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_15096": {
"type": "attachments",
"id": "bayareabites_15096",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "15096",
"found": true
},
"parent": 14769,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/07/flag-soup.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1278090329,
"modified": 1278090329,
"caption": null,
"description": null,
"title": "Flag gazpacho soup for the 4th of July",
"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": {
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"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"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302537
},
"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,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 103
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 103
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"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_15045": {
"type": "posts",
"id": "bayareabites_15045",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "15045",
"score": null,
"sort": [
1278687639000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278687639,
"format": "aside",
"disqusTitle": "'Round The Corner, Fudge Is Made",
"title": "'Round The Corner, Fudge Is Made",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\" alt=\"\" title=\"milk,milk,lemonade\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-15046\">\u003c/a>The other day, I heard someone utter a little children's rhyme:\u003c/p>\n\u003cp>Milk, milk, lemonade.\u003c/p>\n\u003cp>Round the corner, fudge is made.\u003c/p>\n\u003cp>Instantly, I had an uncontrollable urge for fudge. Imagine that. Here it is the beginning of summer, and I am craving an ultra-fatty confection that I typically associate with the Holidays.\u003c/p>\n\u003cp>Is this what is meant by Christmas in July? Highly doubtful, but it's an excuse for fudge, isn't it? Taking the old rhyme to heart, I popped around the corner to see where the fudge was made.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sadly, whoever made up that charming little bit of nonsense does not live in my neighborhood. There isn't any fudge being made for public consumption within a mile of my apartment. If these alleged fudge-makers were perhaps making it in the privacy of their own homes, I was uncertain as to which doors I should knock upon.\u003c/p>\n\u003cp>Asking total strangers for fudge just seems a bit of an imposition in my book, so I decided to just go ahead and whip up a batch myself.\u003c/p>\n\u003cp>\u003cstrong>Hazelnut Fantasy Fudge\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\" alt=\"\" title=\"fudge is made\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-15047\">\u003c/a>\u003c/p>\n\u003cp>This is an adaptation of \u003ca href=\"http://simplyrecipes.com/recipes/dads_favorite_fudge\">Elise Bauer's father's favorite fudge recipe\u003c/a>. Now, I know neither Ms. Bauer nor her father, so I don't think they would be too upset if I changed things up a little, since it is highly unlikely that they will be consuming any of it. Rather than the traditional walnuts, I've instead added hazelnuts, since they are my current nut-of-choice. And I have halved the recipe, since the idea of having three pounds of fudge on my hands gave me a phantom sugar headache.\u003c/p>\n\u003cp>The addition of marshmallow-- specifically marshmallow creme-- even more specifically Kraft® Marshmallow Creme-- makes this particular style of fudge \"Fantasy Fudge.\" Apart from, say, Chuck Berry, I can't think of a single person who would ever entertain fudge fantasies, but there you have it. Fantasy Fudge it is, and Fantasy Fudge it will remain.\u003c/p>\n\u003cp>Sort of. Not only is there a paucity of fudge makers in my neighborhood, but hunting down a jar of marshmallow creme turned out to be a royal pain in the place 'round the corner, too. So, for this recipe, I made my own \"creme\" by melting down marshmallows gently over the steaming heat of a double boiler. It worked very well. If you cannot find marshmallow creme, I suggest you do the same.\u003c/p>\n\u003cp>\u003cstrong>Makes about 1 1/2 pounds of delicious fudge.\u003c/strong> You can more than likely squeeze about 40 chunks out, if you cut them into little, bit-sized squares.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate-150x150.jpg\" alt=\"chopped chocolate\" title=\"chopped chocolate\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15048\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts-150x150.jpg\" alt=\"toasted hazelnuts\" title=\"toasted hazelnuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15049\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003c/p>\n\u003cp>6 tablespoons of unsalted butter\u003c/p>\n\u003cp>1/3 cup evaporated milk\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 pound semi-sweet chocolate, chopped or in chip form, if you're into that kind of thing\u003c/p>\n\u003cp>4 oz marshmallow creme (about one half a jar)\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 cup of chopped, toasted hazelnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Line an 8 x 8 inch baking pan. Butter the pan to prevent future sticking. Make certain you have everything chopped, measured, and ready to go. You really don't want to be caught with your pants down when making fudge, believe me.\u003c/p>\n\u003cp>2. In a heavy-bottomed saucepan (3 qt. is excellent), bring sugar, milk, salt, and butter to a boil over medium heat, stirring constantly. Let the mixture come to a boil, stirring all the while to prevent burning. When it reaches the much-desired temperature of 234°F, remove from the heat and immediately stir in chocolate and marshmallow creme. Incorporate all ingredients until uniform in color, then add vanilla and hazelnuts. Fold in nuts.\u003c/p>\n\u003cp>3. Pour hot fudge into your prepared pan and spread evenly with a spatula. Refrigerate for about two hours before serving. Or let set at room temperature for much, much longer than that. Your call.\u003c/p>\n\u003cp>4. When the fudge has a nice, firm texture, run a sharp knife around the edges of the pan, invert onto a cutting board and cut into desired pieces.\u003c/p>\n\u003cp>5. To serve, pick up a small piece and raise it to mouth level. Open mouth, insert fudge, close mouth, and chew. It's really that easy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you do not trust yourself with so much fudge around the house, I suggest you pack some for your friends. They'll thank you for it later, believe me.\u003c/p>\n\n",
"disqusIdentifier": "15045 http://blogs.kqed.org/bayareabites/?p=15045",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/09/round-the-corner-fudge-is-made/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 738,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1278028146,
"excerpt": "The other day, I heard someone utter a little children's rhyme:\r\n\r\nMilk, milk, lemonade.\r\n\r\nRound the corner, fudge is made.\r\n\r\nInstantly, I had this uncontrollable urge for fudge.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The other day, I heard someone utter a little children's rhyme:\r\n\r\nMilk, milk, lemonade.\r\n\r\nRound the corner, fudge is made.\r\n\r\nInstantly, I had this uncontrollable urge for fudge.",
"title": "'Round The Corner, Fudge Is Made | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Round The Corner, Fudge Is Made",
"datePublished": "2010-07-09T08:00:39-07:00",
"dateModified": "2010-07-01T16:49:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "round-the-corner-fudge-is-made",
"status": "publish",
"path": "/bayareabites/15045/round-the-corner-fudge-is-made",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/milkmilklemonade.jpg\" alt=\"\" title=\"milk,milk,lemonade\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-15046\">\u003c/a>The other day, I heard someone utter a little children's rhyme:\u003c/p>\n\u003cp>Milk, milk, lemonade.\u003c/p>\n\u003cp>Round the corner, fudge is made.\u003c/p>\n\u003cp>Instantly, I had an uncontrollable urge for fudge. Imagine that. Here it is the beginning of summer, and I am craving an ultra-fatty confection that I typically associate with the Holidays.\u003c/p>\n\u003cp>Is this what is meant by Christmas in July? Highly doubtful, but it's an excuse for fudge, isn't it? Taking the old rhyme to heart, I popped around the corner to see where the fudge was made.\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>Sadly, whoever made up that charming little bit of nonsense does not live in my neighborhood. There isn't any fudge being made for public consumption within a mile of my apartment. If these alleged fudge-makers were perhaps making it in the privacy of their own homes, I was uncertain as to which doors I should knock upon.\u003c/p>\n\u003cp>Asking total strangers for fudge just seems a bit of an imposition in my book, so I decided to just go ahead and whip up a batch myself.\u003c/p>\n\u003cp>\u003cstrong>Hazelnut Fantasy Fudge\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/fudge-is-made.jpg\" alt=\"\" title=\"fudge is made\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-15047\">\u003c/a>\u003c/p>\n\u003cp>This is an adaptation of \u003ca href=\"http://simplyrecipes.com/recipes/dads_favorite_fudge\">Elise Bauer's father's favorite fudge recipe\u003c/a>. Now, I know neither Ms. Bauer nor her father, so I don't think they would be too upset if I changed things up a little, since it is highly unlikely that they will be consuming any of it. Rather than the traditional walnuts, I've instead added hazelnuts, since they are my current nut-of-choice. And I have halved the recipe, since the idea of having three pounds of fudge on my hands gave me a phantom sugar headache.\u003c/p>\n\u003cp>The addition of marshmallow-- specifically marshmallow creme-- even more specifically Kraft® Marshmallow Creme-- makes this particular style of fudge \"Fantasy Fudge.\" Apart from, say, Chuck Berry, I can't think of a single person who would ever entertain fudge fantasies, but there you have it. Fantasy Fudge it is, and Fantasy Fudge it will remain.\u003c/p>\n\u003cp>Sort of. Not only is there a paucity of fudge makers in my neighborhood, but hunting down a jar of marshmallow creme turned out to be a royal pain in the place 'round the corner, too. So, for this recipe, I made my own \"creme\" by melting down marshmallows gently over the steaming heat of a double boiler. It worked very well. If you cannot find marshmallow creme, I suggest you do the same.\u003c/p>\n\u003cp>\u003cstrong>Makes about 1 1/2 pounds of delicious fudge.\u003c/strong> You can more than likely squeeze about 40 chunks out, if you cut them into little, bit-sized squares.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chopped-chocolate-150x150.jpg\" alt=\"chopped chocolate\" title=\"chopped chocolate\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15048\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/taosted-hazelnuts-150x150.jpg\" alt=\"toasted hazelnuts\" title=\"toasted hazelnuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15049\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003c/p>\n\u003cp>6 tablespoons of unsalted butter\u003c/p>\n\u003cp>1/3 cup evaporated milk\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 pound semi-sweet chocolate, chopped or in chip form, if you're into that kind of thing\u003c/p>\n\u003cp>4 oz marshmallow creme (about one half a jar)\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 cup of chopped, toasted hazelnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Line an 8 x 8 inch baking pan. Butter the pan to prevent future sticking. Make certain you have everything chopped, measured, and ready to go. You really don't want to be caught with your pants down when making fudge, believe me.\u003c/p>\n\u003cp>2. In a heavy-bottomed saucepan (3 qt. is excellent), bring sugar, milk, salt, and butter to a boil over medium heat, stirring constantly. Let the mixture come to a boil, stirring all the while to prevent burning. When it reaches the much-desired temperature of 234°F, remove from the heat and immediately stir in chocolate and marshmallow creme. Incorporate all ingredients until uniform in color, then add vanilla and hazelnuts. Fold in nuts.\u003c/p>\n\u003cp>3. Pour hot fudge into your prepared pan and spread evenly with a spatula. Refrigerate for about two hours before serving. Or let set at room temperature for much, much longer than that. Your call.\u003c/p>\n\u003cp>4. When the fudge has a nice, firm texture, run a sharp knife around the edges of the pan, invert onto a cutting board and cut into desired pieces.\u003c/p>\n\u003cp>5. To serve, pick up a small piece and raise it to mouth level. Open mouth, insert fudge, close mouth, and chew. It's really that easy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you do not trust yourself with so much fudge around the house, I suggest you pack some for your friends. They'll thank you for it later, believe me.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/15045/round-the-corner-fudge-is-made",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_12"
],
"tags": [
"bayareabites_8250",
"bayareabites_8251",
"bayareabites_707",
"bayareabites_1621"
],
"label": "bayareabites"
},
"bayareabites_14773": {
"type": "posts",
"id": "bayareabites_14773",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14773",
"score": null,
"sort": [
1278601225000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278601225,
"format": "aside",
"disqusTitle": "Touring the Peets Coffee & Tea Roastery",
"title": "Touring the Peets Coffee & Tea Roastery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/freshly-roasted-beans.jpg\">\u003cimg class=\"alignnone size-full wp-image-14775\" title=\"freshly roasted beans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/freshly-roasted-beans.jpg\" alt=\"\" width=\"400\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>Last week I was lucky enough to go on a tour at the\u003ca href=\"http://www.peets.com/learn/learn.asp\"> Peet's Coffee & Tea Roastery\u003c/a> (their roasting and packaging facility in Alameda). As someone who drinks Peet's Italian Roast every morning, I was excited to see how this home-grown Bay Area company handled and roasted their coffee beans and so jumped at the chance to get a peek inside.\u003c/p>\n\u003cp>The outing was born out of a local school fundraising effort. Every year our school district has a party and auction to raise money for programs that the State of California's ever-depleted funds no longer cover. Unlike when I was a kid, our school budgets are now dependent on parent fundraising efforts to afford teacher's aide salaries, music and art supplies, library funds and so many other worthwhile programs. My neighbor and friend, Shawn Conway, who is the Chief Supply Chain Officer at Peet's Coffee & Tea, donated a private tour of the roasting plant for the silent auction. After some pretty heavy bidding for this item, my friend Betsy's brother Tom won out and I was then invited to attend. Lucky me!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-packaging-and-roasting-floor.jpg\">\u003cimg class=\"size-full wp-image-14776\" title=\"the packaging and roasting floor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-packaging-and-roasting-floor.jpg\" alt=\"\" width=\"400\" height=\"300\">\u003c/a>\u003cbr>\n\u003cem>Peets Coffee & Tea Roasting and Packaging Floor\u003c/em>\u003c/p>\n\u003cp>So last Friday, six of us gathered at Peet's Coffee & Tea's Roastery in Alameda for our behind-the-scenes look at coffee roasting. Peet's main business offices remain in Emeryville, where they've been for years, but in 2007 they opened this new roasting and packaging plant specially designed for their small-batch, roast-to-order business model. Most of the building is taken up by enormous stacks of green coffee beans in burlap bags, packaging machinery and the roasting floor itself, although there is also a beautiful test barista kitchen and some offices. The warehouse, as you may imagine, is heavily perfumed with the glorious smell of roasting coffee beans. With a lovely view of the bay, it seemed like a pretty great place to spend your day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shawn and his colleague Maurice \"Mo\" Sardella gave us a genuinely informative and entertaining tour. I learned a great deal about coffee beans, from where they are grown and how they're bought, to what Peet's does to ready them for your morning cup of coffee.\u003c/p>\n\u003cp>\u003cstrong>Here are some fun facts that I discovered:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Peet's Roast-to-Order Business\u003c/strong>\u003cbr>\nI had no idea that Peet's has a roast-to-order business model. What does roast-to-order mean? Basically, the warehouse starts and ends each day with clean shelves. They never store roasted coffee in their warehouse. There are eight, highly-trained roasters who start their day at 2:30 a.m. Like bakers, they need to begin their shifts in the wee hours of the morning so they can roast enough pre-ordered beans to be trucked or shipped out later that same day. Each batch is shipped within two hours of roasting, allowing the company to provide freshly-roasted beans to customers. The decision to not store roasted beans -- and therefore not hold any actual inventory -- isn't the most efficient or cost-effective way to run a supply chain business, but Peet's feels it ensures the quality of their product.\u003c/p>\n\u003cp>I also learned that Peet's has a thriving \u003ca href=\"http://www.peets.com/default.asp?rdir=1&ftv=n\">Internet direct-sales business\u003c/a>. Did you know you could order Peet's to be delivered to your house? I didn't. According to Shawn, Peet's air mails coffee and tea orders to people all over the world, including soldiers in Afghanistan and Iraq, on a daily basis. I wish I would have known about this when my twins were infants.