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_30281": {
"type": "attachments",
"id": "bayareabites_30281",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30281",
"found": true
},
"parent": 30243,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/SONOMAVALLEY1.jpg",
"width": 330,
"height": 450
}
},
"publishDate": 1310529534,
"modified": 1310529534,
"caption": null,
"description": null,
"title": "SONOMAVALLEY",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_30197": {
"type": "attachments",
"id": "bayareabites_30197",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30197",
"found": true
},
"parent": 30130,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/GoodFish.jpg",
"width": 240,
"height": 284
}
},
"publishDate": 1310405649,
"modified": 1310405649,
"caption": null,
"description": null,
"title": "good fish",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_29902": {
"type": "attachments",
"id": "bayareabites_29902",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "29902",
"found": true
},
"parent": 29892,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/treatbot400.jpg",
"width": 400,
"height": 533
}
},
"publishDate": 1309715796,
"modified": 1309715796,
"caption": null,
"description": null,
"title": "Ryan Sebastian in front of his truck, Treatbot",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_29784": {
"type": "attachments",
"id": "bayareabites_29784",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "29784",
"found": true
},
"parent": 29749,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/daniel-samin500.jpg",
"width": 500,
"height": 335
}
},
"publishDate": 1309375219,
"modified": 1309375219,
"caption": null,
"description": null,
"title": "Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_29539": {
"type": "attachments",
"id": "bayareabites_29539",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "29539",
"found": true
},
"parent": 28962,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/millie.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1308733089,
"modified": 1308733089,
"caption": null,
"description": null,
"title": "Millie with a Peach",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_29471": {
"type": "attachments",
"id": "bayareabites_29471",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "29471",
"found": true
},
"parent": 29417,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/main1.jpg",
"width": 500,
"height": 281
}
},
"publishDate": 1308697277,
"modified": 1308697277,
"caption": null,
"description": null,
"title": "main1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_29163": {
"type": "attachments",
"id": "bayareabites_29163",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "29163",
"found": true
},
"parent": 29097,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/chance-coriander.jpg",
"width": 500,
"height": 323
}
},
"publishDate": 1308380140,
"modified": 1308380140,
"caption": null,
"description": null,
"title": "Coriander and Chance in Recipe for Love",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_28919": {
"type": "attachments",
"id": "bayareabites_28919",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "28919",
"found": true
},
"parent": 28916,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/BABJesse.jpg",
"width": 500,
"height": 275
}
},
"publishDate": 1308187126,
"modified": 1308187126,
"caption": "Image courtesy of Damian Fagan.",
"description": null,
"title": "Jesse shows off the beer",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_28660": {
"type": "attachments",
"id": "bayareabites_28660",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "28660",
"found": true
},
"parent": 28656,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/dishcrawl1.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1307436755,
"modified": 1307436755,
"caption": null,
"description": "Dishcrawl",
"title": "Dishcrawl",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_28564": {
"type": "attachments",
"id": "bayareabites_28564",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "28564",
"found": true
},
"parent": 28540,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg",
"width": 500,
"height": 281
}
},
"publishDate": 1307259027,
"modified": 1307259027,
"caption": null,
"description": null,
"title": "gertrudestein-dinner-party",
"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": {
"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"
},
"jennifer-maiser": {
"type": "authors",
"id": "5019",
"meta": {
"index": "authors_1716337520",
"id": "5019",
"found": true
},
"name": "Jennifer Maiser",
"firstName": "Jennifer",
"lastName": "Maiser",
"slug": "jennifer-maiser",
"email": "jen@lifebeginsat30.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.",
"avatar": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jennifer Maiser | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jennifer-maiser"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"stephaniestiavetti": {
"type": "authors",
"id": "5120",
"meta": {
"index": "authors_1716337520",
"id": "5120",
"found": true
},
"name": "Stephanie Stiavetti",
"firstName": "Stephanie",
"lastName": "Stiavetti",
"slug": "stephaniestiavetti",
"email": "steph@theculinarylife.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twitter": "sstiavetti",
"facebook": "sstiavetti",
"instagram": null,
"linkedin": "sstiavetti",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Stiavetti | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephaniestiavetti"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"elainewu": {
"type": "authors",
"id": "5127",
"meta": {
"index": "authors_1716337520",
"id": "5127",
"found": true
},
"name": "Elaine Wu",
"firstName": "Elaine",
"lastName": "Wu",
"slug": "elainewu",
"email": "virgoblueproductions@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
"avatar": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Elaine Wu | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/elainewu"
}
},
"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": 24
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=events",
"seeMore": false,
"paginated": true,
"page": 24
}
},
{
"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_30243": {
"type": "posts",
"id": "bayareabites_30243",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "30243",
"score": null,
"sort": [
1310583659000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1310583659,
"format": "aside",
"disqusTitle": "Sipping Sonoma Wines in the City",
"title": "Sipping Sonoma Wines in the City",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/SONOMAVALLEY250.jpg\" alt=\"SONOMA VALLEY\" title=\"SONOMA VALLEY\" width=\"250\" height=\"341\" class=\"alignleft size-full wp-image-30290\">Why wait until the weekend to visit the wine country when the wine country can come to you? The third annual \u003ca href=\"http://www.sonomawine.com/\">Sonoma in the City \u003c/a>is being held all this week in San Francisco with events from grand tastings to wine and food truck pairings. In fact, with over 100 vintners pouring their wines, Tuesday’s grand tasting marks the biggest tasting outside of Sonoma -- ever. The week kicked off Tuesday morning with a panel talk on \u003ca href=\"http://www.sonomawine.com/about-sonoma-county/sonoma-county-appellations\">Sonoma Coast Pinot Noir\u003c/a>. Now, I don't know about you but I'm a total Pinot fan and who wouldn't be when a grape has been described as sexy, supple, elusive and elegant. \u003c/p>\n\u003cp>Pinot Noir has come a long way since the 2004 movie,“\u003ca href=\"http://en.wikipedia.org/wiki/Sideways\">Sideways\u003c/a>,” pushed Pinot sales through the roof. But behind all the hype is still the fact that it is a finicky grape to grow and Pinot Noir is a difficult wine to make. As luck would have it, some of the best Pinot Noir comes right out of the Sonoma Coast. The combination of climate (specific fog patterns), soil and just the right amount of talent make this region a top spot for Pinot Noir. Some of that talent was on the wine panel Tuesday including: Winemaker Bob Cabral with \u003ca href=\"http://williamsselyem.com/\">Williams Selyem\u003c/a>, Ted Lemon of \u003ca href=\"http://littorai.com/\">Littorai Wines\u003c/a> and Ross Cobb of \u003ca href=\"http://cobbwines.com/store/index.html\">Cobb Wines\u003c/a>. \u003c/p>\n\u003cp>The talk focused on site expression, how much new technology to use in making wine and the relationship between the grower and the winemaker. The talk and tasting just confirmed my admiration for Bob Cabral’s wine making and introduced me to a new wine, specifically, the 2009 \u003ca href=\"http://cobbwines.com/store/vineyards.html\">Emmaline Ann Vineyard\u003c/a> Pinot Noir from Cobb Wines. I picked up some great herbs and butterscotch in this crisp, acidic wine. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\" alt=\"Pinot Noir Tasting\" title=\"Pinot Noir tasting\" width=\"490\" height=\"316\" class=\"alignnone size-full wp-image-30250\">\u003c/a>\u003c/p>\n\u003cp>After the panel it was time for lunch which involved several iconic, aged wines. I could hardly wait to tear into the wines but first my table had to spend several minutes disagreeing about which way we taste, to the right or to the left. When you have something like 72 glasses on the table you need to have some kind of coordination, or the left handed person ends up with no wine and someone else ends up needing to take a cab home. We finally figured it out which leads me to my favorite lunch wines: A 1997 \u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse \u003c/a>Vineyards Joy! Sparkling wine, a 2005 \u003ca href=\"http://www.hanzell.com/wines.html\">Hanzell Vineyards\u003c/a> Chardonnay and best of all, a 1992 \u003ca href=\"http://www.silveroak.com/\">Silver Oak\u003c/a> Cab. Yum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\" alt=\"Cobb Wines\" title=\"Cobb Wines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30262\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ross Cobb pouring a Cobb Pinot Noir\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The best part of lunch for me, besides the pork belly in a green pea puree with a \u003ca href=\"http://papapietro-perry.com/\">Papapietro Perry\u003c/a> Pinot (say that three times fast) was that I sat next to Master Sommelier, \u003ca href=\"http://www.mastersommeliers.org/Pages.aspx/Board-Evan-Goldstein\">Evan Goldstein\u003c/a>. The food and wine vet was kind of busy leading a cadre of winemakers through the various lunch courses but I did talk with him about California’s efforts to pull back from the big oak Chardonnays and I asked him about the controversial new state law which, starting in 2014, will require the inclusion of “Sonoma County” on the front label of all Sonoma County wines. Goldstein said it was a terrific question but didn’t want to register an opinion. Winemakers are an individualistic bunch and don’t like to be told what to do. Many feel the new requirement crowds their label but the \u003ca href=\"http://www.sonomawine.com/\">Sonoma County Vintners\u003c/a> hope it will build brand name for Sonoma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\" alt=\"Wine tasting lunch\" title=\"Wine tasting lunch\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30266\">\u003c/a>\u003c/p>\n\u003cp>After lunch it was on to the grand tasting for the rest of the folks and time for me to return to work, wishing I had 'spit' a bit more during the morning course and lunch. \u003c/p>\n\u003cp>\u003cstrong>Sonoma in the City remaining public events: \u003c/strong>\u003c/p>\n\u003cp>Thursday, July 14, 2011: Forks and Corks at the Firehouse, 5:30 p.m.–8:30 p.m. Fort Mason, San Francisco.\u003c/p>\n\u003cp>Friday, July 15, 2011: Vin 12 presents Sonoma Valley Wines, 5:30 p.m.–9p.m. at Sloane, 1525 Mission St, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A calendar and links to all tickets can be found at \u003ca href=\"http://www.sonomawine.com/sf\">sonomawine.com/sf\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "30243 http://blogs.kqed.org/bayareabites/?p=30243",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/13/sipping-sonoma-wines-in-the-city/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 691,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1310571667,
"excerpt": "Over one hundred Sonoma County Winemakers descend on San Francisco for a week of wine tastings, classes and wine and food truck match ups.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Over one hundred Sonoma County Winemakers descend on San Francisco for a week of wine tastings, classes and wine and food truck match ups.",
