window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_86616": {
"type": "attachments",
"id": "bayareabites_86616",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86616",
"found": true
},
"parent": 86615,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg",
"width": 5106,
"height": 3454
}
},
"publishDate": 1408987558,
"modified": 1408987558,
"caption": "Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP ",
"description": "Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley.",
"title": "Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86353": {
"type": "attachments",
"id": "bayareabites_86353",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86353",
"found": true
},
"parent": 86352,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg",
"width": 1024,
"height": 704
}
},
"publishDate": 1408482558,
"modified": 1408482558,
"caption": " Jacques Pepin and Martin Yan",
"description": null,
"title": "MartinYan_JacquesPepinearly90s-1024x704",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85952": {
"type": "attachments",
"id": "bayareabites_85952",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85952",
"found": true
},
"parent": 85921,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/este-haim-hair640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407799821,
"modified": 1407799821,
"caption": null,
"description": null,
"title": "este-haim-hair640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85820": {
"type": "attachments",
"id": "bayareabites_85820",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85820",
"found": true
},
"parent": 85813,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/baconlands-shirt640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407699669,
"modified": 1407699669,
"caption": "Bacon Land vendor - Pour Some Bacon On Me. Photo: Wendy Goodfriend",
"description": null,
"title": "baconlands-shirt640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85571": {
"type": "attachments",
"id": "bayareabites_85571",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85571",
"found": true
},
"parent": 84366,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/dinner-e1407186925105.jpg",
"width": 640,
"height": 361
}
},
"publishDate": 1407186871,
"modified": 1407186871,
"caption": null,
"description": null,
"title": "featured_gourmetcentury",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85457": {
"type": "attachments",
"id": "bayareabites_85457",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85457",
"found": true
},
"parent": 85428,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/windmill-640x360-wendygoodfriend.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1406868436,
"modified": 1406868436,
"caption": null,
"description": null,
"title": "windmill-640x360-wendygoodfriend",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_82507": {
"type": "attachments",
"id": "bayareabites_82507",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "82507",
"found": true
},
"parent": 82506,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg",
"width": 1599,
"height": 1198
}
},
"publishDate": 1400996896,
"modified": 1400996896,
"caption": "Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images",
"description": "Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S",
"title": "Participants of the Diplomatic Culinary Partnership ",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_82493": {
"type": "attachments",
"id": "bayareabites_82493",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "82493",
"found": true
},
"parent": 82490,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/5779951051_d72d4a3849_z.jpg",
"width": 640,
"height": 482
}
},
"publishDate": 1400886440,
"modified": 1400886440,
"caption": "Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr",
"description": null,
"title": "5779951051_d72d4a3849_z",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_80696": {
"type": "attachments",
"id": "bayareabites_80696",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "80696",
"found": true
},
"parent": 80693,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/04/5966737032_ddbee09007_z.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1398045439,
"modified": 1398045439,
"caption": "Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr",
"description": null,
"title": "P7210001",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_80621": {
"type": "attachments",
"id": "bayareabites_80621",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "80621",
"found": true
},
"parent": 80590,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg",
"width": 468,
"height": 321
}
},
"publishDate": 1397712951,
"modified": 1397712951,
"caption": "Gardening at the SF Earth Day in 2013. Photo: SF Earth Day",
"description": null,
"title": "13726_1397292709_131_13726",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_79320": {
"type": "attachments",
"id": "bayareabites_79320",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "79320",
"found": true
},
"parent": 79295,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg",
"width": 770,
"height": 433
}
},
"publishDate": 1395338450,
"modified": 1395338450,
"caption": "Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film",
"description": null,
"title": "East Side Sushi Photo2",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_79036": {
"type": "attachments",
"id": "bayareabites_79036",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "79036",
"found": true
},
"parent": 79031,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1394598731,
"modified": 1394598731,
"caption": "Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss",
"description": null,
"title": "eieioy-vivien-straus",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_86615": {
"type": "authors",
"id": "byline_bayareabites_86615",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86615",
"name": "Eyder Peralta",
"isLoading": false
},
"byline_bayareabites_82506": {
"type": "authors",
"id": "byline_bayareabites_82506",
"meta": {
"override": true
},
"slug": "byline_bayareabites_82506",
"name": "Deena Prichep",
"isLoading": false
},
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"lisalanders": {
"type": "authors",
"id": "5412",
"meta": {
"index": "authors_1716337520",
"id": "5412",
"found": true
},
"name": "Lisa Landers",
"firstName": "Lisa",
"lastName": "Landers",
"slug": "lisalanders",
"email": "llanders@KQED.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.",
"avatar": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "quest",
"roles": [
"leadcoordinator",
"edit_theme_options",
"subscriber"
]
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Lisa Landers | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lisalanders"
},
"caamedia": {
"type": "authors",
"id": "5542",
"meta": {
"index": "authors_1716337520",
"id": "5542",
"found": true
},
"name": "CAAM",
"firstName": "CAAM",
"lastName": null,
"slug": "caamedia",
"email": "momo@caamedia.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "CAAM (Center for Asian American Media) is a non-profit organization dedicated to presenting stories that convey the richness and diversity of Asian American experiences to the broadest audience possible. CAAM does this by funding, producing, distributing and exhibiting works in film, television and digital media. For more information on CAAM, please visit \u003ca href=\"http://www.caamedia.org\">caamedia.org\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g",
"twitter": "caam",
"facebook": "CAAMedia",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "CAAM | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/caamedia"
}
},
"pagesReducer": {
"bayareabites_category_events": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"score": 11.03908
},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"title": "events",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 10
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=events",
"seeMore": false,
"paginated": true,
"page": 10
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_86615": {
"type": "posts",
"id": "bayareabites_86615",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86615",
"score": null,
"sort": [
1408987820000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408987820,
"format": "aside",
"disqusTitle": "California Quake Means Big Damage For Napa Valley Wineries ",
"title": "California Quake Means Big Damage For Napa Valley Wineries ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "86615 http://blogs.kqed.org/bayareabites/?p=86615",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/25/california-quake-means-big-damage-for-napa-valley-wineries/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 664,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1408988388,
"excerpt": "It's still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.",
"title": "California Quake Means Big Damage For Napa Valley Wineries | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "California Quake Means Big Damage For Napa Valley Wineries ",
"datePublished": "2014-08-25T10:30:20-07:00",
"dateModified": "2014-08-25T10:39:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "california-quake-means-big-damage-for-napa-valley-wineries",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=343110579&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eyder Peralta",
"nprStoryDate": "Mon, 25 Aug 2014 08:19:00 -0400",
"nprLastModifiedDate": "Mon, 25 Aug 2014 13:18:08 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries?ft=3&f=343110579",
"nprStoryId": "343110579",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 25 Aug 2014 13:18:00 -0400",
"path": "/bayareabites/86615/california-quake-means-big-damage-for-napa-valley-wineries",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86615/california-quake-means-big-damage-for-napa-valley-wineries",
"authors": [
"byline_bayareabites_86615"
],
"categories": [
"bayareabites_109",
"bayareabites_13306",
"bayareabites_1962",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_10916",
"bayareabites_60",
"bayareabites_119"
],
"tags": [
"bayareabites_11813",
"bayareabites_3316",
"bayareabites_187",
"bayareabites_13735",
"bayareabites_11465",
"bayareabites_14748"
],
"featImg": "bayareabites_86616",
"label": "bayareabites"
},
"bayareabites_86352": {
"type": "posts",
"id": "bayareabites_86352",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86352",
"score": null,
"sort": [
1408485683000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408485683,