\u003c/p>\n\u003cp>And then there's the tea. Although our tour was mostly focused on coffee, we also were able to see that the warehouse has a special section (far from the coffee roasters so the smells do not permeate the fragile tea leaves) dedicated to the handling, blending and packaging of tea. This section wasn't part of our main tour, but I did see that each tin is hand-packed and quality checked, and these are also shipped out daily.\u003c/p>\n\u003cp>\u003cstrong>The Roasting Process\u003c/strong>\u003cbr>\nUp close and personal, the roasting process is pretty amazing. The back of the warehouse is full of beans from all over the world -- sacks from Guatemala, Kona, Sumatra, Kenya, and every other coffee-growing location are piled high. I felt very small standing under these mountains of coffee and had the feeling it wouldn't be the best place to be standing in an earthquake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bags-and-bags-of-coffee-beans.jpg\">\u003cimg class=\"size-full wp-image-14777\" title=\"bags and bags of coffee beans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bags-and-bags-of-coffee-beans.jpg\" alt=\"\" width=\"400\" height=\"299\">\u003c/a>\u003cbr>\n\u003cem>Bags of Green Coffee Beans in the Warehouse\u003c/em>\u003c/p>\n\u003cp>I asked if roasters specialize in working with a specific bean, but was told that after years of apprenticing and training, each roaster becomes an expert at handling various types of beans for all different blends and single-origin coffees. I also learned that like making chocolate or cheese, roasting coffee is an artisan craft. When we watched one roaster handling a batch of Guatemala, he continually pulled a sample from the heated drum. These guys (and yes, they are all \"guys\") use smell, sight and sound to discern if a batch is ready. They continually lean over their samples to smell the beans, listen for popping (apparently a certain number of pops means a great deal) and look to analyze the color and sheen of the beans. When we were watching one roaster, Shawn pointed out that the computer showed that his batches were all within 4 seconds of each other, but what was amazing was that the roaster was not actually looking at that computer at all. He was just naturally able to make consistent batches using his senses.\u003c/p>\n\u003cp>\u003cstrong>Here's a clip of the beans coming out of the roaster.\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" width=\"480\" height=\"385\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"src\" value=\"http://www.youtube.com/v/PSrjD_KKKZs&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\" src=\"http://www.youtube.com/v/PSrjD_KKKZs&hl=en_US&fs=1&rel=0\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Life of a Bean\u003c/strong>\u003cbr>\nLike cherries and peaches, coffee beans are a type of fruit, and so their freshness degrades over time. The deterioration process starts after roasting, which is why Peet's ships their beans the day they are roasted.\u003c/p>\n\u003cp>The stages of the life of a Peet's bean -- from sitting green in a burlap sack to getting poured into a coffee cup -- has some crucial steps:\u003c/p>\n\u003cul>\n\u003cli>Peet's roasting facility has 1/2 million pounds of green coffee at any given time. These beans are cleaned, weighed and sent to one of 48 silos where they wait to be roasted.\u003c/li>\n\u003cli>Beans are then roasted in small batches (the size of which is confidential). Each batch is attended to by a roaster before it gets sucked into a Willy Wonka-type tube (\u003ca href=\"http://www.whatever-dude.com/wdimages/fouffposts/will004.jpg\">think Augustus Gloop\u003c/a>) and is then poured into an enclosed cart.\u003c/li>\n\u003cli>After roasting, each batch of beans is tasted and evaluated to ensure it meets quality standards. The roasters, who have each undergone a rigorous apprenticeship and training process that lasts years, actually do this themselves. In a special room they blind taste and critique each other's work, tossing out a batch if it doesn't taste right. The beans are then bagged and shipped out within 1-2 hours of roasting.\u003c/li>\n\u003cli>For the first 2-3 days after the roasting process, the beans are volatile, expelling gasses as they settle. They must therefore be treated with care.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli> Coffee beans that are shipped to Internet-order customers, offices and grocery stores are stored in bags that have little valves embedded in them. These are one-way valves that expel built-up gasses, but do not allow oxygen in (as oxygen initiates the decaying process and so is the enemy).\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/release-valve-in-bag.jpg\">\u003cimg class=\"size-full wp-image-14778\" title=\"release valve in bag\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/release-valve-in-bag.jpg\" alt=\"\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003cem>The valve in the bag is under the big P\u003c/em>\u003c/p>\n\u003cul>\n\u003cli> Whole beans shipped to stores are kept in air-tight bags to maintain freshness until ready for use.\u003c/li>\n\u003cli>Most beans sold in Peet's stores have been roasted within 10 days of use.\u003c/li>\n\u003cli>5-10 days after roasting seems to be the sweet spot for coffee beans as the unstable gaseous stage is over and the flavors have more balance and nuance.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Worldwide Beans\u003c/strong>\u003cbr>\nPeet's purchases beans from all over the world and procures them through various means. Here are a few examples for how they do this:\u003c/p>\n\u003cp>\u003cstrong>Relationships with farms\u003c/strong> -- Peet's deals directly with many coffee farms and plantations. Their relationship with one farm in Guatemala was started over 40 years ago by Alfred Peet and is still going strong. In Nicaragua, they trained a group of local women to farm their own small plots of land and then helped organize them into a cooperative -- called \u003ca href=\"http://www.peets.com/who_we_are/community_hermanas.asp\">Las Hermanas\u003c/a> -- where they could sell their crops together for more money than they could individually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peets.com/who_we_are/community_Technoserve.asp\">\u003cstrong>TechnoServe \u003c/strong>\u003c/a>-- Peet's also works directly with TechnoServe, an international non-profit development organization committed to building businesses in developing countries to benefit the rural poor. Through this organization, Peet's works to educate and train small farmers so they are able to grow high-quality coffee beans while also working together to help build stronger community infrastructures. This partnership formed the basis for initiatives in \u003ca href=\"http://www.peets.com/who_we_are/community_tanzania.asp\">Tanzania \u003c/a>and, more recently, \u003ca href=\"http://www.peets.com/who_we_are/community_rwanda.asp\">Rwanda\u003c/a>. Through TechnoServe, small farmers are able to earn more, share knowledge, and contribute a portion of profits to build schools and provide health care. Peet's seems very proud of their work with TechnoServe because it enables them to help drive rural economic development in traditionally impoverished areas.\u003c/p>\n\u003cp>\u003cstrong>Auctions \u003c/strong>-- Some countries have created a government-run auction system where higher quality coffee garners higher prices. \u003ca href=\"http://www.peets.com/shop/coffee_detail.asp?id=35&cid=1001\">Peet's Kenya Auction Lot\u003c/a> is purchased through this type of auction system and the beans are then sold as a single-origin coffee.\u003c/p>\n\u003cp>\u003cstrong>Beans at Home\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tasting-peets-coffee.jpg\">\u003cimg class=\"size-full wp-image-14781\" title=\"tasting peets coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tasting-peets-coffee.jpg\" alt=\"\" width=\"400\" height=\"300\">\u003c/a>\u003cbr>\n\u003cem>Learning how to keep beans fresh in the barista kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How to keep your own beans fresh after purchase:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Buy only as much as you will use in one week.\u003c/li>\n\u003cli>Purchase whole beans and grind at home. Even if you have a cheap $20 grinder (like me), your coffee will taste fresher if you grind just before you use.\u003c/li>\n\u003cli>Don't freeze or refrigerate your beans as they can soak up moisture and odors (and the last thing you want is coffee that smells like onions). Just set them in a cool and dry place (like your pantry).\n\u003c/li>\n\u003cli>Keep your beans in the bag they came in and wrap the bag up tightly after each use so you expose the beans to as little air as possible.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I learned a lot about coffee last Friday and have a new respect for the coffee-growing and roasting processes. I am also less interested in sticking with my tried and true Italian roast. I will always love it, but after hearing about the world of coffee out there -- from how and where beans are grown to the care the roasters take preparing them -- I think I may just buy a new type next week.\u003c/p>\n\n",
"disqusIdentifier": "14773 http://blogs.kqed.org/bayareabites/?p=14773",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1800,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1277935306,
"excerpt": "Last week I was lucky enough to go on a tour at the Peet's Coffee & Tea Roastery (their roasting and packaging facility in Alameda). As someone who drinks Peet's Italian Roast every morning, I was excited to see how this home-grown Bay Area company handled and roasted their coffee beans and so jumped at the chance to get a peek inside. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Last week I was lucky enough to go on a tour at the Peet's Coffee & Tea Roastery (their roasting and packaging facility in Alameda). As someone who drinks Peet's Italian Roast every morning, I was excited to see how this home-grown Bay Area company handled and roasted their coffee beans and so jumped at the chance to get a peek inside. ",
"title": "Touring the Peets Coffee & Tea Roastery | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Touring the Peets Coffee & Tea Roastery",
"datePublished": "2010-07-08T08:00:25-07:00",
"dateModified": "2010-06-30T15:01:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "touring-the-peets-coffee-tea-roastery",
"status": "publish",
"path": "/bayareabites/14773/touring-the-peets-coffee-tea-roastery",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/freshly-roasted-beans.jpg\">\u003cimg class=\"alignnone size-full wp-image-14775\" title=\"freshly roasted beans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/freshly-roasted-beans.jpg\" alt=\"\" width=\"400\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>Last week I was lucky enough to go on a tour at the\u003ca href=\"http://www.peets.com/learn/learn.asp\"> Peet's Coffee & Tea Roastery\u003c/a> (their roasting and packaging facility in Alameda). As someone who drinks Peet's Italian Roast every morning, I was excited to see how this home-grown Bay Area company handled and roasted their coffee beans and so jumped at the chance to get a peek inside.\u003c/p>\n\u003cp>The outing was born out of a local school fundraising effort. Every year our school district has a party and auction to raise money for programs that the State of California's ever-depleted funds no longer cover. Unlike when I was a kid, our school budgets are now dependent on parent fundraising efforts to afford teacher's aide salaries, music and art supplies, library funds and so many other worthwhile programs. My neighbor and friend, Shawn Conway, who is the Chief Supply Chain Officer at Peet's Coffee & Tea, donated a private tour of the roasting plant for the silent auction. After some pretty heavy bidding for this item, my friend Betsy's brother Tom won out and I was then invited to attend. Lucky me!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-packaging-and-roasting-floor.jpg\">\u003cimg class=\"size-full wp-image-14776\" title=\"the packaging and roasting floor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-packaging-and-roasting-floor.jpg\" alt=\"\" width=\"400\" height=\"300\">\u003c/a>\u003cbr>\n\u003cem>Peets Coffee & Tea Roasting and Packaging Floor\u003c/em>\u003c/p>\n\u003cp>So last Friday, six of us gathered at Peet's Coffee & Tea's Roastery in Alameda for our behind-the-scenes look at coffee roasting. Peet's main business offices remain in Emeryville, where they've been for years, but in 2007 they opened this new roasting and packaging plant specially designed for their small-batch, roast-to-order business model. Most of the building is taken up by enormous stacks of green coffee beans in burlap bags, packaging machinery and the roasting floor itself, although there is also a beautiful test barista kitchen and some offices. The warehouse, as you may imagine, is heavily perfumed with the glorious smell of roasting coffee beans. With a lovely view of the bay, it seemed like a pretty great place to spend your day.\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>Shawn and his colleague Maurice \"Mo\" Sardella gave us a genuinely informative and entertaining tour. I learned a great deal about coffee beans, from where they are grown and how they're bought, to what Peet's does to ready them for your morning cup of coffee.\u003c/p>\n\u003cp>\u003cstrong>Here are some fun facts that I discovered:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Peet's Roast-to-Order Business\u003c/strong>\u003cbr>\nI had no idea that Peet's has a roast-to-order business model. What does roast-to-order mean? Basically, the warehouse starts and ends each day with clean shelves. They never store roasted coffee in their warehouse. There are eight, highly-trained roasters who start their day at 2:30 a.m. Like bakers, they need to begin their shifts in the wee hours of the morning so they can roast enough pre-ordered beans to be trucked or shipped out later that same day. Each batch is shipped within two hours of roasting, allowing the company to provide freshly-roasted beans to customers. The decision to not store roasted beans -- and therefore not hold any actual inventory -- isn't the most efficient or cost-effective way to run a supply chain business, but Peet's feels it ensures the quality of their product.\u003c/p>\n\u003cp>I also learned that Peet's has a thriving \u003ca href=\"http://www.peets.com/default.asp?rdir=1&ftv=n\">Internet direct-sales business\u003c/a>. Did you know you could order Peet's to be delivered to your house? I didn't. According to Shawn, Peet's air mails coffee and tea orders to people all over the world, including soldiers in Afghanistan and Iraq, on a daily basis. I wish I would have known about this when my twins were infants.\u003c/p>\n\u003cp>And then there's the tea. Although our tour was mostly focused on coffee, we also were able to see that the warehouse has a special section (far from the coffee roasters so the smells do not permeate the fragile tea leaves) dedicated to the handling, blending and packaging of tea. This section wasn't part of our main tour, but I did see that each tin is hand-packed and quality checked, and these are also shipped out daily.\u003c/p>\n\u003cp>\u003cstrong>The Roasting Process\u003c/strong>\u003cbr>\nUp close and personal, the roasting process is pretty amazing. The back of the warehouse is full of beans from all over the world -- sacks from Guatemala, Kona, Sumatra, Kenya, and every other coffee-growing location are piled high. I felt very small standing under these mountains of coffee and had the feeling it wouldn't be the best place to be standing in an earthquake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bags-and-bags-of-coffee-beans.jpg\">\u003cimg class=\"size-full wp-image-14777\" title=\"bags and bags of coffee beans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bags-and-bags-of-coffee-beans.jpg\" alt=\"\" width=\"400\" height=\"299\">\u003c/a>\u003cbr>\n\u003cem>Bags of Green Coffee Beans in the Warehouse\u003c/em>\u003c/p>\n\u003cp>I asked if roasters specialize in working with a specific bean, but was told that after years of apprenticing and training, each roaster becomes an expert at handling various types of beans for all different blends and single-origin coffees. I also learned that like making chocolate or cheese, roasting coffee is an artisan craft. When we watched one roaster handling a batch of Guatemala, he continually pulled a sample from the heated drum. These guys (and yes, they are all \"guys\") use smell, sight and sound to discern if a batch is ready. They continually lean over their samples to smell the beans, listen for popping (apparently a certain number of pops means a great deal) and look to analyze the color and sheen of the beans. When we were watching one roaster, Shawn pointed out that the computer showed that his batches were all within 4 seconds of each other, but what was amazing was that the roaster was not actually looking at that computer at all. He was just naturally able to make consistent batches using his senses.\u003c/p>\n\u003cp>\u003cstrong>Here's a clip of the beans coming out of the roaster.\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" width=\"480\" height=\"385\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"src\" value=\"http://www.youtube.com/v/PSrjD_KKKZs&hl=en_US&fs=1&rel=0\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\" src=\"http://www.youtube.com/v/PSrjD_KKKZs&hl=en_US&fs=1&rel=0\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Life of a Bean\u003c/strong>\u003cbr>\nLike cherries and peaches, coffee beans are a type of fruit, and so their freshness degrades over time. The deterioration process starts after roasting, which is why Peet's ships their beans the day they are roasted.\u003c/p>\n\u003cp>The stages of the life of a Peet's bean -- from sitting green in a burlap sack to getting poured into a coffee cup -- has some crucial steps:\u003c/p>\n\u003cul>\n\u003cli>Peet's roasting facility has 1/2 million pounds of green coffee at any given time. These beans are cleaned, weighed and sent to one of 48 silos where they wait to be roasted.