"title": "Sipping Sonoma Wines in the City | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sipping Sonoma Wines in the City",
"datePublished": "2011-07-13T12:00:59-07:00",
"dateModified": "2011-07-13T08:41:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sipping-sonoma-wines-in-the-city",
"status": "publish",
"path": "/bayareabites/30243/sipping-sonoma-wines-in-the-city",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/SONOMAVALLEY250.jpg\" alt=\"SONOMA VALLEY\" title=\"SONOMA VALLEY\" width=\"250\" height=\"341\" class=\"alignleft size-full wp-image-30290\">Why wait until the weekend to visit the wine country when the wine country can come to you? The third annual \u003ca href=\"http://www.sonomawine.com/\">Sonoma in the City \u003c/a>is being held all this week in San Francisco with events from grand tastings to wine and food truck pairings. In fact, with over 100 vintners pouring their wines, Tuesday’s grand tasting marks the biggest tasting outside of Sonoma -- ever. The week kicked off Tuesday morning with a panel talk on \u003ca href=\"http://www.sonomawine.com/about-sonoma-county/sonoma-county-appellations\">Sonoma Coast Pinot Noir\u003c/a>. Now, I don't know about you but I'm a total Pinot fan and who wouldn't be when a grape has been described as sexy, supple, elusive and elegant. \u003c/p>\n\u003cp>Pinot Noir has come a long way since the 2004 movie,“\u003ca href=\"http://en.wikipedia.org/wiki/Sideways\">Sideways\u003c/a>,” pushed Pinot sales through the roof. But behind all the hype is still the fact that it is a finicky grape to grow and Pinot Noir is a difficult wine to make. As luck would have it, some of the best Pinot Noir comes right out of the Sonoma Coast. The combination of climate (specific fog patterns), soil and just the right amount of talent make this region a top spot for Pinot Noir. Some of that talent was on the wine panel Tuesday including: Winemaker Bob Cabral with \u003ca href=\"http://williamsselyem.com/\">Williams Selyem\u003c/a>, Ted Lemon of \u003ca href=\"http://littorai.com/\">Littorai Wines\u003c/a> and Ross Cobb of \u003ca href=\"http://cobbwines.com/store/index.html\">Cobb Wines\u003c/a>. \u003c/p>\n\u003cp>The talk focused on site expression, how much new technology to use in making wine and the relationship between the grower and the winemaker. The talk and tasting just confirmed my admiration for Bob Cabral’s wine making and introduced me to a new wine, specifically, the 2009 \u003ca href=\"http://cobbwines.com/store/vineyards.html\">Emmaline Ann Vineyard\u003c/a> Pinot Noir from Cobb Wines. I picked up some great herbs and butterscotch in this crisp, acidic wine. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\" alt=\"Pinot Noir Tasting\" title=\"Pinot Noir tasting\" width=\"490\" height=\"316\" class=\"alignnone size-full wp-image-30250\">\u003c/a>\u003c/p>\n\u003cp>After the panel it was time for lunch which involved several iconic, aged wines. I could hardly wait to tear into the wines but first my table had to spend several minutes disagreeing about which way we taste, to the right or to the left. When you have something like 72 glasses on the table you need to have some kind of coordination, or the left handed person ends up with no wine and someone else ends up needing to take a cab home. We finally figured it out which leads me to my favorite lunch wines: A 1997 \u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse \u003c/a>Vineyards Joy! Sparkling wine, a 2005 \u003ca href=\"http://www.hanzell.com/wines.html\">Hanzell Vineyards\u003c/a> Chardonnay and best of all, a 1992 \u003ca href=\"http://www.silveroak.com/\">Silver Oak\u003c/a> Cab. Yum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\" alt=\"Cobb Wines\" title=\"Cobb Wines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30262\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ross Cobb pouring a Cobb Pinot Noir\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The best part of lunch for me, besides the pork belly in a green pea puree with a \u003ca href=\"http://papapietro-perry.com/\">Papapietro Perry\u003c/a> Pinot (say that three times fast) was that I sat next to Master Sommelier, \u003ca href=\"http://www.mastersommeliers.org/Pages.aspx/Board-Evan-Goldstein\">Evan Goldstein\u003c/a>. The food and wine vet was kind of busy leading a cadre of winemakers through the various lunch courses but I did talk with him about California’s efforts to pull back from the big oak Chardonnays and I asked him about the controversial new state law which, starting in 2014, will require the inclusion of “Sonoma County” on the front label of all Sonoma County wines. Goldstein said it was a terrific question but didn’t want to register an opinion. Winemakers are an individualistic bunch and don’t like to be told what to do. Many feel the new requirement crowds their label but the \u003ca href=\"http://www.sonomawine.com/\">Sonoma County Vintners\u003c/a> hope it will build brand name for Sonoma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\" alt=\"Wine tasting lunch\" title=\"Wine tasting lunch\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30266\">\u003c/a>\u003c/p>\n\u003cp>After lunch it was on to the grand tasting for the rest of the folks and time for me to return to work, wishing I had 'spit' a bit more during the morning course and lunch. \u003c/p>\n\u003cp>\u003cstrong>Sonoma in the City remaining public events: \u003c/strong>\u003c/p>\n\u003cp>Thursday, July 14, 2011: Forks and Corks at the Firehouse, 5:30 p.m.–8:30 p.m. Fort Mason, San Francisco.\u003c/p>\n\u003cp>Friday, July 15, 2011: Vin 12 presents Sonoma Valley Wines, 5:30 p.m.–9p.m. at Sloane, 1525 Mission St, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A calendar and links to all tickets can be found at \u003ca href=\"http://www.sonomawine.com/sf\">sonomawine.com/sf\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/30243/sipping-sonoma-wines-in-the-city",
"authors": [
"5101"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_119"
],
"tags": [
"bayareabites_9504",
"bayareabites_9506",
"bayareabites_9505",
"bayareabites_14745",
"bayareabites_9507",
"bayareabites_9502",
"bayareabites_9503",
"bayareabites_1605"
],
"featImg": "bayareabites_30281",
"label": "bayareabites"
},
"bayareabites_30130": {
"type": "posts",
"id": "bayareabites_30130",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "30130",
"score": null,
"sort": [
1310408157000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1310408157,
"format": "video",
"disqusTitle": "Sustainable Seafood: New and Noteworthy Resources",
"title": "Sustainable Seafood: New and Noteworthy Resources",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/embed/D5zdLHWkCXw\u003c/p>\n\n",
"disqusIdentifier": "30130 http://blogs.kqed.org/bayareabites/?p=30130",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/11/sustainable-seafood-new-and-noteworthy-resources/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1304,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1586798734,
"excerpt": "Can we still eat sea creatures? Yes, say sustainable fishing advocates. A guide to smart, safe, sustainable seafood choices.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Can we still eat sea creatures? Yes, say sustainable fishing advocates. A guide to smart, safe, sustainable seafood choices.",
"title": "Sustainable Seafood: New and Noteworthy Resources | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sustainable Seafood: New and Noteworthy Resources",
"datePublished": "2011-07-11T11:15:57-07:00",
"dateModified": "2020-04-13T10:25:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sustainable-seafood-new-and-noteworthy-resources",
"status": "publish",
"videoEmbed": "https://youtu.be/IsNOr_b6bwM",
"path": "/bayareabites/30130/sustainable-seafood-new-and-noteworthy-resources",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\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>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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/D5zdLHWkCXw'\n title='//www.youtube.com/embed/D5zdLHWkCXw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/30130/sustainable-seafood-new-and-noteworthy-resources",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_50",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_60",
"bayareabites_1593"
],
"tags": [
"bayareabites_9497",
"bayareabites_9495",
"bayareabites_9500",
"bayareabites_9499",
"bayareabites_9496",
"bayareabites_9492",
"bayareabites_9498",
"bayareabites_9494",
"bayareabites_9493",
"bayareabites_9491"
],
"featImg": "bayareabites_30197",
"label": "bayareabites"
},
"bayareabites_29892": {
"type": "posts",
"id": "bayareabites_29892",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "29892",
"score": null,
"sort": [
1309716935000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1309716935,
"format": "aside",
"disqusTitle": "Move Over Off the Grid: Moveable Feast Comes to the Peninsula ",
"title": "Move Over Off the Grid: Moveable Feast Comes to the Peninsula ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "29892 http://blogs.kqed.org/bayareabites/?p=29892",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/03/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 722,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1309759799,
"excerpt": "The Peninsula gets its own food truck event with \"Moveable Feast\" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Peninsula gets its own food truck event with "Moveable Feast" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.",
"title": "Move Over Off the Grid: Moveable Feast Comes to the Peninsula | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Move Over Off the Grid: Moveable Feast Comes to the Peninsula ",
"datePublished": "2011-07-03T11:15:35-07:00",
"dateModified": "2011-07-03T23:09:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "move-over-off-the-grid-moveable-feast-comes-to-the-peninsula",
"status": "publish",
"path": "/bayareabites/29892/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\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>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/29892/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula",
"authors": [
"5127"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_181"
],
"tags": [
"bayareabites_1573",
"bayareabites_8369",
"bayareabites_8754",
"bayareabites_9461",
"bayareabites_9187",
"bayareabites_9188",
"bayareabites_3001",
"bayareabites_9462"
],
"featImg": "bayareabites_29902",
"label": "bayareabites"
},
"bayareabites_29749": {
"type": "posts",
"id": "bayareabites_29749",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "29749",
"score": null,
"sort": [
1309378211000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1309378211,
"format": "aside",
"disqusTitle": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"title": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "29749 http://blogs.kqed.org/bayareabites/?p=29749",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1089,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1490819158,
"excerpt": "The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n",
"title": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"datePublished": "2011-06-29T13:10:11-07:00",
"dateModified": "2017-03-29T13:25:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-questions-for-the-perennial-plates-daniel-klein",
"status": "publish",
"path": "/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \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>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/29749/5-questions-for-the-perennial-plates-daniel-klein",
"authors": [
"5125",
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_1593"
],
"tags": [
"bayareabites_8917",
"bayareabites_472",
"bayareabites_8437",
"bayareabites_9452",
"bayareabites_9454",
"bayareabites_4149",
"bayareabites_9455",
"bayareabites_9456",
"bayareabites_9056",
"bayareabites_8916"
],
"featImg": "bayareabites_29784",
"label": "bayareabites"
},
"bayareabites_29643": {
"type": "posts",
"id": "bayareabites_29643",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "29643",
"score": null,
"sort": [
1308993726000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1308993726,
"format": "aside",
"disqusTitle": "San Francisco Pride Eats",
"title": "San Francisco Pride Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "29643 http://blogs.kqed.org/bayareabites/?p=29643",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/25/san-francisco-pride-eats/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 710,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/91TVAX0EkU4"
],
"paragraphCount": 9
},
"modified": 1309147593,
"excerpt": "There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ",