"format": "aside",
"disqusTitle": "Event: An Evening with Martin Yan and Jacques Pépin",
"title": "Event: An Evening with Martin Yan and Jacques Pépin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n",
"disqusIdentifier": "86352 http://blogs.kqed.org/bayareabites/?p=86352",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 356,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1412301577,
"excerpt": "Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Join KQED, in partnership with M.Y. China and La Boulange, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.",
"title": "Event: An Evening with Martin Yan and Jacques Pépin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Event: An Evening with Martin Yan and Jacques Pépin",
"datePublished": "2014-08-19T15:01:23-07:00",
"dateModified": "2014-10-02T18:59:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "event-an-evening-with-martin-yan-and-jacques-pepin",
"status": "publish",
"path": "/bayareabites/86352/event-an-evening-with-martin-yan-and-jacques-pepin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86352/event-an-evening-with-martin-yan-and-jacques-pepin",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_13306",
"bayareabites_63",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_242",
"bayareabites_13860",
"bayareabites_11091",
"bayareabites_13713",
"bayareabites_13712"
],
"featImg": "bayareabites_86353",
"label": "bayareabites"
},
"bayareabites_85921": {
"type": "posts",
"id": "bayareabites_85921",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85921",
"score": null,
"sort": [
1407887004000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407887004,
"format": "aside",
"disqusTitle": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=QhJaf0MXvLs]\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86004,86037,86036,86005,86006,86002,86007,85986\"]\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=qMHgKyi8B-E]\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "85921 http://blogs.kqed.org/bayareabites/?p=85921",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/12/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 235,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1411660828,
"excerpt": "This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.",
"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"datePublished": "2014-08-12T16:43:24-07:00",
"dateModified": "2014-09-25T09:00:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal",
"status": "publish",
"path": "/bayareabites/85921/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/QhJaf0MXvLs'\n title='//www.youtube.com/embed/QhJaf0MXvLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "86004,86037,86036,86005,86006,86002,86007,85986",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qMHgKyi8B-E'\n title='//www.youtube.com/embed/qMHgKyi8B-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85921/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal",
"authors": [
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_10851",
"bayareabites_1593"
],
"tags": [
"bayareabites_13675",
"bayareabites_13679",
"bayareabites_13683",
"bayareabites_2329",
"bayareabites_13680",
"bayareabites_2599"
],
"featImg": "bayareabites_85952",
"label": "bayareabites"
},
"bayareabites_85813": {
"type": "posts",
"id": "bayareabites_85813",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85813",
"score": null,
"sort": [
1407725648000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407725648,
"format": "aside",
"disqusTitle": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"title": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=pGwxP_xV450]\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "85813 http://blogs.kqed.org/bayareabites/?p=85813",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1509,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1546992948,
"excerpt": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
"title": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"datePublished": "2014-08-10T19:54:08-07:00",
"dateModified": "2019-01-08T16:15:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands",
"status": "publish",
"path": "/bayareabites/85813/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pGwxP_xV450'\n title='//www.youtube.com/embed/pGwxP_xV450'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85813/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands",
"authors": [
"5412",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_13306",
"bayareabites_1653",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_90",
"bayareabites_181",
"bayareabites_1593",
"bayareabites_316",
"bayareabites_119"
],
"tags": [
"bayareabites_14453",
"bayareabites_1121",
"bayareabites_2599"
],
"featImg": "bayareabites_85820",
"label": "bayareabites"
},
"bayareabites_84366": {
"type": "posts",
"id": "bayareabites_84366",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84366",
"score": null,
"sort": [
1407261056000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407261056,
"format": "aside",
"disqusTitle": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"title": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>[vimeo 71484601] \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "84366 http://blogs.kqed.org/bayareabites/?p=84366",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 851,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1407283875,
"excerpt": "This fall, a popular \"Gourmet Century\" ride is returning to California after an 11-year hiatus. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This fall, a popular "Gourmet Century" ride is returning to California after an 11-year hiatus. ",
"title": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"datePublished": "2014-08-05T10:50:56-07:00",
"dateModified": "2014-08-05T17:11:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october",
"status": "publish",
"path": "/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "71484601"
},
"numeric": [
"71484601"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_4"
],
"tags": [
"bayareabites_13524",
"bayareabites_10346",
"bayareabites_2221",
"bayareabites_2982",
"bayareabites_13521",
"bayareabites_9687",
"bayareabites_13526",
"bayareabites_13527",
"bayareabites_13522",
"bayareabites_10146",
"bayareabites_13523",
"bayareabites_13525",
"bayareabites_13528",
"bayareabites_186",
"bayareabites_356",
"bayareabites_445"
],
"featImg": "bayareabites_85571",
"label": "bayareabites"
},
"bayareabites_85428": {
"type": "posts",
"id": "bayareabites_85428",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85428",
"score": null,
"sort": [
1406906797000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1406906797,
"format": "aside",
"disqusTitle": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"title": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">\u003cstrong>\u003cem>The Killers\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.wine-maker.net/\">\u003cstrong>\u003cem>Sean Thackrey Pleiades\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These guys shoot for the stars when they hit the stage. An astronomical combination.”\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "85428 http://blogs.kqed.org/bayareabites/?p=85428",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/01/gastromagic-and-other-food-fantasylands-take-center-stage-at-outside-lands-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1316,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1546992993,
"excerpt": "Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers. ",
"title": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "GastroMagic and Other Food Fantasylands Take Center Stage at Outside Lands Festival",
"datePublished": "2014-08-01T08:26:37-07:00",
"dateModified": "2019-01-08T16:16:33-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gastromagic-and-other-food-fantasylands-take-center-stage-at-outside-lands-festival",
"status": "publish",
"path": "/bayareabites/85428/gastromagic-and-other-food-fantasylands-take-center-stage-at-outside-lands-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85446\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/windmill-friday1000-wendygoodfriend1.jpg\" alt=\"Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Move over \u003ca href=\"http://www.kanyewest.com/\">Kanye West\u003c/a> and make way for beignets. At this year’s \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands Festival\u003c/a> in Golden Gate Park (Aug 8-10), celebrated chefs, mixologists and even butchers will take center stage just like the musical talent.\u003c/p>\n\u003cp>An idea concocted by the festival’s directors to bring their fantastical food and music mash-up to the next level, “\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\">GastroMagic\u003c/a>” is a new area dedicated to performances that spotlight the culinary culture and creativity of the Bay Area and beyond. Located in the woods of MacLaren Pass, GastroMagic will include a brand new stage, seating area and a lounge for watching, eating and kicking back with a cocktail from local watering holes like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, \u003ca href=\"http://www.homesteadsf.com/\">The Homestead\u003c/a>, and the East Bay’s \u003ca href=\"http://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a>.\u003c/p>\n\u003cp>Although they may be wielding spatulas and cocktail shakers instead of guitars and maracas, make no mistake – the GastroMagic stage will feature rock star caliber talent including celebrity chef \u003ca href=\"http://offalgood.com/\">Chris Cosentino\u003c/a>, Michelin-starred \u003ca href=\"http://www.bonappetit.com/people/chefs/article/christopher-kostow\">Christopher Kostow\u003c/a>, Evan Rich of San Francisco’s beloved \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> restaurant, wine phenom \u003ca href=\"http://www.restauranthearth.com/Paul.html\">Paul Grieco\u003c/a> and beer maven \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Dave McLean\u003c/a>, among others. Musicians, comedians and improv artists will also be on hand as part of the gastro-tainment, and there will even be a tasting table for a few lucky fans to sample some of the delicacies whipped up on stage.