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"disqusTitle": "Tarte Tatin: A Promise Kept.",
"title": "Tarte Tatin: A Promise Kept.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-7910\" title=\"tart tatin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/tart-tatin1.jpg\" alt=\"tart tatin\" width=\"262\" height=\"350\">The other day, I received an email from my friend \u003ca href=\"http://www.ronmarvin.com/RonMarvin/welcome_to_ron_marvin_design.html\">Ron\u003c/a>, who had recently returned from a long weekend in Paris, which is something people who live in New York can do without killing themselves, time-wise:\u003c/p>\n\u003cblockquote>\u003cp>\"I had such a good time in Paris, and am so inspired to cook! I was thinking about you when I was there, and I almost bought a tarte tatin pan, but they were so expensive, and I realized I probably didn't need to get it there.\u003c/p>\n\u003cp>So, I thought i'd ask for your opinion on a good pan. Do you have a recommendation? I'd also LOVE to get your recipe as well. You were always going to teach me how to make one and we never got around to it. So, perhaps, i could at least get your recipe.\"\u003c/p>\u003c/blockquote>\n\u003cp>I thought for a moment. There he was in Paris, inspired to cook, looking at expensive tarte Tatin pans. He must have been to \u003ca href=\"http://www.e-dehillerin.fr/en/cuprinox-extra-thick.php\">E. Dehillerin's\u003c/a>-- a mind-blowing, intoxicating cookware store that only those with a severe allergy to copper or eating could leave without the purchase of something shiny or, at the very least, without inspiration.\u003c/p>\n\u003cp>I am delighted and somehow unsurprised that Ron managed to leave the store without the pan. Delighted because I would be jealous of any friend outside of easy borrowing distance who owned one, unsurprised because he's one of the best bargain hunters ever. He also has \u003ca href=\"http://www.youtube.com/watch?v=6Qv_R-YVgXE\">one of the tiniest apartments in the universe\u003c/a>, which I think has been officially documented. He would hang that document on his wall, but he would most likely think it would take up too much wall space.\u003c/p>\n\u003cp>It is precisely due to this lack of space that I would suggest to Ron that he not invest in a one-use pan. Some folks swear by non-stick sauté pans, others by cast iron skillets for making this upside down apple tart. I happen to lean towards cast iron, because I'm just plain folksy. Either will do, so take your pick.\u003c/p>\n\u003cp>\u003cstrong>A Promise is a Promise\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it's about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.\u003c/p>\n\u003cp>I initially hesitated when offering up my recipe, because I thought it produced inconsistent results. It seemed a bit odd that something static-- printed and frozen on glossy paper-- could be inconsistent. It was I who was inconsistent. And the ingredients. Would I be vigilant and make a perfect caramel, with apples well-cooked and brown, but holding together? That is sometimes me. Or would I wind up with what my goddaughter Zelly referred to as \"apple mush tart\" when I decided to make one for her while trying to keep her 4 year-old little sister away from the knives and hot caramel? That is, unfortunately me, too. I'm glad it was the tart that wound up overcooked and not the child.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7911\" title=\"apple peel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/apple-peel1.jpg\" alt=\"apple peel\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>And what about the ingredients? I've made this dish at least two dozen times during my adulthood, but never with any sort of regularity. Somewhere along the way, I got it into my head that Granny Smith apples were the best, owing to their tartness and name-sharing with Dame Maggie. I had forgotten the better results I'd had with Golden Delicious and jumped back to the Smiths, which also happens to be the name of one of my favorite bands from my high school days. Unfortunately, while yielding great flavor, the Smiths yield an attractive-but-depressing mush, not unlike the music of the aforementioned band. I vote Jonagold which has inherited the firm flesh of its Golden Delicious mother, but taken on a little of it's father's (Jonathan) tartness.\u003c/p>\n\u003cp>I hope Ron has fun experimenting with this dessert. Especially in New York where the Autumn apples are better than anywhere I've had.\u003c/p>\n\u003cp>If he messes one up, it will still more than likely taste good, because how badly can you screw up apples, butter, and sugar? Well, I might suggest he watch \u003ca href=\"http://video.pbs.org/video/1166840087/\">Julia Child making one of the biggest goofs of her television career\u003c/a>.\u003c/p>\n\u003cp>Suddenly, mine doesn't look so bad.\u003c/p>\n\u003cp>\u003cstrong>Tarte Tatin\u003c/strong>\u003cbr>\nServes 8 to 10, depending on how you slice it.\u003c/p>\n\u003cp>When I first had this dessert presented to me, I can't remember where I was. Was it at some high school French Club get together? A special occasion restaurant venture with my family? The quaint little Loire Valley farm house where I learned a lot of dirty words from the sons of the proprietress who were trying to describe what they wanted to do with one of my female friends? I don't remember, since I've had it in all of those situations. I just remember the shock I felt at my love for the dish, since I had always been indifferent to apple pie. And I remembered the name thanks to the way I remember most everything-- through word association. \"A good Tarte Tatin,\" I thought, \"should be tart and tan.\"\u003c/p>\n\u003cp>The back story on this dessert is nearly as quaint as the tart itself. If it is to be believed, in 1888, Mlle. Stéphanie Tatin, owner of L'Hôtel Tatin in Lamotte-Beuvron with her sister either a) was not a very bright woman and accidentally baked her famous apple tart upside down in one of her frequent moments of confusion; b) became distracted during the making of said tart, let the cooking go a little too far, but managed to save the day by throwing a crust over the apples and baking them upside down; or c) was threatened with a smoldering cigarette to the face by a jealous \u003ca href=\"http://en.wikipedia.org/wiki/Brett_Somers\">Brett Somers\u003c/a>, who suspected the Mlle. Tatin of having an unsavory dalliance with her then-husband, Jack Klugman, and therefore unable to reach the caramelizing apples in time to make a proper, right side up tart until La Somers was finished with her smoke.\u003c/p>\n\u003cp>I prefer to believe version \"c\", because it is the most exciting story.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the pastry:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 cup chilled, unsalted butter, cut into pieces\u003c/p>\n\u003cp>1/4 cup ice water\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>6 apples, peeled, quartered, and cored. Jonagolds will do nicely. So will Golden Delicious. Go ahead and experiment with different varieties.\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>A dash of vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the pastry, combine flour, sugar, and salt into the bowl of a food processor. Pulse briefly to mix. Add the chopped, chilled butter to the flour mixture and pulse until the the butter has been coated and broken into a million, pea-sized pellets. Sprinkle dough with enough cold water to make the dough barely come together. Turn the dough out onto a lightly-floured work surface and roll out into an 11\" round about 1/4 of an inch thick. Transfer dough to a baking sheet, cover with wax paper or plastic wrap and refrigerate.\u003c/p>\n\u003cp>2. Preheat your oven to 400 F. In an 10\" cast iron skillet or non-stick frying pan, melt butter over medium heat. Stir in sugar and pinch of salt until nearly dissolved (about 2 minutes or so). If it's lumpy, don't worry. Add the apple quarters, rounded side down into the bubbling proto-caramel using enough apples to fit snuggly. Reduce the heat to low and cook until the caramel is dark brown and the apples are just tender (about 15 minutes).\u003c/p>\n\u003cp>3. Place pan in the oven to cook the apples a bit more (5 minutes). Remove pan from oven and raise the heat to 450 F. Perfume apples with a bit of vanilla extract, then gently place the pastry circle over the top of the apples, tucking the excess pastry inside the rim of the pan. Return pan to the oven and bake until the pastry is all brown and flaky-like (about 20 minutes).\u003c/p>\n\u003cp>4. Remove from the oven. Run a knife around the inside edge of the pan, invert a serving plate over the pan and then flip over and pray that the tarte unmolds easily. Lift off the pan. And please, Ron, do wear oven mitts and sensible shoes. I'd hate to hear that someone spent the evening in a Manhattan emergency room being treated for caramel burns.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Serve warm with sweetened whipped cream or with vanilla ice cream.\u003c/p>\n\n",