\u003c/li>\n\u003cli>Beans are then roasted in small batches (the size of which is confidential). Each batch is attended to by a roaster before it gets sucked into a Willy Wonka-type tube (\u003ca href=\"http://www.whatever-dude.com/wdimages/fouffposts/will004.jpg\">think Augustus Gloop\u003c/a>) and is then poured into an enclosed cart.\u003c/li>\n\u003cli>After roasting, each batch of beans is tasted and evaluated to ensure it meets quality standards. The roasters, who have each undergone a rigorous apprenticeship and training process that lasts years, actually do this themselves. In a special room they blind taste and critique each other's work, tossing out a batch if it doesn't taste right. The beans are then bagged and shipped out within 1-2 hours of roasting.\u003c/li>\n\u003cli>For the first 2-3 days after the roasting process, the beans are volatile, expelling gasses as they settle. They must therefore be treated with care.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli> Coffee beans that are shipped to Internet-order customers, offices and grocery stores are stored in bags that have little valves embedded in them. These are one-way valves that expel built-up gasses, but do not allow oxygen in (as oxygen initiates the decaying process and so is the enemy).\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/release-valve-in-bag.jpg\">\u003cimg class=\"size-full wp-image-14778\" title=\"release valve in bag\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/release-valve-in-bag.jpg\" alt=\"\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003cem>The valve in the bag is under the big P\u003c/em>\u003c/p>\n\u003cul>\n\u003cli> Whole beans shipped to stores are kept in air-tight bags to maintain freshness until ready for use.\u003c/li>\n\u003cli>Most beans sold in Peet's stores have been roasted within 10 days of use.\u003c/li>\n\u003cli>5-10 days after roasting seems to be the sweet spot for coffee beans as the unstable gaseous stage is over and the flavors have more balance and nuance.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Worldwide Beans\u003c/strong>\u003cbr>\nPeet's purchases beans from all over the world and procures them through various means. Here are a few examples for how they do this:\u003c/p>\n\u003cp>\u003cstrong>Relationships with farms\u003c/strong> -- Peet's deals directly with many coffee farms and plantations. Their relationship with one farm in Guatemala was started over 40 years ago by Alfred Peet and is still going strong. In Nicaragua, they trained a group of local women to farm their own small plots of land and then helped organize them into a cooperative -- called \u003ca href=\"http://www.peets.com/who_we_are/community_hermanas.asp\">Las Hermanas\u003c/a> -- where they could sell their crops together for more money than they could individually.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peets.com/who_we_are/community_Technoserve.asp\">\u003cstrong>TechnoServe \u003c/strong>\u003c/a>-- Peet's also works directly with TechnoServe, an international non-profit development organization committed to building businesses in developing countries to benefit the rural poor. Through this organization, Peet's works to educate and train small farmers so they are able to grow high-quality coffee beans while also working together to help build stronger community infrastructures. This partnership formed the basis for initiatives in \u003ca href=\"http://www.peets.com/who_we_are/community_tanzania.asp\">Tanzania \u003c/a>and, more recently, \u003ca href=\"http://www.peets.com/who_we_are/community_rwanda.asp\">Rwanda\u003c/a>. Through TechnoServe, small farmers are able to earn more, share knowledge, and contribute a portion of profits to build schools and provide health care. Peet's seems very proud of their work with TechnoServe because it enables them to help drive rural economic development in traditionally impoverished areas.\u003c/p>\n\u003cp>\u003cstrong>Auctions \u003c/strong>-- Some countries have created a government-run auction system where higher quality coffee garners higher prices. \u003ca href=\"http://www.peets.com/shop/coffee_detail.asp?id=35&cid=1001\">Peet's Kenya Auction Lot\u003c/a> is purchased through this type of auction system and the beans are then sold as a single-origin coffee.\u003c/p>\n\u003cp>\u003cstrong>Beans at Home\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tasting-peets-coffee.jpg\">\u003cimg class=\"size-full wp-image-14781\" title=\"tasting peets coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tasting-peets-coffee.jpg\" alt=\"\" width=\"400\" height=\"300\">\u003c/a>\u003cbr>\n\u003cem>Learning how to keep beans fresh in the barista kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How to keep your own beans fresh after purchase:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Buy only as much as you will use in one week.\u003c/li>\n\u003cli>Purchase whole beans and grind at home. Even if you have a cheap $20 grinder (like me), your coffee will taste fresher if you grind just before you use.\u003c/li>\n\u003cli>Don't freeze or refrigerate your beans as they can soak up moisture and odors (and the last thing you want is coffee that smells like onions). Just set them in a cool and dry place (like your pantry).\n\u003c/li>\n\u003cli>Keep your beans in the bag they came in and wrap the bag up tightly after each use so you expose the beans to as little air as possible.\u003c/li>\n\u003c/ul>\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>I learned a lot about coffee last Friday and have a new respect for the coffee-growing and roasting processes. I am also less interested in sticking with my tried and true Italian roast. I will always love it, but after hearing about the world of coffee out there -- from how and where beans are grown to the care the roasters take preparing them -- I think I may just buy a new type next week.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14773/touring-the-peets-coffee-tea-roastery",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_64",
"bayareabites_1248"
],
"tags": [
"bayareabites_125",
"bayareabites_3592",
"bayareabites_3933",
"bayareabites_8232"
],
"label": "bayareabites"
},
"bayareabites_14513": {
"type": "posts",
"id": "bayareabites_14513",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14513",
"score": null,
"sort": [
1278514840000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278514840,
"format": "aside",
"disqusTitle": "Wheat Berry Salad with Cranberries, Green Onion, and Feta",
"title": "Wheat Berry Salad with Cranberries, Green Onion, and Feta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3823.jpg\" alt=\"Wheat Berry Salad\" title=\"Wheat Berry Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14516\">\u003cbr>\n\u003cem>Wheat Berry Salad\u003c/em>\u003c/p>\n\u003cp>Ever since the great feedback I received from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a>, I've been itching to throw together another recipe featuring this healthy whole grain.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3810.jpg\" alt=\"Wheat Berries\" title=\"Wheat Berries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14515\">\u003cbr>\n\u003cem>Wheat Berries\u003c/em>\u003c/p>\n\u003cp>If you're unfamiliar with \u003cstrong>wheat berries\u003c/strong>, they are simply whole kernels of wheat -- the same stuff that flour is made of when ground down. They're a great source of fiber, and have a wonderful nutty flavor and hearty chew to them. \u003c/p>\n\u003cp>Inspiration for this \u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong> comes from the need to clean out my fridge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I salvaged a lonely bunch of green onions from the vegetable bin, and rummaged around the pantry for other additions. Sweet-tart cranberries and toasted pecans are staples in my regular green salads, so I was willing to bet they'd work in this wheat berry salad as well. The final ingredient proved to be a handful of cubed feta. Just the thing needed for an extra savory boost. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3804.jpg\" alt=\"Cranberries, Pecans, Green Onion\" title=\"Cranberries, Pecans, Green Onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14514\">\u003cbr>\n\u003cem>Dried Cranberries, Pecans, and Green Onion\u003c/em>\u003c/p>\n\u003cp>Dressed with a simple balsamic vinaigrette, this no-fuss salad was a breeze to whip up, and really tasty. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together. \u003c/p>\n\u003cp>Top with some grilled tofu or chicken, and you have yourself a light, flavorful, fast meal! Added bonus: It's a great make-ahead dish since the extra time allows the wheat berries to really soak up the vinaigrette. The cranberries will plump up nice and juicy too. I know what I'm making my next BBQ this summer... \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side dish)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n2 cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n½ cup finely chopped green onion\u003cbr>\n½ cup dried cranberries\u003cbr>\n½ cup toasted pecans, roughly chopped\u003cbr>\n4 ounces feta cheese, cubed\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n¼ olive oil\u003cbr>\n½ teaspoon whole grain Dijon mustard\u003cbr>\n1 teaspoon honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.\u003c/p>\n\u003cp>2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you'd like. I use about ½ the amount this recipe makes. \u003c/p>\n\n",
"disqusIdentifier": "14513 http://blogs.kqed.org/bayareabites/?p=14513",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 446,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1277869711,
"excerpt": "Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta: A healthy, flavorful, and fast dish for your next summer BBQ.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta: A healthy, flavorful, and fast dish for your next summer BBQ.",
"title": "Wheat Berry Salad with Cranberries, Green Onion, and Feta | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Wheat Berry Salad with Cranberries, Green Onion, and Feta",
"datePublished": "2010-07-07T08:00:40-07:00",
"dateModified": "2010-06-29T20:48:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wheat-berry-salad-with-cranberries-green-onion-and-feta",
"status": "publish",
"path": "/bayareabites/14513/wheat-berry-salad-with-cranberries-green-onion-and-feta",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3823.jpg\" alt=\"Wheat Berry Salad\" title=\"Wheat Berry Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14516\">\u003cbr>\n\u003cem>Wheat Berry Salad\u003c/em>\u003c/p>\n\u003cp>Ever since the great feedback I received from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a>, I've been itching to throw together another recipe featuring this healthy whole grain.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3810.jpg\" alt=\"Wheat Berries\" title=\"Wheat Berries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14515\">\u003cbr>\n\u003cem>Wheat Berries\u003c/em>\u003c/p>\n\u003cp>If you're unfamiliar with \u003cstrong>wheat berries\u003c/strong>, they are simply whole kernels of wheat -- the same stuff that flour is made of when ground down. They're a great source of fiber, and have a wonderful nutty flavor and hearty chew to them. \u003c/p>\n\u003cp>Inspiration for this \u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong> comes from the need to clean out my fridge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I salvaged a lonely bunch of green onions from the vegetable bin, and rummaged around the pantry for other additions. Sweet-tart cranberries and toasted pecans are staples in my regular green salads, so I was willing to bet they'd work in this wheat berry salad as well. The final ingredient proved to be a handful of cubed feta. Just the thing needed for an extra savory boost. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3804.jpg\" alt=\"Cranberries, Pecans, Green Onion\" title=\"Cranberries, Pecans, Green Onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14514\">\u003cbr>\n\u003cem>Dried Cranberries, Pecans, and Green Onion\u003c/em>\u003c/p>\n\u003cp>Dressed with a simple balsamic vinaigrette, this no-fuss salad was a breeze to whip up, and really tasty. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together. \u003c/p>\n\u003cp>Top with some grilled tofu or chicken, and you have yourself a light, flavorful, fast meal! Added bonus: It's a great make-ahead dish since the extra time allows the wheat berries to really soak up the vinaigrette. The cranberries will plump up nice and juicy too. I know what I'm making my next BBQ this summer... \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side dish)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n2 cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n½ cup finely chopped green onion\u003cbr>\n½ cup dried cranberries\u003cbr>\n½ cup toasted pecans, roughly chopped\u003cbr>\n4 ounces feta cheese, cubed\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n¼ olive oil\u003cbr>\n½ teaspoon whole grain Dijon mustard\u003cbr>\n1 teaspoon honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.\u003c/p>\n\u003cp>2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you'd like. I use about ½ the amount this recipe makes. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14513/wheat-berry-salad-with-cranberries-green-onion-and-feta",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_3682",
"bayareabites_3544",
"bayareabites_4274"
],
"label": "bayareabites"
},
"bayareabites_14769": {
"type": "posts",
"id": "bayareabites_14769",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14769",
"score": null,
"sort": [
1278255637000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278255637,
"format": "aside",
"disqusTitle": "Strawberry Gazpacho",
"title": "Strawberry Gazpacho",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n",
"disqusIdentifier": "14769 http://blogs.kqed.org/bayareabites/?p=14769",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/04/strawberry-gazpacho/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1147,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1550611340,
"excerpt": "Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.",
"title": "Strawberry Gazpacho | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Strawberry Gazpacho",
"datePublished": "2010-07-04T08:00:37-07:00",
"dateModified": "2019-02-19T13:22:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "strawberry-gazpacho",
"status": "publish",
"path": "/bayareabites/14769/strawberry-gazpacho",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\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>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\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>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14769/strawberry-gazpacho",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_8243",
"bayareabites_244",
"bayareabites_1214",
"bayareabites_14738",
"bayareabites_439",
"bayareabites_10409",
"bayareabites_3682"
],
"featImg": "bayareabites_15096",
"label": "bayareabites"
},
"bayareabites_14966": {
"type": "posts",
"id": "bayareabites_14966",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14966",
"score": null,
"sort": [
1278082820000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1278082820,
"format": "aside",
"disqusTitle": "Peaches: Not Ready for Prime Time",