\u003c/p>\n\u003cp>But if you don’t arrive early enough to snag a spot at the tasting table, fear not: GastroMagic will also be the home of \u003cstrong>BaconLand\u003c/strong>, a new area that makes my mouth water just writing about it. Think flights of bacon from top-notch purveyors including the Bay Area’s \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and \u003ca href=\"http://bentonscountryhams2.com/\">Benton Bacon\u003c/a> from Tennessee. And if your arteries can take it, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> is throwing some cheese into the mix to create grilled cheese and bacon sandwiches; an offer my taste buds may not be able to refuse.\u003c/p>\n\u003cfigure id=\"attachment_85471\" class=\"wp-caption aligncenter\" style=\"max-width: 646px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gastromagic.jpg\" alt=\"GastroMagic at Outside Lands. Photo: Courtesy of Outside Lands\" width=\"646\" height=\"397\" class=\"size-full wp-image-85471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GastroMagic! Photo: Courtesy of Outside Lands\u003c/figcaption>\u003c/figure>\n\u003cp>Here are a few of the GastroMagic events that piqued our interest. View the \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\">complete line-up and schedule for GastroMagic\u003c/a> at the Outside Lands website.\u003c/p>\n\u003ch3>FRIDAY\u003c/h3>\n\u003cp>\u003cstrong>Flavor Tripping Food Science with Chris Jones\u003c/strong>\u003cbr>\nHampton Creek chef and former \u003cem>Top Chef\u003c/em> contestant Chris Jones changes food’s molecular anatomy and flavor profile, and talks the future of food technology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Offal Good Music with Chris Cosentino\u003c/strong>\u003cbr>\nAward-winning chef Chris Cosentino teams up with a musician to discuss the creative process of food and music.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Gold Rush with Holy Ghost! and Guittard Chocolate Company\u003c/strong>\u003cbr>\nA party for the senses ensues with Holy Ghost! spinning and Donald Wressell of Guittard Chocolate Company creating a masterpiece on stage.\u003c/p>\n\u003ch3>SATURDAY\u003c/h3>\n\u003cp>\u003cstrong>Beignets & Bounce Brunch with Big Freedia and Brenda’s French Soul Food\u003c/strong>\u003cbr>\nA New Orleans style brunch like no other, Big Freedia shakes and bounces all over the stage and audience members who answer her call to twerk will be awarded with beignets.\u003c/p>\n\u003cp>\u003cstrong>BBQ & Drank featuring Lewis Black, Dave McLean, Paul Grieco, Andie Ferman & Southpaw BBQ\u003c/strong>\u003cbr>\nA tasting panel led by comedian Lewis Black will determine which goes best, beer, wine or bourbon, with Southpaw BBQ’s creations.\u003c/p>\n\u003ch3>SUNDAY\u003c/h3>\n\u003cp>\u003cstrong>Breakdown Breakdance: Fatted Calf vs. Avedano’s\u003c/strong>\u003cbr>\nFatted Calf competes against female butchery shop Avedano’s to break down a pig while professional dancers break dance on stage.\u003c/p>\n\u003cp>\u003cstrong>Food Fight: Marlowe vs Park Tavern, Hosted by Craig Robinson\u003c/strong>\u003cbr>\nWith a game show inspired format, Craig Robinson hosts as sister restaurants Marlowe and Park Tavern compete against one another in kitchen challenges and trivia\u003c/p>\n\u003cp>\u003cstrong>Mezcal Mambo Limbo\u003c/strong>\u003cbr>\nA discussion of mezcal is amplified by a troupe of mambo dancers and a limbo contest.\u003c/p>\n\u003ch3>Beyond GastroMagic\u003c/h3>\n\u003cp>While GastroMagic takes the cake as the most noteworthy addition to this year’s food and drink line-up, don’t forget about the other \u003ca href=\"http://www.sfoutsidelands.com/taste/\">200 menu items\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">100 wines\u003c/a> and more than \u003ca href=\"http://www.sfoutsidelands.com/beer/\">50 beers\u003c/a> that will grace the grassy meadows and wooded groves of this food and music fantasyland.\u003c/p>\n\u003cp>Like readers of a “Choose Your Own Adventure” novel, festival goers direct their own experience. Will you head west to listen to The \u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">Killers\u003c/a>, or east to check out the \u003ca href=\"http://lineup.sfoutsidelands.com/band/chvrches\">Chvrches\u003c/a>? Hike over to Cheese Lands or meander around the bend to Choco Lands? Traverse the meadow for a pint of \u003ca href=\"http://www.marinbrewing.com/mt-tam-pale-ale\">Mt. Tam Pale Ale\u003c/a> or duck into Wine Lands for a glass of \u003ca href=\"http://www.drinkcannonball.com/aboutthewine.htm\">Cannonball merlot\u003c/a>? Empanadas, bratwurst, or chicken curry nachos? Or will you just spend the entire day eating bacon at GastroMagic?\u003c/p>\n\u003cfigure id=\"attachment_85445\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choco Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The decisions can be daunting, \u003ca href=\"http://www.sfoutsidelands.com/festival/festival-map.php\">a map is a must\u003c/a> and like everything else about your Outside Lands adventure, the choice is all yours.\u003c/p>\n\u003cp>\u003cem>Other new and noteworthy additions to Outside Lands this year include:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>More cheese.\u003c/strong> Cheese Lands is expanding to include four “cheese bar” stations with new varieties and wine pairings, and opportunities to learn about the wonders of cheese from master mongers.\u003c/p>\n\u003cp>\u003cstrong>Mobile goes local.\u003c/strong> In place of the usual hot dog vendors, mobile carts stocked with delicacies crafted by Bay Area artisans will rove the festival grounds. Think savory nibbles from \u003ca href=\"http://www.lacocinasf.org/alicia-tamales-los-mayas/\">Alicia’s Tamales\u003c/a> and the \u003ca href=\"http://www.thebutchersdaughtersf.com/\">Butcher’s Daughter\u003c/a>, and made-to-order flavored cotton candy from \u003ca href=\"http://www.sugarandspun.com/\">Sugar and Spun\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Scooped, Fried and Flipped\u003c/strong>\u003cbr>\nAlways inventive and invariably delectable, San Francisco’s \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> ice cream will be on hand this year to dole out their sophisticated scoops (have you tried their Boccalone Prosciutto flavor?). Taste of the Bay curator, Ari Feingold, is also fired up about the debut of vendors like high-end restaurant \u003ca href=\"http://www.aq-sf.com/\">AQ\u003c/a> (dishing up “high brow spaghetti”) and more low-key Indian Street food purveyor, \u003ca href=\"http://curryupnow.com/\">Curry Up Now\u003c/a>. Other newcomers like the \u003ca href=\"http://www.beastandthehare.com/\">Beast and the Hare\u003c/a> will be grilling lamb and shrimp, while \u003ca href=\"http://www.propositionchicken.com/\">Proposition Chicken\u003c/a> will be frying and flipping free-range birds to make savory sandwiches. With every new menu item, Feingold says he tries to build a more complete representation of the Bay Area’s culinary diversity in terms of flavors, styles and price-points.\u003c/p>\n\u003cfigure id=\"attachment_85444\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands. Wendy Goodfriend\" width=\"700\" height=\"468\" class=\"size-full wp-image-85444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Lands. Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Double the Kegs\u003c/strong>\u003cbr>\nJumping the number of breweries from 16 to 30, the offerings at Beer Lands this year reflects the growth of the craft beer movement in northern California. Bay Area additions include \u003ca href=\"http://factionbrewing.com/\">Faction\u003c/a> from Alameda and San Francisco based \u003ca href=\"http://www.headlandsbrewing.com/\">Headlands Brewery\u003c/a>, among others. \u003ca href=\"http://www.strongbow.com/\">Strongbow Hard Apple Cider\u003c/a> and \u003ca href=\"http://www.acecider.com/\">Ace Cider\u003c/a> will also be on tap, rounding out the refreshments curated by Magnolia Brewery owner, \u003ca href=\"http://www.magnoliapub.com/\">Dave McClean\u003c/a>. And if you are looking to stave off the effects of the bone chilling fog that descends on the park each evening, McClean suggests a mug of \u003ca href=\"http://www.highwaterbrewing.com/highwater.php\">Highwater’s Campfire Stout\u003c/a>, which he describes as “a warm s’more in a beer.”\u003c/p>\n\u003cfigure id=\"attachment_85454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-85454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wine Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perfect Pairings\u003c/strong>\u003cbr>\nThe 36-winery line-up will include some lesser known, top-notch labels like \u003ca href=\"http://www.wine-maker.net/\">Sean Thackrey\u003c/a> and \u003ca href=\"http://www.paperboywines.com/#our-wines\">Paperboy\u003c/a> from Healdsburg, whose wines are packaged in eco-friendly paper bottles. Another newcomer, \u003ca href=\"http://www.oliviabrion.com/\">Olivia Brion\u003c/a>, is the one to drink if you’re going to watch \u003ca href=\"http://noconamusic.com/\">Nocona\u003c/a> perform; the wine is cultivated on the family property of band member Annie Rothschild. As always, there are countless options when it comes to music and wine pairings. Wine Land’s curator, stellar sommelier \u003ca href=\"http://www.foodandwine.com/articles/sommeliers-of-the-year-2013\">Peter Eastlake\u003c/a> offers a few suggestions to get you started:\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/big-freedia\">\u003cstrong>\u003cem>Big Freedia\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.scharffenbergercellars.com/\">\u003cstrong>\u003cem>Scharffenberger Brut Rose\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“Nothing makes a crowd wanna' bounce like tiny pink bubbles and Big Freedia's incredible show.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/tom-petty-and-the-heartbreakers\">\u003cstrong>\u003cem>Tom Petty\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"mailto:http://www.josephphelps.com/\">\u003cstrong>\u003cem>Joseph Phelps Vineyard Cabernet Sauvignon\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These icons deserve each other. There's a spiciness about both Petty and Napa Valley Cabernet, pure and simple.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/the-killers\">\u003cstrong>\u003cem>The Killers\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and \u003c/em>\u003c/strong>\u003ca href=\"http://www.wine-maker.net/\">\u003cstrong>\u003cem>Sean Thackrey Pleiades\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“These guys shoot for the stars when they hit the stage. An astronomical combination.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85428/gastromagic-and-other-food-fantasylands-take-center-stage-at-outside-lands-festival",