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"excerpt": "I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it's about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.\r\n",
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"description": "I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it's about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.\r\n",
"title": "Tarte Tatin: A Promise Kept. | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-7910\" title=\"tart tatin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/tart-tatin1.jpg\" alt=\"tart tatin\" width=\"262\" height=\"350\">The other day, I received an email from my friend \u003ca href=\"http://www.ronmarvin.com/RonMarvin/welcome_to_ron_marvin_design.html\">Ron\u003c/a>, who had recently returned from a long weekend in Paris, which is something people who live in New York can do without killing themselves, time-wise:\u003c/p>\n\u003cblockquote>\u003cp>\"I had such a good time in Paris, and am so inspired to cook! I was thinking about you when I was there, and I almost bought a tarte tatin pan, but they were so expensive, and I realized I probably didn't need to get it there.\u003c/p>\n\u003cp>So, I thought i'd ask for your opinion on a good pan. Do you have a recommendation? I'd also LOVE to get your recipe as well. You were always going to teach me how to make one and we never got around to it. So, perhaps, i could at least get your recipe.\"\u003c/p>\u003c/blockquote>\n\u003cp>I thought for a moment. There he was in Paris, inspired to cook, looking at expensive tarte Tatin pans. He must have been to \u003ca href=\"http://www.e-dehillerin.fr/en/cuprinox-extra-thick.php\">E. Dehillerin's\u003c/a>-- a mind-blowing, intoxicating cookware store that only those with a severe allergy to copper or eating could leave without the purchase of something shiny or, at the very least, without inspiration.\u003c/p>\n\u003cp>I am delighted and somehow unsurprised that Ron managed to leave the store without the pan. Delighted because I would be jealous of any friend outside of easy borrowing distance who owned one, unsurprised because he's one of the best bargain hunters ever. He also has \u003ca href=\"http://www.youtube.com/watch?v=6Qv_R-YVgXE\">one of the tiniest apartments in the universe\u003c/a>, which I think has been officially documented. He would hang that document on his wall, but he would most likely think it would take up too much wall space.\u003c/p>\n\u003cp>It is precisely due to this lack of space that I would suggest to Ron that he not invest in a one-use pan. Some folks swear by non-stick sauté pans, others by cast iron skillets for making this upside down apple tart. I happen to lean towards cast iron, because I'm just plain folksy. Either will do, so take your pick.\u003c/p>\n\u003cp>\u003cstrong>A Promise is a Promise\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it's about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.\u003c/p>\n\u003cp>I initially hesitated when offering up my recipe, because I thought it produced inconsistent results. It seemed a bit odd that something static-- printed and frozen on glossy paper-- could be inconsistent. It was I who was inconsistent. And the ingredients. Would I be vigilant and make a perfect caramel, with apples well-cooked and brown, but holding together? That is sometimes me. Or would I wind up with what my goddaughter Zelly referred to as \"apple mush tart\" when I decided to make one for her while trying to keep her 4 year-old little sister away from the knives and hot caramel? That is, unfortunately me, too. I'm glad it was the tart that wound up overcooked and not the child.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7911\" title=\"apple peel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/apple-peel1.jpg\" alt=\"apple peel\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>And what about the ingredients? I've made this dish at least two dozen times during my adulthood, but never with any sort of regularity. Somewhere along the way, I got it into my head that Granny Smith apples were the best, owing to their tartness and name-sharing with Dame Maggie. I had forgotten the better results I'd had with Golden Delicious and jumped back to the Smiths, which also happens to be the name of one of my favorite bands from my high school days. Unfortunately, while yielding great flavor, the Smiths yield an attractive-but-depressing mush, not unlike the music of the aforementioned band. I vote Jonagold which has inherited the firm flesh of its Golden Delicious mother, but taken on a little of it's father's (Jonathan) tartness.\u003c/p>\n\u003cp>I hope Ron has fun experimenting with this dessert. Especially in New York where the Autumn apples are better than anywhere I've had.\u003c/p>\n\u003cp>If he messes one up, it will still more than likely taste good, because how badly can you screw up apples, butter, and sugar? Well, I might suggest he watch \u003ca href=\"http://video.pbs.org/video/1166840087/\">Julia Child making one of the biggest goofs of her television career\u003c/a>.\u003c/p>\n\u003cp>Suddenly, mine doesn't look so bad.\u003c/p>\n\u003cp>\u003cstrong>Tarte Tatin\u003c/strong>\u003cbr>\nServes 8 to 10, depending on how you slice it.\u003c/p>\n\u003cp>When I first had this dessert presented to me, I can't remember where I was. Was it at some high school French Club get together? A special occasion restaurant venture with my family? The quaint little Loire Valley farm house where I learned a lot of dirty words from the sons of the proprietress who were trying to describe what they wanted to do with one of my female friends? I don't remember, since I've had it in all of those situations. I just remember the shock I felt at my love for the dish, since I had always been indifferent to apple pie. And I remembered the name thanks to the way I remember most everything-- through word association. \"A good Tarte Tatin,\" I thought, \"should be tart and tan.\"\u003c/p>\n\u003cp>The back story on this dessert is nearly as quaint as the tart itself. If it is to be believed, in 1888, Mlle. Stéphanie Tatin, owner of L'Hôtel Tatin in Lamotte-Beuvron with her sister either a) was not a very bright woman and accidentally baked her famous apple tart upside down in one of her frequent moments of confusion; b) became distracted during the making of said tart, let the cooking go a little too far, but managed to save the day by throwing a crust over the apples and baking them upside down; or c) was threatened with a smoldering cigarette to the face by a jealous \u003ca href=\"http://en.wikipedia.org/wiki/Brett_Somers\">Brett Somers\u003c/a>, who suspected the Mlle. Tatin of having an unsavory dalliance with her then-husband, Jack Klugman, and therefore unable to reach the caramelizing apples in time to make a proper, right side up tart until La Somers was finished with her smoke.\u003c/p>\n\u003cp>I prefer to believe version \"c\", because it is the most exciting story.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the pastry:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 tablespoon sugar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>1/2 cup chilled, unsalted butter, cut into pieces\u003c/p>\n\u003cp>1/4 cup ice water\u003c/p>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>6 apples, peeled, quartered, and cored. Jonagolds will do nicely. So will Golden Delicious. Go ahead and experiment with different varieties.