"title": "San Francisco Pride Eats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "San Francisco Pride Eats",
"datePublished": "2011-06-25T02:22:06-07:00",
"dateModified": "2011-06-26T21:06:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-francisco-pride-eats",
"status": "publish",
"path": "/bayareabites/29643/san-francisco-pride-eats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \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>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/29643/san-francisco-pride-eats",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_1244",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_2035",
"bayareabites_90"
],
"tags": [
"bayareabites_9447",
"bayareabites_2101",
"bayareabites_1104",
"bayareabites_2321",
"bayareabites_9371",
"bayareabites_9449",
"bayareabites_2824",
"bayareabites_9448",
"bayareabites_9445",
"bayareabites_8975",
"bayareabites_9446",
"bayareabites_209",
"bayareabites_4303"
],
"label": "bayareabites"
},
"bayareabites_28962": {
"type": "posts",
"id": "bayareabites_28962",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28962",
"score": null,
"sort": [
1308946590000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1308946590,
"format": "aside",
"disqusTitle": "Behind the Legend of Frog Hollow Farm",
"title": "Behind the Legend of Frog Hollow Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\" alt=\"Cherries hanging from the tree\" title=\"Cherries hanging from the tree\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29536\">\u003c/a>\u003cbr>\n\u003cem>Cherries hanging from the tree\u003c/em>\u003c/p>\n\u003cp>I drove about 75 minutes out of San Francisco, over the hills and through the burbs, to pay a visit to Farmer Al and the staff at his beloved Frog Hollow Farm. I was excited. I am, after all, a fan. \u003c/p>\n\u003cp>Farmer Al has called \u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a> his pride and joy for 36 years. The El Cerrito native spent time in Hawaii as a Social Studies teacher before trying his hand at farming. He started growing some basic varieties of fruit and vegetables in Hawaii and then moved back to the Bay Area and eventually set up shop in Brentwood. What started out as 150 fruit trees has now become 3500 trees on over 133 acres. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\" alt=\"Peaches on trees\" title=\"Peaches on trees\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29541\">\u003c/a>\u003cbr>\n\u003cem>Peaches on a trees\u003c/em>\u003c/p>\n\u003cp>Frog Hollow Farm is known for their \"legendary\" stone fruits, as their tagline says, including nine varieties of pears in the fall through January, three varieties of cherries and four kinds of apricots in May, thirteen varieties of peaches, eight kinds of nectarines, and six kinds of plums and pluots through September.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The stone fruit he and his staff grow are all certified organic and known by chefs and culinary professionals as the best you can get. Celebrity chefs like Richard Blais, Tyler Florence, and Alice Waters are avid fans. Food lovers and connoisseurs are just as loyal, which explains their popularity at Bay Area farmers markets and their Ferry Building store and café in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\" alt=\"Jars of apricot preserves\" title=\"Jars of apricot preserves\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29537\">\u003c/a>\u003cbr>\n\u003cem>Jars of apricot preserves\u003c/em>\u003c/p>\n\u003cp>Organic and sustainable aren't just words here, they're a way of life. Not a bit of the land is wasted. Smaller areas are devoted to heirloom tomato plants for their CSA program members. He’s even planted wildflowers like California poppies so he can do his part to help increase the wild bee population. They even take all their “unmarketable” fruit (those with bumps and bruises but are still perfectly delicious) and make it into their now famous conserves and preserves. When I paid a visit to the kitchen, the jars of apricot preserves on the counter were still warm. Sitting next to them were trays and trays of still unbaked apricot and cherry tarts that were going to be sold in their San Francisco Ferry Building café.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\" alt=\"Tray of apricot and cherry tarts\" title=\"Tray of apricot and cherry tarts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29534\">\u003c/a>\u003cbr>\n\u003cem>Tray of apricot and cherry tarts\u003c/em>\u003c/p>\n\u003cp>So what makes their fruit so \"legendary?\"\u003c/p>\n\u003cp>According to Farmer Al, it all starts at the beginning. \"We hoe all the soil by hand. We have about 20 field staff throughout the year, and more during the busy season.\" And his attention to detail when it comes to the care of all his plants is unwavering. \"We started making our own compost out of unusable fruit and shaved trees, along with seaweed, kelp, and fish to naturally fertilize the soil.\"\u003c/p>\n\u003cp>Farmer Al has made it his life’s work to dedicate himself to quality fruit and produce. His commitment to his mission is obvious. There are no shortcuts here. That means no chemicals, no poisons. Period.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\" alt=\"Al and Millie\" title=\"Al and Millie\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29538\">\u003c/a>\u003cbr>\n\u003cem>Al and Millie\u003c/em>\u003c/p>\n\u003cp>While I was getting my private tour of the farm from Farmer Al and his young daughter Millie (the farm is not open to the public), he was visited by an Insurance Assessor who had obviously visited his fair share of farms in the area. The first words out of his mouth were, \"I've never seen cherries as good as the ones I’ve seen here.\" \u003c/p>\n\u003cp>Farmer Al went on to say that it all had to do with how he paid attention to all his crops. He gave them \"just the right amount of fertilizer. Not too much. Other places have overcompensated because of the weather this year.\" His continued research and years of experience have given him the tools to produce exceptional fruit.\u003c/p>\n\u003cp>No one is immune to Mother Nature’s wrath, though. The abundance of rain was not kind to his apricot harvest this year. He planted nine acres that were completely lost. \u003c/p>\n\u003cp>But the folks here have no time to dwell. Cherry season has wound down, unaffected by the unpredictable weather we’ve had. They’ve now begun their busiest time of year: peach season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\" alt=\"Millie with a Peach\" title=\"Millie with a Peach\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29539\">\u003c/a>\u003cbr>\n\u003cem>Millie with a Peach\u003c/em>\u003c/p>\n\u003cp>Frog Hollow allows for their fruit to get good and ripe before picking. Most supermarket fruit is picked before it’s ripe so it can survive the long trek from farm to store and \"hopefully\" get riper during the journey. That doesn't jive with Farmer Al.\u003c/p>\n\u003cp>\"Just because it's organic doesn’t mean it tastes good. Quality fruit means flavor, sweetness, juiciness.\"\u003c/p>\n\u003cp>It's that level of quality, along with their commitment to their community and loyal fans, that sets them apart. \u003c/p>\n\u003cp>\"You can't fool people with the quality of your food. I wouldn't be doing my job it I wasn't focusing on our environment and the food we give our kids. We like to maintain a personal level of care with our fruit and our community.\"\u003c/p>\n\u003cp>And it shows.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a>\u003cbr>\nFrog Hollow Farm fruit can be found at Whole Foods Markets and various Bay Area Farmers Markets.\u003cbr>\nTheir retail store and café is located at 1 Ferry Building #46 in San Francisco.\u003cbr>\n(888)779-4511\u003cbr>\n\u003ca href=\"https://www.facebook.com/FrogHollowFarm\">Facebook.com/FrogHollowFarm\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/froghollowfarm\">@FrogHollowFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On Saturday July 23, Frog Hollow Farm is hosting \"\u003ca href=\"http://dinnerintheorchard.com/\">Peaches and Tango: A Dinner in the Orchard\u003c/a>\" w/Top Chef Richard Blais and live music, benefiting \u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "28962 http://blogs.kqed.org/bayareabites/?p=28962",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 918,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1308946590,
"excerpt": "Elaine Wu pays a visit to the Frog Hollow Farm fruit orchard to find out what makes their fruit so \"legendary.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Elaine Wu pays a visit to the Frog Hollow Farm fruit orchard to find out what makes their fruit so "legendary."",
"title": "Behind the Legend of Frog Hollow Farm | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Behind the Legend of Frog Hollow Farm",
"datePublished": "2011-06-24T13:16:30-07:00",
"dateModified": "2011-06-24T13:16:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "behind-the-legend-of-frog-hollow-farm",
"status": "publish",
"path": "/bayareabites/28962/behind-the-legend-of-frog-hollow-farm",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\" alt=\"Cherries hanging from the tree\" title=\"Cherries hanging from the tree\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29536\">\u003c/a>\u003cbr>\n\u003cem>Cherries hanging from the tree\u003c/em>\u003c/p>\n\u003cp>I drove about 75 minutes out of San Francisco, over the hills and through the burbs, to pay a visit to Farmer Al and the staff at his beloved Frog Hollow Farm. I was excited. I am, after all, a fan. \u003c/p>\n\u003cp>Farmer Al has called \u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a> his pride and joy for 36 years. The El Cerrito native spent time in Hawaii as a Social Studies teacher before trying his hand at farming. He started growing some basic varieties of fruit and vegetables in Hawaii and then moved back to the Bay Area and eventually set up shop in Brentwood. What started out as 150 fruit trees has now become 3500 trees on over 133 acres. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\" alt=\"Peaches on trees\" title=\"Peaches on trees\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29541\">\u003c/a>\u003cbr>\n\u003cem>Peaches on a trees\u003c/em>\u003c/p>\n\u003cp>Frog Hollow Farm is known for their \"legendary\" stone fruits, as their tagline says, including nine varieties of pears in the fall through January, three varieties of cherries and four kinds of apricots in May, thirteen varieties of peaches, eight kinds of nectarines, and six kinds of plums and pluots through September.\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 stone fruit he and his staff grow are all certified organic and known by chefs and culinary professionals as the best you can get. Celebrity chefs like Richard Blais, Tyler Florence, and Alice Waters are avid fans. Food lovers and connoisseurs are just as loyal, which explains their popularity at Bay Area farmers markets and their Ferry Building store and café in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\" alt=\"Jars of apricot preserves\" title=\"Jars of apricot preserves\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29537\">\u003c/a>\u003cbr>\n\u003cem>Jars of apricot preserves\u003c/em>\u003c/p>\n\u003cp>Organic and sustainable aren't just words here, they're a way of life. Not a bit of the land is wasted. Smaller areas are devoted to heirloom tomato plants for their CSA program members. He’s even planted wildflowers like California poppies so he can do his part to help increase the wild bee population. They even take all their “unmarketable” fruit (those with bumps and bruises but are still perfectly delicious) and make it into their now famous conserves and preserves. When I paid a visit to the kitchen, the jars of apricot preserves on the counter were still warm. Sitting next to them were trays and trays of still unbaked apricot and cherry tarts that were going to be sold in their San Francisco Ferry Building café.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\" alt=\"Tray of apricot and cherry tarts\" title=\"Tray of apricot and cherry tarts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29534\">\u003c/a>\u003cbr>\n\u003cem>Tray of apricot and cherry tarts\u003c/em>\u003c/p>\n\u003cp>So what makes their fruit so \"legendary?\"\u003c/p>\n\u003cp>According to Farmer Al, it all starts at the beginning. \"We hoe all the soil by hand. We have about 20 field staff throughout the year, and more during the busy season.\" And his attention to detail when it comes to the care of all his plants is unwavering. \"We started making our own compost out of unusable fruit and shaved trees, along with seaweed, kelp, and fish to naturally fertilize the soil.