=\"_blank\">delivering food\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>\u003ca href=\"http://www.shfb.org/\" rel=\"noopener\" target=\"_blank\">Second Harvest Food Bank\u003c/a>\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\">2nd Harvest\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/2ndharvest\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Second Harvest Food Bank of Santa Clara and San Mateo Counties has been providing services to the community since 1974. They are one of the largest food banks in the country, providing food to nearly a quarter of a million people each month. Of those they serve, most are seniors and low-income families with children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shfb.org/volunteer\">How to Volunteer\u003c/a>\u003cbr>\n\u003c/strong>Volunteer opportunities include \u003ca href=\"http://www.shfb.org/warehousesortsignup\" target=\"_blank\">food sorting\u003c/a>, \u003ca href=\"http://www.shfb.org/educationandoutreach\" target=\"_blank\">education and outreach\u003c/a>, \u003ca href=\"http://www.shfb.org/fooddistribution\" target=\"_blank\">distribution\u003c/a>, and \u003ca href=\"http://www.shfb.org/officevolunteering\" target=\"_blank\">administrative services\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Infantivore's Dilemma",
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"content": "\u003cp> \u003cem>\u003cstrong>Note:\u003c/strong> Don't read this if you work for CPS or find \u003ca href=\"http://ww2.kqed.org/bayareabites/author/meghan-laslocky/\">my other posts\u003c/a> disgusting or offensive. Move along now. I mean it.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling.jpg\" alt=\"prep for grilling baby\" title=\"prep for grilling baby\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7389\">\u003cbr>\n\u003cem>Self-basting Henry preps for grilling\u003c/em>\u003c/p>\n\u003cp>Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I've been underemployed since April. My cup of beans and rice runneth under, so I'm taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a \u003ca href=\"http://en.wikipedia.org/wiki/A_Modest_Proposal\">modest proposal\u003c/a>. \u003c/p>\n\u003cp>Among carnivores and vegetarians alike, the mere sight of juicy baby leg -- peeking out from the gap between the hem of \u003ca href=\"http://www.gymboree.com/shop/dept_item.jsp?PRODUCT%3C%3Eprd_id=845524445983487&FOLDER%3C%3Efolder_id=2534374306252335&productSizeSelected=0\">Gymboree overalls\u003c/a> and the top of the \u003ca href=\"http://www.robeez.com/Robeez-Soft-Soles%C2%A0Knighted-Fox-brown-Robeez-baby-shoes/product.aspx?ProductID=966&deptid=303&PriceCat=2&Lang=EN-US&RefID=GOUS_robeez%20\">Robeez soft sole\u003c/a> -- is enough to trigger salivation of Pavlovian proportions. Breastfed Henry weighs about 23 pounds now, and I figure that whether stewed, roasted, baked or even boiled, in a fricassee or a ragout, he'd make a most delicious and nourishing wholesome food. In fact, I'm fairly certain I could get several meals out of him, not counting soup stock. \u003c/p>\n\u003cp>Babies are high in fat and must therefore be quite tasty. Think about it: the ratio of fat to muscle in babies, especially before they start walking, likely exceeds that of ducks, and we all know ducks are scrumptious. Ergo, babies must be even more scrumptious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's also the convenience factor: babies make great, quick and easy weeknight suppers. Though \u003ca href=\"http://19.media.tumblr.com/tumblr_kpplpcsOry1qzvnxpo1_500.jpg\">this recipe\u003c/a> suggests roasting, I'm a crock pot fan myself. Throw the baby in the crock pot in the morning with some carrots, celery, bay leaf, and water, and presto, by the time you get home from work, dinner's ready.\u003c/p>\n\u003cp>But let's put aside advantages of taste and convenience for a moment and focus on the most important thing: the planet. Eating my baby is the only environmentally responsible way in which I can address my pantry problem. If you too are a mom, a foodie, and a tree hugger, you can't afford NOT to eat your baby.\u003c/p>\n\u003cp>First of all, when it comes to eating local, you can't get much more local than your child's nursery (or, for those of you without children, the family-based child care center around the corner). I can feel good knowing that a meal I prepare from my baby has virtually no carbon footprint: I have hauled him myself with a Baby Bjorn for nearly 11 months now, so the only energy expended has been courtesy of my own caloric intake. \u003c/p>\n\u003cp>Secondly, babies are free-range and cage-free (especially babies that co-sleep). I don't have to worry that my meal never saw the light of day or felt green grass under its feet. I've taken my baby to the park at least three times a week since he was born. One could also argue that he's grass fed, as he just ate grass while crawling toward the swings in Willard Park on Sunday. When you eat your own baby, you can rest assured knowing exactly what he ate and when, down to his last spoonful of organic squash from the farmer's market that you steamed and pureed yourself. If you're really careful about your baby's diet, you can even rest assured that he, and therefore you, isn't tainted by that heinous hydra of the industrial food complex: corn.