\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>A dash of vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the pastry, combine flour, sugar, and salt into the bowl of a food processor. Pulse briefly to mix. Add the chopped, chilled butter to the flour mixture and pulse until the the butter has been coated and broken into a million, pea-sized pellets. Sprinkle dough with enough cold water to make the dough barely come together. Turn the dough out onto a lightly-floured work surface and roll out into an 11\" round about 1/4 of an inch thick. Transfer dough to a baking sheet, cover with wax paper or plastic wrap and refrigerate.\u003c/p>\n\u003cp>2. Preheat your oven to 400 F. In an 10\" cast iron skillet or non-stick frying pan, melt butter over medium heat. Stir in sugar and pinch of salt until nearly dissolved (about 2 minutes or so). If it's lumpy, don't worry. Add the apple quarters, rounded side down into the bubbling proto-caramel using enough apples to fit snuggly. Reduce the heat to low and cook until the caramel is dark brown and the apples are just tender (about 15 minutes).\u003c/p>\n\u003cp>3. Place pan in the oven to cook the apples a bit more (5 minutes). Remove pan from oven and raise the heat to 450 F. Perfume apples with a bit of vanilla extract, then gently place the pastry circle over the top of the apples, tucking the excess pastry inside the rim of the pan. Return pan to the oven and bake until the pastry is all brown and flaky-like (about 20 minutes).\u003c/p>\n\u003cp>4. Remove from the oven. Run a knife around the inside edge of the pan, invert a serving plate over the pan and then flip over and pray that the tarte unmolds easily. Lift off the pan. And please, Ron, do wear oven mitts and sensible shoes. I'd hate to hear that someone spent the evening in a Manhattan emergency room being treated for caramel burns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cooking with Squash",
"title": "Cooking with Squash",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Sorry, greenies, there's nothing edible to be done with last night's scorched jack o' lantern. But you're not missing much: the real secret about any pumpkin, even the sweet little ones, is that they're just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruciferae: The Scary Vegetables",
"title": "Cruciferae: The Scary Vegetables",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n",
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"excerpt": "But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as I am strongly against deceiving kids about food -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n",
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"excerpt": "Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. So how do you entertain your Libra lovelies? A little of this, a little of that, things we can pop in our mouths without having to stop talking. And to finish, a wonderful sticky-sweet diamond of baklava, the dessert Venus herself would love. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
"title": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n",
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"excerpt": "As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo and head out to the country to go apple picking. Recreating this experience on the West Coast can take a little doing, but it's possible. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Braised Turkey Ragu",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/braised-turkey1.jpg\" alt=\"braised turkey\" title=\"braised turkey\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7292\">\u003c/p>\n\u003cp>Now that the weather is cooling off, I'm in the mood for slowly simmered stews. After a summer of grilling outside, it's nice to stay indoors and hunker down with a meal that bubbles for hours and makes the house smell warm and inviting. Add in some bacon and wine and the dish becomes even more alluring. Sunny days that meander into cool crisp nights are a perfect time to slow cook meals.\u003c/p>\n\u003cp>Braising is also the most economical way to serve meats. Unlike grilling, where the most tender cuts of meat do best, stews and braises need cheaper cuts of meat to really shine. After starting the cooking process by quickly searing your beef, pork or poultry, the meat spends most of its time stewing in a liquid (usually broth, juice or wine) where the tough connective tissues break down and become so tender they fall apart. This is why you can't rush a stew.\u003c/p>\n\u003cp>Braises can be cooked on top of the stove or in the oven, usually in a big pot (I think a cast iron one works best, particularly one covered in enamel as the heat distributes evenly). Slow cookers (or crock pots) are also perfect if you have one.\u003c/p>\n\u003cp>Normally I stew beef, pork or chicken when braising, but last week I was in the mood for something a little different and ended up buying some turkey thighs instead along with pancetta, brown mushrooms and a bottle of red wine. I envisioned something between a coq au vin and beef bourguignon, but with turkey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/simmering-turkey.jpg\" alt=\"simmering turkey\" title=\"simmering turkey\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7293\">\u003c/p>\n\u003cp>I started by simmering the pancetta in some olive oil and onions. After removing these from my pot, I seared the turkey thighs and then simmered them with the pancetta and onions in red wine and chicken broth, along with some of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">early girl tomatoes I roasted and froze the week before\u003c/a>. After an hour and a half in the oven, the turkey meat was literally falling off the bone (I could barely lift the meat out of the pot without it falling off the fork). After separating the meat from the bones, I placed the turkey back into the pot where it continued to simmer on top of the stove while I browned some sliced mushrooms and thyme in butter. Feeling like more gravy was in order, I sprinkled in some corn starch and then added more wine and broth to the mushrooms along with salt and pepper. I then added all this into the turkey stew and simmered for another hour. \u003c/p>\n\u003cp>The result was an aromatic ragu full of nuanced flavor. I was wishing I had some homemade pasta to go with it. Or any pasta for that matter. But as my Mother Hubbard's cupboard was bare, I instead slapped some frozen puff pastry on top and baked for 20 minutes. The puff pastry rose beautifully and added a lovely buttery finish to the dish. If you're not interested in dealing with pastry dough, however, pasta would be a perfect compliment, particularly pappardelle.\u003c/p>\n\u003cp>With puff pastry or pasta, I really love how the ragu turned out. The turkey was incredibly tender, while the gravy was rich and complex. Served with a green salad, it was the perfect way to end a fall evening with friends.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/braised-turkey-with-puff-pastry.jpg\" alt=\"braised turkey with puff pastry\" title=\"braised turkey with puff pastry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7294\">\u003cbr>\n\u003cstrong>Wine Braised Turkey Ragu with Puff Pastry\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>4 - 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large turkey thighs skinned and seasoned with salt and pepper\u003cbr>\n1/2 cup chopped pancetta or thick-cut bacon\u003cbr>\n1 large onion chopped\u003cbr>\n1 Tbsp fresh thyme\u003cbr>\n2 cups red wine\u003cbr>\n2 cups chicken broth\u003cbr>\n2 cups roasted tomatoes or 2 Tbsp tomato paste or 1 can chopped tomatoes\u003cbr>\n1 cup sliced brown mushrooms\u003cbr>\n1 tsp corn starch\u003cbr>\n2 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 sheet frozen puff pastry (store bought or homemade if you're an overachiever)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat your pan or pot on medium high. If you are using your oven to make this dish, make sure to use a large ovenproof pot. If using a slow cooker, you can use a regular large frying pan.