"authors": [
"5412"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_188",
"bayareabites_63",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_14453",
"bayareabites_1121",
"bayareabites_2599"
],
"featImg": "bayareabites_85457",
"label": "bayareabites"
},
"bayareabites_82506": {
"type": "posts",
"id": "bayareabites_82506",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "82506",
"score": null,
"sort": [
1401117471000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1401117471,
"format": "aside",
"disqusTitle": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
"title": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "82506 http://blogs.kqed.org/bayareabites/?p=82506",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/26/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 635,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1401085109,
"excerpt": "The State Department has a new exchange program for culinary professionals. A delegation from the Middle East and Africa recently discovered there's more to American cuisine than fast food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The State Department has a new exchange program for culinary professionals. A delegation from the Middle East and Africa recently discovered there's more to American cuisine than fast food.",
"title": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
"datePublished": "2014-05-26T08:17:51-07:00",
"dateModified": "2014-05-25T23:18:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=313020576&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Deena Prichep",
"nprStoryDate": "Sat, 24 May 2014 05:28:00 -0400",
"nprLastModifiedDate": "Sat, 24 May 2014 15:05:28 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america?ft=3&f=313020576",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3?orgId=1&topicId=1053&ft=3&f=313020576",
"nprAudioM3u": "http://api.npr.org/m3u/1315445131-671607.m3u?orgId=1&topicId=1053&ft=3&f=313020576",
"nprStoryId": "313020576",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 24 May 2014 15:05:00 -0400",
"path": "/bayareabites/82506/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/82506/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america",
"authors": [
"byline_bayareabites_82506"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_61"
],
"tags": [
"bayareabites_13402",
"bayareabites_11057",
"bayareabites_9983",
"bayareabites_11868"
],
"featImg": "bayareabites_82507",
"label": "bayareabites"
},
"bayareabites_82490": {
"type": "posts",
"id": "bayareabites_82490",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "82490",
"score": null,
"sort": [
1400947242000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1400947242,
"format": "aside",
"disqusTitle": "How Memorial Day Started -- and Why It's Now About BBQ",
"title": "How Memorial Day Started -- and Why It's Now About BBQ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82493\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/parksdh/5779951051/in/photolist-4RdWDu-c6SEom-MMevg-c6bPrY-eseRWW-4QvcH8-4SnFw2-4Qzooh-etRx2n-CRCDz-MM42F-eMx3y-4QzpCw-c5Trob-c3ZVF3-c6WXiu-JMhGu-6qk8bY-9NKL5t-4z5xYa-N1W58-MRfas-NkMkx-NQxgW-9PjGyF-9N7w88-eLC88-6qiPGd-cbSXFd-4z9Q9d-c8qGT9-4z5ymX-4z9QQG-96HaY5-MH7oi-4SgbgY-4RCcsH-86iFw6-euAHTz-4z9Qsd-9NagJY-9Ntypa-86EAQ3-9dvQ1g-4RGo5j-9Ncv4x-9Q1LKU-4R1JSr-2woCf8-4RGo6C\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5779951051_d72d4a3849_z.jpg\" alt=\"Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\" width=\"640\" height=\"482\" class=\"size-full wp-image-82493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Lest ye forget, as you prepare your grills and marinate your meats for the weekend, Memorial Day was not always the summer food holiday it has become.\u003c/p>\n\u003cp>As opposed to Veterans Day, which honors living veterans, Memorial Day is a time to remember those who have died while in military service. The holiday originally started as Decoration Day, where the graves of soldiers were decorated with flowers and flags. Though President Lyndon Johnson declared Waterloo, NY the official birthplace of Memorial Day the wake of the Civil War, dozens of towns continue to claim that they, in fact, were the originators of the holiday.\u003c/p>\n\u003cp>It's ancestry is so hard to trace -- particularly through to some of our current iterations -- because the custom of decorating tombstones precedes organized holidays. What is certain is that on May 5, 1868 national commander General John Logan declared May 30 Decoration Day, \"designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village and hamlet churchyard in the land.\"\u003c/p>\n\u003cp>At the first ceremony at Arlington National Cemetery, 5,000 people participated in decorating the graves of fallen soldiers from the Civil War. By the late 1800s, all the northern states recognized Decoration Day. It wasn't until after World War I, when the holiday changed from recognizing Civil War soldiers to honoring all dead military, that the whole of the country participated on May 30 every year.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.va.gov/opa/speceven/memday/history.asp?utm_source=3birds&utm_medium=Web&utm_campaign=AUBURNVW_Fun+Facts+About+Memorial+Day\" target=\"_blank\">U.S. Department of Veterans Affairs\u003c/a>, it is believed that date was chosen because flowers would be blooming across the country and would make wreaths with which to decorate the graves of fallen soldiers. And, so, for decades Memorial Day on May 30 was simply a day of memorial and remembrance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, in 1971, Congress declared Memorial Day a national holiday and passed the Uniform Monday Holiday Act, which moved a handful of holidays -- including the newly nationally-christened Memorial Day -- to the nearest Monday. Today, Memorial Day is celebrated on the last Monday in May. \u003c/p>\n\u003cp>The change was meant to give federal workers the day off and create a long weekend, presumably to use the extra time in acts of memorial. However, many view the creation of the three-day weekend as the end of what Memorial Day was supposed to be about and the beginning of its decline into pits of barbecue.\u003c/p>\n\u003cp>In a resolution issued by the \u003ca href=\"http://www.legion.org\" target=\"_blank\">American Legion\u003c/a> in 2010, the group bemoaned the fact that many people now use the holiday as a time to celebrate instead of commemorate. The resolution reads: \"The majority of Americans view Memorial Day as a time for relaxation and leisure recreation rather than as a solemn occasion and a time to reflect and pay tribute to the American servicemen and women who sacrificed their lives in defense of our nation.\" \u003c/p>\n\u003cp>The resolution went on to call for the holiday to return to its original date of May 30 and for all American institutions to toll their bells for one minute at 11 a.m. Before he died, Hawaii Senator Daniel Inouye, a World War II veteran and Congressional Medal of Honor recipient, also annually introduced legislation calling for a shift of Memorial Day back to May 30. But, the shift in the holiday's date and focus had already taken hold of the nation.\u003c/p>\n\u003cp>Because of the three-day weekend, the (typically) nice weather, and the end of the school year fast approaching for kids, many families prefer to take advantage of the holiday to ring in the summer. Along with 4th of July and Labor Day (which marks the unofficial end of summer), Memorial Day is \u003ca href=\"http://www.hpba.org/consumers/barbecue/grilling-facts-and-figures\" target=\"_blank\">one of the three most popular days for grilling out\u003c/a>. According to \u003ca href=\"http://www.rasmussenreports.com/public_content/lifestyle/holidays/may_2014/64_consider_memorial_day_the_start_of_summer\" target=\"_blank\">a poll by Rasmussen Reports\u003c/a>, 64% of American adults consider Memorial Day the unofficial start of summer, which explains why so many are eager to celebrate the sun and the long weekend with grilling and swimsuits. If we build it, summer will come -- despite the fact that the actual official start of summer is June 21.\u003c/p>\n\u003cp>In an effort, though, to remember the day's remembrances, people are asked to observe a national moment of remembrance at 3 p.m. and fly flags at half staff until noon. Then, you can get to eating.\u003c/p>\n\u003cp>If you are planning to kick-off the summer, after remembering those who have died in battle, check out the \u003ca href=\"http://www.seriouseats.com/memorial-day\" target=\"_blank\">Serious Eats Memorial Day guide to grilling all things\u003c/a> -- it includes chicken, hamburgers, veggies, pork, seafood, and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, just relax with your family and appreciate everything and everyone that got you to this point.\u003c/p>\n\n",
"disqusIdentifier": "82490 http://blogs.kqed.org/bayareabites/?p=82490",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/24/how-memorial-day-started-and-why-its-now-about-bbq/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 804,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1495824843,
"excerpt": "Before you heat up the grill and celebrate with a cold one, here's a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Before you heat up the grill and celebrate with a cold one, here's a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.",
"title": "How Memorial Day Started -- and Why It's Now About BBQ | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Memorial Day Started -- and Why It's Now About BBQ",
"datePublished": "2014-05-24T09:00:42-07:00",
"dateModified": "2017-05-26T11:54:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-memorial-day-started-and-why-its-now-about-bbq",
"status": "publish",