\u003c/p>\n\u003cp>Babies are also available all year round, so say bye bye to what I call \"out-of-season guilt,\" the kind that garnishes lamb in November and tomatoes in January. \u003c/p>\n\u003cp>It's actually hard to imagine a more sustainable food than baby, particularly breast-fed baby. If you eat only organic, local food, and your baby eats only breast milk and organic, local food, wears organic clothes (Think of it! No plastic grocery bags!) and \u003ca href=\"http://www.gdiapers.com/?gclid=CP7egr3Ju50CFSFRagodiFw2ig%20\">G-diapers\u003c/a>, as soon as you've thrown that kid in the crockpot, you've become a model sustainable eater. What other food can you create with your own body and feed with your own body? In food terms, it's a perfect circle.\u003c/p>\n\u003cp>Save the planet: eat your baby.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling1.jpg\" alt=\"babyback ribs\" title=\"babyback ribs\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7451\">\u003cbr>\n\u003cem>End this barbecue season with a bang.\u003c/em> \u003c/p>\n\u003cp>** \u003cem>\u003cstrong>Disclaimer:\u003c/strong> No babies were actually barbecued during the photoshoot for this post thanks to an Eye Candy Photoshop filter. Don't try this at home...or anywhere else.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I've been underemployed since April. My cup of beans and rice runneth under, so I'm taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a modest proposal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cem>\u003cstrong>Note:\u003c/strong> Don't read this if you work for CPS or find \u003ca href=\"http://ww2.kqed.org/bayareabites/author/meghan-laslocky/\">my other posts\u003c/a> disgusting or offensive. Move along now. I mean it.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling.jpg\" alt=\"prep for grilling baby\" title=\"prep for grilling baby\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7389\">\u003cbr>\n\u003cem>Self-basting Henry preps for grilling\u003c/em>\u003c/p>\n\u003cp>Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I've been underemployed since April. My cup of beans and rice runneth under, so I'm taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a \u003ca href=\"http://en.wikipedia.org/wiki/A_Modest_Proposal\">modest proposal\u003c/a>. \u003c/p>\n\u003cp>Among carnivores and vegetarians alike, the mere sight of juicy baby leg -- peeking out from the gap between the hem of \u003ca href=\"http://www.gymboree.com/shop/dept_item.jsp?PRODUCT%3C%3Eprd_id=845524445983487&FOLDER%3C%3Efolder_id=2534374306252335&productSizeSelected=0\">Gymboree overalls\u003c/a> and the top of the \u003ca href=\"http://www.robeez.com/Robeez-Soft-Soles%C2%A0Knighted-Fox-brown-Robeez-baby-shoes/product.aspx?ProductID=966&deptid=303&PriceCat=2&Lang=EN-US&RefID=GOUS_robeez%20\">Robeez soft sole\u003c/a> -- is enough to trigger salivation of Pavlovian proportions. Breastfed Henry weighs about 23 pounds now, and I figure that whether stewed, roasted, baked or even boiled, in a fricassee or a ragout, he'd make a most delicious and nourishing wholesome food. In fact, I'm fairly certain I could get several meals out of him, not counting soup stock. \u003c/p>\n\u003cp>Babies are high in fat and must therefore be quite tasty. Think about it: the ratio of fat to muscle in babies, especially before they start walking, likely exceeds that of ducks, and we all know ducks are scrumptious. Ergo, babies must be even more scrumptious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's also the convenience factor: babies make great, quick and easy weeknight suppers. Though \u003ca href=\"http://19.media.tumblr.com/tumblr_kpplpcsOry1qzvnxpo1_500.jpg\">this recipe\u003c/a> suggests roasting, I'm a crock pot fan myself. Throw the baby in the crock pot in the morning with some carrots, celery, bay leaf, and water, and presto, by the time you get home from work, dinner's ready.\u003c/p>\n\u003cp>But let's put aside advantages of taste and convenience for a moment and focus on the most important thing: the planet. Eating my baby is the only environmentally responsible way in which I can address my pantry problem. If you too are a mom, a foodie, and a tree hugger, you can't afford NOT to eat your baby.\u003c/p>\n\u003cp>First of all, when it comes to eating local, you can't get much more local than your child's nursery (or, for those of you without children, the family-based child care center around the corner). I can feel good knowing that a meal I prepare from my baby has virtually no carbon footprint: I have hauled him myself with a Baby Bjorn for nearly 11 months now, so the only energy expended has been courtesy of my own caloric intake. \u003c/p>\n\u003cp>Secondly, babies are free-range and cage-free (especially babies that co-sleep). I don't have to worry that my meal never saw the light of day or felt green grass under its feet. I've taken my baby to the park at least three times a week since he was born. One could also argue that he's grass fed, as he just ate grass while crawling toward the swings in Willard Park on Sunday. When you eat your own baby, you can rest assured knowing exactly what he ate and when, down to his last spoonful of organic squash from the farmer's market that you steamed and pureed yourself. If you're really careful about your baby's diet, you can even rest assured that he, and therefore you, isn't tainted by that heinous hydra of the industrial food complex: corn.