\u003c/p>\n\u003cp>2. Sauté your chopped pancetta or bacon in 1 Tbsp olive oil. Add in the onions after a couple of minutes and cook for about five minutes on medium heat or until the onions are glossy.\u003c/p>\n\u003cp>3. Remove onions and pancetta/bacon from the pan, turn heat up to high, and add the second tablespoon of olive oil to the pan. When the oil is nice and hot, sear the turkey thighs on both sides, letting each side cook for at least 3-4 minutes so you get a crispy exterior.\u003c/p>\n\u003cp>4. If using tomato paste, then remove the turkey thighs from the pan now so you can brown the paste for a couple of minutes. If using roasted or canned tomatoes, don't add them yet.\u003c/p>\n\u003cp>5. Add the onions and pancetta/bacon back to the pan with the turkey thighs and then add in 1 1/2 cups of both red wine and chicken stock. Scrape the bottom of the pan so you pick up all the caramelized goodness down there. If using roasted or canned tomatoes, add these now and stir in. Season with salt, pepper, and half of your fresh or dried thyme.\u003c/p>\n\u003cp>6. You now have three choices:\u003c/p>\n\u003cul>\n\u003cli>If using a slow cooker, you should now transfer everything to your crock pot and cook according to your slow cooker's directions.\u003c/li>\n\u003cli>If baking (which is what I do), then stick your ovenproof pot with its lid on top into a 400 degree oven to bake for an hour and a half.\u003c/li>\n\u003cli>If cooking on top of the stove, reduce heat to between low and simmer, cover the pot and cook for an hour and a half.\u003c/li>\n\u003c/ul>\n\u003cp>7. After the stew cooks, remove the meat from the turkey bones, set the bones aside to throw out, and return all the meat to the pot to simmer.\u003c/p>\n\u003cp>8. In a separate medium-sized pan, heat your butter and then sauté the sliced mushrooms with the remainder of the thyme along with some salt and pepper.\u003c/p>\n\u003cp>9. After sautéing for a few minutes, mix in the corn starch and then add the remaining 1/2 cup each of wine and chicken stock. Mix to create a rich gravy and then add all this to the turkey mixture.\u003c/p>\n\u003cp>10. Season with more salt and pepper and then simmer for hour.\u003c/p>\n\u003cp>11. 20 minutes before you're ready to serve the dish, pour everything into an oven-proof dish and top with puff pastry. Bake at 400 degrees for 20 minutes or until the pastry is browned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>12. Serve with a green salad and crusty bread.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/braised-turkey1.jpg\" alt=\"braised turkey\" title=\"braised turkey\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7292\">\u003c/p>\n\u003cp>Now that the weather is cooling off, I'm in the mood for slowly simmered stews. After a summer of grilling outside, it's nice to stay indoors and hunker down with a meal that bubbles for hours and makes the house smell warm and inviting. Add in some bacon and wine and the dish becomes even more alluring. Sunny days that meander into cool crisp nights are a perfect time to slow cook meals.\u003c/p>\n\u003cp>Braising is also the most economical way to serve meats. Unlike grilling, where the most tender cuts of meat do best, stews and braises need cheaper cuts of meat to really shine. After starting the cooking process by quickly searing your beef, pork or poultry, the meat spends most of its time stewing in a liquid (usually broth, juice or wine) where the tough connective tissues break down and become so tender they fall apart. This is why you can't rush a stew.\u003c/p>\n\u003cp>Braises can be cooked on top of the stove or in the oven, usually in a big pot (I think a cast iron one works best, particularly one covered in enamel as the heat distributes evenly). Slow cookers (or crock pots) are also perfect if you have one.\u003c/p>\n\u003cp>Normally I stew beef, pork or chicken when braising, but last week I was in the mood for something a little different and ended up buying some turkey thighs instead along with pancetta, brown mushrooms and a bottle of red wine. I envisioned something between a coq au vin and beef bourguignon, but with turkey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/simmering-turkey.jpg\" alt=\"simmering turkey\" title=\"simmering turkey\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7293\">\u003c/p>\n\u003cp>I started by simmering the pancetta in some olive oil and onions. After removing these from my pot, I seared the turkey thighs and then simmered them with the pancetta and onions in red wine and chicken broth, along with some of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">early girl tomatoes I roasted and froze the week before\u003c/a>. After an hour and a half in the oven, the turkey meat was literally falling off the bone (I could barely lift the meat out of the pot without it falling off the fork). After separating the meat from the bones, I placed the turkey back into the pot where it continued to simmer on top of the stove while I browned some sliced mushrooms and thyme in butter. Feeling like more gravy was in order, I sprinkled in some corn starch and then added more wine and broth to the mushrooms along with salt and pepper. I then added all this into the turkey stew and simmered for another hour. \u003c/p>\n\u003cp>The result was an aromatic ragu full of nuanced flavor. I was wishing I had some homemade pasta to go with it. Or any pasta for that matter. But as my Mother Hubbard's cupboard was bare, I instead slapped some frozen puff pastry on top and baked for 20 minutes. The puff pastry rose beautifully and added a lovely buttery finish to the dish. If you're not interested in dealing with pastry dough, however, pasta would be a perfect compliment, particularly pappardelle.\u003c/p>\n\u003cp>With puff pastry or pasta, I really love how the ragu turned out. The turkey was incredibly tender, while the gravy was rich and complex. Served with a green salad, it was the perfect way to end a fall evening with friends.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/braised-turkey-with-puff-pastry.jpg\" alt=\"braised turkey with puff pastry\" title=\"braised turkey with puff pastry\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7294\">\u003cbr>\n\u003cstrong>Wine Braised Turkey Ragu with Puff Pastry\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves: \u003c/strong>4 - 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large turkey thighs skinned and seasoned with salt and pepper\u003cbr>\n1/2 cup chopped pancetta or thick-cut bacon\u003cbr>\n1 large onion chopped\u003cbr>\n1 Tbsp fresh thyme\u003cbr>\n2 cups red wine\u003cbr>\n2 cups chicken broth\u003cbr>\n2 cups roasted tomatoes or 2 Tbsp tomato paste or 1 can chopped tomatoes\u003cbr>\n1 cup sliced brown mushrooms\u003cbr>\n1 tsp corn starch\u003cbr>\n2 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 sheet frozen puff pastry (store bought or homemade if you're an overachiever)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat your pan or pot on medium high. If you are using your oven to make this dish, make sure to use a large ovenproof pot. If using a slow cooker, you can use a regular large frying pan.\u003c/p>\n\u003cp>2. Sauté your chopped pancetta or bacon in 1 Tbsp olive oil. Add in the onions after a couple of minutes and cook for about five minutes on medium heat or until the onions are glossy.\u003c/p>\n\u003cp>3. Remove onions and pancetta/bacon from the pan, turn heat up to high, and add the second tablespoon of olive oil to the pan. When the oil is nice and hot, sear the turkey thighs on both sides, letting each side cook for at least 3-4 minutes so you get a crispy exterior.\u003c/p>\n\u003cp>4. If using tomato paste, then remove the turkey thighs from the pan now so you can brown the paste for a couple of minutes. If using roasted or canned tomatoes, don't add them yet.\u003c/p>\n\u003cp>5. Add the onions and pancetta/bacon back to the pan with the turkey thighs and then add in 1 1/2 cups of both red wine and chicken stock. Scrape the bottom of the pan so you pick up all the caramelized goodness down there. If using roasted or canned tomatoes, add these now and stir in. Season with salt, pepper, and half of your fresh or dried thyme.