"path": "/bayareabites/82490/how-memorial-day-started-and-why-its-now-about-bbq",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82493\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/parksdh/5779951051/in/photolist-4RdWDu-c6SEom-MMevg-c6bPrY-eseRWW-4QvcH8-4SnFw2-4Qzooh-etRx2n-CRCDz-MM42F-eMx3y-4QzpCw-c5Trob-c3ZVF3-c6WXiu-JMhGu-6qk8bY-9NKL5t-4z5xYa-N1W58-MRfas-NkMkx-NQxgW-9PjGyF-9N7w88-eLC88-6qiPGd-cbSXFd-4z9Q9d-c8qGT9-4z5ymX-4z9QQG-96HaY5-MH7oi-4SgbgY-4RCcsH-86iFw6-euAHTz-4z9Qsd-9NagJY-9Ntypa-86EAQ3-9dvQ1g-4RGo5j-9Ncv4x-9Q1LKU-4R1JSr-2woCf8-4RGo6C\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5779951051_d72d4a3849_z.jpg\" alt=\"Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\" width=\"640\" height=\"482\" class=\"size-full wp-image-82493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Lest ye forget, as you prepare your grills and marinate your meats for the weekend, Memorial Day was not always the summer food holiday it has become.\u003c/p>\n\u003cp>As opposed to Veterans Day, which honors living veterans, Memorial Day is a time to remember those who have died while in military service. The holiday originally started as Decoration Day, where the graves of soldiers were decorated with flowers and flags. Though President Lyndon Johnson declared Waterloo, NY the official birthplace of Memorial Day the wake of the Civil War, dozens of towns continue to claim that they, in fact, were the originators of the holiday.\u003c/p>\n\u003cp>It's ancestry is so hard to trace -- particularly through to some of our current iterations -- because the custom of decorating tombstones precedes organized holidays. What is certain is that on May 5, 1868 national commander General John Logan declared May 30 Decoration Day, \"designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village and hamlet churchyard in the land.\"\u003c/p>\n\u003cp>At the first ceremony at Arlington National Cemetery, 5,000 people participated in decorating the graves of fallen soldiers from the Civil War. By the late 1800s, all the northern states recognized Decoration Day. It wasn't until after World War I, when the holiday changed from recognizing Civil War soldiers to honoring all dead military, that the whole of the country participated on May 30 every year.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.va.gov/opa/speceven/memday/history.asp?utm_source=3birds&utm_medium=Web&utm_campaign=AUBURNVW_Fun+Facts+About+Memorial+Day\" target=\"_blank\">U.S. Department of Veterans Affairs\u003c/a>, it is believed that date was chosen because flowers would be blooming across the country and would make wreaths with which to decorate the graves of fallen soldiers. And, so, for decades Memorial Day on May 30 was simply a day of memorial and remembrance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, in 1971, Congress declared Memorial Day a national holiday and passed the Uniform Monday Holiday Act, which moved a handful of holidays -- including the newly nationally-christened Memorial Day -- to the nearest Monday. Today, Memorial Day is celebrated on the last Monday in May. \u003c/p>\n\u003cp>The change was meant to give federal workers the day off and create a long weekend, presumably to use the extra time in acts of memorial. However, many view the creation of the three-day weekend as the end of what Memorial Day was supposed to be about and the beginning of its decline into pits of barbecue.\u003c/p>\n\u003cp>In a resolution issued by the \u003ca href=\"http://www.legion.org\" target=\"_blank\">American Legion\u003c/a> in 2010, the group bemoaned the fact that many people now use the holiday as a time to celebrate instead of commemorate. The resolution reads: \"The majority of Americans view Memorial Day as a time for relaxation and leisure recreation rather than as a solemn occasion and a time to reflect and pay tribute to the American servicemen and women who sacrificed their lives in defense of our nation.\" \u003c/p>\n\u003cp>The resolution went on to call for the holiday to return to its original date of May 30 and for all American institutions to toll their bells for one minute at 11 a.m. Before he died, Hawaii Senator Daniel Inouye, a World War II veteran and Congressional Medal of Honor recipient, also annually introduced legislation calling for a shift of Memorial Day back to May 30. But, the shift in the holiday's date and focus had already taken hold of the nation.\u003c/p>\n\u003cp>Because of the three-day weekend, the (typically) nice weather, and the end of the school year fast approaching for kids, many families prefer to take advantage of the holiday to ring in the summer. Along with 4th of July and Labor Day (which marks the unofficial end of summer), Memorial Day is \u003ca href=\"http://www.hpba.org/consumers/barbecue/grilling-facts-and-figures\" target=\"_blank\">one of the three most popular days for grilling out\u003c/a>. According to \u003ca href=\"http://www.rasmussenreports.com/public_content/lifestyle/holidays/may_2014/64_consider_memorial_day_the_start_of_summer\" target=\"_blank\">a poll by Rasmussen Reports\u003c/a>, 64% of American adults consider Memorial Day the unofficial start of summer, which explains why so many are eager to celebrate the sun and the long weekend with grilling and swimsuits. If we build it, summer will come -- despite the fact that the actual official start of summer is June 21.\u003c/p>\n\u003cp>In an effort, though, to remember the day's remembrances, people are asked to observe a national moment of remembrance at 3 p.m. and fly flags at half staff until noon. Then, you can get to eating.\u003c/p>\n\u003cp>If you are planning to kick-off the summer, after remembering those who have died in battle, check out the \u003ca href=\"http://www.seriouseats.com/memorial-day\" target=\"_blank\">Serious Eats Memorial Day guide to grilling all things\u003c/a> -- it includes chicken, hamburgers, veggies, pork, seafood, and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, just relax with your family and appreciate everything and everyone that got you to this point.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/82490/how-memorial-day-started-and-why-its-now-about-bbq",
"authors": [
"1459"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_2035"
],
"tags": [
"bayareabites_1289",
"bayareabites_375",
"bayareabites_2198"
],
"featImg": "bayareabites_82493",
"label": "bayareabites"
},
"bayareabites_80693": {
"type": "posts",
"id": "bayareabites_80693",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "80693",
"score": null,
"sort": [
1398100941000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1398100941,
"format": "aside",
"disqusTitle": "Celebrate Veg Week in the Bay Area",
"title": "Celebrate Veg Week in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/melystu/5966737032/in/photolist-a6g63q-LiENS-83SfCa-6Ro1b-5KWEz-6BpqNg-bxoyf2-6cYP5P-6Bm5ZR-53ahNX-pYQAj-9nZqgx-5FuWas-dwNzJB-4UGcH4-5D3crC-9iFmDQ-4cZhdM-eTX6R-8vTaw7-9wTsSV-9xkcfD-5T5Ece-a5A1Uv-k8HARk-jDZ8aA-kHp2iG-ayxSLR-8tPQZb-aPRqzH-6E5zY7-cuXkG9-4YrU2d-eG2Njw-5Cj91f-4Uaj4Z-5T5Eo8-drY2AT-jVhXu-b9efY2-9EeBGr-a8sx6w-7vMaYF-6av5YY-6vsdRo-3nAP9J-4fna3U-7JPBC6-dtscyU-9tFKyV\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5966737032_ddbee09007_z.jpg\" alt=\"Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-80696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you're a true-blue -- or green -- vegetarian. Maybe you've just been thinking about cutting back on the beef. Maybe you're curious about why so many people are eating vegetarian or vegan diets. There's no better week to answer those questions and celebrate the veggies than U.S. Veg Week, starting this Meatless Monday (April 21) and running through April 27. (Not to be confused with \u003ca href=\"http://www.worldvegetarianday.org/\" target=\"_blank\">World Vegetarian Day\u003c/a> on Oct. 1.)\u003c/p>\n\u003cp>The backbone of national Veg Week is the seven-day pledge: no meat for one week. Think you want to give it a try? Sign the pledge and you can get \u003ca href=\"http://usvegweek.com/pledge\" target=\"_blank\">a vegetarian starter kit\u003c/a>. Just over 5,000 people have signed the pledge -- reportedly among them are Cory Booker and \u003ca href=\"http://www.ufc.com/fighter/Aaron-Simpson\" target=\"_blank\">MMA fighter Aaron Simpson\u003c/a> (and Esther the Wonder Pig, the official Veg Week mascot).\u003c/p>\n\u003cp>It's no coincidence that Veg Week is falling the same week as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/\" title=\"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area\" target=\"_blank\">Earth Day\u003c/a>. Started in 2009 in Maryland by the nonprofit \u003ca href=\"http://www.cok.net/\" target=\"_blank\">Compassion Over Killing\u003c/a>, Veg Week touts reducing our carbon footprint and creating sustainable food streams as one of the main benefits of a vegetarian diet. In fact, Berkeley combined the two with a Vegan Earth Day celebration this past weekend.\u003c/p>\n\u003cp>The goal of U.S. Veg Week is to use this seven days to explain to the uninitiated how to become a vegetarian, to dispel many of the concerns people have about going the veggie route, and to eat some tasty veg dishes in the process.\u003c/p>\n\u003cp>Across the country classes, events, workshops, and festivals are happening to support this goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in the Bay Area, Oakland is leading the charge with its own \u003ca href=\"http://oaklandveg.com/\" target=\"_blank\">Oakland Veg Week\u003c/a>. There are vegetarian-inspired events every day from Monday to Sunday: cooking classes and happy hours and an animal sanctuary field trip. The culmination of your week of meat-free living is the Oakland Veg Week Celebration on Sunday, April 27 from 1 to 3 p.m. at the Lake Merritt Sailboat House. \u003ca href=\"http://oaklandveg.com/events/\" target=\"_blank\">Check out the full schedule of veg events on the Oakland Veg Week website\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandveg.com/sign-the-pledge/\" target=\"_blank\">Oakland Veg Week also has its own pledge\u003c/a> with variations from the national version. You can pledge to go meat-free on Mondays, try out veganism for seven days, or just indicate your interest in learning more.\u003c/p>\n\u003cp>Participating restaurants are also giving discounts for Veg Week or preparing special menus. \u003ca href=\"http://www.bellanico.net/\" target=\"_blank\">Bellanico Restaurant and Wine Bar\u003c/a> will offer a $34 four-course vegetarian tasting menu. \u003ca href=\"http://www.twomammasvegankitchen.com/\" target=\"_blank\">Two Momma's Vegan Kitchen\u003c/a> will give anyone who brings a non-vegan friend a 10% discount. (Don't ask how they'll enforce that.) And, all \u003ca href=\"http://lovinghut.us/\" target=\"_blank\">Loving Hut\u003c/a> locations will offer a 10% discount throughout the week. Check out \u003ca href=\"http://oaklandveg.com/veg-week-restaurants/\" target=\"_blank\">Oakland Veg Week's full list of Oakland restaurant specials\u003c/a> or the \u003ca href=\"http://usvegweek.com/listings/restaurants/\" target=\"_blank\">U.S. Veg Week's Bay Area list of participating restaurants\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.vegetariantimes.com/article/vegetarianism-in-america/\" target=\"_blank\">\u003cem>The Vegetarian Times\u003c/em>\u003c/a> a 2008 study found that 7.3 million Americans are vegetarians (just over 3%), with about 1 million of those being vegans. More recent polls have had different results, with a 2012 Gallup poll finding that 7% of people identify as vegetarian or vegan and a 2013 Public Policy Polling survey finding 13% of the population was vegetarian or vegan. The varying statistics might be due to the range of self-definitions that constitute identifying as a vegetarian or vegan. But, there's no denying that numbers have been on the rise in recent years and particularly in places like the Bay Area. If U.S. Veg Week has its way those numbers will continue to skyrocket as more people embrace a vegetarian diet.\u003c/p>\n\n",