\u003c/p>\n\u003cp>Babies are also available all year round, so say bye bye to what I call \"out-of-season guilt,\" the kind that garnishes lamb in November and tomatoes in January. \u003c/p>\n\u003cp>It's actually hard to imagine a more sustainable food than baby, particularly breast-fed baby. If you eat only organic, local food, and your baby eats only breast milk and organic, local food, wears organic clothes (Think of it! No plastic grocery bags!) and \u003ca href=\"http://www.gdiapers.com/?gclid=CP7egr3Ju50CFSFRagodiFw2ig%20\">G-diapers\u003c/a>, as soon as you've thrown that kid in the crockpot, you've become a model sustainable eater. What other food can you create with your own body and feed with your own body? In food terms, it's a perfect circle.\u003c/p>\n\u003cp>Save the planet: eat your baby.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling1.jpg\" alt=\"babyback ribs\" title=\"babyback ribs\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7451\">\u003cbr>\n\u003cem>End this barbecue season with a bang.\u003c/em> \u003c/p>\n\u003cp>** \u003cem>\u003cstrong>Disclaimer:\u003c/strong> No babies were actually barbecued during the photoshoot for this post thanks to an Eye Candy Photoshop filter. Don't try this at home...or anywhere else.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/donut-eater.jpg\" alt=\"donut eater\" title=\"donut eater\" width=\"300\" height=\"393\" class=\"alignleft size-full wp-image-6820\">After a summer of hearing about death panels and tea baggers, it's nice to finally see the discussion on health care reform turn to nutritious eating and exercise. What's interesting to this arugula-eating liberal, however, is that this conversation has started on the conservative side of the table. After \u003ca href=\"http://www.whitehouse.gov/the_press_office/Remarks-by-the-President-to-a-Joint-Session-of-Congress-on-Health-Care/\">President Obama's speech on health care\u003c/a> last week, \u003ca href=\"http://boustany.house.gov/index.html\">Rep. Charles Boustany, R-La.\u003c/a>, a cardiovascular surgeon, gave the \u003ca href=\"http://edition.cnn.com/2009/POLITICS/09/09/transcript.boustany.gop.response/index.html\">GOP response\u003c/a>. While supplying the nation with his rebuttal to President Obama's speech, he mentioned what I found to be a very interesting plea to include a sense of personal responsibility for one's health into the dialogue. According to Representative Boustany, \"... insurers should be able to offer incentives for wellness care and prevention. That's something particularly important to me. I operated on too many people who could have avoided surgery if they'd made simply -- simply made healthier choices earlier in life.\"\u003c/p>\n\u003cp>This portion of the speech really surprised me. At face value, it makes sense that people should take responsibility for their own health and for insurers to offer incentives for healthy behavior. Yet eating well is more complex than deciding to have grilled vegetables for dinner instead of a double cheeseburger, particularly for those who are poor and without time and resources. It's no secret that unhealthy foods are simply cheaper and more prevalent than whole grains, fresh vegetables, and unprocessed meats. Think of McDonalds' popular dollar meals. Cheap meals are often the only food available for many Americans, and actual food choices are often nonexistent for people on constrained budgets.\u003cbr clear=\"all\">\u003cbr>\nInterestingly, the Centers for Disease Control and Prevention (CDC) recently released an obesity map of America. It's a depressing bit of data, but here you go:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/obesity-map.jpg\" alt=\"obesity map\" title=\"obesity map\" width=\"400\" height=\"233\" class=\"aligncenter size-full wp-image-6822\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">CDC's Obesity Trends\u003c/a>, which includes a breakdown of state by state percentages\u003c/em>\u003c/p>\n\u003cp>It's disheartening to see that the obese population in numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. For instance, both Republicans and Democrats have traditionally supported some serious corn and soy subsidies in \u003ca href=\"http://clerk.house.gov/evs/2008/roll315.xml\">the farm bill\u003c/a>, making cheap \u003ca href=\"http://www.epa.gov/oecaagct/ag101/cropmajor.html\">corn and soy-based products pervasive in the American food system\u003c/a>. Many nutritionists, doctors, and health professionals believe the prevalence of corn and soy in our diet has lead to those skyrocketing obesity rates in America. It doesn't seem fair to tell people they need to make \"healthier choices earlier in life\" without first changing the farm subsidy program so real food