\u003c/p>\n\u003cp>6. You now have three choices:\u003c/p>\n\u003cul>\n\u003cli>If using a slow cooker, you should now transfer everything to your crock pot and cook according to your slow cooker's directions.\u003c/li>\n\u003cli>If baking (which is what I do), then stick your ovenproof pot with its lid on top into a 400 degree oven to bake for an hour and a half.\u003c/li>\n\u003cli>If cooking on top of the stove, reduce heat to between low and simmer, cover the pot and cook for an hour and a half.\u003c/li>\n\u003c/ul>\n\u003cp>7. After the stew cooks, remove the meat from the turkey bones, set the bones aside to throw out, and return all the meat to the pot to simmer.\u003c/p>\n\u003cp>8. In a separate medium-sized pan, heat your butter and then sauté the sliced mushrooms with the remainder of the thyme along with some salt and pepper.\u003c/p>\n\u003cp>9. After sautéing for a few minutes, mix in the corn starch and then add the remaining 1/2 cup each of wine and chicken stock. Mix to create a rich gravy and then add all this to the turkey mixture.\u003c/p>\n\u003cp>10. Season with more salt and pepper and then simmer for hour.\u003c/p>\n\u003cp>11. 20 minutes before you're ready to serve the dish, pour everything into an oven-proof dish and top with puff pastry. Bake at 400 degrees for 20 minutes or until the pastry is browned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>12. Serve with a green salad and crusty bread.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "16th Annual Shuck & Swallow Oyster Challenge",
"title": "16th Annual Shuck & Swallow Oyster Challenge",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-025.jpg\" alt=\"Shuck and Swallow Oyster Challenge\" title=\"Shuck and Swallow Oyster Challenge\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7266\">\u003cbr>\n\u003cem>Team Sauce's strategy: an array of accoutrement to ease down the sucking process \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>155 oysters\u003c/strong>, \u003cstrong>10 minutes\u003c/strong>, \u003cstrong>1 stomach of steel\u003c/strong>...that's what it takes to be the reigning champ of \u003cstrong>McCormick & Kuleto's 16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-036.jpg\" alt=\"Shuck and Swallow Oyster Challenge Winners\" title=\"Shuck and Swallow Oyster Challenge Winners\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7267\">\u003cbr>\n\u003cem>Reigning Champs 2 years in a row: Aaron Young and Ryan Seamus (Team Farallon)\u003c/em>\u003c/p>\n\u003cp>That's right, Team Farallon took down \u003cstrong>155 oysters\u003c/strong> with Ryan Seamus shucking at the speed of light, and Aaron Young showcasing his perfected method of swallowing \u003cem>and\u003c/em> spitting. \u003c/p>\n\u003cp>Young divulged that his secret to success was in keeping a glass of \u003cstrong>Muscadet wine\u003c/strong> by his side to rinse out and refresh his palate over the course of downing an absurd number of oysters. He claimed that the acidity of the wine helped to wash out the taste and keep his eye on the prize.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I came home curious to learn more about Young's secret weapon. Wikipedia confirmed that Muscadets are indeed \"fresh, crisp, and acidic, light-bodied, and almost always dry with very little, if any residual sugar. Left over carbon dioxide from the bottling process can leave the wines with a slight prickly sensation.\" Just the kind of sensation one may seek out when trying to cut the buttery flavor and texture of oysters I suspect. \u003c/p>\n\u003cp>As I read on, my suspicions were once again confirmed! Turns out, \u003cstrong>Jon Bonné\u003c/strong>, wine editor of the San Francisco Chronicle, had in fact called Muscadet -- the minerally white wine of France's Loire Valley -- \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/28/WIBJS9H5L.DTL&type=wine\">the perfect oyster wine\u003c/a>\" back in 2005. It was this bold statement that actually led to another bacchanalian oyster-centric event of SF past: \u003cstrong>The Great Oyster Smackdown of 2007\u003c/strong>, which pit fresh, fruit-driven West Coast wines against minerally, lean French wines. Check out that gem of an article if you're interested in finding out which wines won out as the best pairing for raw Pacific oysters.\u003c/p>\n\u003cp>Sorry for the digression. Back to the Shuck & Swallow of 2009.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-004.jpg\" alt=\"shuck and swallow oyster challenge\" title=\"shuck and swallow oyster challenge\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7261\">\u003cbr>\n\u003cem>Team Asia de Cuba's Strategy: cute t-shirts and pregame bloody mary shooters\u003c/em>\u003c/p>\n\u003cp>Bay Area radio personality Sterling James returned for the 12th year in a row as the presiding Master of Ceremonies, and the Deadlies Band provided some surferdelic tunes for the dozen or so teams (one shucker, 1 swallower) from Bay Area restaurants. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-024.jpg\" alt=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" title=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7265\">\u003cbr>\n\u003cem>Home Team McCormick & Kuleto's: Sarber and Roger, shucked and sucked 84 bad boys. I counted them myself.\u003c/em>\u003c/p>\n\u003cp>Celebrity and media judges included Chef Ryan Scott, Liam Mayclem, host of CBS's Eye on the Bay, Lynne Char Bennett from SF Chronicle, Sarah Duxbury from SF Business Times, Kathleen Jay from SF Examiner, Matt McFetridge from Northside SF Publications, Erin Roth from WHERE Magazine, Icky from KLLC-FM, Jayn from Alice 97.3, Kimmie Taylor from 102.9 KBLX, among others (including yours truly).\u003c/p>\n\u003cp>There was Blood…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-018.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7264\">\u003cbr>\n\u003cem>Yeah...ouch.\u003c/em>\u003c/p>\n\u003cp>Sweat...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-013.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7263\">\u003cbr>\n\u003cem>Actually, Roger from McCormick & Kuleto's was cool as a cucumber. Made it look downright easy.\u003c/em>\u003c/p>\n\u003cp>...and Oyster Juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-012.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7262\">\u003cbr>\n\u003cem>The Swallowing half of Team Anchor & Hope\u003c/em>\u003c/p>\n\u003cp>Following the competition, a $30 per person oyster and wine tasting, benefiting \u003ca href=\"http://marinemammalcenter.org/\">The Marine Mammal Center\u003c/a> was held. The Marine Mammal Center saves seals, rescues and provides veterinary care for injured marine mammals along 600 miles of California coast, and educates the public about ocean health.\u003c/p>\n\u003cp>6 different oysters and 12 different wines were featured. My favorites of each were the \u003cstrong>Sinku Oysters from Denman Island, British Columbia\u003c/strong> -- salty (due to the cold water where they grow), meaty, creamy and rich -- and the \u003cstrong>Morgan Sauvignon Blanc, Monterey, CA 2008\u003c/strong> -- crisp and apricoty.\u003c/p>\n\u003cp>It may be a long long while until some of yesterday's contestants can even look at an oyster again, but I bet many of the spectators are hooked for life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-038.jpg\" alt=\"oyster-shuck-and-swallow-spectators\" title=\"oyster-shuck-and-swallow-spectators\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7268\">\u003cbr>\n\u003cem>Dominic (9-years-old, Shuck & Swallow three-year veteran, oyster count for the evening: 47) and fellow oyster lover, Tu.