"title": "Peaches: Not Ready for Prime Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\" alt=\"\" title=\"Poached Peaches\" width=\"247\" height=\"350\" class=\"alignleft size-full wp-image-14967\">\u003c/a>Peach season is (almost here) and I am chomping at the bit to sink my near-perfect set of choppers (thanks, Dad\u003cstrong>*\u003c/strong>) into my first ripe one. This morning, I even eyed an old t-shirt I thought would be perfect to wear for the occasion, since I fully intend to let the juice dribble down my forearm and wipe it on my chest.\u003c/p>\n\u003cp>It's a sensory thing, you know.\u003c/p>\n\u003cp>Over the weekend, I found myself at the Sebastopol farmer's market with some old friends. As I was dragged along by my goddaughter, who was intent on spending her allotted dollar on honey sticks (one for her, one for mommy, and one for me *sniff*), the pile of white peaches at the adjoining stall caught my eye.\u003c/p>\n\u003cp>I needed to have them, and I needed to have them immediately. Sadly, they were hard as bocce balls, but they looked so beautiful that I bought two pounds of the little dears and stuffed them into my bag, hoping that they might somehow become perfectly ripe when I pulled them out later.\u003c/p>\n\u003cp>Of course, they didn't.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I returned home, I set them gingerly in a bowl and stared at them a moment in the seemingly endless and confusing twilight of early summer. I rested my chin on the cool edge of my granite counter and focused my eyes on my treasure. I smiled at them, I tilted my head a bit to see them at a differing and possibly more flattering angle. These were photogenic peaches. I remained in that position for some time until I remembered hearing somewhere that a watched peach never ripens or something to that effect. Frustrated, I called out to them:\u003c/p>\n\u003cblockquote>\u003cp>\"Hurry up and ripen, peaches, for I'll most likely eat you in the morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you didn't know already, I live alone. You can say whatever you want to produce when there is no one else there to bother you or threaten to move out if he sees you talking to things on the kitchen counter. And the best thing is that you can do it in an accent. I chose Kiwi, but that is another fruit for another time.\u003c/p>\n\u003cp>Unfortunately for me, these were stubborn peaches. They were simply not ready to give it up for me. I wanted to write about peaches, damn it. I had a deadline to meet. So I did what anyone in a rush to eat stone fruit would do.\u003c/p>\n\u003cp>I hastened their untimely death. I decided to poach them.\u003c/p>\n\u003cp>To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\u003c/p>\n\u003cp>If you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\" alt=\"\" title=\"Poached Peaches and Ice Cream\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>White Peaches in Ginger-Vanilla Syrup\u003c/strong>\u003c/p>\n\u003cp>I've always been a ginger fan-- it's a little bit zingy, a little hot, and it adds a certain \"oomph\" to anything it touches. Of course, there's something to be said for vanilla, too-- it's homey, approachable,\u003cem> familiar\u003c/em>. I sometimes like to give them equal time.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Now, if I can only find just the right Mrs. Howell ingredient, I'd be all set.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups cold water\u003c/p>\n\u003cp>1 cup white wine (if anything, \u003cem>this\u003c/em> is the Mrs. Howell touch)\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 tablespoons honey (or, if you happen to have a honey stick left over, drop that in.)\u003c/p>\n\u003cp>A three inch piece of ginger (not capitalized because I intend for you to use ginger root and not a piece of aging flesh from a still-alive actress. I do not advocate such things on this blog.), peeled and sliced.\u003c/p>\n\u003cp>1 vanilla bean, sliced lengthwise\u003c/p>\n\u003cp>4 under-ripe white peaches, skin on and cut in half. (If the pit remains stubbornly in one half of your peach, remove it with a melon baller-- works like a charm.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all ingredients except the peaches in a heavy-bottomed, medium saucepan or dutch oven. Bring to a boil, making sure that the sugar and honey have dissolved. Remove from heat, remove vanilla bean, and scrape the seeds from it. Return the battered bean to the pot as well as the emancipated seeds. Return pot to the stove and bring contents to a simmer. Let it do its thing for about 5 minutes.\u003c/p>\n\u003cp>2. Add peaches to the simmering liquid, cut side down. Gently simmer in this manner for 8 minutes, then flip them over and give them another 8 minutes. The time needed for poaching is directly related to the ripeness and size of your peaches, so yours might need a little more or less. The peaches are fully poached when they are easily pierced with a gentle poke of a knife's tip. \u003c/p>\n\u003cp>3. When peaches are ready, remove them with a slotted spoon to a bowl or baking pan wide enough to accommodate them all in a single layer. Let them cool slightly and then remove their skins. Since this particular post is about my impatience with the fruit, I should caution you to exercise a little bit of restraint and wait for them to cool sufficiently. It's unpleasant to burn one's fingers with hot syrup-soaked hot peaches. Keep the liquid on the heat.\u003c/p>\n\u003cp>4. When the remaining poaching liquid has reduced by half, strain out the ginger and vanilla bean and pour the hot syrup over the peaches. \u003cstrong>And wear shoes.\u003c/strong>\u003c/p>\n\u003cp>5. Let cool a bit, cover, and place in the refrigerator to chill out. Of course, you may or may not have the patience to do this either, but it's much, much better this way. Trust me.\u003c/p>\n\u003cp>6. To serve, eat the peach halves by scooping them out with your fingers and pop them into your mouth, one by one, being careful to let the syrup run down your hands. Wipe hands on the front of an old t-shirt you \"happen\" to be wearing. When you reach the point where you suddenly feel all hollow inside because you couldn't wait for the real thing, place two peach halves in a serving dish, top with vanilla ice cream, and drizzle on as much of the syrup as you like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> Father, if you didn't know, is a dentist. Thank G-d.\u003c/p>\n\n",
"disqusIdentifier": "14966 http://blogs.kqed.org/bayareabites/?p=14966",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/02/peaches-not-ready-for-prime-time/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1084,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1277950495,
"excerpt": "To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\r\n\r\nIf you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\r\n\r\nIf you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.",
"title": "Peaches: Not Ready for Prime Time | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Peaches: Not Ready for Prime Time",
"datePublished": "2010-07-02T08:00:20-07:00",
"dateModified": "2010-06-30T19:14:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "peaches-not-ready-for-prime-time",
"status": "publish",
"path": "/bayareabites/14966/peaches-not-ready-for-prime-time",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches.jpg\" alt=\"\" title=\"Poached Peaches\" width=\"247\" height=\"350\" class=\"alignleft size-full wp-image-14967\">\u003c/a>Peach season is (almost here) and I am chomping at the bit to sink my near-perfect set of choppers (thanks, Dad\u003cstrong>*\u003c/strong>) into my first ripe one. This morning, I even eyed an old t-shirt I thought would be perfect to wear for the occasion, since I fully intend to let the juice dribble down my forearm and wipe it on my chest.\u003c/p>\n\u003cp>It's a sensory thing, you know.\u003c/p>\n\u003cp>Over the weekend, I found myself at the Sebastopol farmer's market with some old friends. As I was dragged along by my goddaughter, who was intent on spending her allotted dollar on honey sticks (one for her, one for mommy, and one for me *sniff*), the pile of white peaches at the adjoining stall caught my eye.\u003c/p>\n\u003cp>I needed to have them, and I needed to have them immediately. Sadly, they were hard as bocce balls, but they looked so beautiful that I bought two pounds of the little dears and stuffed them into my bag, hoping that they might somehow become perfectly ripe when I pulled them out later.\u003c/p>\n\u003cp>Of course, they didn't.\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>When I returned home, I set them gingerly in a bowl and stared at them a moment in the seemingly endless and confusing twilight of early summer. I rested my chin on the cool edge of my granite counter and focused my eyes on my treasure. I smiled at them, I tilted my head a bit to see them at a differing and possibly more flattering angle. These were photogenic peaches. I remained in that position for some time until I remembered hearing somewhere that a watched peach never ripens or something to that effect. Frustrated, I called out to them:\u003c/p>\n\u003cblockquote>\u003cp>\"Hurry up and ripen, peaches, for I'll most likely eat you in the morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you didn't know already, I live alone. You can say whatever you want to produce when there is no one else there to bother you or threaten to move out if he sees you talking to things on the kitchen counter. And the best thing is that you can do it in an accent. I chose Kiwi, but that is another fruit for another time.\u003c/p>\n\u003cp>Unfortunately for me, these were stubborn peaches. They were simply not ready to give it up for me. I wanted to write about peaches, damn it. I had a deadline to meet. So I did what anyone in a rush to eat stone fruit would do.\u003c/p>\n\u003cp>I hastened their untimely death. I decided to poach them.\u003c/p>\n\u003cp>To purists, I imagine poaching a peach might seem like celebrating the 4th of July on the 30th of June. If you just hold tight and go about your business, the proper time will come.\u003c/p>\n\u003cp>If you're as impatient as I am however, poaching is still a wonderful way to treat a peach-- especially a stubborn one.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Poached-Peaches-and-Ice-Cream.jpg\" alt=\"\" title=\"Poached Peaches and Ice Cream\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>White Peaches in Ginger-Vanilla Syrup\u003c/strong>\u003c/p>\n\u003cp>I've always been a ginger fan-- it's a little bit zingy, a little hot, and it adds a certain \"oomph\" to anything it touches. Of course, there's something to be said for vanilla, too-- it's homey, approachable,\u003cem> familiar\u003c/em>. I sometimes like to give them equal time.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/6EgE6PbBEIc&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Now, if I can only find just the right Mrs. Howell ingredient, I'd be all set.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups cold water\u003c/p>\n\u003cp>1 cup white wine (if anything, \u003cem>this\u003c/em> is the Mrs. Howell touch)\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>2 tablespoons honey (or, if you happen to have a honey stick left over, drop that in.)\u003c/p>\n\u003cp>A three inch piece of ginger (not capitalized because I intend for you to use ginger root and not a piece of aging flesh from a still-alive actress. I do not advocate such things on this blog.), peeled and sliced.\u003c/p>\n\u003cp>1 vanilla bean, sliced lengthwise\u003c/p>\n\u003cp>4 under-ripe white peaches, skin on and cut in half. (If the pit remains stubbornly in one half of your peach, remove it with a melon baller-- works like a charm.)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all ingredients except the peaches in a heavy-bottomed, medium saucepan or dutch oven. Bring to a boil, making sure that the sugar and honey have dissolved. Remove from heat, remove vanilla bean, and scrape the seeds from it. Return the battered bean to the pot as well as the emancipated seeds. Return pot to the stove and bring contents to a simmer. Let it do its thing for about 5 minutes.\u003c/p>\n\u003cp>2. Add peaches to the simmering liquid, cut side down. Gently simmer in this manner for 8 minutes, then flip them over and give them another 8 minutes. The time needed for poaching is directly related to the ripeness and size of your peaches, so yours might need a little more or less. The peaches are fully poached when they are easily pierced with a gentle poke of a knife's tip. \u003c/p>\n\u003cp>3. When peaches are ready, remove them with a slotted spoon to a bowl or baking pan wide enough to accommodate them all in a single layer. Let them cool slightly and then remove their skins. Since this particular post is about my impatience with the fruit, I should caution you to exercise a little bit of restraint and wait for them to cool sufficiently. It's unpleasant to burn one's fingers with hot syrup-soaked hot peaches. Keep the liquid on the heat.\u003c/p>\n\u003cp>4. When the remaining poaching liquid has reduced by half, strain out the ginger and vanilla bean and pour the hot syrup over the peaches. \u003cstrong>And wear shoes.\u003c/strong>\u003c/p>\n\u003cp>5. Let cool a bit, cover, and place in the refrigerator to chill out. Of course, you may or may not have the patience to do this either, but it's much, much better this way. Trust me.\u003c/p>\n\u003cp>6. To serve, eat the peach halves by scooping them out with your fingers and pop them into your mouth, one by one, being careful to let the syrup run down your hands. Wipe hands on the front of an old t-shirt you \"happen\" to be wearing. When you reach the point where you suddenly feel all hollow inside because you couldn't wait for the real thing, place two peach halves in a serving dish, top with vanilla ice cream, and drizzle on as much of the syrup as you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> Father, if you didn't know, is a dentist. Thank G-d.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14966/peaches-not-ready-for-prime-time",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_244",
"bayareabites_2016",
"bayareabites_8247",
"bayareabites_2267",
"bayareabites_8246"
],
"label": "bayareabites"
},
"bayareabites_14751": {
"type": "posts",
"id": "bayareabites_14751",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14751",
"score": null,
"sort": [
1277996401000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1277996401,
"format": "aside",
"disqusTitle": "Froyo: How to Make Homemade Frozen Yogurt",
"title": "Froyo: How to Make Homemade Frozen Yogurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n",
"disqusIdentifier": "14751 http://blogs.kqed.org/bayareabites/?p=14751",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1307,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 37
},
"modified": 1278002837,
"excerpt": "After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ",
"title": "Froyo: How to Make Homemade Frozen Yogurt | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Froyo: How to Make Homemade Frozen Yogurt",
"datePublished": "2010-07-01T08:00:01-07:00",
"dateModified": "2010-07-01T09:47:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "froyo-how-to-make-homemade-frozen-yogurt",
"status": "publish",
"path": "/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\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>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \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>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_2203",
"bayareabites_8233",
"bayareabites_8231",
"bayareabites_456",
"bayareabites_2267",
"bayareabites_2826",
"bayareabites_2890"
],
"label": "bayareabites"
},
"bayareabites_14412": {
"type": "posts",
"id": "bayareabites_14412",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14412",
"score": null,
"sort": [
1277750940000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1277750940,
"format": "aside",
"disqusTitle": "Las Camelias: Mexican Done Right",
"title": "Las Camelias: Mexican Done Right",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5016.jpg\" alt=\"Las Camelias\" title=\"Las Camelias\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-14413\">\u003c/p>\n\u003cp>It's no secret that the lines at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> in San Rafael have been creeping down the block lately. What used to be a little hole in the wall Puerto Rican joint is now a booming, booming business. But right across the street on Lincoln Avenue is a reason to ditch that long wait for some of the best Mexican food in the Bay Area. \u003c/p>\n\u003cp>Living in California, you forget that not everyone has good taquerias close to home, work, school, the freeway--you name it. When you talk to people living in, say, Seattle they'll tell you that really good authentic Mexican is tough to come by. So when my sister and her boyfriend were visiting (from Seattle) last weekend and mentioned a hankering for some legitimate mole, I know we had to go to \u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>. \u003c/p>\n\u003cp>Las Camelias is the baby of chef and owner, Gabriel Fregoso who grew up in the very small town of Cuautla in western Jalisco. His mother and grandmother were big cooks, and in 1976 Gabriel came to Marin and started working at the Lark Creek Inn in Larkspur. He worked his way up to the position of cook, and a few years later opened Las Camelias using his mother and grandmother's recipes. In a county where restaurants open and shutter in the blink of an eye, thirty-two years in business is a pretty big deal. Gabriel's doing something right. \u003c/p>\n\u003cp>When you walk in, the first thing you'll notice is the warm, rustic atmosphere with heavy wooden chairs and tables and thoughtfully chosen artwork. The servers will set you up with a \"margarita\" right away (they don't have a liquor license so they're really wine margaritas). But they still make their own in-house margarita mix and it veers far from the often overly-sweet store bought variety. Try one. Trust me. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then you must try the guacamole. I'm a bit finicky about guacamole. But at Las Camelias, they do a really simple version that has grabbed my attention: tons of avocado, a little chopped tomato, onion, and the perfect amount of cilantro and lime juice. No distracting spices. Not too salty or creamy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5024.jpg\" alt=\"guacamole\" title=\"guacamole\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14422\">\u003c/p>\n\u003cp>Now to get down to business, I'm actually a little embarrassed to admit what I love to order at Las Camelias. It's a salad, possibly the lamest thing to order at a Mexican restaurant known for their spicy moles, incredible tamales, and slow cooked enchiladas. But this salad is a combination of many of my favorite things in the world: They start with lettuce and shredded organic chicken and throw in shredded cabbage and carrots, rice, cheese, guacamole, tortilla chips, and finish it off with a subtle sweet and sour dressing. It's pure magic, really and it's so filling that I generally bring leftovers home for lunch the next day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5032.jpg\" alt=\"Arroz Con Pollo Salad\" title=\"Arroz Con Pollo Salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Arroz Con Pollo Salad\u003c/em>\u003c/p>\n\u003cp>My second favorite thing to order at Las Camelias are the Enchiladas Diablo Con Pollo. One reason I love ordering them is because the waitstaff sizes you up when you declare you'd like them. They try and measure your spice tenacity and have, on a few occasions, tried to talk me out of them. \u003cem>Are you sure? Very spicy, ok?\u003c/em> And truthfully, they are certainly spicy but not unbearably so. There's a lot of layered flavors in the sauce and warm spices, but nothing that'll send you grabbing for your neighbors water glass. What I truly love about these enchiladas is how they're stuffed full of Rocky Junior chicken and spicy diablo sauce and little else. No big globs of cheese or unnecessary fillers. And Las Camelias serves most dishes with their famous white refried beans. I actually have friends that come here just for the beans. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_50301.jpg\" alt=\"steak fajitas\" title=\"steak fajitas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14425\">\u003cbr>\n\u003cem>Spicy steak fajitas: notice those white beans!\u003c/em>\u003c/p>\n\u003cp>When I first started coming to Las Camelias I was a vegetarian and I was addicted to the Vegetarian Combination Platter. It comes with a huge poblano chile filled with caramelized onions and simmered in a light sour cream sauce with corn and zucchini. This is basically the perfect food on a foggy Bay Area evening. But wait. There's also the tamale with chayote and potatoes. And last, the crispy vegetarian burrito, all served with black beans and ancho chile sauce. It may be vegetarian, but it's very far from light--you get a little taste of many things they're known for and my meat-eating friends would always look on with envy. \u003c/p>\n\u003cp>So while Gabriel Fregoso is dealing with some tough competition across the street, I'm certain that Las Camelias is not going anywhere. The food is the real deal, the atmosphere is date-worthy while still maintaining a laid-back and comfortable vibe, and the waitstaff is gracious and attentive. Lately, visitors or no visitors, I can't get enough of the place. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5034.jpg\" alt=\"Steak Fajitas\" title=\"Steak Fajitas\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-14421\">\u003cbr>\nM\u003cem>y sister's boyfriend: soon to be a member of the clean-plate club\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>\u003cbr>\n912 Lincoln Avenue (between 3rd and 4th)\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 453-5850\u003cbr>\nHours: M-Th 11:30am-9pm\u003cbr>\nFri.-Sat. 11:30am-9:30pm\u003cbr>\nSun. 3 pm-9pm\u003c/p>\n\n",