choices emerge. How about instead creating incentives for farmers to grow more nutritious crops so healthier foods are more affordable? \u003c/p>\n\u003cp>Another interesting feature of the CDC map is that the highest rates of obesity occur in traditionally conservative strongholds, including Mr. Boustany's home state of Louisiana, which has a 28.3% obesity rate compared to 23.7% for California. Mississippi's rate is a staggering 32.8%. Now I am not trying to claim that Democrats are healthier than Republicans. There are plenty of Republicans who run 10 miles a day and love tofu, and lots of Democrats who fry Snickers bars and drive if they are traveling more than 100 feet. It seems, however, that overall, states that favor conservative candidates are simply fatter (at least according to that pinko institution the CDC) than more liberal-leaning states. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So here's the question: in the name of better health care opportunities for all citizens (or even just those in Mr. Boustany's backyard), will Republicans embrace their own current plea for a healthier general public? Will they put their money where their mouth is and support a farm bill that evens the playing field for small family farms that want to grow something other than corn and soy? In the name of positive health care reform, will our Congressional leaders promote healthier school lunches, more money for food stamp recipients so they can purchase fresh vegetables instead of canned or frozen ones, and provide more money for public transportation options so people can get out of their cars and walk to bus stops, subways, and transit systems instead of driving? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although I have serious doubts that our food system will be revamped any time soon, I am more hopeful after reading \u003ca href=\"http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&sq=michael%20pollan&st=cse&adxnnl=1&scp=2&adxnnlx=1253131575-QxNnd4smB+6UH1VEI0OEXw\">an opinion piece by Michael Pollan in last week's New York Times\u003c/a>. In his essay, Mr. Pollan states \"Agribusiness dominates the agriculture committees of Congress, and has swatted away most efforts at reform. But what happens when the health insurance industry realizes that our system of farm subsidies makes junk food cheap, and fresh produce dear, and thus contributes to obesity and Type 2 diabetes? It will promptly get involved in the fight over the farm bill — which is to say, the industry will begin buying seats on those agriculture committees and demanding that the next bill be written with the interests of the public health more firmly in mind.\" I hope he's right.\u003c/p>\n\n",
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"excerpt": "It's disheartening to see that the obese population is numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/donut-eater.jpg\" alt=\"donut eater\" title=\"donut eater\" width=\"300\" height=\"393\" class=\"alignleft size-full wp-image-6820\">After a summer of hearing about death panels and tea baggers, it's nice to finally see the discussion on health care reform turn to nutritious eating and exercise. What's interesting to this arugula-eating liberal, however, is that this conversation has started on the conservative side of the table. After \u003ca href=\"http://www.whitehouse.gov/the_press_office/Remarks-by-the-President-to-a-Joint-Session-of-Congress-on-Health-Care/\">President Obama's speech on health care\u003c/a> last week, \u003ca href=\"http://boustany.house.gov/index.html\">Rep. Charles Boustany, R-La.\u003c/a>, a cardiovascular surgeon, gave the \u003ca href=\"http://edition.cnn.com/2009/POLITICS/09/09/transcript.boustany.gop.response/index.html\">GOP response\u003c/a>. While supplying the nation with his rebuttal to President Obama's speech, he mentioned what I found to be a very interesting plea to include a sense of personal responsibility for one's health into the dialogue. According to Representative Boustany, \"... insurers should be able to offer incentives for wellness care and prevention. That's something particularly important to me. I operated on too many people who could have avoided surgery if they'd made simply -- simply made healthier choices earlier in life.\"\u003c/p>\n\u003cp>This portion of the speech really surprised me. At face value, it makes sense that people should take responsibility for their own health and for insurers to offer incentives for healthy behavior. Yet eating well is more complex than deciding to have grilled vegetables for dinner instead of a double cheeseburger, particularly for those who are poor and without time and resources. It's no secret that unhealthy foods are simply cheaper and more prevalent than whole grains, fresh vegetables, and unprocessed meats. Think of McDonalds' popular dollar meals. Cheap meals are often the only food available for many Americans, and actual food choices are often nonexistent for people on constrained budgets.