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>\u003cbr>\nGhiradelli Square / McCormick & Kuleto's\u003cbr>\nOctober 6, 2009\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-025.jpg\" alt=\"Shuck and Swallow Oyster Challenge\" title=\"Shuck and Swallow Oyster Challenge\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7266\">\u003cbr>\n\u003cem>Team Sauce's strategy: an array of accoutrement to ease down the sucking process \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>155 oysters\u003c/strong>, \u003cstrong>10 minutes\u003c/strong>, \u003cstrong>1 stomach of steel\u003c/strong>...that's what it takes to be the reigning champ of \u003cstrong>McCormick & Kuleto's 16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-036.jpg\" alt=\"Shuck and Swallow Oyster Challenge Winners\" title=\"Shuck and Swallow Oyster Challenge Winners\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7267\">\u003cbr>\n\u003cem>Reigning Champs 2 years in a row: Aaron Young and Ryan Seamus (Team Farallon)\u003c/em>\u003c/p>\n\u003cp>That's right, Team Farallon took down \u003cstrong>155 oysters\u003c/strong> with Ryan Seamus shucking at the speed of light, and Aaron Young showcasing his perfected method of swallowing \u003cem>and\u003c/em> spitting. \u003c/p>\n\u003cp>Young divulged that his secret to success was in keeping a glass of \u003cstrong>Muscadet wine\u003c/strong> by his side to rinse out and refresh his palate over the course of downing an absurd number of oysters. He claimed that the acidity of the wine helped to wash out the taste and keep his eye on the prize.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I came home curious to learn more about Young's secret weapon. Wikipedia confirmed that Muscadets are indeed \"fresh, crisp, and acidic, light-bodied, and almost always dry with very little, if any residual sugar. Left over carbon dioxide from the bottling process can leave the wines with a slight prickly sensation.\" Just the kind of sensation one may seek out when trying to cut the buttery flavor and texture of oysters I suspect. \u003c/p>\n\u003cp>As I read on, my suspicions were once again confirmed! Turns out, \u003cstrong>Jon Bonné\u003c/strong>, wine editor of the San Francisco Chronicle, had in fact called Muscadet -- the minerally white wine of France's Loire Valley -- \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/28/WIBJS9H5L.DTL&type=wine\">the perfect oyster wine\u003c/a>\" back in 2005. It was this bold statement that actually led to another bacchanalian oyster-centric event of SF past: \u003cstrong>The Great Oyster Smackdown of 2007\u003c/strong>, which pit fresh, fruit-driven West Coast wines against minerally, lean French wines. Check out that gem of an article if you're interested in finding out which wines won out as the best pairing for raw Pacific oysters.\u003c/p>\n\u003cp>Sorry for the digression. Back to the Shuck & Swallow of 2009.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-004.jpg\" alt=\"shuck and swallow oyster challenge\" title=\"shuck and swallow oyster challenge\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7261\">\u003cbr>\n\u003cem>Team Asia de Cuba's Strategy: cute t-shirts and pregame bloody mary shooters\u003c/em>\u003c/p>\n\u003cp>Bay Area radio personality Sterling James returned for the 12th year in a row as the presiding Master of Ceremonies, and the Deadlies Band provided some surferdelic tunes for the dozen or so teams (one shucker, 1 swallower) from Bay Area restaurants. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-024.jpg\" alt=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" title=\"oyster-shuck-and-swallow-McCormick & Kuleto's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7265\">\u003cbr>\n\u003cem>Home Team McCormick & Kuleto's: Sarber and Roger, shucked and sucked 84 bad boys. I counted them myself.\u003c/em>\u003c/p>\n\u003cp>Celebrity and media judges included Chef Ryan Scott, Liam Mayclem, host of CBS's Eye on the Bay, Lynne Char Bennett from SF Chronicle, Sarah Duxbury from SF Business Times, Kathleen Jay from SF Examiner, Matt McFetridge from Northside SF Publications, Erin Roth from WHERE Magazine, Icky from KLLC-FM, Jayn from Alice 97.3, Kimmie Taylor from 102.9 KBLX, among others (including yours truly).\u003c/p>\n\u003cp>There was Blood…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-018.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7264\">\u003cbr>\n\u003cem>Yeah...ouch.\u003c/em>\u003c/p>\n\u003cp>Sweat...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-013.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7263\">\u003cbr>\n\u003cem>Actually, Roger from McCormick & Kuleto's was cool as a cucumber. Made it look downright easy.\u003c/em>\u003c/p>\n\u003cp>...and Oyster Juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-012.jpg\" alt=\"oyster-shuck-and-swallow\" title=\"oyster-shuck-and-swallow\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7262\">\u003cbr>\n\u003cem>The Swallowing half of Team Anchor & Hope\u003c/em>\u003c/p>\n\u003cp>Following the competition, a $30 per person oyster and wine tasting, benefiting \u003ca href=\"http://marinemammalcenter.org/\">The Marine Mammal Center\u003c/a> was held. The Marine Mammal Center saves seals, rescues and provides veterinary care for injured marine mammals along 600 miles of California coast, and educates the public about ocean health.\u003c/p>\n\u003cp>6 different oysters and 12 different wines were featured. My favorites of each were the \u003cstrong>Sinku Oysters from Denman Island, British Columbia\u003c/strong> -- salty (due to the cold water where they grow), meaty, creamy and rich -- and the \u003cstrong>Morgan Sauvignon Blanc, Monterey, CA 2008\u003c/strong> -- crisp and apricoty.\u003c/p>\n\u003cp>It may be a long long while until some of yesterday's contestants can even look at an oyster again, but I bet many of the spectators are hooked for life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/oyster-shuck-and-swallow-038.jpg\" alt=\"oyster-shuck-and-swallow-spectators\" title=\"oyster-shuck-and-swallow-spectators\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7268\">\u003cbr>\n\u003cem>Dominic (9-years-old, Shuck & Swallow three-year veteran, oyster count for the evening: 47) and fellow oyster lover, Tu.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>16th Annual Shuck & Swallow Oyster Challenge\u003c/strong>\u003cbr>\nGhiradelli Square / McCormick & Kuleto's\u003cbr>\nOctober 6, 2009\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n",
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"excerpt": "What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/eight-dollar-ice-cube1.jpg\" alt=\"eight dollar ice cube\" title=\"eight dollar ice cube\" width=\"253\" height=\"350\" class=\"alignleft size-full wp-image-7164\">Can you tell what is in the foreground of this blurry little image, shining like a diamond? It's not a real diamond, you know. It is a piece of ice. Not just some run-of-the-mill, made by a cold, inhuman machine kind of ice. It isn't even technically an iced cube and don't you \u003cem>dare\u003c/em> to call it one. It is, to my eyes at least, the \u003ca href=\"http://history1900s.about.com/od/1950s/a/hopediamond.htm\">Hope Diamond\u003c/a> of frozen liquids. Why? Because it has given me 20 glimmering karats of hope at the end of a rather traumatic afternoon, that's why.\u003c/p>\n\u003cp>It is a \u003ca href=\"http://www.glace-ice.com/\">Gläce ice \u003cem>sphere\u003c/em>\u003c/a> (US $8.00). Hand carved and smoothed by a genuine, thinking, living, \u003cem>feeling\u003c/em> person. And it doesn't hurt that it happens to be the sexiest ice \u003cdel datetime=\"2009-10-02T07:20:16+00:00\">cube\u003c/del> sphere I have ever laid my now-swollen eyes upon. Or arched a carefully-shaped eyebrow over. Just ask any \u003ca href=\"http://www.uberreview.com/wp-content/uploads/glace-1.jpg\">Playboy Bunny\u003c/a>. She can tell you a thing or two about sexy ice. Or the need for a stiff drink.\u003c/p>\n\u003cp>It is also emblematic of why I am finding it so difficult to pay my rent this month. I see sparkly things and simply \u003cem>must\u003c/em> have them.\u003c/p>\n\u003cp>I'm sure my landlord can understand. It's been a hard month for a lot of people, but especially for me-- turning 40 absolutely \u003cem>does\u003c/em> things to a person. The body begins to sag in unfortunate places and sprout hairs in others. Action must be taken: an injection here, a little waxing there, and everything old is new again.