\"\u003c/p>\n\u003cp>Farmer Al has made it his life’s work to dedicate himself to quality fruit and produce. His commitment to his mission is obvious. There are no shortcuts here. That means no chemicals, no poisons. Period.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\" alt=\"Al and Millie\" title=\"Al and Millie\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29538\">\u003c/a>\u003cbr>\n\u003cem>Al and Millie\u003c/em>\u003c/p>\n\u003cp>While I was getting my private tour of the farm from Farmer Al and his young daughter Millie (the farm is not open to the public), he was visited by an Insurance Assessor who had obviously visited his fair share of farms in the area. The first words out of his mouth were, \"I've never seen cherries as good as the ones I’ve seen here.\" \u003c/p>\n\u003cp>Farmer Al went on to say that it all had to do with how he paid attention to all his crops. He gave them \"just the right amount of fertilizer. Not too much. Other places have overcompensated because of the weather this year.\" His continued research and years of experience have given him the tools to produce exceptional fruit.\u003c/p>\n\u003cp>No one is immune to Mother Nature’s wrath, though. The abundance of rain was not kind to his apricot harvest this year. He planted nine acres that were completely lost. \u003c/p>\n\u003cp>But the folks here have no time to dwell. Cherry season has wound down, unaffected by the unpredictable weather we’ve had. They’ve now begun their busiest time of year: peach season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\" alt=\"Millie with a Peach\" title=\"Millie with a Peach\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29539\">\u003c/a>\u003cbr>\n\u003cem>Millie with a Peach\u003c/em>\u003c/p>\n\u003cp>Frog Hollow allows for their fruit to get good and ripe before picking. Most supermarket fruit is picked before it’s ripe so it can survive the long trek from farm to store and \"hopefully\" get riper during the journey. That doesn't jive with Farmer Al.\u003c/p>\n\u003cp>\"Just because it's organic doesn’t mean it tastes good. Quality fruit means flavor, sweetness, juiciness.\"\u003c/p>\n\u003cp>It's that level of quality, along with their commitment to their community and loyal fans, that sets them apart. \u003c/p>\n\u003cp>\"You can't fool people with the quality of your food. I wouldn't be doing my job it I wasn't focusing on our environment and the food we give our kids. We like to maintain a personal level of care with our fruit and our community.\"\u003c/p>\n\u003cp>And it shows.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a>\u003cbr>\nFrog Hollow Farm fruit can be found at Whole Foods Markets and various Bay Area Farmers Markets.\u003cbr>\nTheir retail store and café is located at 1 Ferry Building #46 in San Francisco.\u003cbr>\n(888)779-4511\u003cbr>\n\u003ca href=\"https://www.facebook.com/FrogHollowFarm\">Facebook.com/FrogHollowFarm\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/froghollowfarm\">@FrogHollowFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On Saturday July 23, Frog Hollow Farm is hosting \"\u003ca href=\"http://dinnerintheorchard.com/\">Peaches and Tango: A Dinner in the Orchard\u003c/a>\" w/Top Chef Richard Blais and live music, benefiting \u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28962/behind-the-legend-of-frog-hollow-farm",
"authors": [
"5127"
],
"categories": [
"bayareabites_50",
"bayareabites_1874",
"bayareabites_95"
],
"tags": [
"bayareabites_9409",
"bayareabites_1209"
],
"featImg": "bayareabites_29539",
"label": "bayareabites"
},
"bayareabites_29417": {
"type": "posts",
"id": "bayareabites_29417",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "29417",
"score": null,
"sort": [
1308785088000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1308785088,
"format": "aside",
"disqusTitle": "Walk (and Graze) in the Wild at The Oakland Zoo",
"title": "Walk (and Graze) in the Wild at The Oakland Zoo",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\" alt=\"walk in the wild\" title=\"main1\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29471\">\u003c/a>\u003c/p>\n\u003cp>Coming up this Saturday is the Oakland Zoo's 19th Annual \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003c/a>, their biggest fundraising event of the year.\u003c/p>\n\u003cp>From 5-8pm, guests \"wine, dine & stroll\" through sections of the zoo that are set up with tables from over \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">100 vendors in the Bay Area\u003c/a>, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\">Oliveto\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Plum\u003c/a>. Then there's dancing and dessert under the stars from 8-10pm. \u003c/p>\n\u003cp>Be sure to fast during the day if you go; my husband and I were overwhelmed by the sheer number of delicious offerings when we attended the event last year. Wandering through the zoo in the late afternoon hours was also a real treat, as well as taking a gondola ride to view the habitats of the zoo's residents from above. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\" alt=\"gondola\" title=\"gondola2\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29491\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\" alt=\"beer\" title=\"beer\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29419\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003cbr>\nSaturday, June 25\u003cbr>\n\u003ca href=\"http://www.oaklandzoo.org/\">The Oakland Zoo\u003c/a>\u003cbr>\n9777 Golf Links Rd\u003cbr>\nOakland, CA 94605\u003cbr>\n(510) 632-9525\u003c/p>\n\u003cp>Wine, Dine & Stroll (5-8pm)\u003cbr>\nDancing and Dessert Under the Stars -- Flamingo Plaza (8-10pm)\u003c/p>\n\u003cp>The Walk in the Wild main event is $125 per person for Zoo members and $150 per person for non-members. This event is adults (21+) only as alcohol will be served.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/maps?daddr=9777+Golf+Links+Rd,+Oakland,+CA+94605&geocode=CWkZ0uO-aZS5FUsIQAIdPCq4-A&dirflg=r&saddr=&f=d&hl=en&sll=37.750859,-122.148292&sspn=0.008,0.011115&date=06%2F09%2F09&time=10:49am&ttype=dep&noexp=0&noal=0&sort=&tline=&ie=UTF8&ll=37.738956,-122.117157&spn=0.128013,0.177841&z=13&start=0\">Google Map Directions\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "29417 http://blogs.kqed.org/bayareabites/?p=29417",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/22/walk-and-graze-in-the-wild-at-the-oakland-zoo/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 206,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1308785159,
"excerpt": "Coming up this Saturday is the Oakland Zoo's 19th Annual Walk in the Wild: An Epicurean Escapade, their biggest fundraising event of the year.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Coming up this Saturday is the Oakland Zoo's 19th Annual Walk in the Wild: An Epicurean Escapade, their biggest fundraising event of the year.",
"title": "Walk (and Graze) in the Wild at The Oakland Zoo | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Walk (and Graze) in the Wild at The Oakland Zoo",
"datePublished": "2011-06-22T16:24:48-07:00",
"dateModified": "2011-06-22T16:25:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "walk-and-graze-in-the-wild-at-the-oakland-zoo",
"status": "publish",
"path": "/bayareabites/29417/walk-and-graze-in-the-wild-at-the-oakland-zoo",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\" alt=\"walk in the wild\" title=\"main1\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29471\">\u003c/a>\u003c/p>\n\u003cp>Coming up this Saturday is the Oakland Zoo's 19th Annual \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003c/a>, their biggest fundraising event of the year.\u003c/p>\n\u003cp>From 5-8pm, guests \"wine, dine & stroll\" through sections of the zoo that are set up with tables from over \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">100 vendors in the Bay Area\u003c/a>, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\">Oliveto\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Plum\u003c/a>. Then there's dancing and dessert under the stars from 8-10pm. \u003c/p>\n\u003cp>Be sure to fast during the day if you go; my husband and I were overwhelmed by the sheer number of delicious offerings when we attended the event last year. Wandering through the zoo in the late afternoon hours was also a real treat, as well as taking a gondola ride to view the habitats of the zoo's residents from above. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\" alt=\"gondola\" title=\"gondola2\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29491\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\" alt=\"beer\" title=\"beer\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29419\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003cbr>\nSaturday, June 25\u003cbr>\n\u003ca href=\"http://www.oaklandzoo.org/\">The Oakland Zoo\u003c/a>\u003cbr>\n9777 Golf Links Rd\u003cbr>\nOakland, CA 94605\u003cbr>\n(510) 632-9525\u003c/p>\n\u003cp>Wine, Dine & Stroll (5-8pm)\u003cbr>\nDancing and Dessert Under the Stars -- Flamingo Plaza (8-10pm)\u003c/p>\n\u003cp>The Walk in the Wild main event is $125 per person for Zoo members and $150 per person for non-members. This event is adults (21+) only as alcohol will be served.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/maps?daddr=9777+Golf+Links+Rd,+Oakland,+CA+94605&geocode=CWkZ0uO-aZS5FUsIQAIdPCq4-A&dirflg=r&saddr=&f=d&hl=en&sll=37.750859,-122.148292&sspn=0.008,0.011115&date=06%2F09%2F09&time=10:49am&ttype=dep&noexp=0&noal=0&sort=&tline=&ie=UTF8&ll=37.738956,-122.117157&spn=0.128013,0.177841&z=13&start=0\">Google Map Directions\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/29417/walk-and-graze-in-the-wild-at-the-oakland-zoo",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50"
],
"tags": [
"bayareabites_9159",
"bayareabites_14757",
"bayareabites_9439",
"bayareabites_2238",
"bayareabites_8785",
"bayareabites_9440"
],
"featImg": "bayareabites_29471",
"label": "bayareabites"
},
"bayareabites_29097": {
"type": "posts",
"id": "bayareabites_29097",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "29097",
"score": null,
"sort": [
1308384018000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1308384018,
"format": "aside",
"disqusTitle": "Recipe for Love: Sexy Eats on Film at Frameline",
"title": "Recipe for Love: Sexy Eats on Film at Frameline",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n",
"disqusIdentifier": "29097 http://blogs.kqed.org/bayareabites/?p=29097",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/18/recipe-for-love-sexy-eats-on-film-at-frameline/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 932,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1308848006,
"excerpt": "What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ",
"title": "Recipe for Love: Sexy Eats on Film at Frameline | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Recipe for Love: Sexy Eats on Film at Frameline",
"datePublished": "2011-06-18T01:00:18-07:00",
"dateModified": "2011-06-23T09:53:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "recipe-for-love-sexy-eats-on-film-at-frameline",
"status": "publish",
"path": "/bayareabites/29097/recipe-for-love-sexy-eats-on-film-at-frameline",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \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>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/29097/recipe-for-love-sexy-eats-on-film-at-frameline",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_9420",
"bayareabites_9419",
"bayareabites_4252",
"bayareabites_1104",
"bayareabites_8485"
],
"featImg": "bayareabites_29163",
"label": "bayareabites"
},
"bayareabites_28916": {
"type": "posts",
"id": "bayareabites_28916",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28916",
"score": null,
"sort": [
1308319239000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1308319239,
"format": "aside",
"disqusTitle": "Almanac Beer Company: Local brewers, local ingredients",
"title": "Almanac Beer Company: Local brewers, local ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "28916 http://blogs.kqed.org/bayareabites/?p=28916",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/17/almanac-beer-company-local-brewers-local-ingredients/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1053,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1308301405,
"excerpt": "Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.",
"title": "Almanac Beer Company: Local brewers, local ingredients | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Almanac Beer Company: Local brewers, local ingredients",