\u003cbr clear=\"all\">\u003cbr>\nInterestingly, the Centers for Disease Control and Prevention (CDC) recently released an obesity map of America. It's a depressing bit of data, but here you go:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/obesity-map.jpg\" alt=\"obesity map\" title=\"obesity map\" width=\"400\" height=\"233\" class=\"aligncenter size-full wp-image-6822\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">CDC's Obesity Trends\u003c/a>, which includes a breakdown of state by state percentages\u003c/em>\u003c/p>\n\u003cp>It's disheartening to see that the obese population in numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. For instance, both Republicans and Democrats have traditionally supported some serious corn and soy subsidies in \u003ca href=\"http://clerk.house.gov/evs/2008/roll315.xml\">the farm bill\u003c/a>, making cheap \u003ca href=\"http://www.epa.gov/oecaagct/ag101/cropmajor.html\">corn and soy-based products pervasive in the American food system\u003c/a>. Many nutritionists, doctors, and health professionals believe the prevalence of corn and soy in our diet has lead to those skyrocketing obesity rates in America. It doesn't seem fair to tell people they need to make \"healthier choices earlier in life\" without first changing the farm subsidy program so real food choices emerge. How about instead creating incentives for farmers to grow more nutritious crops so healthier foods are more affordable? \u003c/p>\n\u003cp>Another interesting feature of the CDC map is that the highest rates of obesity occur in traditionally conservative strongholds, including Mr. Boustany's home state of Louisiana, which has a 28.3% obesity rate compared to 23.7% for California. Mississippi's rate is a staggering 32.8%. Now I am not trying to claim that Democrats are healthier than Republicans. There are plenty of Republicans who run 10 miles a day and love tofu, and lots of Democrats who fry Snickers bars and drive if they are traveling more than 100 feet. It seems, however, that overall, states that favor conservative candidates are simply fatter (at least according to that pinko institution the CDC) than more liberal-leaning states. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So here's the question: in the name of better health care opportunities for all citizens (or even just those in Mr. Boustany's backyard), will Republicans embrace their own current plea for a healthier general public? Will they put their money where their mouth is and support a farm bill that evens the playing field for small family farms that want to grow something other than corn and soy? In the name of positive health care reform, will our Congressional leaders promote healthier school lunches, more money for food stamp recipients so they can purchase fresh vegetables instead of canned or frozen ones, and provide more money for public transportation options so people can get out of their cars and walk to bus stops, subways, and transit systems instead of driving? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although I have serious doubts that our food system will be revamped any time soon, I am more hopeful after reading \u003ca href=\"http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&sq=michael%20pollan&st=cse&adxnnl=1&scp=2&adxnnlx=1253131575-QxNnd4smB+6UH1VEI0OEXw\">an opinion piece by Michael Pollan in last week's New York Times\u003c/a>. In his essay, Mr. Pollan states \"Agribusiness dominates the agriculture committees of Congress, and has swatted away most efforts at reform. But what happens when the health insurance industry realizes that our system of farm subsidies makes junk food cheap, and fresh produce dear, and thus contributes to obesity and Type 2 diabetes? It will promptly get involved in the fight over the farm bill — which is to say, the industry will begin buying seats on those agriculture committees and demanding that the next bill be written with the interests of the public health more firmly in mind.\" I hope he's right.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beyond Festivals: Street Food Actually on Streets and Sidewalks",
"title": "Beyond Festivals: Street Food Actually on Streets and Sidewalks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n",
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"excerpt": "These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Dinner Party for Under $30: Chile Verde",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde.jpg\" alt=\"chile verde\" title=\"chile verde\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5409\">\u003cbr>\nI love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?\u003c/p>\n\u003cp>I didn't plan to spend so little on this dinner party. When I went to the farmers' market and then the butcher I was shopping only to purchase the groceries I needed to make chile verde, \u003ca href=\"http://deniseskitchen.wordpress.com/2009/07/22/roasted-corn-and-pasilla-pepper-salad/\">a corn and pasilla pepper salad\u003c/a> and Mexican rice. I was in the mood for chile verde, a Mexican pork stew made with tomatillos, which is one of my favorite South-of-the-Border dishes. I thought it would be fun to sit in the backyard with friends while eating Mexican food and drinking cerveza. The fact that I spent so little on the meal was a bonus that I'll try to replicate in the future.