\u003c/p>\n\u003cp>Or should be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Never\u003c/em> trust an aesthetician who accepts coupons. Or is unable to speak fluent English. Or suffers from pre-operable glaucoma. And never, ever, \u003cem>ever\u003c/em> pay up front. Or in cash. It is a mistake I won't make twice, believe me. What should have been a short, happy trip to the Fountain of Youth (one that might finally help me snag the rich, attractive, available doctor or lawyer that I am positively \u003cem>destined\u003c/em> to snag) took a sharp detour into hell. At one point in my day, I thought I might have need of both a doctor \u003cem>and\u003c/em> a lawyer. Of course, in my current state, I can no longer afford either of them.\u003c/p>\n\u003cp>And this is why I am sitting here in the middle of the afternoon, drowning my sorrows in a top shelf cocktail with only a bartender and an $8 piece of ice to console me:\u003c/p>\n\u003cp>\"Should I \u003cem>not\u003c/em> be able to feel my mouth like this?\" I asked the woman who had recently finished jabbing my lips with a hypodermic needle and had since moved on to the slightly less sensitive area of my soon-to-be-smooth brow. At least that's what I meant to say. To my great shock, I simply could \u003cem>not\u003c/em> move my lips! The words I spoke came out sounding like gibberish. Not unlike my aesthetician, who muttered a string of mostly unintelligible words that sounded like something in the way of a vague apology when she looked closely at her handiwork after re-examining the vials of Botox and collagen she had apparently confused with each other.\u003c/p>\n\u003cp>\"Don't worry,\" she said, \"It don't last long. A couple of weeks.\" Apart from her demand to be paid up front, it was the one thing she said that I clearly understood.\u003c/p>\n\u003cp>That \u003cem>un\u003c/em>-American creature \u003cem>botoxed\u003c/em> my lips! I slapped my forehead in disbelief only to find the travel time from hand to head had been significantly shortened. Collagen! She then proceeded to click open the garage door of her \"office\" and motioned for me to leave. I should have know better than to trust any place of beauty business that smells of motor oil. And is completely devoid of mirrors.\u003c/p>\n\u003cp>I felt a bit nervous being out on the street in such a condition. Was my face hopelessly ruined? Was I now (temporarily, thank God!) some sort of freak? Would I frighten small children? The last part I was more or less fine with, since children typically frighten me, and the evening of such a score was the only solace I could take from my current state of being.\u003c/p>\n\u003cp>I did what any sensible person would do in this situation: I put on my most dramatic pair of \u003ca href=\"http://www.stylelist.com/blog/2009/03/03/nina-ricci-relaunches-the-classic-jackie-o-sunglasses-at-ilori/\">Jackie O sunglasses\u003c/a> ($250 from Nina Ricci we share the same birthday, you know. Jackie and I. I don't know about Nina.) and went for a cautious stroll. I gathered up enough courage to examined my new self in the nearest reflection which, as fortune would have it, was a streak-free plate glass window fronting the Christofle store on Grant Avenue. Christofle! A sign from heaven!\u003c/p>\n\u003cp>The damage was not as severe as I would have imagined. My forehead had turned into something akin to a fivehead, to be sure, but the sunglasses helped to disguise it. Besides, I thought, I'm a man. The brow-increase might just make me look as though I had extra brain capacity, with room to grow. And the lips? They drooped and were-- for the time being-- essentially useless, but the overall look was rather French and therefore exotic. I could \u003cem>absolutely\u003c/em> make this new look work for me.\u003c/p>\n\u003cp>I was, however, exhausted and just a tad on edge from my aesthetic experience. With the exception of those directly connected to my lips, every nerve in my body was afire. I needed a drink. A \u003cem>strong\u003c/em> one. But how on earth could I get that calming dose of alcohol into my system if I couldn't even manage to lift my upper lip?\u003c/p>\n\u003cp>Fortunately, Christofle thinks of everything! Though my speech was a terrible, slurry mess (remember, I \u003cem>did\u003c/em> look French, so I managed to pull that off beautifully), I managed to convey my needs to the shop girl by performing what I imagined to be the universal charade clues for the words \"drink\" and \"suck.\" She smiled and raised her eyebrows in a way I can no longer manage, disappeared for a moment, and returned with \u003cem>just\u003c/em> the thing I needed-- not one, but two sterling silver champagne straws from their Fidélio collection ($165 per pair). Two! I took this as a sign from God that, not only was I going to get my much-deserved drink, but that I was about to find that rich man to suck it all down with, to boot!\u003c/p>\n\u003cp>I didn't even wait for the girl to wrap my purchase. I headed for the nearest, nicest bar-- a restaurant bar; one with leather seats and flattering lighting, naturally-- and ordered what any young, handsome, cosmopolitan French-looking man would at two in the afternoon: that's right, a Cosmo! Not just \u003cem>any\u003c/em> Cosmo, mind you, but a Grey Goose Orange Cosmo, because I'm not stupid. Knowing instinctively that Grey Goose is a \u003cem>French\u003c/em> vodka, I would have pronounced it oh-\u003cem>rahnzh\u003c/em>, had my mouth been cooperative. Instead, I ingeniously wrote my order onto a cocktail napkin with my \u003ca href=\"http://www.montblanc.com/products/precious_white_metals_arabesque_azur.103047.php\">Mont Blanc Bohème Arabesque Pen\u003c/a> (don't even \u003cem>ask\u003c/em> how much that was), making certain that the \"n\" in Orange look as much like a French \"n\" as I could without being \u003cem>too\u003c/em> obvious.\u003c/p>\n\u003cp>\"I can tell you are a man of,\" the bartender paused a moment here, \"refined tastes. Perhaps you would like me to chill that down with the most beautiful, hand crafted ice that money can buy?\"\u003c/p>\n\u003cp>The most beautiful ice money can buy? How could I refuse? Especially since, if I played my cards right, I would end up having another, richer man buying me round after round of luxury cocktails. I needed to be pampered. I needed to be taken care of. I \u003cem>needed\u003c/em> that ice! However, given my current inability to register any sort of emotion other than pouting disappointment on my face, I must have looked somewhat nonplussed, so the bartender added:\u003c/p>\n\u003cblockquote>\u003cp>\"According to their product page, 'The presence of minerals, additives and other pollutants found in artesian sources may contaminate the taste on premium liquors and drinks. That is why Gläce is made with purified water to ensure its tasteless quality.'\"\u003c/p>\u003c/blockquote>\n\u003cp>I was livid at the thought that, for all these years, my premium liquors were being \u003cem>contaminated\u003c/em> by additives and pollutants! Just the thought that I was \u003cem>innocently\u003c/em> putting such horrible things into my body made my forehead \u003cem>bulge\u003c/em> with rage. Though at the moment not fully able, I was both ready and \u003cem>willing\u003c/em> to pay for premium ice. At that point I was willing to pay \u003cem>anything\u003c/em> for tasteless quality.\u003c/p>\n\u003cp>He then asked for my patience as he removed a piece of that gorgeous 2.5' diameterice of crystalized, purified water from its elegant packaging and lowered it into my martini glass, stating that the ice \"sphere\" must be \"aged\" for a period of three to four minutes to \"acclimate to room temperature and cause a frost to form on the surface.\"\u003c/p>\n\u003cp>The bartender, sensitive to my needs as all good ones are, saw the alarm registering upon my face. How he managed to do so under the circumstances is a testament to his subtle powers of observation. He then said, \"Of course, if you don't want to wait that long (and who in his right mind would, after a day like \u003cem>I'd\u003c/em> had?), I could just pour your drink over it right now.