"disqusIdentifier": "14412 http://blogs.kqed.org/bayareabites/?p=14412",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/28/las-camelias-mexican-done-right/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 873,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1277750953,
"excerpt": "Everyone has their favorite tacqueria, taco truck, or sit-down Mexican joint. But Megan Gordon shares the very best authentic Mexican food this side of Jalisco. And it's not in the Mission. It's in San Rafael. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Everyone has their favorite tacqueria, taco truck, or sit-down Mexican joint. But Megan Gordon shares the very best authentic Mexican food this side of Jalisco. And it's not in the Mission. It's in San Rafael. ",
"title": "Las Camelias: Mexican Done Right | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Las Camelias: Mexican Done Right",
"datePublished": "2010-06-28T11:49:00-07:00",
"dateModified": "2010-06-28T11:49:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "las-camelias-mexican-done-right",
"status": "publish",
"path": "/bayareabites/14412/las-camelias-mexican-done-right",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5016.jpg\" alt=\"Las Camelias\" title=\"Las Camelias\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-14413\">\u003c/p>\n\u003cp>It's no secret that the lines at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> in San Rafael have been creeping down the block lately. What used to be a little hole in the wall Puerto Rican joint is now a booming, booming business. But right across the street on Lincoln Avenue is a reason to ditch that long wait for some of the best Mexican food in the Bay Area. \u003c/p>\n\u003cp>Living in California, you forget that not everyone has good taquerias close to home, work, school, the freeway--you name it. When you talk to people living in, say, Seattle they'll tell you that really good authentic Mexican is tough to come by. So when my sister and her boyfriend were visiting (from Seattle) last weekend and mentioned a hankering for some legitimate mole, I know we had to go to \u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>. \u003c/p>\n\u003cp>Las Camelias is the baby of chef and owner, Gabriel Fregoso who grew up in the very small town of Cuautla in western Jalisco. His mother and grandmother were big cooks, and in 1976 Gabriel came to Marin and started working at the Lark Creek Inn in Larkspur. He worked his way up to the position of cook, and a few years later opened Las Camelias using his mother and grandmother's recipes. In a county where restaurants open and shutter in the blink of an eye, thirty-two years in business is a pretty big deal. Gabriel's doing something right. \u003c/p>\n\u003cp>When you walk in, the first thing you'll notice is the warm, rustic atmosphere with heavy wooden chairs and tables and thoughtfully chosen artwork. The servers will set you up with a \"margarita\" right away (they don't have a liquor license so they're really wine margaritas). But they still make their own in-house margarita mix and it veers far from the often overly-sweet store bought variety. Try one. Trust me. \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 you must try the guacamole. I'm a bit finicky about guacamole. But at Las Camelias, they do a really simple version that has grabbed my attention: tons of avocado, a little chopped tomato, onion, and the perfect amount of cilantro and lime juice. No distracting spices. Not too salty or creamy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5024.jpg\" alt=\"guacamole\" title=\"guacamole\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14422\">\u003c/p>\n\u003cp>Now to get down to business, I'm actually a little embarrassed to admit what I love to order at Las Camelias. It's a salad, possibly the lamest thing to order at a Mexican restaurant known for their spicy moles, incredible tamales, and slow cooked enchiladas. But this salad is a combination of many of my favorite things in the world: They start with lettuce and shredded organic chicken and throw in shredded cabbage and carrots, rice, cheese, guacamole, tortilla chips, and finish it off with a subtle sweet and sour dressing. It's pure magic, really and it's so filling that I generally bring leftovers home for lunch the next day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5032.jpg\" alt=\"Arroz Con Pollo Salad\" title=\"Arroz Con Pollo Salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Arroz Con Pollo Salad\u003c/em>\u003c/p>\n\u003cp>My second favorite thing to order at Las Camelias are the Enchiladas Diablo Con Pollo. One reason I love ordering them is because the waitstaff sizes you up when you declare you'd like them. They try and measure your spice tenacity and have, on a few occasions, tried to talk me out of them. \u003cem>Are you sure? Very spicy, ok?\u003c/em> And truthfully, they are certainly spicy but not unbearably so. There's a lot of layered flavors in the sauce and warm spices, but nothing that'll send you grabbing for your neighbors water glass. What I truly love about these enchiladas is how they're stuffed full of Rocky Junior chicken and spicy diablo sauce and little else. No big globs of cheese or unnecessary fillers. And Las Camelias serves most dishes with their famous white refried beans. I actually have friends that come here just for the beans. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_50301.jpg\" alt=\"steak fajitas\" title=\"steak fajitas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14425\">\u003cbr>\n\u003cem>Spicy steak fajitas: notice those white beans!\u003c/em>\u003c/p>\n\u003cp>When I first started coming to Las Camelias I was a vegetarian and I was addicted to the Vegetarian Combination Platter. It comes with a huge poblano chile filled with caramelized onions and simmered in a light sour cream sauce with corn and zucchini. This is basically the perfect food on a foggy Bay Area evening. But wait. There's also the tamale with chayote and potatoes. And last, the crispy vegetarian burrito, all served with black beans and ancho chile sauce. It may be vegetarian, but it's very far from light--you get a little taste of many things they're known for and my meat-eating friends would always look on with envy. \u003c/p>\n\u003cp>So while Gabriel Fregoso is dealing with some tough competition across the street, I'm certain that Las Camelias is not going anywhere. The food is the real deal, the atmosphere is date-worthy while still maintaining a laid-back and comfortable vibe, and the waitstaff is gracious and attentive. Lately, visitors or no visitors, I can't get enough of the place. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5034.jpg\" alt=\"Steak Fajitas\" title=\"Steak Fajitas\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-14421\">\u003cbr>\nM\u003cem>y sister's boyfriend: soon to be a member of the clean-plate club\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>\u003cbr>\n912 Lincoln Avenue (between 3rd and 4th)\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 453-5850\u003cbr>\nHours: M-Th 11:30am-9pm\u003cbr>\nFri.-Sat. 11:30am-9:30pm\u003cbr>\nSun. 3 pm-9pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14412/las-camelias-mexican-done-right",
"authors": [
"5072"
],
"categories": [
"bayareabites_752",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_367",
"bayareabites_758",
"bayareabites_1197"
],
"label": "bayareabites"
},
"bayareabites_14617": {
"type": "posts",
"id": "bayareabites_14617",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14617",
"score": null,
"sort": [
1277577917000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1277577917,
"format": "aside",
"disqusTitle": "Beef & Beefcake at the Pride Soiree",
"title": "Beef & Beefcake at the Pride Soiree",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Dining for Pride? Maybe it's just my frame of reference, but when I put \u003cem>gay\u003c/em> together with \u003cem>food\u003c/em>, you know what comes up? Lesbian potluck. Veggie dogs on the grill, hummus and baby carrots, gluten-free quinoa salad on the kitchen table, somebody's foil-covered tray of brownies and a couple pitchers of ginger-peach iced tea. \u003c/p>\n\u003cp>But there's a whole other world out there, beyond the mismatched Melmac of Oakland and Bernal bohemia. On Friday night, as happy gender revolutionaries were gathering in Dolores Park for the now-annual \u003ca href=\"http://www.transmarch.org\">Trans March\u003c/a> (much to the bemused entertainment of those dining at the sidewalk tables of nearby Pizzeria Delfina), a different sort of crowd was sipping rose champagne poured by a buffed and shirtless man with \"Free Cocktails\" scribbled in body paint across his back, nibbling smoked salmon piled on fat little blinis and chatting about the art that would be auctioned later by wine-country chef and cookbook author Joanne Weir to benefit both \u003ca href=\"http://www.amfar.org\">AMFAR\u003c/a> and the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a> in New York. This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n",
"disqusIdentifier": "14617 http://blogs.kqed.org/bayareabites/?p=14617",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/26/beef-beefcake-at-the-pride-soiree/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1002,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1277668686,
"excerpt": "Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ",
"title": "Beef & Beefcake at the Pride Soiree | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beef & Beefcake at the Pride Soiree",
"datePublished": "2010-06-26T11:45:17-07:00",
"dateModified": "2010-06-27T12:58:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beef-beefcake-at-the-pride-soiree",
"status": "publish",
"path": "/bayareabites/14617/beef-beefcake-at-the-pride-soiree",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dining for Pride? Maybe it's just my frame of reference, but when I put \u003cem>gay\u003c/em> together with \u003cem>food\u003c/em>, you know what comes up? Lesbian potluck. Veggie dogs on the grill, hummus and baby carrots, gluten-free quinoa salad on the kitchen table, somebody's foil-covered tray of brownies and a couple pitchers of ginger-peach iced tea. \u003c/p>\n\u003cp>But there's a whole other world out there, beyond the mismatched Melmac of Oakland and Bernal bohemia. On Friday night, as happy gender revolutionaries were gathering in Dolores Park for the now-annual \u003ca href=\"http://www.transmarch.org\">Trans March\u003c/a> (much to the bemused entertainment of those dining at the sidewalk tables of nearby Pizzeria Delfina), a different sort of crowd was sipping rose champagne poured by a buffed and shirtless man with \"Free Cocktails\" scribbled in body paint across his back, nibbling smoked salmon piled on fat little blinis and chatting about the art that would be auctioned later by wine-country chef and cookbook author Joanne Weir to benefit both \u003ca href=\"http://www.amfar.org\">AMFAR\u003c/a> and the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a> in New York. This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \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>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14617/beef-beefcake-at-the-pride-soiree",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_50"
],
"tags": [
"bayareabites_4304",
"bayareabites_4017",
"bayareabites_4301",
"bayareabites_4300",
"bayareabites_4299",
"bayareabites_4302",
"bayareabites_2327",
"bayareabites_4303"
],
"label": "bayareabites"
},
"bayareabites_14593": {
"type": "posts",
"id": "bayareabites_14593",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14593",
"score": null,
"sort": [
1277475422000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1277475422,
"format": "aside",
"disqusTitle": "Steak Tartare: A Daredevil's Lunch",
"title": "Steak Tartare: A Daredevil's Lunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* If you don't know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n",
"disqusIdentifier": "14593 http://blogs.kqed.org/bayareabites/?p=14593",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/25/steak-tartare-a-daredevils-lunch/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1121,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 45
},
"modified": 1277446902,
"excerpt": "If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\r\n\r\nSweat-soaked, sore-healing meat. Sounds delicious.",
"title": "Steak Tartare: A Daredevil's Lunch | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Steak Tartare: A Daredevil's Lunch",
"datePublished": "2010-06-25T07:17:02-07:00",
"dateModified": "2010-06-24T23:21:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "steak-tartare-a-daredevils-lunch",
"status": "publish",
"path": "/bayareabites/14593/steak-tartare-a-daredevils-lunch",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpwUMtklPM.jpg\" alt=\"Rare happy cow\" title=\"Rare happy cow\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14595\">Earlier this week, while tooling around on the Book of the Faces, I noticed that my friend Pascal posted photos of something he called \"Operation Tartare.\" Those less Parisian or simply less dramatically inclined than he might have simply called it \"lunch.\"\u003c/p>\n\u003cp>At least, that's what I planned to call it.\u003c/p>\n\u003cp>I was suddenly overcome with the desire to ingest raw meat and egg, just like Pascal because he's always been much cooler than I am. And I liked the idea of making this dish by myself and for myself. I thought it might make me feel like some kind of food daredevil. Kind of like \u003ca href=\"http://www.travelchannel.com/TV_Shows/Bizarre_Foods\">Andrew Zimmern\u003c/a>, but with hair and without a travel budget.\u003c/p>\n\u003cp>If I had had the time, energy, and guts to take down a cow, I might have, but this is lunch we're talking about. I only had an hour I was willing to give over to this sudden craving. I didn't even consider coaxing an ultra-fresh egg from a chicken's cloaca. Maybe next time.\u003c/p>\n\u003cp>I was careful about the meat I purchased. I explained to the butcher what I was planning to do with it and she was kind enough to cut me a fresh, center piece of tenderloin. She wished me luck. I made a quick move over to the eggs, grabbed a baguette, and headed for the checkout line. Everything else I needed I had at home. I was in and out of the store in 10 minutes. Delightful.\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>When I returned home, I tossed the beef into the refrigerator, pulled out an already clean cutting board and scrubbed it again with hot, soapy water and a fresh sponge. The idea of giving myself a side order of e. coli seemed oddly unappetizing. So was the thought of salmonella from raw egg.\u003c/p>\n\u003cp>My desire for raw meat, however, was stronger than my fear of foodborne illness. Ruling out pregnancy as a possible reason for this urge, I made my lunch.\u003c/p>\n\u003cp>And it was absolutely delicious.\u003c/p>\n\u003cp>After doing the washing up, I read a tweet from another friend, who is not at all French, stating that \u003ca href=\"http://consumerist.com/2010/06/38700-lbs-of-ground-beef-recalled-for-possible-e-coli-contamination.html\">38,700 pounds of ground beef had just been recalled\u003c/a> from California and New York for possible E. Coli contamination.\u003c/p>\n\u003cp>Crap.\u003c/p>\n\u003cp>I did a little google search to refresh my memory as to what this little bacterium with business-like name could do to me:\u003c/p>\n\u003cp>\u003cstrong>ESCHERICHIA COLI O157:H7\u003c/strong>\u003c/p>\n\u003cp>Disease: Hemorrhagic colitis\u003cbr>\nSource: Serotype 0157:H7 toxin contracted by drinking water which contains raw sewage (usually during travel). Also, can occur in raw or rare ground beef and unpasteurized milk.\u003cbr>\nSymptoms (after eating): Onset: 3-4 days; severe abdominal cramps followed by diarrhea (often bloody), nausea, vomiting, fever lasting to 10 days. May require hospitalization. Possible complication-Hemolytic Uremic Syndrome (HUS), a urinary tract infection capable of causing kidney failure in children.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>I reminded myself that I was eating organic beef that I chopped myself on a clean surface with well-manicured hands, not factory-ground burger fodder. I calmed myself.\u003c/p>\n\u003cp>\"3 to 4 days, I thought. That means I can finish up the work week without vomiting on my guests.