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomatillos.jpg\" alt=\"tomatillos\" title=\"tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5410\">\u003c/p>\n\u003cp>If you've never tried chile verde, you are in for a treat when you finally taste it. Chile verde is one of those magical stews that melds together the distinct flavors of a regional area into a unique whole. The tomatillos, onions, and hot peppers roast slowly with the pork, creating a rich and slightly spicy gravy that clings to the succulent and falling apart meat. Served with warm corn tortillas, it's about as good as a stew can get, and inexpensive to boot.\u003c/p>\n\u003cp>Chile Verde is made using either pork shoulder or butt, which just happens to be one of the cheapest cuts of meat you can purchase. Because it’s a bit fatty and tough, it's a terrible choice for grilling or cooking quickly, but stew it for hours and you have one of the most luscious type of meat available. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pork shoulder is about $2.99 a pound and you only need 4 lbs for this recipe so your meat tab should be about $12. Add in the tortillas (less than $2 a pack), some rice (also less than $2 for 10 people), corn chips and fresh tomatoes to make homemade salsa (about $5), 2 cans of black beans as a side dish (about $2) and all the veggies needed for the chile verde plus a corn and pepper salad, and you've spent less than $30 for the meal. Obviously the prices of the fruits and vegetables will vary, but because it's summer, most are fairly inexpensive (for instance, I saw five ears of corn for a dollar at the farmers' market the other day).\u003c/p>\n\u003cp>A delicious yet inexpensive meal with friends: in this economy, that’s a combo I can appreciate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde-in-a-pot.jpg\" alt=\"chile verde in a pot\" title=\"chile verde in a pot\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5411\">\u003c/p>\n\u003cp>\u003cstrong>Chile Verde\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 9 - 10 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 lbs pork shoulder cut into 1-inch cubes\u003cbr>\n1 1/2 pounds tomatillos\u003cbr>\n2 large white or yellow onions\u003cbr>\n2 Serrano or Jalapeno peppers (depending on how spicy you want the dish. Serranos are hotter.)\u003cbr>\n1 cup chicken stock or water\u003cbr>\n2 Tbsp vegetable oil plus more for broiling vegetables\u003cbr>\n3 tsp cumin powder (or more if you'd like)\u003cbr>\n2 Tbsp dried oregano (or more if you'd like)\u003cbr>\n2 Tbsp flour\u003cbr>\n1/4 cup finely chopped cilantro\u003cbr>\nKosher or sea salt and black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut pork into 1-inch cubes. Sprinkle 1 1/2 tsp cumin, 1 Tbsp oregano, and 1 tsp salt onto the cubed meat and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seasoned-pork.jpg\" alt=\"seasoned pork\" title=\"seasoned pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5412\">\u003c/p>\n\u003cp>2. Sprinkle the flour over the meat and mix everything together so the flour and spices cling to the meat chunks. Set meat in the refrigerator until ready to use.\u003c/p>\n\u003cp>3. Place your oven on its broiler setting. While oven is heating, peal your onions and slice into 1/4-inch pieces. Dehusk your tomatillos and wash them thoroughly as well. Slice them into 1/4-inch slices as well. You can just slice the smaller tomatillos in half. Slice your Serrano or Jalapeno peppers in half. If you want to reduce some of the heat in the dish, take out the seeds and the inner whitish flesh as these are the real hot parts of the pepper.\u003c/p>\n\u003cp>4. Drizzle some oil onto a baking sheet and set the onions on top. Flip the onions over so each side has a light coating of oil. Sprinkle with kosher or sea salt. Place pan under the broiler and cook until onions are browned. Be careful not to burn them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/roasted-tomatillos.jpg\" alt=\"roasted tomatillos\" title=\"roasted tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5413\">\u003c/p>\n\u003cp>5. Remove the onions from the pan and place them into a bowl. Drizzle a bit more oil onto the pan and lay the tomatillo and pepper slices on top. Season them with some salt and set under the broiler. Cook until they are soft and browned.\u003c/p>\n\u003cp>6. Place the cooked onions, tomatillos and peppers into a food processor and pulse until the mixture is blended thoroughly but still a bit chunky.\u003c/p>\n\u003cp>7. Heat 1 Tbsp oil in a large Dutch oven (I prefer one made out of cast iron as it distributes the heat evenly, but this is not necessary). When the oil is hot, evenly distribute a portion of your pork pieces into the pot. Be sure not to add them all at once, or even to crowd the pan, as overcrowding will make the meat steam and we want the pork to sear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seared-pork.jpg\" alt=\"seared pork\" title=\"seared pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5414\">\u003c/p>\n\u003cp>9. Sear the pork pieces on each side until they are slightly crispy and then remove them from the pan. Continue browning in batches until all the pork is seared, adding oil as needed. Note that you are not trying to cook the meat through at this point and that you actually want the inner portion of each cube should to remain uncooked. You are simply searing.