"datePublished": "2011-06-17T07:00:39-07:00",
"dateModified": "2011-06-17T02:03:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "almanac-beer-company-local-brewers-local-ingredients",
"status": "publish",
"path": "/bayareabites/28916/almanac-beer-company-local-brewers-local-ingredients",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\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 beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28916/almanac-beer-company-local-brewers-local-ingredients",
"authors": [
"5019"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_9411",
"bayareabites_9410",
"bayareabites_14753",
"bayareabites_9414",
"bayareabites_805",
"bayareabites_9415",
"bayareabites_9412",
"bayareabites_254",
"bayareabites_9416",
"bayareabites_9413",
"bayareabites_218",
"bayareabites_9417"
],
"featImg": "bayareabites_28919",
"label": "bayareabites"
},
"bayareabites_28656": {
"type": "posts",
"id": "bayareabites_28656",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28656",
"score": null,
"sort": [
1307710837000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1307710837,
"format": "aside",
"disqusTitle": "Dishcrawl: Real-Life Culinary Social Networking",
"title": "Dishcrawl: Real-Life Culinary Social Networking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "28656 http://blogs.kqed.org/bayareabites/?p=28656",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/10/dishcrawl-real-life-culinary-social-networking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 799,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1307670994,
"excerpt": "Dishcrawl is a new type of foodie event -- eat and meet, a new side of the culinary social experience.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Dishcrawl is a new type of foodie event -- eat and meet, a new side of the culinary social experience.",
"title": "Dishcrawl: Real-Life Culinary Social Networking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Dishcrawl: Real-Life Culinary Social Networking",
"datePublished": "2011-06-10T06:00:37-07:00",
"dateModified": "2011-06-09T18:56:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dishcrawl-real-life-culinary-social-networking",
"status": "publish",
"path": "/bayareabites/28656/dishcrawl-real-life-culinary-social-networking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28656/dishcrawl-real-life-culinary-social-networking",
"authors": [
"5120"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_9389",
"bayareabites_2805",
"bayareabites_9390"
],
"featImg": "bayareabites_28660",
"label": "bayareabites"
},
"bayareabites_28540": {
"type": "posts",
"id": "bayareabites_28540",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28540",
"score": null,
"sort": [
1307286044000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1307286044,
"format": "aside",
"disqusTitle": "\"Dinner\" with Gertrude Stein at the Contemporary Jewish Museum",
"title": "\"Dinner\" with Gertrude Stein at the Contemporary Jewish Museum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\" alt=\"Jesse Nathan and Chris Janzen present Dinner\" title=\"Jesse Nathan and Chris Janzen present Dinner\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-28564\">\u003c/a>\u003cbr>\nThere is no dinner there at \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=prgm&task=detail&oid=584&fid=22\">Dinner\u003c/a>, a performance happening at the \u003ca href=\"http://www.thecjm.org\">Contemporary Jewish Museum\u003c/a> in conjunction with its current exhibition, \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=exbt&task=detail&oid=9\">Seeing Gertrude Stein: Five Stories\u003c/a>, part of a summer-long, city-wide celebration of \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=55381\">Stein and her artistic legacy\u003c/a>. (There are 2 more performances of \u003cem>Dinner\u003c/em> today, June 5th, at 1pm and 4pm.)\u003c/p>\n\u003cp>Such sly sleight-of-hand may have pleased Stein, who loved to upend even the simplest of words, and the most basic of readers' expectations, until they were stretched out, turned around, repeated ad infinitum to become something utterly new, intentionally teetering between poetry and profundity, banality and babble. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/The_Alice_B._Toklas_Cookbook\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/alicb-b-toklas-cookbook.jpg\" alt=\"Alice B. Toklas Cook Book\" title=\"Alice B. Toklas Cook Book\" width=\"150\" height=\"239\" class=\"alignright size-full wp-image-28572\">\u003c/a>Then again, Stein and her lifelong companion, Alice B. Toklas, loved a good dinner, as any reader of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061995363/kqedorg-20\">The Alice B. Toklas Cookbook\u003c/a> would know. With their taste for both solid American home cooking and (to contemporary eyes) unimaginably elaborate French \u003cem>cuisine bourgeoise,\u003c/em> the ladies might have found it hard to get through 2 hours of clamorous jazz and spoken word on the wee buffet provided by \u003ca href=\"http://www.barbambino.com/\">Bar Bambino\u003c/a>. On a side table were deviled eggs, slivers of frittata, and tiny olive-and-mozzarella crostini, followed at intermission by one-bite polenta-kumquat cakelets and matchbook-sized wedges of Tcho chocolate cake.\u003c/p>\n\u003cp>Unless, of course, Alice had slipped a couple of sticky pieces of her cookbook's infamous Hashish Fudge into her purse. That's right, fudge, not brownies, and not the tourist-trap chocolate kind, either, but a much more Moroccan-minded mixture of dates, figs, almonds, and spices, plus a dusting of enough cannabis sativa to provoke \"euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected.\"\u003c/p>\n\u003cp>However, as the surrounding exhibit revealed, Stein and Toklas had a high tolerance for eccentricity, their own and those of the many genius Bohemians they cultivated and whose work they collected. \u003cem>Dinner,\u003c/em> therefore, is organized around the idea of a dinner party populated by an odd lot of history's eccentrics, half known (Virginia Woolf, Thelonious Monk, Billie Holiday, Hart Crane, Salvador Dali, Stein herself), half lost to footnotes, if that. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These quirky folk were too preoccupied by art, higher math, the invention of anti-gravity boots, the location of Shakespeare's bones, and more to give any thought to a menu; instead their imagined monologues, rants, and overlapping conversations were spoken and played by San Francisco writer Jesse Nathan (voice) and artist/musician Chris Janzen (guitar), with Tyler Cravines (drums) and Curtis Buettner (saxophone).\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/riWylU5-DSA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What's it like, this guest-by-guest performance in 14 parts? As if an all-guy free-jazz combo had hooked up with the poetry editor of McSweeney’s, poured a round of Red Bulls for a few choice members of Judy Chicago’s \u003ca href=\"http://www.brooklynmuseum.org/eascfa/dinner_party/home.php\">The Dinner Party\u003c/a>, then set 'em loose (outnumbered two-and-a-half to one by a bunch of crazy dudes) at a Saturday-night free-for-all in the basement of \u003ca href=\"http://viracochasf.com/\">Viracocha\u003c/a>. Sometimes, like Stein's work, the effect was ravishing (especially the lyrical saxophone solos); other times, also much like Stein's work, a little of looping, loud, repetitive, and nearly-unintelligible business can go a long way. There's a reason this kind of stuff is usually performed in close proximity to a willing bartender. \u003c/p>\n\u003cp>So, actually, it wasn't a bad thing when, three-quarters of the way through the show, Nathan's microphone suddenly went dead. (\"The kitchen has just blown up!\" he joked). As a team of stylish museum staffers scrambled to find a replacement, Nathan and Janzen took the chance to do an informal Q&A with audience members. The criteria for this imaginary party's guest list? First off, remarked Janzen, potential guests \"had to be dead.\" Then, they had to have walked that fine line between genius and madness. Some changed the language of art, music, literature, or dance forever; others had great potential or massive contemporary popularity, but were overtaken and sunk by their own obsessions. Drug addicts, provocateurs, two suicides by drowning, a mathematician who refused to bathe: hardly a cozy group to gather around the table, but certainly stimulating subjects for art. \u003c/p>\n\u003cp>By the time the microphone was restored, we knew a lot more about what was going on onstage. Or perhaps the coffee and chocolate had kicked in; whichever it was, it finally seemed like the kind of party at which Stein, Toklas and her own gleefully idiosyncratic cohorts would have felt right at home. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>On Mon., June 6th at 10AM, KQED's Forum with Michael Krasny discusses \u003ca>The Life and Work of Gertrude Stein \u003c/a> with Janet Bishop, curator of painting and sculpture at SF MOMA, and Wanda M. Corn, guest curator and Robert and Ruth Halperin professor emerita in art history at the Contemporary Jewish Museum of San Francisco. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "28540 http://blogs.kqed.org/bayareabites/?p=28540",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 812,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/riWylU5-DSA"
],
"paragraphCount": 13
},
"modified": 1307986210,
"excerpt": "When is a dinner not a dinner? When it's Dinner, a provocative performance of spoken word and live jazz at the Contemporary Jewish Museum of San Francisco, inspired by the exhibit Seeing Gertrude Stein: Five Stories. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When is a dinner not a dinner? When it's Dinner, a provocative performance of spoken word and live jazz at the Contemporary Jewish Museum of San Francisco, inspired by the exhibit Seeing Gertrude Stein: Five Stories. ",
"title": "\"Dinner\" with Gertrude Stein at the Contemporary Jewish Museum | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "\"Dinner\" with Gertrude Stein at the Contemporary Jewish Museum",
"datePublished": "2011-06-05T08:00:44-07:00",
"dateModified": "2011-06-13T10:30:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dinner-with-gertrude-stein-at-the-contemporary-jewish-museum",
"status": "publish",
"path": "/bayareabites/28540/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\" alt=\"Jesse Nathan and Chris Janzen present Dinner\" title=\"Jesse Nathan and Chris Janzen present Dinner\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-28564\">\u003c/a>\u003cbr>\nThere is no dinner there at \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=prgm&task=detail&oid=584&fid=22\">Dinner\u003c/a>, a performance happening at the \u003ca href=\"http://www.thecjm.org\">Contemporary Jewish Museum\u003c/a> in conjunction with its current exhibition, \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=exbt&task=detail&oid=9\">Seeing Gertrude Stein: Five Stories\u003c/a>, part of a summer-long, city-wide celebration of \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=55381\">Stein and her artistic legacy\u003c/a>. (There are 2 more performances of \u003cem>Dinner\u003c/em> today, June 5th, at 1pm and 4pm.)\u003c/p>\n\u003cp>Such sly sleight-of-hand may have pleased Stein, who loved to upend even the simplest of words, and the most basic of readers' expectations, until they were stretched out, turned around, repeated ad infinitum to become something utterly new, intentionally teetering between poetry and profundity, banality and babble. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/The_Alice_B._Toklas_Cookbook\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/alicb-b-toklas-cookbook.jpg\" alt=\"Alice B. Toklas Cook Book\" title=\"Alice B. Toklas Cook Book\" width=\"150\" height=\"239\" class=\"alignright size-full wp-image-28572\">\u003c/a>Then again, Stein and her lifelong companion, Alice B. Toklas, loved a good dinner, as any reader of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061995363/kqedorg-20\">The Alice B. Toklas Cookbook\u003c/a> would know. With their taste for both solid American home cooking and (to contemporary eyes) unimaginably elaborate French \u003cem>cuisine bourgeoise,\u003c/em> the ladies might have found it hard to get through 2 hours of clamorous jazz and spoken word on the wee buffet provided by \u003ca href=\"http://www.barbambino.com/\">Bar Bambino\u003c/a>. On a side table were deviled eggs, slivers of frittata, and tiny olive-and-mozzarella crostini, followed at intermission by one-bite polenta-kumquat cakelets and matchbook-sized wedges of Tcho chocolate cake.