\" It was a most reassuring time delay, given the fact that I work in a restaurant. I could have my stomach cramps, fever, and other unpleasantness in the privacy of my own home over the weekend.\u003c/p>\n\u003cp>It's been three days since my lunch. I am now entering the window of symptom onset for E. Coli. I'll let you know how I do. Happily, I'm well out of the salmonella woods-- onset happens between 6 and 48 hours.\u003c/p>\n\u003cp>Remind me to write Pascal and ask him how he's doing.\u003c/p>\n\u003cp>\u003cstrong>Steak Tartare\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/phpUGs4zCPM.jpg\" alt=\"Steak Tartare\" title=\"Steak Tartare\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14594\">\u003c/p>\n\u003cp>If you are one of those people who wish to believe that this dish was inspired by the sight of Tatar horsemen placing pieces of meat under their saddles to tenderize it because they couldn't find the time to stop and do it properly what with their hectic nomadism and all, you would be in the wrong. The Tatars did, in fact, placed meat under their saddles, but it was to help heal and guard against saddle sores for their poor, overworked horses.\u003c/p>\n\u003cp>Sweat-soaked, sore-healing meat. Sounds delicious.\u003c/p>\n\u003cp>In \u003ca href=\"http://www.youtube.com/watch?v=QCg9JrHafMM\">Europe, France\u003c/a>* and Europe, Belgium, the dish is sometimes referred to as \u003cem>steak américain\u003c/em>. Why this moniker, I can't be absolutely certain but, given the fact that it's usually served in the same shape as an uncooked hamburger patty with a side of fries...\u003c/p>\n\u003cp>Don't quote me on that. It's pure conjecture.\u003c/p>\n\u003cp>I recommend getting your beef directly from a butcher, if that is at all possible. Tell him or her what you're going to make, so you have someone to blame should things go horribly wrong for you.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4 hungry horsemen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound beef tenderloin, trimmed of silver skin, fat, horns, cow bell, and sinew.\u003c/p>\n\u003cp>Worcestershire sauce, as much as you like\u003c/p>\n\u003cp>Tabasco or other hot sauce, as much as you need\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>2 eggs, as fresh as possible.\u003c/p>\n\u003cp>\u003cstrong>Optional garnishes:\u003c/strong>\u003c/p>\n\u003cp>Cornichons, anchovies, minced red onion, Dijon mustard, capers, the telephone number of your nearest emergency room, Tums, crusty bread.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On an unimpeachably clean cutting board, mince your meat. Place in a pristine glass or ceramic bowl.\u003c/p>\n\u003cp>2. Add Worcestershire sauce, pepper sauce, salt and pepper. Mix gently, forming into two patties comme les Hambourgeois. Place each patty on a chilled plate and make a bit of a depression in the center of each.\u003c/p>\n\u003cp>3. Gently crack your eggs and remove the yolks, which will hopefully remain whole. Place one yolk in each of the meat depressions.\u003c/p>\n\u003cp>4. Serve with your desired accompaniments.\u003c/p>\n\u003cp>5. To consume, say your prayers and hope that you remembered to wash your hands with hot, soapy water. Next, break the yolk and let it ooze all over the meat, being careful not to think too much about the poor Tatar horses' saddle sores.\u003c/p>\n\u003cp>6. Sprinkle your desired condiments over this fine mess and mix to combine. Spread on pieces of crusty bread that are torn, not delicately sliced, or just eat with your hands and make manly grunting noises (women are especially encouraged to do this).\u003c/p>\n\u003cp>7. Stay within 50 feet of an unoccupied restroom for the next 3 to 4 days, just to be on the safe side.\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>* If you don't know what I'm talking about here, I'm sorry, but I can't marry you. If you choose to watch the video, fast forward to 7:50. Thank you ever so.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14593/steak-tartare-a-daredevils-lunch",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_12"
],
"tags": [
"bayareabites_4287",
"bayareabites_4289",
"bayareabites_1329",
"bayareabites_4288",
"bayareabites_2037",
"bayareabites_4286"
],
"label": "bayareabites"
},
"bayareabites_14159": {
"type": "posts",
"id": "bayareabites_14159",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14159",
"score": null,
"sort": [
1277045432000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1277045432,
"format": "aside",
"disqusTitle": "Primo's Parrilla ",
"title": "Primo's Parrilla ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/truck-sign500.jpg\" alt=\"Primos Parrilla signage\" title=\"Primos Parrilla signage\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14469\">\u003c/p>\n\u003cp>Emeryville may have its charms--the \u003ca href=\"http://articles.sfgate.com/2010-06-13/news/21908813_1_stories-chronicle-exclusive\">world's grooviest office\u003c/a>, an Apple store with parking, \u003ca href=\"http://www.rudyscantfailcafe.com/\">Rudy's Can't Fail Cafe\u003c/a>--but streetside barbecue was not among them. \u003c/p>\n\u003cp>Now, though, with the opening of \u003ca href=\"http://www.vamosprimos.com\">Primo's Parrilla\u003c/a>, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. \u003c/p>\n\u003cp>Growing up in Argentina, Primo's Parrilla owner and \u003ci>asador\u003c/i> Javier Sandes learned early on that food was what brought the family together. His father grilled; his mother cooked, and everyone, friends and extended family alike, would gather around the table to talk and laugh and eat. Good meat, like good chimichurri sauce, was always there, rubbed simply with salt and cooked slowly over the coals so the fat melted into the meat, basting it from within. \u003c/p>\n\u003cp>When Sandes moved to the Bay Area, he brought with him his father's grilling skills and his mother's love of feeding a crowd. Soon he was making Argentine-style barbecue in the backyards of friends all around Oakland. One of those friends was Walker Bass, who told Sandes that he really should go into the barbecuing business full-time. Bass, along with Sere Peterson and Hammad Atassi, became an investor and part of the team, and soon Primo's Parrilla was born: a truck-and-grill operation bringing lunchtime asado to the people of Emeryville five days a week. (The truck, the crew and the meat are also available for private parties and events.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-javier500.jpg\" alt=\"Javier Sandes\" title=\"Javier Sandes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14471\">\u003c/p>\n\u003cp>The first day, a guy who lived in the neighborhood showed up, having followed his nose--and the wafting allure of meat and smoke--from six blocks away. \"The smoke is our best advertisement,\" laughed Sandes as he spread glowing hardwood coals (a mixture of almond wood and mesquite) under a grill laden with butterflied chicken, whole tri-tips, and fat Italian sausages from Molinari's. Grilled, split and grilled again, the sausage is tucked into a chimichurri-smeared roll to make choripan ($9)--a frequent daily special that always sells out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-empanadas500.jpg\" alt=\"Primos empanadas\" title=\"Primos empanadas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14473\">\u003c/p>\n\u003cp>Besides the choripan, there are hand-made, flaky-crusted empanadas ($3.50 each, 2 for $6), filled either with chopped chicken or a mixture of beef, onions, olives, and red peppers, redolent of cumin and similar to Cuban picadillo. Grilled chicken ($10), juicy and moist, is finished with splash of lemon juice, paired with a generous scoop of mashed sweet potatoes flecked with spinach, a lively green salad dotted with red pear tomatoes, bread and a plastic cup of vibrant chimichurri, without which no meat could be served in Argentina. Similar to Italian salsa verde, it's a chunky slurry of minced parsley, garlic, olive oil, and hot pepper. \"This batch has aged for about 3 weeks,\" Sandes points out. \"It just gets better the longer it ages.\"\u003c/p>\n\u003cp>The real piece de resistance, though, is the tri-tip ($12), with a well-muscled chewiness and a deeply beefy flavor. It's grass fed, pasture-raised meat from Tallgrass Beef, the closest Sandes can get to Argentine beef in this country. And for dessert? Alfajores ($2), flaky cookies oozing dulce de leche, made by local bakers Dolce Vita. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/VamosPrimos\">@VamosPrimos\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Primos-Parrilla/189805888912\">Primo's Parrilla\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "14159 http://blogs.kqed.org/bayareabites/?p=14159",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 537,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1277045432,
"excerpt": "Emeryville may have its charms--the world's grooviest office, an Apple store with parking, Rudy's Can't Fail Cafe--but streetside barbecue was not among them.\r\n\r\nNow, though, with the opening of Primo's Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Emeryville may have its charms--the world's grooviest office, an Apple store with parking, Rudy's Can't Fail Cafe--but streetside barbecue was not among them.\r\n\r\nNow, though, with the opening of Primo's Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. ",
"title": "Primo's Parrilla | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Primo's Parrilla ",
"datePublished": "2010-06-20T07:50:32-07:00",
"dateModified": "2010-06-20T07:50:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "primos-parrilla",
"status": "publish",
"path": "/bayareabites/14159/primos-parrilla",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/truck-sign500.jpg\" alt=\"Primos Parrilla signage\" title=\"Primos Parrilla signage\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14469\">\u003c/p>\n\u003cp>Emeryville may have its charms--the \u003ca href=\"http://articles.sfgate.com/2010-06-13/news/21908813_1_stories-chronicle-exclusive\">world's grooviest office\u003c/a>, an Apple store with parking, \u003ca href=\"http://www.rudyscantfailcafe.com/\">Rudy's Can't Fail Cafe\u003c/a>--but streetside barbecue was not among them. \u003c/p>\n\u003cp>Now, though, with the opening of \u003ca href=\"http://www.vamosprimos.com\">Primo's Parrilla\u003c/a>, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. \u003c/p>\n\u003cp>Growing up in Argentina, Primo's Parrilla owner and \u003ci>asador\u003c/i> Javier Sandes learned early on that food was what brought the family together. His father grilled; his mother cooked, and everyone, friends and extended family alike, would gather around the table to talk and laugh and eat. Good meat, like good chimichurri sauce, was always there, rubbed simply with salt and cooked slowly over the coals so the fat melted into the meat, basting it from within. \u003c/p>\n\u003cp>When Sandes moved to the Bay Area, he brought with him his father's grilling skills and his mother's love of feeding a crowd. Soon he was making Argentine-style barbecue in the backyards of friends all around Oakland. One of those friends was Walker Bass, who told Sandes that he really should go into the barbecuing business full-time. Bass, along with Sere Peterson and Hammad Atassi, became an investor and part of the team, and soon Primo's Parrilla was born: a truck-and-grill operation bringing lunchtime asado to the people of Emeryville five days a week. (The truck, the crew and the meat are also available for private parties and events.)\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-javier500.jpg\" alt=\"Javier Sandes\" title=\"Javier Sandes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14471\">\u003c/p>\n\u003cp>The first day, a guy who lived in the neighborhood showed up, having followed his nose--and the wafting allure of meat and smoke--from six blocks away. \"The smoke is our best advertisement,\" laughed Sandes as he spread glowing hardwood coals (a mixture of almond wood and mesquite) under a grill laden with butterflied chicken, whole tri-tips, and fat Italian sausages from Molinari's. Grilled, split and grilled again, the sausage is tucked into a chimichurri-smeared roll to make choripan ($9)--a frequent daily special that always sells out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-empanadas500.jpg\" alt=\"Primos empanadas\" title=\"Primos empanadas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14473\">\u003c/p>\n\u003cp>Besides the choripan, there are hand-made, flaky-crusted empanadas ($3.50 each, 2 for $6), filled either with chopped chicken or a mixture of beef, onions, olives, and red peppers, redolent of cumin and similar to Cuban picadillo. Grilled chicken ($10), juicy and moist, is finished with splash of lemon juice, paired with a generous scoop of mashed sweet potatoes flecked with spinach, a lively green salad dotted with red pear tomatoes, bread and a plastic cup of vibrant chimichurri, without which no meat could be served in Argentina. Similar to Italian salsa verde, it's a chunky slurry of minced parsley, garlic, olive oil, and hot pepper. \"This batch has aged for about 3 weeks,\" Sandes points out. \"It just gets better the longer it ages.\"\u003c/p>\n\u003cp>The real piece de resistance, though, is the tri-tip ($12), with a well-muscled chewiness and a deeply beefy flavor. It's grass fed, pasture-raised meat from Tallgrass Beef, the closest Sandes can get to Argentine beef in this country. And for dessert? Alfajores ($2), flaky cookies oozing dulce de leche, made by local bakers Dolce Vita. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/VamosPrimos\">@VamosPrimos\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Primos-Parrilla/189805888912\">Primo's Parrilla\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14159/primos-parrilla",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_4260",
"bayareabites_4261",
"bayareabites_2250",
"bayareabites_4259",
"bayareabites_14749"
],
"label": "bayareabites"
},
"bayareabites_14398": {
"type": "posts",
"id": "bayareabites_14398",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14398",
"score": null,
"sort": [
1276835981000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276835981,
"format": "aside",
"disqusTitle": "Rising Star Chefs Afterglow",
"title": "Rising Star Chefs Afterglow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n",
"disqusIdentifier": "14398 http://blogs.kqed.org/bayareabites/?p=14398",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/17/rising-star-chefs-afterglow/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 716,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.flickr.com/slideShow/index.gne"
],
"paragraphCount": 23
},
"modified": 1276835981,
"excerpt": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras \"Neige.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras "Neige."",
"title": "Rising Star Chefs Afterglow | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rising Star Chefs Afterglow",
"datePublished": "2010-06-17T21:39:41-07:00",
"dateModified": "2010-06-17T21:39:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rising-star-chefs-afterglow",
"status": "publish",
"path": "/bayareabites/14398/rising-star-chefs-afterglow",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\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>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14398/rising-star-chefs-afterglow",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_50",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_2006",
"bayareabites_1786",
"bayareabites_2566",
"bayareabites_4174",
"bayareabites_4255",
"bayareabites_4173",
"bayareabites_4254"
],
"label": "bayareabites"
},
"bayareabites_14164": {
"type": "posts",
"id": "bayareabites_14164",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14164",
"score": null,
"sort": [
1276174859000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276174859,
"format": "aside",
"disqusTitle": "The Trials and Tribulations of Making Raspberry Jam",