\u003c/p>\n\u003cp>10. Once all the meat is browned, add your chicken stock or water to the pot and then scrape the bottom of the pan with a wooden spoon or spatula to release the delicious caramelized bits. This will really help to flavor your sauce. Add in the meat and tomatillo mixture along with the rest of your cumin and oregano. I like to crush the dried oregano in my palm before adding it, which helps release its flavors. Add some salt and pepper to taste and stir.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/simmering-chile.jpg\" alt=\"simmering chile\" title=\"simmering chile\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5415\">\u003c/p>\n\u003cp>11. At this point you can either set the covered pot in the oven for two hours at 350 degrees (but be sure you use an oven-proof pot and cover), or you can simmer the stew on the stove for 2 hours. Either way, the stew needs to now simmer covered. \u003c/p>\n\u003cp>12. After about 45 minutes of simmering, stir your stew and add more cumin, oregano, salt and pepper to taste. Recover the pot and place back in the oven or simmer further on the stove for at least another hour and 15 minutes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>13. When stew is thoroughly cooked, with the meat literally falling apart when you touch it and the gravy clinging onto the meat, check your seasoning (adding more salt or pepper if needed; the cumin and oregano should be fine at this point) and serve with warm corn tortillas.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde.jpg\" alt=\"chile verde\" title=\"chile verde\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5409\">\u003cbr>\nI love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?\u003c/p>\n\u003cp>I didn't plan to spend so little on this dinner party. When I went to the farmers' market and then the butcher I was shopping only to purchase the groceries I needed to make chile verde, \u003ca href=\"http://deniseskitchen.wordpress.com/2009/07/22/roasted-corn-and-pasilla-pepper-salad/\">a corn and pasilla pepper salad\u003c/a> and Mexican rice. I was in the mood for chile verde, a Mexican pork stew made with tomatillos, which is one of my favorite South-of-the-Border dishes. I thought it would be fun to sit in the backyard with friends while eating Mexican food and drinking cerveza. The fact that I spent so little on the meal was a bonus that I'll try to replicate in the future.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomatillos.jpg\" alt=\"tomatillos\" title=\"tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5410\">\u003c/p>\n\u003cp>If you've never tried chile verde, you are in for a treat when you finally taste it. Chile verde is one of those magical stews that melds together the distinct flavors of a regional area into a unique whole. The tomatillos, onions, and hot peppers roast slowly with the pork, creating a rich and slightly spicy gravy that clings to the succulent and falling apart meat. Served with warm corn tortillas, it's about as good as a stew can get, and inexpensive to boot.\u003c/p>\n\u003cp>Chile Verde is made using either pork shoulder or butt, which just happens to be one of the cheapest cuts of meat you can purchase. Because it’s a bit fatty and tough, it's a terrible choice for grilling or cooking quickly, but stew it for hours and you have one of the most luscious type of meat available. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pork shoulder is about $2.99 a pound and you only need 4 lbs for this recipe so your meat tab should be about $12. Add in the tortillas (less than $2 a pack), some rice (also less than $2 for 10 people), corn chips and fresh tomatoes to make homemade salsa (about $5), 2 cans of black beans as a side dish (about $2) and all the veggies needed for the chile verde plus a corn and pepper salad, and you've spent less than $30 for the meal. Obviously the prices of the fruits and vegetables will vary, but because it's summer, most are fairly inexpensive (for instance, I saw five ears of corn for a dollar at the farmers' market the other day).\u003c/p>\n\u003cp>A delicious yet inexpensive meal with friends: in this economy, that’s a combo I can appreciate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde-in-a-pot.jpg\" alt=\"chile verde in a pot\" title=\"chile verde in a pot\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5411\">\u003c/p>\n\u003cp>\u003cstrong>Chile Verde\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 9 - 10 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 lbs pork shoulder cut into 1-inch cubes\u003cbr>\n1 1/2 pounds tomatillos\u003cbr>\n2 large white or yellow onions\u003cbr>\n2 Serrano or Jalapeno peppers (depending on how spicy you want the dish. Serranos are hotter.)