"disqusIdentifier": "80693 http://blogs.kqed.org/bayareabites/?p=80693",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/04/21/celebrate-veg-week-in-the-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 617,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1398276713,
"excerpt": "U.S. Veg Week takes place this Monday through Sunday, with events around the country. Check out cooking workshops and get discounts at participating restaurants. Or, if you're curious, take the seven-day meat-free pledge.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "U.S. Veg Week takes place this Monday through Sunday, with events around the country. Check out cooking workshops and get discounts at participating restaurants. Or, if you're curious, take the seven-day meat-free pledge.",
"title": "Celebrate Veg Week in the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrate Veg Week in the Bay Area",
"datePublished": "2014-04-21T10:22:21-07:00",
"dateModified": "2014-04-23T11:11:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrate-veg-week-in-the-bay-area",
"status": "publish",
"path": "/bayareabites/80693/celebrate-veg-week-in-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/melystu/5966737032/in/photolist-a6g63q-LiENS-83SfCa-6Ro1b-5KWEz-6BpqNg-bxoyf2-6cYP5P-6Bm5ZR-53ahNX-pYQAj-9nZqgx-5FuWas-dwNzJB-4UGcH4-5D3crC-9iFmDQ-4cZhdM-eTX6R-8vTaw7-9wTsSV-9xkcfD-5T5Ece-a5A1Uv-k8HARk-jDZ8aA-kHp2iG-ayxSLR-8tPQZb-aPRqzH-6E5zY7-cuXkG9-4YrU2d-eG2Njw-5Cj91f-4Uaj4Z-5T5Eo8-drY2AT-jVhXu-b9efY2-9EeBGr-a8sx6w-7vMaYF-6av5YY-6vsdRo-3nAP9J-4fna3U-7JPBC6-dtscyU-9tFKyV\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5966737032_ddbee09007_z.jpg\" alt=\"Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-80696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh vegetables can make a variety of delicious dishes. Photo: mystuart/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you're a true-blue -- or green -- vegetarian. Maybe you've just been thinking about cutting back on the beef. Maybe you're curious about why so many people are eating vegetarian or vegan diets. There's no better week to answer those questions and celebrate the veggies than U.S. Veg Week, starting this Meatless Monday (April 21) and running through April 27. (Not to be confused with \u003ca href=\"http://www.worldvegetarianday.org/\" target=\"_blank\">World Vegetarian Day\u003c/a> on Oct. 1.)\u003c/p>\n\u003cp>The backbone of national Veg Week is the seven-day pledge: no meat for one week. Think you want to give it a try? Sign the pledge and you can get \u003ca href=\"http://usvegweek.com/pledge\" target=\"_blank\">a vegetarian starter kit\u003c/a>. Just over 5,000 people have signed the pledge -- reportedly among them are Cory Booker and \u003ca href=\"http://www.ufc.com/fighter/Aaron-Simpson\" target=\"_blank\">MMA fighter Aaron Simpson\u003c/a> (and Esther the Wonder Pig, the official Veg Week mascot).\u003c/p>\n\u003cp>It's no coincidence that Veg Week is falling the same week as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/\" title=\"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area\" target=\"_blank\">Earth Day\u003c/a>. Started in 2009 in Maryland by the nonprofit \u003ca href=\"http://www.cok.net/\" target=\"_blank\">Compassion Over Killing\u003c/a>, Veg Week touts reducing our carbon footprint and creating sustainable food streams as one of the main benefits of a vegetarian diet. In fact, Berkeley combined the two with a Vegan Earth Day celebration this past weekend.\u003c/p>\n\u003cp>The goal of U.S. Veg Week is to use this seven days to explain to the uninitiated how to become a vegetarian, to dispel many of the concerns people have about going the veggie route, and to eat some tasty veg dishes in the process.\u003c/p>\n\u003cp>Across the country classes, events, workshops, and festivals are happening to support this goal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here in the Bay Area, Oakland is leading the charge with its own \u003ca href=\"http://oaklandveg.com/\" target=\"_blank\">Oakland Veg Week\u003c/a>. There are vegetarian-inspired events every day from Monday to Sunday: cooking classes and happy hours and an animal sanctuary field trip. The culmination of your week of meat-free living is the Oakland Veg Week Celebration on Sunday, April 27 from 1 to 3 p.m. at the Lake Merritt Sailboat House. \u003ca href=\"http://oaklandveg.com/events/\" target=\"_blank\">Check out the full schedule of veg events on the Oakland Veg Week website\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandveg.com/sign-the-pledge/\" target=\"_blank\">Oakland Veg Week also has its own pledge\u003c/a> with variations from the national version. You can pledge to go meat-free on Mondays, try out veganism for seven days, or just indicate your interest in learning more.\u003c/p>\n\u003cp>Participating restaurants are also giving discounts for Veg Week or preparing special menus. \u003ca href=\"http://www.bellanico.net/\" target=\"_blank\">Bellanico Restaurant and Wine Bar\u003c/a> will offer a $34 four-course vegetarian tasting menu. \u003ca href=\"http://www.twomammasvegankitchen.com/\" target=\"_blank\">Two Momma's Vegan Kitchen\u003c/a> will give anyone who brings a non-vegan friend a 10% discount. (Don't ask how they'll enforce that.) And, all \u003ca href=\"http://lovinghut.us/\" target=\"_blank\">Loving Hut\u003c/a> locations will offer a 10% discount throughout the week. Check out \u003ca href=\"http://oaklandveg.com/veg-week-restaurants/\" target=\"_blank\">Oakland Veg Week's full list of Oakland restaurant specials\u003c/a> or the \u003ca href=\"http://usvegweek.com/listings/restaurants/\" target=\"_blank\">U.S. Veg Week's Bay Area list of participating restaurants\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.vegetariantimes.com/article/vegetarianism-in-america/\" target=\"_blank\">\u003cem>The Vegetarian Times\u003c/em>\u003c/a> a 2008 study found that 7.3 million Americans are vegetarians (just over 3%), with about 1 million of those being vegans. More recent polls have had different results, with a 2012 Gallup poll finding that 7% of people identify as vegetarian or vegan and a 2013 Public Policy Polling survey finding 13% of the population was vegetarian or vegan. The varying statistics might be due to the range of self-definitions that constitute identifying as a vegetarian or vegan. But, there's no denying that numbers have been on the rise in recent years and particularly in places like the Bay Area. If U.S. Veg Week has its way those numbers will continue to skyrocket as more people embrace a vegetarian diet.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/80693/celebrate-veg-week-in-the-bay-area",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_366",
"bayareabites_1873"
],
"tags": [
"bayareabites_13272",
"bayareabites_108",
"bayareabites_9128"
],
"featImg": "bayareabites_80696",
"label": "bayareabites"
},
"bayareabites_80590": {
"type": "posts",
"id": "bayareabites_80590",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "80590",
"score": null,
"sort": [
1397839408000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1397839408,
"format": "aside",
"disqusTitle": "Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area",
"title": "Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=IUx8sUWiyLc]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "80590 http://blogs.kqed.org/bayareabites/?p=80590",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 552,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1398183728,
"excerpt": "On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.",
"title": "Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area",
"datePublished": "2014-04-18T09:43:28-07:00",
"dateModified": "2014-04-22T09:22:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area",
"status": "publish",
"path": "/bayareabites/80590/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IUx8sUWiyLc'\n title='//www.youtube.com/embed/IUx8sUWiyLc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/80590/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_60"
],
"tags": [
"bayareabites_836",
"bayareabites_2524",
"bayareabites_3905",
"bayareabites_14769",
"bayareabites_2222"
],
"featImg": "bayareabites_80621",
"label": "bayareabites"
},
"bayareabites_79295": {
"type": "posts",
"id": "bayareabites_79295",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "79295",
"score": null,
"sort": [
1395339717000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1395339717,
"format": "aside",
"disqusTitle": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"title": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=WeTiZilDwcE]\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Tdf4XElqDqw]\u003c/p>\n\n",
"disqusIdentifier": "79295 http://blogs.kqed.org/bayareabites/?p=79295",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/03/20/caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 840,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1395339969,
"excerpt": "Check out the Food Film screenings presented at CAAMFest this week: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast.\" Find out the story behind the making of the Green Diablo Roll.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check out the Food Film screenings presented at CAAMFest this week: "East Side Sushi" and "Zone Pro Site: The Moveable Feast." Find out the story behind the making of the Green Diablo Roll.",
"title": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"",
"datePublished": "2014-03-20T11:21:57-07:00",