\u003c/p>\n\u003cp>Unless, of course, Alice had slipped a couple of sticky pieces of her cookbook's infamous Hashish Fudge into her purse. That's right, fudge, not brownies, and not the tourist-trap chocolate kind, either, but a much more Moroccan-minded mixture of dates, figs, almonds, and spices, plus a dusting of enough cannabis sativa to provoke \"euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected.\"\u003c/p>\n\u003cp>However, as the surrounding exhibit revealed, Stein and Toklas had a high tolerance for eccentricity, their own and those of the many genius Bohemians they cultivated and whose work they collected. \u003cem>Dinner,\u003c/em> therefore, is organized around the idea of a dinner party populated by an odd lot of history's eccentrics, half known (Virginia Woolf, Thelonious Monk, Billie Holiday, Hart Crane, Salvador Dali, Stein herself), half lost to footnotes, if that. \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>These quirky folk were too preoccupied by art, higher math, the invention of anti-gravity boots, the location of Shakespeare's bones, and more to give any thought to a menu; instead their imagined monologues, rants, and overlapping conversations were spoken and played by San Francisco writer Jesse Nathan (voice) and artist/musician Chris Janzen (guitar), with Tyler Cravines (drums) and Curtis Buettner (saxophone).\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/riWylU5-DSA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What's it like, this guest-by-guest performance in 14 parts? As if an all-guy free-jazz combo had hooked up with the poetry editor of McSweeney’s, poured a round of Red Bulls for a few choice members of Judy Chicago’s \u003ca href=\"http://www.brooklynmuseum.org/eascfa/dinner_party/home.php\">The Dinner Party\u003c/a>, then set 'em loose (outnumbered two-and-a-half to one by a bunch of crazy dudes) at a Saturday-night free-for-all in the basement of \u003ca href=\"http://viracochasf.com/\">Viracocha\u003c/a>. Sometimes, like Stein's work, the effect was ravishing (especially the lyrical saxophone solos); other times, also much like Stein's work, a little of looping, loud, repetitive, and nearly-unintelligible business can go a long way. There's a reason this kind of stuff is usually performed in close proximity to a willing bartender. \u003c/p>\n\u003cp>So, actually, it wasn't a bad thing when, three-quarters of the way through the show, Nathan's microphone suddenly went dead. (\"The kitchen has just blown up!\" he joked). As a team of stylish museum staffers scrambled to find a replacement, Nathan and Janzen took the chance to do an informal Q&A with audience members. The criteria for this imaginary party's guest list? First off, remarked Janzen, potential guests \"had to be dead.\" Then, they had to have walked that fine line between genius and madness. Some changed the language of art, music, literature, or dance forever; others had great potential or massive contemporary popularity, but were overtaken and sunk by their own obsessions. Drug addicts, provocateurs, two suicides by drowning, a mathematician who refused to bathe: hardly a cozy group to gather around the table, but certainly stimulating subjects for art. \u003c/p>\n\u003cp>By the time the microphone was restored, we knew a lot more about what was going on onstage. Or perhaps the coffee and chocolate had kicked in; whichever it was, it finally seemed like the kind of party at which Stein, Toklas and her own gleefully idiosyncratic cohorts would have felt right at home. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>On Mon., June 6th at 10AM, KQED's Forum with Michael Krasny discusses \u003ca>The Life and Work of Gertrude Stein \u003c/a> with Janet Bishop, curator of painting and sculpture at SF MOMA, and Wanda M. Corn, guest curator and Robert and Ruth Halperin professor emerita in art history at the Contemporary Jewish Museum of San Francisco. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28540/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum",
"authors": [
"5038"
],
"categories": [
"bayareabites_50",
"bayareabites_2407",
"bayareabites_2090"
],
"tags": [
"bayareabites_9377",
"bayareabites_9376",
"bayareabites_9374",
"bayareabites_2321",
"bayareabites_9371",
"bayareabites_9372",
"bayareabites_2329",
"bayareabites_76",
"bayareabites_9373"
],
"featImg": "bayareabites_28564",
"label": "bayareabites"
},
"bayareabites_28312": {
"type": "posts",
"id": "bayareabites_28312",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28312",
"score": null,
"sort": [
1307019620000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1307019620,
"format": "aside",
"disqusTitle": "Cochon 555 in NOLA",
"title": "Cochon 555 in NOLA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n",
"disqusIdentifier": "28312 http://blogs.kqed.org/bayareabites/?p=28312",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/02/cochon-555-in-nola/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 912,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1306977183,
"excerpt": "5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.",
"title": "Cochon 555 in NOLA | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cochon 555 in NOLA",
"datePublished": "2011-06-02T06:00:20-07:00",
"dateModified": "2011-06-01T18:13:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cochon-555-in-nola",
"status": "publish",
"path": "/bayareabites/28312/cochon-555-in-nola",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28312/cochon-555-in-nola",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_61"
],
"tags": [
"bayareabites_9343",
"bayareabites_9340",
"bayareabites_9342",
"bayareabites_2566",
"bayareabites_9344",
"bayareabites_9345",
"bayareabites_965",
"bayareabites_9341"
],
"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": 276,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 429,
"relation": "eq"
},
"items": [
"bayareabites_30243",
"bayareabites_30130",
"bayareabites_29892",
"bayareabites_29749",
"bayareabites_29643",
"bayareabites_28962",
"bayareabites_29417",
"bayareabites_29097",
"bayareabites_28916",
"bayareabites_28656",
"bayareabites_28540",
"bayareabites_28312"
],
"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_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_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_9504": {
"type": "terms",
"id": "bayareabites_9504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cobb wines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cobb wines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3958,
"slug": "cobb-wines",
"isLoading": false,
"link": "/bayareabites/tag/cobb-wines"
},
"bayareabites_9506": {
"type": "terms",
"id": "bayareabites_9506",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9506",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grand tasting",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grand tasting Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3960,
"slug": "grand-tasting",
"isLoading": false,
"link": "/bayareabites/tag/grand-tasting"
},
"bayareabites_9505": {
"type": "terms",
"id": "bayareabites_9505",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9505",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Littorai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Littorai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3959,
"slug": "littorai",
"isLoading": false,
"link": "/bayareabites/tag/littorai"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_9507": {
"type": "terms",
"id": "bayareabites_9507",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9507",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma county vintners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma county vintners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3961,
"slug": "sonoma-county-vintners",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-county-vintners"
},
"bayareabites_9502": {
"type": "terms",
"id": "bayareabites_9502",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9502",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sonoma in the City",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sonoma in the City Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3956,
"slug": "sonoma-in-the-city",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-in-the-city"
},
"bayareabites_9503": {
"type": "terms",
"id": "bayareabites_9503",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9503",
"found": true
},
"relationships": {},
"featImg": null,
"name": "William Selyem",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "William Selyem Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3957,
"slug": "william-selyem",
"isLoading": false,
"link": "/bayareabites/tag/william-selyem"
},
"bayareabites_1605": {
"type": "terms",
"id": "bayareabites_1605",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1605",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wine Tasting",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wine Tasting Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1307,
"slug": "wine-tasting",
"isLoading": false,
"link": "/bayareabites/tag/wine-tasting"
},
"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_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_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_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_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_9497": {
"type": "terms",
"id": "bayareabites_9497",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9497",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barry estabrook",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barry estabrook Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3951,
"slug": "barry-estabrook",
"isLoading": false,
"link": "/bayareabites/tag/barry-estabrook"
},
"bayareabites_9495": {
"type": "terms",
"id": "bayareabites_9495",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9495",
"found": true
},
"relationships": {},
"featImg": null,
"name": "becky selengut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "becky selengut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3949,
"slug": "becky-selengut",
"isLoading": false,
"link": "/bayareabites/tag/becky-selengut"
},
"bayareabites_9500": {
"type": "terms",
"id": "bayareabites_9500",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9500",
"found": true
},
"relationships": {},
"featImg": null,
"name": "clare leschin-hoar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "clare leschin-hoar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3954,
"slug": "clare-leschin-hoar",
"isLoading": false,
"link": "/bayareabites/tag/clare-leschin-hoar"
},
"bayareabites_9499": {
"type": "terms",
"id": "bayareabites_9499",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9499",
"found": true
},
"relationships": {},
"featImg": null,
"name": "four fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "four fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3953,
"slug": "four-fish",
"isLoading": false,
"link": "/bayareabites/tag/four-fish"
},
"bayareabites_9496": {
"type": "terms",
"id": "bayareabites_9496",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9496",
"found": true
},
"relationships": {},
"featImg": null,
"name": "good fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "good fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3950,
"slug": "good-fish",
"isLoading": false,
"link": "/bayareabites/tag/good-fish"
},
"bayareabites_9492": {
"type": "terms",
"id": "bayareabites_9492",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9492",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey bay aquarium cooking for solutions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey bay aquarium cooking for solutions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3946,
"slug": "monterey-bay-aquarium-cooking-for-solutions",
"isLoading": false,
"link": "/bayareabites/tag/monterey-bay-aquarium-cooking-for-solutions"
},
"bayareabites_9498": {
"type": "terms",
"id": "bayareabites_9498",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9498",
"found": true
},
"relationships": {},
"featImg": null,
"name": "paul greenberg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "paul greenberg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3952,
"slug": "paul-greenberg",
"isLoading": false,
"link": "/bayareabites/tag/paul-greenberg"
},
"bayareabites_9494": {
"type": "terms",
"id": "bayareabites_9494",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood watch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood watch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3948,
"slug": "seafood-watch",
"isLoading": false,