"title": "The Trials and Tribulations of Making Raspberry Jam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/jars-of-raspberry-jam.jpg\" alt=\"jars of raspberry jam\" title=\"jars of raspberry jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14165\">\u003c/p>\n\u003cp>I used to think that making jam was a quick and painless task. Although peeling and/or cutting up apples or strawberries can take some time, the jam-making process is generally pretty easy: just boil your fruit with some sugar and maybe a packet of pectin and then can. And, if you're feeling especially lazy, you can avoid sterilizing jars and boiling by simply plunking your cooled preserves into baggies to freeze, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">which is what I do with my tomatoes\u003c/a>. \u003c/p>\n\u003cp>Well, all thoughts about quick and easy preserving changed for me this week. Making \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">meyer lemon marmalade\u003c/a>, apricot and blackberry jam, and apple butter may be fairly simple projects, but, as I found out, cooking up a batch of raspberry jam can be time consuming and a bit maddening. \u003c/p>\n\u003cp>My adventure began with a bumper crop of sweet red raspberries in my backyard. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">The little thornless raspberry plant I purchased four years ago\u003c/a> has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \u003c/p>\n\u003cp>\u003cstrong>Problems\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here were the problems I encountered:\u003c/p>\n\u003cp>\u003cstrong>Seeds:\u003c/strong> The first issue to contend with when cooking with raspberries are the tons of little seeds embedded in the berry's flesh. Although I barely notice them when eating the fruit fresh, they take on the consistency of small pellets that settle between the teeth when preserved. Plus there are literally thousands of them in a bucket of berries.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency:\u003c/strong> My other main problem with making raspberry jam is that this fruit has very little substance, so once you cook it down there is hardly any fleshy pulp to turn into jam. Even after I added some pectin, I ended up with something closer to a thick syrup than a jelly or jam. \u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My third and final problem with making raspberry jam was the level of sweetness those perfectly-ripe berries imparted. Although I love eating just-picked sweet berries off the vine, they were so sweet that my jam ended up tasting too sweet once I added the sugar.\u003c/p>\n\u003cp>I ended up overcoming all these problems, and learned a lot along the way. I wish someone had told me how to deal with the mess of seeds, lack of substance, and overtly sweet taste of ripe raspberries in jam before I started, but when I tried to look up these problems in my cookbooks and online, there were very few resources that raised these topics. So, if you're interested in making raspberry jam yourself, read on to learn from my mistakes.\u003c/p>\n\u003cp>\u003cstrong>Solutions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/setting-the-pulp-and-seeds-in-cheesecloth.jpg\" alt=\"setting the pulp and seeds in cheesecloth\" title=\"setting the pulp and seeds in cheesecloth\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14166\">\u003c/p>\n\u003cp>Seeds: To remove the seeds from your jam, press your strained raspberry mixture through some layers of cheese cloth. You will still end up having some seeds in the preserves, but the majority will be removed. To do this, just place layers of cheese cloth in a large bowl and then pour your strained raspberry and sugar mixture into it. Do this before adding your pectin or any other fruit you may add to your jam. Roll your cheese cloth around the raspberry mixture and then press so the raspberry juice and pulp extract through the cloth but most of the seeds stay inside. Massage and press the cheese cloth until most of the pulp and juice is removed. Be sure to wait until the mixture has cooled enough to handle.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency: \u003c/strong>My jam was so watery that a full pack of pectin plus a half of a pear (which is full of natural pectin) wasn't enough to make a firm jam. I therefore reboiled my preserves the next day with two more whole pears (which I peeled, seeded and grated). This gave my jam a fuller texture so it lays on my toast instead of running off it.\u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My big mistake here was simply adding too much sugar. Although most recipes added an equal amount of sugar to the berries (and some added 1 1/2 times more sugar to the berries), my berries were so sweet and ripe that they needed far less. Next time I will add a 1/2 cup of sugar to a full cup of berries and then taste the jam to determine if I need more. Fixing my overly sweet jam this time, however, ended up being fairly easy. I just added more pears to the mix in the second round of boiling (on day two). The pears natural pectin really helped thicken the consistency and as the jam was already sweet, I refrained from adding more sugar so the tart and sweet flavors ended up balancing out nicely. This brought me closer to the 1/2 cup sugar/1 cup fruit ratio I should have used to begin with.\u003c/p>\n\u003cp>So now that I've gone through the jam-making trenches, I hope my advice is helpful for anyone out there wanting to make their own jars of homemade raspberry jam. And, although removing the seeds in cheese cloth can make preparing raspberry jam more time intensive than making other preserves, the flavor of ripe raspberries all year is worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bucket-of-raspberries.jpg\" alt=\"bucket of raspberries\" title=\"bucket of raspberries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14167\">\u003c/p>\n\u003cp>\u003cstrong>Raspberry and Pear Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 jars of jam\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups ripe raspberries\u003cbr>\n2 1/2 pears (peeled, seeded, and grated)\u003cbr>\n2 cups sugar (plus more if needed)\u003cbr>\n1 box fruit pectin\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1/4 cup water\u003cbr>\nCheese cloth\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place your berries, sugar, lemon juice and water in a pot. Heat fruit on medium high heat until it starts to break down. When mixture has a liquid consistency, lower heat and simmer for five minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cooking-your-jam.jpg\" alt=\"cooking your jam\" title=\"cooking your jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14168\">\u003c/p>\n\u003cp>2. Pour raspberry mixture through a fine mesh strainer and into a bowl. Once the juices have poured through the strainer, pour the juice back into your pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/massaging-the-cheesecloth.jpg\" alt=\"massaging the cheesecloth\" title=\"massaging the cheesecloth\" width=\"400\" height=\"281\" class=\"alignnone size-full wp-image-14169\">\u003c/p>\n\u003cp>3. Place cheese cloth (around 4 - 5 layers) in the now empty large bowl and set the raspberry pulp and seed from the strainer into it. Wrap cheese cloth around the pulp and seeds until you have a ball. Squeeze out any remaining raspberry juice and then massage the cloth ball to squeeze out as much pulp as possible while trying to keep as many seeds inside as you can. When you have squeezed out all the pulp you can, gently scrape the outside of the cloth to capture the remaining pulp and then discard the cheese cloth. Pour the raspberry juice and pulp into the pot.\u003c/p>\n\u003cp>4. Add your grated pears to the pot of raspberry juice and pulp and then bring the mixture to a boil for around one minute, stirring constantly so as not to burn the jam on the bottom of the pot. \u003c/p>\n\u003cp>5. Taste the jam. Add more sugar if needed and then lower heat to simmer.\u003c/p>\n\u003cp>6. Pour in the pectin and simmer for another five minutes while stirring.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/skimming-out-foam-and-seeds.jpg\" alt=\"skimming out foam and seeds\" title=\"skimming out foam and seeds\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14170\">\u003c/p>\n\u003cp>7. Skim out the foam that will form at the top of the jam with slotted spoon or small strainer, picking up some seeds as well if you can.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Pour into hot sterilized jar to seal or let jam cool and then place into plastic containers or baggies to place in the refrigerator (to use within two weeks) or freeze.\u003c/p>\n\n",
"disqusIdentifier": "14164 http://blogs.kqed.org/bayareabites/?p=14164",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/10/the-trials-and-tribulations-of-making-raspberry-jam/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1250,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1276113979,
"excerpt": "My adventure began with a bumper crop of sweet red raspberries in my backyard. The little thornless raspberry plant I purchased four years ago has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My adventure began with a bumper crop of sweet red raspberries in my backyard. The little thornless raspberry plant I purchased four years ago has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \r\n",
"title": "The Trials and Tribulations of Making Raspberry Jam | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Trials and Tribulations of Making Raspberry Jam",
"datePublished": "2010-06-10T06:00:59-07:00",
"dateModified": "2010-06-09T13:06:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-trials-and-tribulations-of-making-raspberry-jam",
"status": "publish",
"path": "/bayareabites/14164/the-trials-and-tribulations-of-making-raspberry-jam",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/jars-of-raspberry-jam.jpg\" alt=\"jars of raspberry jam\" title=\"jars of raspberry jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14165\">\u003c/p>\n\u003cp>I used to think that making jam was a quick and painless task. Although peeling and/or cutting up apples or strawberries can take some time, the jam-making process is generally pretty easy: just boil your fruit with some sugar and maybe a packet of pectin and then can. And, if you're feeling especially lazy, you can avoid sterilizing jars and boiling by simply plunking your cooled preserves into baggies to freeze, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">which is what I do with my tomatoes\u003c/a>. \u003c/p>\n\u003cp>Well, all thoughts about quick and easy preserving changed for me this week. Making \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">meyer lemon marmalade\u003c/a>, apricot and blackberry jam, and apple butter may be fairly simple projects, but, as I found out, cooking up a batch of raspberry jam can be time consuming and a bit maddening. \u003c/p>\n\u003cp>My adventure began with a bumper crop of sweet red raspberries in my backyard. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">The little thornless raspberry plant I purchased four years ago\u003c/a> has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \u003c/p>\n\u003cp>\u003cstrong>Problems\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here were the problems I encountered:\u003c/p>\n\u003cp>\u003cstrong>Seeds:\u003c/strong> The first issue to contend with when cooking with raspberries are the tons of little seeds embedded in the berry's flesh. Although I barely notice them when eating the fruit fresh, they take on the consistency of small pellets that settle between the teeth when preserved. Plus there are literally thousands of them in a bucket of berries.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency:\u003c/strong> My other main problem with making raspberry jam is that this fruit has very little substance, so once you cook it down there is hardly any fleshy pulp to turn into jam. Even after I added some pectin, I ended up with something closer to a thick syrup than a jelly or jam. \u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My third and final problem with making raspberry jam was the level of sweetness those perfectly-ripe berries imparted. Although I love eating just-picked sweet berries off the vine, they were so sweet that my jam ended up tasting too sweet once I added the sugar.\u003c/p>\n\u003cp>I ended up overcoming all these problems, and learned a lot along the way. I wish someone had told me how to deal with the mess of seeds, lack of substance, and overtly sweet taste of ripe raspberries in jam before I started, but when I tried to look up these problems in my cookbooks and online, there were very few resources that raised these topics. So, if you're interested in making raspberry jam yourself, read on to learn from my mistakes.\u003c/p>\n\u003cp>\u003cstrong>Solutions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/setting-the-pulp-and-seeds-in-cheesecloth.jpg\" alt=\"setting the pulp and seeds in cheesecloth\" title=\"setting the pulp and seeds in cheesecloth\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14166\">\u003c/p>\n\u003cp>Seeds: To remove the seeds from your jam, press your strained raspberry mixture through some layers of cheese cloth. You will still end up having some seeds in the preserves, but the majority will be removed. To do this, just place layers of cheese cloth in a large bowl and then pour your strained raspberry and sugar mixture into it. Do this before adding your pectin or any other fruit you may add to your jam. Roll your cheese cloth around the raspberry mixture and then press so the raspberry juice and pulp extract through the cloth but most of the seeds stay inside. Massage and press the cheese cloth until most of the pulp and juice is removed. Be sure to wait until the mixture has cooled enough to handle.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency: \u003c/strong>My jam was so watery that a full pack of pectin plus a half of a pear (which is full of natural pectin) wasn't enough to make a firm jam. I therefore reboiled my preserves the next day with two more whole pears (which I peeled, seeded and grated). This gave my jam a fuller texture so it lays on my toast instead of running off it.\u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My big mistake here was simply adding too much sugar. Although most recipes added an equal amount of sugar to the berries (and some added 1 1/2 times more sugar to the berries), my berries were so sweet and ripe that they needed far less. Next time I will add a 1/2 cup of sugar to a full cup of berries and then taste the jam to determine if I need more. Fixing my overly sweet jam this time, however, ended up being fairly easy. I just added more pears to the mix in the second round of boiling (on day two). The pears natural pectin really helped thicken the consistency and as the jam was already sweet, I refrained from adding more sugar so the tart and sweet flavors ended up balancing out nicely. This brought me closer to the 1/2 cup sugar/1 cup fruit ratio I should have used to begin with.\u003c/p>\n\u003cp>So now that I've gone through the jam-making trenches, I hope my advice is helpful for anyone out there wanting to make their own jars of homemade raspberry jam. And, although removing the seeds in cheese cloth can make preparing raspberry jam more time intensive than making other preserves, the flavor of ripe raspberries all year is worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bucket-of-raspberries.jpg\" alt=\"bucket of raspberries\" title=\"bucket of raspberries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14167\">\u003c/p>\n\u003cp>\u003cstrong>Raspberry and Pear Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 jars of jam\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups ripe raspberries\u003cbr>\n2 1/2 pears (peeled, seeded, and grated)\u003cbr>\n2 cups sugar (plus more if needed)\u003cbr>\n1 box fruit pectin\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1/4 cup water\u003cbr>\nCheese cloth\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place your berries, sugar, lemon juice and water in a pot. Heat fruit on medium high heat until it starts to break down. When mixture has a liquid consistency, lower heat and simmer for five minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cooking-your-jam.jpg\" alt=\"cooking your jam\" title=\"cooking your jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14168\">\u003c/p>\n\u003cp>2. Pour raspberry mixture through a fine mesh strainer and into a bowl. Once the juices have poured through the strainer, pour the juice back into your pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/massaging-the-cheesecloth.jpg\" alt=\"massaging the cheesecloth\" title=\"massaging the cheesecloth\" width=\"400\" height=\"281\" class=\"alignnone size-full wp-image-14169\">\u003c/p>\n\u003cp>3. Place cheese cloth (around 4 - 5 layers) in the now empty large bowl and set the raspberry pulp and seed from the strainer into it. Wrap cheese cloth around the pulp and seeds until you have a ball. Squeeze out any remaining raspberry juice and then massage the cloth ball to squeeze out as much pulp as possible while trying to keep as many seeds inside as you can. When you have squeezed out all the pulp you can, gently scrape the outside of the cloth to capture the remaining pulp and then discard the cheese cloth. Pour the raspberry juice and pulp into the pot.\u003c/p>\n\u003cp>4. Add your grated pears to the pot of raspberry juice and pulp and then bring the mixture to a boil for around one minute, stirring constantly so as not to burn the jam on the bottom of the pot. \u003c/p>\n\u003cp>5. Taste the jam. Add more sugar if needed and then lower heat to simmer.\u003c/p>\n\u003cp>6. Pour in the pectin and simmer for another five minutes while stirring.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/skimming-out-foam-and-seeds.jpg\" alt=\"skimming out foam and seeds\" title=\"skimming out foam and seeds\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14170\">\u003c/p>\n\u003cp>7. Skim out the foam that will form at the top of the jam with slotted spoon or small strainer, picking up some seeds as well if you can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Pour into hot sterilized jar to seal or let jam cool and then place into plastic containers or baggies to place in the refrigerator (to use within two weeks) or freeze.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14164/the-trials-and-tribulations-of-making-raspberry-jam",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2638",
"bayareabites_12"
],
"tags": [
"bayareabites_2248",
"bayareabites_1208",
"bayareabites_4202",
"bayareabites_4201",
"bayareabites_4203"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 1224,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_15045",
"bayareabites_14773",
"bayareabites_14513",
"bayareabites_14769",
"bayareabites_14966",
"bayareabites_14751",
"bayareabites_14412",
"bayareabites_14617",
"bayareabites_14593",
"bayareabites_14159",
"bayareabites_14398",
"bayareabites_14164"
],
"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_food-and-drink": {
"isLoading": true
},
"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_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_8250": {
"type": "terms",
"id": "bayareabites_8250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fudge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fudge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2703,
"slug": "fudge",
"isLoading": false,
"link": "/bayareabites/tag/fudge"
},
"bayareabites_8251": {
"type": "terms",
"id": "bayareabites_8251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hazelnut fantasy fudge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hazelnut fantasy fudge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2704,
"slug": "hazelnut-fantasy-fudge",
"isLoading": false,
"link": "/bayareabites/tag/hazelnut-fantasy-fudge"