\u003cbr>\n1 cup chicken stock or water\u003cbr>\n2 Tbsp vegetable oil plus more for broiling vegetables\u003cbr>\n3 tsp cumin powder (or more if you'd like)\u003cbr>\n2 Tbsp dried oregano (or more if you'd like)\u003cbr>\n2 Tbsp flour\u003cbr>\n1/4 cup finely chopped cilantro\u003cbr>\nKosher or sea salt and black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut pork into 1-inch cubes. Sprinkle 1 1/2 tsp cumin, 1 Tbsp oregano, and 1 tsp salt onto the cubed meat and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seasoned-pork.jpg\" alt=\"seasoned pork\" title=\"seasoned pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5412\">\u003c/p>\n\u003cp>2. Sprinkle the flour over the meat and mix everything together so the flour and spices cling to the meat chunks. Set meat in the refrigerator until ready to use.\u003c/p>\n\u003cp>3. Place your oven on its broiler setting. While oven is heating, peal your onions and slice into 1/4-inch pieces. Dehusk your tomatillos and wash them thoroughly as well. Slice them into 1/4-inch slices as well. You can just slice the smaller tomatillos in half. Slice your Serrano or Jalapeno peppers in half. If you want to reduce some of the heat in the dish, take out the seeds and the inner whitish flesh as these are the real hot parts of the pepper.\u003c/p>\n\u003cp>4. Drizzle some oil onto a baking sheet and set the onions on top. Flip the onions over so each side has a light coating of oil. Sprinkle with kosher or sea salt. Place pan under the broiler and cook until onions are browned. Be careful not to burn them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/roasted-tomatillos.jpg\" alt=\"roasted tomatillos\" title=\"roasted tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5413\">\u003c/p>\n\u003cp>5. Remove the onions from the pan and place them into a bowl. Drizzle a bit more oil onto the pan and lay the tomatillo and pepper slices on top. Season them with some salt and set under the broiler. Cook until they are soft and browned.\u003c/p>\n\u003cp>6. Place the cooked onions, tomatillos and peppers into a food processor and pulse until the mixture is blended thoroughly but still a bit chunky.\u003c/p>\n\u003cp>7. Heat 1 Tbsp oil in a large Dutch oven (I prefer one made out of cast iron as it distributes the heat evenly, but this is not necessary). When the oil is hot, evenly distribute a portion of your pork pieces into the pot. Be sure not to add them all at once, or even to crowd the pan, as overcrowding will make the meat steam and we want the pork to sear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seared-pork.jpg\" alt=\"seared pork\" title=\"seared pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5414\">\u003c/p>\n\u003cp>9. Sear the pork pieces on each side until they are slightly crispy and then remove them from the pan. Continue browning in batches until all the pork is seared, adding oil as needed. Note that you are not trying to cook the meat through at this point and that you actually want the inner portion of each cube should to remain uncooked. You are simply searing.\u003c/p>\n\u003cp>10. Once all the meat is browned, add your chicken stock or water to the pot and then scrape the bottom of the pan with a wooden spoon or spatula to release the delicious caramelized bits. This will really help to flavor your sauce. Add in the meat and tomatillo mixture along with the rest of your cumin and oregano. I like to crush the dried oregano in my palm before adding it, which helps release its flavors. Add some salt and pepper to taste and stir.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/simmering-chile.jpg\" alt=\"simmering chile\" title=\"simmering chile\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5415\">\u003c/p>\n\u003cp>11. At this point you can either set the covered pot in the oven for two hours at 350 degrees (but be sure you use an oven-proof pot and cover), or you can simmer the stew on the stove for 2 hours. Either way, the stew needs to now simmer covered. \u003c/p>\n\u003cp>12. After about 45 minutes of simmering, stir your stew and add more cumin, oregano, salt and pepper to taste. Recover the pot and place back in the oven or simmer further on the stove for at least another hour and 15 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>13. When stew is thoroughly cooked, with the meat literally falling apart when you touch it and the gravy clinging onto the meat, check your seasoning (adding more salt or pepper if needed; the cumin and oregano should be fine at this point) and serve with warm corn tortillas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"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.",
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"reveal": {
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"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.",
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},
"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.",
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},
"science-friday": {
"id": "science-friday",
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"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.",
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"snap-judgment": {
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"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.",
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