"link": "/bayareabites/tag/seafood-watch"
},
"bayareabites_9493": {
"type": "terms",
"id": "bayareabites_9493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable foods institute",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable foods institute Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3947,
"slug": "sustainable-foods-institute",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-foods-institute"
},
"bayareabites_9491": {
"type": "terms",
"id": "bayareabites_9491",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9491",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3945,
"slug": "sustainable-seafood",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-seafood"
},
"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_1573": {
"type": "terms",
"id": "bayareabites_1573",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1279,
"slug": "curry",
"isLoading": false,
"link": "/bayareabites/tag/curry"
},
"bayareabites_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_8754": {
"type": "terms",
"id": "bayareabites_8754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matt cohen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matt cohen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3207,
"slug": "matt-cohen",
"isLoading": false,
"link": "/bayareabites/tag/matt-cohen"
},
"bayareabites_9461": {
"type": "terms",
"id": "bayareabites_9461",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9461",
"found": true
},
"relationships": {},
"featImg": null,
"name": "moveable feast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "moveable feast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3915,
"slug": "moveable-feast",
"isLoading": false,
"link": "/bayareabites/tag/moveable-feast"
},
"bayareabites_9187": {
"type": "terms",
"id": "bayareabites_9187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "off the grid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "off the grid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3641,
"slug": "off-the-grid",
"isLoading": false,
"link": "/bayareabites/tag/off-the-grid"
},
"bayareabites_9188": {
"type": "terms",
"id": "bayareabites_9188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "OtG",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "OtG Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3642,
"slug": "otg",
"isLoading": false,
"link": "/bayareabites/tag/otg"
},
"bayareabites_3001": {
"type": "terms",
"id": "bayareabites_3001",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3001",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2093,
"slug": "peninsula",
"isLoading": false,
"link": "/bayareabites/tag/peninsula"
},
"bayareabites_9462": {
"type": "terms",
"id": "bayareabites_9462",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9462",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ryan Sebastian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ryan Sebastian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3916,
"slug": "ryan-sebastian",
"isLoading": false,
"link": "/bayareabites/tag/ryan-sebastian"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_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_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_8917": {
"type": "terms",
"id": "bayareabites_8917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daniel klein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daniel klein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3370,
"slug": "daniel-klein",
"isLoading": false,
"link": "/bayareabites/tag/daniel-klein"
},
"bayareabites_472": {
"type": "terms",
"id": "bayareabites_472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 437,
"slug": "foraging",
"isLoading": false,
"link": "/bayareabites/tag/foraging"
},
"bayareabites_8437": {
"type": "terms",
"id": "bayareabites_8437",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8437",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hank Shaw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hank Shaw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2890,
"slug": "hank-shaw",
"isLoading": false,
"link": "/bayareabites/tag/hank-shaw"
},
"bayareabites_9452": {
"type": "terms",
"id": "bayareabites_9452",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9452",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mirra Fine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mirra Fine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3906,
"slug": "mirra-fine",
"isLoading": false,
"link": "/bayareabites/tag/mirra-fine"
},
"bayareabites_9454": {
"type": "terms",
"id": "bayareabites_9454",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9454",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Riverdog Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Riverdog Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3908,
"slug": "riverdog-farm",
"isLoading": false,
"link": "/bayareabites/tag/riverdog-farm"
},
"bayareabites_4149": {
"type": "terms",
"id": "bayareabites_4149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "samin nosrat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "samin nosrat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2601,
"slug": "samin-nosrat",
"isLoading": false,
"link": "/bayareabites/tag/samin-nosrat"
},
"bayareabites_9455": {
"type": "terms",
"id": "bayareabites_9455",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9455",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sunny Slope Orchards",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sunny Slope Orchards Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3909,
"slug": "sunny-slope-orchards",
"isLoading": false,
"link": "/bayareabites/tag/sunny-slope-orchards"
},
"bayareabites_9456": {
"type": "terms",
"id": "bayareabites_9456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tartine Afterhours",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tartine Afterhours Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3910,
"slug": "tartine-afterhours",
"isLoading": false,
"link": "/bayareabites/tag/tartine-afterhours"
},
"bayareabites_9056": {
"type": "terms",
"id": "bayareabites_9056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tartine bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tartine bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3510,
"slug": "tartine-bakery",
"isLoading": false,
"link": "/bayareabites/tag/tartine-bakery"
},
"bayareabites_8916": {
"type": "terms",
"id": "bayareabites_8916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the perennial plate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the perennial plate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3369,
"slug": "the-perennial-plate",
"isLoading": false,
"link": "/bayareabites/tag/the-perennial-plate"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_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_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_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_9447": {
"type": "terms",
"id": "bayareabites_9447",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9447",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice b. toklas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice b. toklas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3901,
"slug": "alice-b-toklas",
"isLoading": false,
"link": "/bayareabites/tag/alice-b-toklas"
},
"bayareabites_2101": {
"type": "terms",
"id": "bayareabites_2101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1568,
"slug": "delfina",
"isLoading": false,
"link": "/bayareabites/tag/delfina"
},
"bayareabites_1104": {
"type": "terms",
"id": "bayareabites_1104",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1104",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 987,
"slug": "gay",
"isLoading": false,
"link": "/bayareabites/tag/gay"
},
"bayareabites_2321": {
"type": "terms",
"id": "bayareabites_2321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1730,
"slug": "gay-pride",
"isLoading": false,
"link": "/bayareabites/tag/gay-pride"
},
"bayareabites_9371": {
"type": "terms",
"id": "bayareabites_9371",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9371",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gertrude stein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gertrude stein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3825,
"slug": "gertrude-stein",
"isLoading": false,
"link": "/bayareabites/tag/gertrude-stein"
},
"bayareabites_9449": {
"type": "terms",
"id": "bayareabites_9449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hash brownies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hash brownies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3903,
"slug": "hash-brownies",
"isLoading": false,
"link": "/bayareabites/tag/hash-brownies"
},
"bayareabites_2824": {
"type": "terms",
"id": "bayareabites_2824",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2824",
"found": true
},
"relationships": {},
"featImg": null,
"name": "just for you",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "just for you Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1980,
"slug": "just-for-you",
"isLoading": false,
"link": "/bayareabites/tag/just-for-you"
},
"bayareabites_9448": {
"type": "terms",
"id": "bayareabites_9448",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9448",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3902,
"slug": "lgbt-chefs",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-chefs"
},
"bayareabites_9445": {
"type": "terms",
"id": "bayareabites_9445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT Pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT Pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3899,
"slug": "lgbt-pride",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-pride"
},
"bayareabites_8975": {
"type": "terms",
"id": "bayareabites_8975",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8975",
"found": true
},
"relationships": {},
"featImg": null,
"name": "susie bright",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "susie bright Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3428,
"slug": "susie-bright",
"isLoading": false,
"link": "/bayareabites/tag/susie-bright"
},
"bayareabites_9446": {
"type": "terms",
"id": "bayareabites_9446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "three twins ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "three twins ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3900,
"slug": "three-twins-ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/three-twins-ice-cream"
},
"bayareabites_209": {
"type": "terms",
"id": "bayareabites_209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 174,
"slug": "top-chef",
"isLoading": false,
"link": "/bayareabites/tag/top-chef"
},
"bayareabites_4303": {
"type": "terms",
"id": "bayareabites_4303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yigit pura",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yigit pura Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2680,
"slug": "yigit-pura",
"isLoading": false,
"link": "/bayareabites/tag/yigit-pura"
},
"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_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_9409": {
"type": "terms",
"id": "bayareabites_9409",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9409",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frog Hollow Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frog Hollow Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3863,
"slug": "frog-hollow-farm",
"isLoading": false,
"link": "/bayareabites/tag/frog-hollow-farm"
},
"bayareabites_1209": {
"type": "terms",
"id": "bayareabites_1209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stone fruit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stone fruit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1065,
"slug": "stone-fruit",
"isLoading": false,
"link": "/bayareabites/tag/stone-fruit"
},
"bayareabites_9159": {
"type": "terms",
"id": "bayareabites_9159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fundraiser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fundraiser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3613,
"slug": "fundraiser",
"isLoading": false,
"link": "/bayareabites/tag/fundraiser"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_9439": {
"type": "terms",
"id": "bayareabites_9439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland zoo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland zoo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3893,
"slug": "oakland-zoo",
"isLoading": false,
"link": "/bayareabites/tag/oakland-zoo"
},
"bayareabites_2238": {
"type": "terms",
"id": "bayareabites_2238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oliveto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oliveto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1666,