},
"bayareabites_707": {
"type": "terms",
"id": "bayareabites_707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lemonade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lemonade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 672,
"slug": "lemonade",
"isLoading": false,
"link": "/bayareabites/tag/lemonade"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_3592": {
"type": "terms",
"id": "bayareabites_3592",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3592",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee roasters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee roasters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2380,
"slug": "coffee-roasters",
"isLoading": false,
"link": "/bayareabites/tag/coffee-roasters"
},
"bayareabites_3933": {
"type": "terms",
"id": "bayareabites_3933",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3933",
"found": true
},
"relationships": {},
"featImg": null,
"name": "factory tour",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "factory tour Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2499,
"slug": "factory-tour",
"isLoading": false,
"link": "/bayareabites/tag/factory-tour"
},
"bayareabites_8232": {
"type": "terms",
"id": "bayareabites_8232",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8232",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peets Coffee & Tea",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peets Coffee & Tea Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2685,
"slug": "peets-coffee-tea",
"isLoading": false,
"link": "/bayareabites/tag/peets-coffee-tea"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_3544": {
"type": "terms",
"id": "bayareabites_3544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat berries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat berries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2353,
"slug": "wheat-berries",
"isLoading": false,
"link": "/bayareabites/tag/wheat-berries"
},
"bayareabites_4274": {
"type": "terms",
"id": "bayareabites_4274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat berry salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat berry salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2663,
"slug": "wheat-berry-salad",
"isLoading": false,
"link": "/bayareabites/tag/wheat-berry-salad"
},
"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_8243": {
"type": "terms",
"id": "bayareabites_8243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "4th of july",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "4th of july Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2696,
"slug": "4th-of-july",
"isLoading": false,
"link": "/bayareabites/tag/4th-of-july"
},
"bayareabites_244": {
"type": "terms",
"id": "bayareabites_244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 209,
"slug": "fruit",
"isLoading": false,
"link": "/bayareabites/tag/fruit"
},
"bayareabites_1214": {
"type": "terms",
"id": "bayareabites_1214",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gazpacho",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gazpacho Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1070,
"slug": "gazpacho",
"isLoading": false,
"link": "/bayareabites/tag/gazpacho"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_10409": {
"type": "terms",
"id": "bayareabites_10409",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10409",
"found": true
},
"relationships": {},
"featImg": null,
"name": "strawberry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "strawberry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4863,
"slug": "strawberry",
"isLoading": false,
"link": "/bayareabites/tag/strawberry"
},
"bayareabites_2016": {
"type": "terms",
"id": "bayareabites_2016",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2016",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ginger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ginger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1522,
"slug": "ginger",
"isLoading": false,
"link": "/bayareabites/tag/ginger"
},
"bayareabites_8247": {
"type": "terms",
"id": "bayareabites_8247",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8247",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mary ann",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mary ann Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2700,
"slug": "mary-ann",
"isLoading": false,
"link": "/bayareabites/tag/mary-ann"
},
"bayareabites_2267": {
"type": "terms",
"id": "bayareabites_2267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peaches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peaches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1690,
"slug": "peaches",
"isLoading": false,
"link": "/bayareabites/tag/peaches"
},
"bayareabites_8246": {
"type": "terms",
"id": "bayareabites_8246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "poaches peaches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "poaches peaches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2699,
"slug": "poaches-peaches",
"isLoading": false,
"link": "/bayareabites/tag/poaches-peaches"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_2203": {
"type": "terms",
"id": "bayareabites_2203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bananas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bananas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1639,
"slug": "bananas",
"isLoading": false,
"link": "/bayareabites/tag/bananas"
},
"bayareabites_8233": {
"type": "terms",
"id": "bayareabites_8233",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8233",
"found": true
},
"relationships": {},
"featImg": null,
"name": "froyo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "froyo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2686,
"slug": "froyo",
"isLoading": false,
"link": "/bayareabites/tag/froyo"
},
"bayareabites_8231": {
"type": "terms",
"id": "bayareabites_8231",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8231",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frozen treats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frozen treats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2684,
"slug": "frozen-treats",
"isLoading": false,
"link": "/bayareabites/tag/frozen-treats"
},
"bayareabites_456": {
"type": "terms",
"id": "bayareabites_456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frozen yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frozen yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 421,
"slug": "frozen-yogurt",
"isLoading": false,
"link": "/bayareabites/tag/frozen-yogurt"
},
"bayareabites_2826": {
"type": "terms",
"id": "bayareabites_2826",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2826",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peanut butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peanut butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1982,
"slug": "peanut-butter",
"isLoading": false,
"link": "/bayareabites/tag/peanut-butter"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_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_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_367": {
"type": "terms",
"id": "bayareabites_367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 332,
"slug": "marin",
"isLoading": false,
"link": "/bayareabites/tag/marin"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_1197": {
"type": "terms",
"id": "bayareabites_1197",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1197",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant reviews",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1056,
"slug": "restaurant-reviews",
"isLoading": false,
"link": "/bayareabites/tag/restaurant-reviews"
},
"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_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_4304": {
"type": "terms",
"id": "bayareabites_4304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barechested men",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barechested men Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2681,
"slug": "barechested-men",
"isLoading": false,
"link": "/bayareabites/tag/barechested-men"
},
"bayareabites_4017": {
"type": "terms",
"id": "bayareabites_4017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craig stoll",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craig stoll Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2537,
"slug": "craig-stoll",
"isLoading": false,
"link": "/bayareabites/tag/craig-stoll"
},
"bayareabites_4301": {
"type": "terms",
"id": "bayareabites_4301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emily luchetti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emily luchetti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2678,
"slug": "emily-luchetti",
"isLoading": false,
"link": "/bayareabites/tag/emily-luchetti"
},
"bayareabites_4300": {
"type": "terms",
"id": "bayareabites_4300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gary danko",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gary danko Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2677,
"slug": "gary-danko",
"isLoading": false,
"link": "/bayareabites/tag/gary-danko"
},
"bayareabites_4299": {
"type": "terms",
"id": "bayareabites_4299",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4299",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2676,
"slug": "gay-chefs",
"isLoading": false,
"link": "/bayareabites/tag/gay-chefs"
},
"bayareabites_4302": {
"type": "terms",
"id": "bayareabites_4302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joanne weir",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joanne weir Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2679,
"slug": "joanne-weir",
"isLoading": false,
"link": "/bayareabites/tag/joanne-weir"
},
"bayareabites_2327": {
"type": "terms",
"id": "bayareabites_2327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1731,
"slug": "pride",
"isLoading": false,
"link": "/bayareabites/tag/pride"
},
"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_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_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_4287": {
"type": "terms",
"id": "bayareabites_4287",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4287",
"found": true
},
"relationships": {},
"featImg": null,
"name": "andrew zimmern",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "andrew zimmern Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2667,
"slug": "andrew-zimmern",
"isLoading": false,
"link": "/bayareabites/tag/andrew-zimmern"
},
"bayareabites_4289": {
"type": "terms",
"id": "bayareabites_4289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "e. coli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "e. coli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2669,
"slug": "e-coli",
"isLoading": false,
"link": "/bayareabites/tag/e-coli"
},
"bayareabites_1329": {
"type": "terms",
"id": "bayareabites_1329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1163,
"slug": "lunch",
"isLoading": false,
"link": "/bayareabites/tag/lunch"
},
"bayareabites_4288": {
"type": "terms",
"id": "bayareabites_4288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "raw beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "raw beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2668,
"slug": "raw-beef",
"isLoading": false,
"link": "/bayareabites/tag/raw-beef"
},
"bayareabites_2037": {
"type": "terms",
"id": "bayareabites_2037",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmonella",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmonella Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1536,
"slug": "salmonella",
"isLoading": false,
"link": "/bayareabites/tag/salmonella"
},
"bayareabites_4286": {
"type": "terms",
"id": "bayareabites_4286",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4286",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steak tartare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steak tartare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2666,
"slug": "steak-tartare",
"isLoading": false,
"link": "/bayareabites/tag/steak-tartare"
},
"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_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_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_4260": {
"type": "terms",
"id": "bayareabites_4260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "argentina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "argentina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2654,
"slug": "argentina",
"isLoading": false,
"link": "/bayareabites/tag/argentina"
},
"bayareabites_4261": {
"type": "terms",
"id": "bayareabites_4261",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4261",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asado",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asado Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2655,
"slug": "asado",
"isLoading": false,
"link": "/bayareabites/tag/asado"
},
"bayareabites_2250": {
"type": "terms",
"id": "bayareabites_2250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1673,
"slug": "barbecue",
"isLoading": false,
"link": "/bayareabites/tag/barbecue"
},
"bayareabites_4259": {
"type": "terms",
"id": "bayareabites_4259",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4259",
"found": true
},
"relationships": {},
"featImg": null,
"name": "primo's parrilla",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "primo's parrilla Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2653,
"slug": "primos-parrilla",
"isLoading": false,
"link": "/bayareabites/tag/primos-parrilla"
},
"bayareabites_14749": {
"type": "terms",
"id": "bayareabites_14749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "tag",
"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": 146,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/tag/street-food"
},
"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_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_2006": {
"type": "terms",
"id": "bayareabites_2006",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2006",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brian MacGregor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brian MacGregor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1517,
"slug": "brian-macgregor",
"isLoading": false,
"link": "/bayareabites/tag/brian-macgregor"
},
"bayareabites_1786": {
"type": "terms",
"id": "bayareabites_1786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1401,
"slug": "foie-gras",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras"
},
"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_4174": {
"type": "terms",
"id": "bayareabites_4174",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4174",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rising Stars Revue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rising Stars Revue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2613,
"slug": "rising-stars-revue",
"isLoading": false,
"link": "/bayareabites/tag/rising-stars-revue"
},
"bayareabites_4255": {
"type": "terms",
"id": "bayareabites_4255",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4255",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scott Nishiyama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scott Nishiyama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2650,
"slug": "scott-nishiyama",
"isLoading": false,
"link": "/bayareabites/tag/scott-nishiyama"
},
"bayareabites_4173": {
"type": "terms",
"id": "bayareabites_4173",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4173",
"found": true
},
"relationships": {},
"featImg": null,
"name": "StarChefs.com",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "StarChefs.com Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2612,
"slug": "starchefs-com",
"isLoading": false,
"link": "/bayareabites/tag/starchefs-com"
},
"bayareabites_4254": {
"type": "terms",
"id": "bayareabites_4254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thomas McNaughton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thomas McNaughton Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2649,
"slug": "thomas-mcnaughton",
"isLoading": false,
"link": "/bayareabites/tag/thomas-mcnaughton"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2248": {
"type": "terms",
"id": "bayareabites_2248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "home canning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "home canning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1671,
"slug": "home-canning",
"isLoading": false,
"link": "/bayareabites/tag/home-canning"
},
"bayareabites_1208": {
"type": "terms",
"id": "bayareabites_1208",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1208",
"found": true
},
"relationships": {},
"featImg": null,
"name": "making jam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "making jam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1064,
"slug": "making-jam",
"isLoading": false,
"link": "/bayareabites/tag/making-jam"
},
"bayareabites_4202": {
"type": "terms",
"id": "bayareabites_4202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pear jam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pear jam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2632,
"slug": "pear-jam",
"isLoading": false,
"link": "/bayareabites/tag/pear-jam"
},
"bayareabites_4201": {
"type": "terms",
"id": "bayareabites_4201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "raspberry jam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "raspberry jam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2631,
"slug": "raspberry-jam",
"isLoading": false,
"link": "/bayareabites/tag/raspberry-jam"
},
"bayareabites_4203": {
"type": "terms",
"id": "bayareabites_4203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "removing raspberry seeds from jam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "removing raspberry seeds from jam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2633,
"slug": "removing-raspberry-seeds-from-jam",
"isLoading": false,
"link": "/bayareabites/tag/removing-raspberry-seeds-from-jam"
}
},
"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": {}
}
}
}