"dateModified": "2014-03-20T11:26:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast",
"status": "publish",
"path": "/bayareabites/79295/caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WeTiZilDwcE'\n title='//www.youtube.com/embed/WeTiZilDwcE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Tdf4XElqDqw'\n title='//www.youtube.com/embed/Tdf4XElqDqw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/79295/caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast",
"authors": [
"5542"
],
"categories": [
"bayareabites_2998",
"bayareabites_50",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_11455",
"bayareabites_13181",
"bayareabites_13182",
"bayareabites_336"
],
"featImg": "bayareabites_79320",
"label": "bayareabites"
},
"bayareabites_79031": {
"type": "posts",
"id": "bayareabites_79031",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "79031",
"score": null,
"sort": [
1394642491000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1394642491,
"format": "aside",
"disqusTitle": "The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese",
"title": "The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "79031 http://blogs.kqed.org/bayareabites/?p=79031",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/03/12/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 611,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1394911288,
"excerpt": "Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.",
"title": "The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese",
"datePublished": "2014-03-12T09:41:31-07:00",
"dateModified": "2014-03-15T12:21:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese",
"status": "publish",
"path": "/bayareabites/79031/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/79031/the-85-true-story-of-viven-straus-as-a-one-woman-show-with-cheese",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_2407",
"bayareabites_334"
],
"tags": [
"bayareabites_13156",
"bayareabites_404",
"bayareabites_9533",
"bayareabites_10172",
"bayareabites_466",
"bayareabites_13155"
],
"featImg": "bayareabites_79036",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=events": {
"isFetching": false,
"latestQuery": {
"from": 108,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 429,
"relation": "eq"
},
"items": [
"bayareabites_86615",
"bayareabites_86352",
"bayareabites_85921",
"bayareabites_85813",
"bayareabites_84366",
"bayareabites_85428",
"bayareabites_82506",
"bayareabites_82490",
"bayareabites_80693",
"bayareabites_80590",
"bayareabites_79295",
"bayareabites_79031"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_events": {
"isLoading": true
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_3316": {
"type": "terms",
"id": "bayareabites_3316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "earthquake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "earthquake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2238,
"slug": "earthquake",
"isLoading": false,
"link": "/bayareabites/tag/earthquake"
},
"bayareabites_187": {
"type": "terms",
"id": "bayareabites_187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 152,
"slug": "napa",
"isLoading": false,
"link": "/bayareabites/tag/napa"
},
"bayareabites_13735": {
"type": "terms",
"id": "bayareabites_13735",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13735",
"found": true
},
"relationships": {},
"featImg": null,
"name": "napa earthquake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "napa earthquake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8207,
"slug": "napa-earthquake",
"isLoading": false,
"link": "/bayareabites/tag/napa-earthquake"
},
"bayareabites_11465": {
"type": "terms",
"id": "bayareabites_11465",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11465",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the two-way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the two-way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5926,
"slug": "the-two-way",
"isLoading": false,
"link": "/bayareabites/tag/the-two-way"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_13860": {
"type": "terms",
"id": "bayareabites_13860",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13860",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jacques Pepin: Heart & Soul",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jacques Pepin: Heart & Soul Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8334,
"slug": "jacques-pepin-heart-soul",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin-heart-soul"
},
"bayareabites_11091": {
"type": "terms",
"id": "bayareabites_11091",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martin yan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martin yan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5550,
"slug": "martin-yan",
"isLoading": false,
"link": "/bayareabites/tag/martin-yan"
},
"bayareabites_13713": {
"type": "terms",
"id": "bayareabites_13713",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13713",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Martin Yan’s Taste of Vietnam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Martin Yan’s Taste of Vietnam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8185,
"slug": "martin-yans-taste-of-vietnam",
"isLoading": false,
"link": "/bayareabites/tag/martin-yans-taste-of-vietnam"
},
"bayareabites_13712": {
"type": "terms",
"id": "bayareabites_13712",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13712",
"found": true
},
"relationships": {},
"featImg": null,
"name": "MY China",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "MY China Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8184,
"slug": "my-china",
"isLoading": false,
"link": "/bayareabites/tag/my-china"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_13675": {
"type": "terms",
"id": "bayareabites_13675",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13675",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Big Freedia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Big Freedia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8145,
"slug": "big-freedia",
"isLoading": false,
"link": "/bayareabites/tag/big-freedia"
},
"bayareabites_13679": {
"type": "terms",
"id": "bayareabites_13679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haim",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haim Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8149,
"slug": "haim",
"isLoading": false,
"link": "/bayareabites/tag/haim"
},
"bayareabites_13683": {
"type": "terms",
"id": "bayareabites_13683",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13683",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kayne west",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kayne west Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8153,
"slug": "kayne-west",
"isLoading": false,
"link": "/bayareabites/tag/kayne-west"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_13680": {
"type": "terms",
"id": "bayareabites_13680",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13680",
"found": true
},
"relationships": {},
"featImg": null,
"name": "macklemore",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "macklemore Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8150,
"slug": "macklemore",
"isLoading": false,
"link": "/bayareabites/tag/macklemore"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_4": {
"type": "terms",
"id": "bayareabites_4",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5814,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/category/sports"
},
"bayareabites_13524": {
"type": "terms",
"id": "bayareabites_13524",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ari weiswasser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ari weiswasser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7994,
"slug": "ari-weiswasser",
"isLoading": false,
"link": "/bayareabites/tag/ari-weiswasser"
},
"bayareabites_10346": {
"type": "terms",
"id": "bayareabites_10346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4800,
"slug": "bicycles",
"isLoading": false,
"link": "/bayareabites/tag/bicycles"
},
"bayareabites_2221": {
"type": "terms",
"id": "bayareabites_2221",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2221",
"found": true
},
"relationships": {},
"featImg": null,
"name": "boccalone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "boccalone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1653,
"slug": "boccalone",
"isLoading": false,
"link": "/bayareabites/tag/boccalone"
},
"bayareabites_2982": {
"type": "terms",
"id": "bayareabites_2982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chris cosentino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chris cosentino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2084,
"slug": "chris-cosentino",
"isLoading": false,
"link": "/bayareabites/tag/chris-cosentino"
},
"bayareabites_13521": {
"type": "terms",
"id": "bayareabites_13521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris King Precision Components",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris King Precision Components Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7991,
"slug": "chris-king-precision-components",
"isLoading": false,
"link": "/bayareabites/tag/chris-king-precision-components"
},
"bayareabites_9687": {
"type": "terms",
"id": "bayareabites_9687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4141,
"slug": "cycling",
"isLoading": false,
"link": "/bayareabites/tag/cycling"
},
"bayareabites_13526": {
"type": "terms",
"id": "bayareabites_13526",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13526",
"found": true
},
"relationships": {},
"featImg": null,
"name": "five dot ranch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "five dot ranch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7996,
"slug": "five-dot-ranch",
"isLoading": false,
"link": "/bayareabites/tag/five-dot-ranch"
},
"bayareabites_13527": {
"type": "terms",
"id": "bayareabites_13527",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13527",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glen ellen star",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glen ellen star Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7997,
"slug": "glen-ellen-star",
"isLoading": false,
"link": "/bayareabites/tag/glen-ellen-star"
},
"bayareabites_13522": {
"type": "terms",
"id": "bayareabites_13522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gourmet Century",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gourmet Century Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7992,