"slug": "oliveto",
"isLoading": false,
"link": "/bayareabites/tag/oliveto"
},
"bayareabites_8785": {
"type": "terms",
"id": "bayareabites_8785",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8785",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3238,
"slug": "plum",
"isLoading": false,
"link": "/bayareabites/tag/plum"
},
"bayareabites_9440": {
"type": "terms",
"id": "bayareabites_9440",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9440",
"found": true
},
"relationships": {},
"featImg": null,
"name": "walk in the wild",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "walk in the wild Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3894,
"slug": "walk-in-the-wild",
"isLoading": false,
"link": "/bayareabites/tag/walk-in-the-wild"
},
"bayareabites_9420": {
"type": "terms",
"id": "bayareabites_9420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brazil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brazil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3874,
"slug": "brazil",
"isLoading": false,
"link": "/bayareabites/tag/brazil"
},
"bayareabites_9419": {
"type": "terms",
"id": "bayareabites_9419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food movies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food movies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3873,
"slug": "food-movies",
"isLoading": false,
"link": "/bayareabites/tag/food-movies"
},
"bayareabites_4252": {
"type": "terms",
"id": "bayareabites_4252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frameline",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frameline Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2647,
"slug": "frameline",
"isLoading": false,
"link": "/bayareabites/tag/frameline"
},
"bayareabites_8485": {
"type": "terms",
"id": "bayareabites_8485",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8485",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lesbian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lesbian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2938,
"slug": "lesbian",
"isLoading": false,
"link": "/bayareabites/tag/lesbian"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_9411": {
"type": "terms",
"id": "bayareabites_9411",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9411",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3865,
"slug": "ale",
"isLoading": false,
"link": "/bayareabites/tag/ale"
},
"bayareabites_9410": {
"type": "terms",
"id": "bayareabites_9410",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9410",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Almanac Beer Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Almanac Beer Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3864,
"slug": "almanac-beer-company",
"isLoading": false,
"link": "/bayareabites/tag/almanac-beer-company"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_9414": {
"type": "terms",
"id": "bayareabites_9414",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9414",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Beer & Nosh",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Beer & Nosh Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3868,
"slug": "beer-nosh",
"isLoading": false,
"link": "/bayareabites/tag/beer-nosh"
},
"bayareabites_805": {
"type": "terms",
"id": "bayareabites_805",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "805",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blackberries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blackberries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 806,
"slug": "blackberries",
"isLoading": false,
"link": "/bayareabites/tag/blackberries"
},
"bayareabites_9415": {
"type": "terms",
"id": "bayareabites_9415",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9415",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bottle conditioned",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bottle conditioned Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3869,
"slug": "bottle-conditioned",
"isLoading": false,
"link": "/bayareabites/tag/bottle-conditioned"
},
"bayareabites_9412": {
"type": "terms",
"id": "bayareabites_9412",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9412",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Damian Fagan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Damian Fagan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3866,
"slug": "damian-fagan",
"isLoading": false,
"link": "/bayareabites/tag/damian-fagan"
},
"bayareabites_254": {
"type": "terms",
"id": "bayareabites_254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eatwell farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eatwell farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 219,
"slug": "eatwell-farm",
"isLoading": false,
"link": "/bayareabites/tag/eatwell-farm"
},
"bayareabites_9416": {
"type": "terms",
"id": "bayareabites_9416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gypsy brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gypsy brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3870,
"slug": "gypsy-brewery",
"isLoading": false,
"link": "/bayareabites/tag/gypsy-brewery"
},
"bayareabites_9413": {
"type": "terms",
"id": "bayareabites_9413",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9413",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jesse Friedman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jesse Friedman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3867,
"slug": "jesse-friedman",
"isLoading": false,
"link": "/bayareabites/tag/jesse-friedman"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_9417": {
"type": "terms",
"id": "bayareabites_9417",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9417",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thirsty Bear Brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thirsty Bear Brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3871,
"slug": "thirsty-bear-brewing",
"isLoading": false,
"link": "/bayareabites/tag/thirsty-bear-brewing"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_9389": {
"type": "terms",
"id": "bayareabites_9389",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9389",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dishcrawl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dishcrawl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3843,
"slug": "dishcrawl",
"isLoading": false,
"link": "/bayareabites/tag/dishcrawl"
},
"bayareabites_2805": {
"type": "terms",
"id": "bayareabites_2805",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2805",
"found": true
},
"relationships": {},
"featImg": null,
"name": "neighborhood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "neighborhood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1971,
"slug": "neighborhood",
"isLoading": false,
"link": "/bayareabites/tag/neighborhood"
},
"bayareabites_9390": {
"type": "terms",
"id": "bayareabites_9390",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9390",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tracy Lee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tracy Lee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3844,
"slug": "tracy-lee",
"isLoading": false,
"link": "/bayareabites/tag/tracy-lee"
},
"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_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_9377": {
"type": "terms",
"id": "bayareabites_9377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Contemporary Jewish Museum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Contemporary Jewish Museum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3831,
"slug": "contemporary-jewish-museum",
"isLoading": false,
"link": "/bayareabites/tag/contemporary-jewish-museum"
},
"bayareabites_9376": {
"type": "terms",
"id": "bayareabites_9376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dinner",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dinner Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3830,
"slug": "dinner",
"isLoading": false,
"link": "/bayareabites/tag/dinner"
},
"bayareabites_9374": {
"type": "terms",
"id": "bayareabites_9374",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9374",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dinner party",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dinner party Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3828,
"slug": "dinner-party",
"isLoading": false,
"link": "/bayareabites/tag/dinner-party"
},
"bayareabites_9372": {
"type": "terms",
"id": "bayareabites_9372",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9372",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jazz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jazz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3826,
"slug": "jazz",
"isLoading": false,
"link": "/bayareabites/tag/jazz"
},
"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_76": {
"type": "terms",
"id": "bayareabites_76",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "76",
"found": true
},
"relationships": {},
"featImg": null,
"name": "paris",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "paris Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 40,
"slug": "paris",
"isLoading": false,
"link": "/bayareabites/tag/paris"
},
"bayareabites_9373": {
"type": "terms",
"id": "bayareabites_9373",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9373",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spoken word",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spoken word Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3827,
"slug": "spoken-word",
"isLoading": false,
"link": "/bayareabites/tag/spoken-word"
},
"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_9343": {
"type": "terms",
"id": "bayareabites_9343",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9343",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Adolfo Garcia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Adolfo Garcia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3797,
"slug": "adolfo-garcia",
"isLoading": false,
"link": "/bayareabites/tag/adolfo-garcia"
},
"bayareabites_9340": {
"type": "terms",
"id": "bayareabites_9340",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9340",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cochon 555",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cochon 555 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3794,
"slug": "cochon-555",
"isLoading": false,
"link": "/bayareabites/tag/cochon-555"
},
"bayareabites_9342": {
"type": "terms",
"id": "bayareabites_9342",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9342",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Erick Loos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Erick Loos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3796,
"slug": "erick-loos",
"isLoading": false,
"link": "/bayareabites/tag/erick-loos"
},
"bayareabites_2566": {
"type": "terms",
"id": "bayareabites_2566",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food events",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1845,
"slug": "food-events",
"isLoading": false,
"link": "/bayareabites/tag/food-events"
},
"bayareabites_9344": {
"type": "terms",
"id": "bayareabites_9344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "John Currence",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "John Currence Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3798,
"slug": "john-currence",
"isLoading": false,
"link": "/bayareabites/tag/john-currence"
},
"bayareabites_9345": {
"type": "terms",
"id": "bayareabites_9345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mike Lata",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mike Lata Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3799,
"slug": "mike-lata",
"isLoading": false,
"link": "/bayareabites/tag/mike-lata"
},
"bayareabites_965": {
"type": "terms",
"id": "bayareabites_965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new orleans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new orleans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 875,
"slug": "new-orleans",
"isLoading": false,
"link": "/bayareabites/tag/new-orleans"
},
"bayareabites_9341": {
"type": "terms",
"id": "bayareabites_9341",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9341",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Stephen Stryjewski",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Stephen Stryjewski Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3795,
"slug": "stephen-stryjewski",
"isLoading": false,
"link": "/bayareabites/tag/stephen-stryjewski"
}
},
"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": {}
}
}
}