"slug": "gourmet-century",
"isLoading": false,
"link": "/bayareabites/tag/gourmet-century"
},
"bayareabites_10146": {
"type": "terms",
"id": "bayareabites_10146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Healdsburg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Healdsburg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4600,
"slug": "healdsburg",
"isLoading": false,
"link": "/bayareabites/tag/healdsburg"
},
"bayareabites_13523": {
"type": "terms",
"id": "bayareabites_13523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matthew accarino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matthew accarino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7993,
"slug": "matthew-accarino",
"isLoading": false,
"link": "/bayareabites/tag/matthew-accarino"
},
"bayareabites_13525": {
"type": "terms",
"id": "bayareabites_13525",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13525",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael hanaghan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael hanaghan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7995,
"slug": "michael-hanaghan",
"isLoading": false,
"link": "/bayareabites/tag/michael-hanaghan"
},
"bayareabites_13528": {
"type": "terms",
"id": "bayareabites_13528",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13528",
"found": true
},
"relationships": {},
"featImg": null,
"name": "porcellino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "porcellino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7998,
"slug": "porcellino",
"isLoading": false,
"link": "/bayareabites/tag/porcellino"
},
"bayareabites_186": {
"type": "terms",
"id": "bayareabites_186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "portland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "portland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 151,
"slug": "portland",
"isLoading": false,
"link": "/bayareabites/tag/portland"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_445": {
"type": "terms",
"id": "bayareabites_445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spqr",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spqr Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 410,
"slug": "spqr",
"isLoading": false,
"link": "/bayareabites/tag/spqr"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_13402": {
"type": "terms",
"id": "bayareabites_13402",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13402",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Chef Corps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Chef Corps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7871,
"slug": "american-chef-corps",
"isLoading": false,
"link": "/bayareabites/tag/american-chef-corps"
},
"bayareabites_11057": {
"type": "terms",
"id": "bayareabites_11057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american classics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american classics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5516,
"slug": "american-classics",
"isLoading": false,
"link": "/bayareabites/tag/american-classics"
},
"bayareabites_9983": {
"type": "terms",
"id": "bayareabites_9983",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9983",
"found": true
},
"relationships": {},
"featImg": null,
"name": "middle east",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "middle east Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4437,
"slug": "middle-east",
"isLoading": false,
"link": "/bayareabites/tag/middle-east"
},
"bayareabites_11868": {
"type": "terms",
"id": "bayareabites_11868",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11868",
"found": true
},
"relationships": {},
"featImg": null,
"name": "state department",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "state department Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6330,
"slug": "state-department",
"isLoading": false,
"link": "/bayareabites/tag/state-department"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_375": {
"type": "terms",
"id": "bayareabites_375",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "375",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 340,
"slug": "grill",
"isLoading": false,
"link": "/bayareabites/tag/grill"
},
"bayareabites_2198": {
"type": "terms",
"id": "bayareabites_2198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "memorial day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "memorial day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1634,
"slug": "memorial-day",
"isLoading": false,
"link": "/bayareabites/tag/memorial-day"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_13272": {
"type": "terms",
"id": "bayareabites_13272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Veg Week",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Veg Week Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7739,
"slug": "veg-week",
"isLoading": false,
"link": "/bayareabites/tag/veg-week"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_9128": {
"type": "terms",
"id": "bayareabites_9128",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9128",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian cooking classes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian cooking classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3582,
"slug": "vegetarian-cooking-classes",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian-cooking-classes"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_2524": {
"type": "terms",
"id": "bayareabites_2524",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "compost",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "compost Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1822,
"slug": "compost",
"isLoading": false,
"link": "/bayareabites/tag/compost"
},
"bayareabites_3905": {
"type": "terms",
"id": "bayareabites_3905",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3905",
"found": true
},
"relationships": {},
"featImg": null,
"name": "earth day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "earth day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2492,
"slug": "earth-day",
"isLoading": false,
"link": "/bayareabites/tag/earth-day"
},
"bayareabites_14769": {
"type": "terms",
"id": "bayareabites_14769",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14769",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 166,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/tag/gardening-and-urban-farming"
},
"bayareabites_2222": {
"type": "terms",
"id": "bayareabites_2222",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1654,
"slug": "sustainable",
"isLoading": false,
"link": "/bayareabites/tag/sustainable"
},
"bayareabites_11455": {
"type": "terms",
"id": "bayareabites_11455",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11455",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CAAM",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CAAM Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5916,
"slug": "caam",
"isLoading": false,
"link": "/bayareabites/tag/caam"
},
"bayareabites_13181": {
"type": "terms",
"id": "bayareabites_13181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CAAMFest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CAAMFest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7647,
"slug": "caamfest",
"isLoading": false,
"link": "/bayareabites/tag/caamfest"
},
"bayareabites_13182": {
"type": "terms",
"id": "bayareabites_13182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "East Side Sushi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "East Side Sushi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7648,
"slug": "east-side-sushi",
"isLoading": false,
"link": "/bayareabites/tag/east-side-sushi"
},
"bayareabites_336": {
"type": "terms",
"id": "bayareabites_336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sushi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sushi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 301,
"slug": "sushi",
"isLoading": false,
"link": "/bayareabites/tag/sushi"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_334": {
"type": "terms",
"id": "bayareabites_334",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "humor",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "humor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5913,
"slug": "humor",
"isLoading": false,
"link": "/bayareabites/category/humor"
},
"bayareabites_13156": {
"type": "terms",
"id": "bayareabites_13156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cheese Trail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cheese Trail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7619,
"slug": "cheese-trail",
"isLoading": false,
"link": "/bayareabites/tag/cheese-trail"
},
"bayareabites_404": {
"type": "terms",
"id": "bayareabites_404",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "404",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cowgirl creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cowgirl creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 369,
"slug": "cowgirl-creamery",
"isLoading": false,
"link": "/bayareabites/tag/cowgirl-creamery"
},
"bayareabites_9533": {
"type": "terms",
"id": "bayareabites_9533",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9533",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3987,
"slug": "petaluma",
"isLoading": false,
"link": "/bayareabites/tag/petaluma"
},
"bayareabites_10172": {
"type": "terms",
"id": "bayareabites_10172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Straus Family Creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Straus Family Creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4626,
"slug": "straus-family-creamery",
"isLoading": false,
"link": "/bayareabites/tag/straus-family-creamery"
},
"bayareabites_466": {
"type": "terms",
"id": "bayareabites_466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "straus family dairy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "straus family dairy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 431,
"slug": "straus-family-dairy",
"isLoading": false,
"link": "/bayareabites/tag/straus-family-dairy"
},
"bayareabites_13155": {
"type": "terms",
"id": "bayareabites_13155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "theater",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "theater Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7618,
"slug": "theater",
"isLoading": false,
"link": "/bayareabites/tag/theater"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