\"\u003c/p>\n\u003cp>I sat for a brief moment looking at that beautiful orb of frozen water shining up at me like like a diamond. It was then that I christened my particular sphere the \"Hope Diamond,\" which was, apart from the \u003ca href=\"http://en.wikipedia.org/wiki/Koh-i-Noor\">Koh-i-Noor\u003c/a>, the biggest, most beautiful diamond I could think of. So \u003cem>what\u003c/em> if the Hope diamond is blue. So is water, which is what the damned ice \u003cdel datetime=\"2009-10-02T09:16:04+00:00\">cube\u003c/del> sphere is made of. So \u003cem>what\u003c/em> if the Hope diamond is famously cursed. Look at Liz Taylor! She once owned the thing and \u003cem>she\u003c/em> won two Oscars! And had 127 husbands! Apart from all that has happened to me today, I am feeling lucky. I am positively \u003cem>filled\u003c/em> with hope. Especially since a rather handsome gentleman in an expensive-looking suit has just seated himself at the bar, just across from me.\u003c/p>\n\u003cp>I gave the the bartender the international hand sign for \"Just pour me the fucking drink.\"\u003c/p>\n\u003cp>As he poured, he said, \"Just see what happens now.... watch the ice 'crackle' and 'spider' but not fall apart!\" I wish to \u003cem>God\u003c/em> he had warned me. My beautiful diamond crackled and spidered! I \u003cem>loathe\u003c/em> flaws of \u003cem>any\u003c/em> kind. Especially crackles, which are precisely what got me into this particular situation in the first place. My lovely Hope diamond was now hopelessly ruined, worthless.\u003c/p>\n\u003cp>Or \u003cem>was\u003c/em> it? Earlier that afternoon, I had thought my beautiful-but-(slightly)-aging face was ruined, but I \u003cem>survived\u003c/em>! I was strong. I realized that if I could make an outsized brow and paralytic lips work in my favor, than I could make this expensive, \"spidered\" chunk of ice work to my advantage. Like me, it hadn't broken apart-- it was still doing what it was meant to do and \u003cem>I\u003c/em> was doing the same!\u003c/p>\n\u003cp>I pulled a Christofle champagne straw from my Jack Spade Crown Twill Haversack messenger bag ($365). As I placed one end of the straw into the martini glass, I playfully nudged the ice about. I then lowered myself seductively towards the cocktail and carefully slipped the other end of the straw between my lips. It was then that I noticed the handsome man in the suit watching me. He smiled. If I didn't know any better, I might even say he looked shocked.\u003c/p>\n\u003cp>My plan was working!\u003c/p>\n\u003cp>\"Sterling silver champagne straws are sexy,\" I thought to myself. \"Luxury ice is sexy. \u003cem>I\u003c/em> am sexy. Now get to work!.\" I sucked at the straw a little harder, hoping to fill myself with a bit of extra liquid courage before making my next move.\u003c/p>\n\u003cp>I motioned the bartender towards me and, with a flick of my head in the direction of the suited man, I indicated that I would like to buy him a drink. Then by giving my head a sharp dip towards my glass, I signaled that I should very much like his drink to be cooled by a hunk of $8 ice. I complimented myself on having the forethought to remove the straw from my mouth before making that last gesture.\u003c/p>\n\u003cp>And then, slowly and seductively, I reached back into my bag, gently placed the second straw on the bar, and playfully patted the bar stool next to me. Who in their right mind could refuse an offer like that? I would have smiled at him if that were at all possible but, knowing full well how absolutely \u003cem>French\u003c/em> I looked, I was full of hope that the next round of drinks was going to be on him. If I played my cards right, he might just pick up the whole tab.\u003c/p>\n\u003cp>Or even pay off my landlord.\u003c/p>\n\u003cp>If he sits next to me, I won't speak a \u003cem>word\u003c/em>, but only because I can't. Instead, I will subtly mime to the bartender that I would like him to repeat his story about the Gläce spheres. If I could speak with any sort of clarity at all, I would certainly do so myself, alluding to my own, special tasteless qualities. The ones that allow me to enhance the specialness of other, richer men without diluting or polluting their strength or unique character. I'm good like that, you know. \u003c/p>\n\u003cp>Fortunately, I'm very good with my hands. More than once they have been called \"expressive\" and \"artistic\". I'll just maneuver that big hunk of ice around my glass and \u003cem>mesmerize\u003c/em> him with my technique. I don't need words to prove to anyone I'm tasteless. He'll get the picture. \u003c/p>\n\u003cp>And the bar tab.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I'll let you know how it all turns out!\u003c/p>\n\n",
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"excerpt": "Can you tell what is in the foreground of this blurry little image, shining like a diamond? It's not a real diamond, you know. It is a piece of ice. Not just some run-of-the-mill, made by a cold, inhuman machine kind of ice. It isn't even technically an iced cube and don't you \u003cem>dare\u003c/em> to call it one. It is, to my eyes at least, the Hope Diamond of frozen liquids. Why? Because it has given me 20 glimmering karats of hope at the end of a rather traumatic afternoon, that's why.\r\n",
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"description": "Can you tell what is in the foreground of this blurry little image, shining like a diamond? It's not a real diamond, you know. It is a piece of ice. Not just some run-of-the-mill, made by a cold, inhuman machine kind of ice. It isn't even technically an iced cube and don't you dare to call it one. It is, to my eyes at least, the Hope Diamond of frozen liquids. Why? Because it has given me 20 glimmering karats of hope at the end of a rather traumatic afternoon, that's why.\r\n",
"title": "Of Ice and Men | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/eight-dollar-ice-cube1.jpg\" alt=\"eight dollar ice cube\" title=\"eight dollar ice cube\" width=\"253\" height=\"350\" class=\"alignleft size-full wp-image-7164\">Can you tell what is in the foreground of this blurry little image, shining like a diamond? It's not a real diamond, you know. It is a piece of ice. Not just some run-of-the-mill, made by a cold, inhuman machine kind of ice. It isn't even technically an iced cube and don't you \u003cem>dare\u003c/em> to call it one. It is, to my eyes at least, the \u003ca href=\"http://history1900s.about.com/od/1950s/a/hopediamond.htm\">Hope Diamond\u003c/a> of frozen liquids. Why? Because it has given me 20 glimmering karats of hope at the end of a rather traumatic afternoon, that's why.\u003c/p>\n\u003cp>It is a \u003ca href=\"http://www.glace-ice.com/\">Gläce ice \u003cem>sphere\u003c/em>\u003c/a> (US $8.00). Hand carved and smoothed by a genuine, thinking, living, \u003cem>feeling\u003c/em> person. And it doesn't hurt that it happens to be the sexiest ice \u003cdel datetime=\"2009-10-02T07:20:16+00:00\">cube\u003c/del> sphere I have ever laid my now-swollen eyes upon. Or arched a carefully-shaped eyebrow over. Just ask any \u003ca href=\"http://www.uberreview.com/wp-content/uploads/glace-1.jpg\">Playboy Bunny\u003c/a>. She can tell you a thing or two about sexy ice. Or the need for a stiff drink.\u003c/p>\n\u003cp>It is also emblematic of why I am finding it so difficult to pay my rent this month. I see sparkly things and simply \u003cem>must\u003c/em> have them.\u003c/p>\n\u003cp>I'm sure my landlord can understand. It's been a hard month for a lot of people, but especially for me-- turning 40 absolutely \u003cem>does\u003c/em> things to a person. The body begins to sag in unfortunate places and sprout hairs in others. Action must be taken: an injection here, a little waxing there, and everything old is new again.\u003c/p>\n\u003cp>Or should be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Never\u003c/em> trust an aesthetician who accepts coupons. Or is unable to speak fluent English. Or suffers from pre-operable glaucoma. And never, ever, \u003cem>ever\u003c/em> pay up front. Or in cash. It is a mistake I won't make twice, believe me. What should have been a short, happy trip to the Fountain of Youth (one that might finally help me snag the rich, attractive, available doctor or lawyer that I am positively \u003cem>destined\u003c/em> to snag) took a sharp detour into hell. At one point in my day, I thought I might have need of both a doctor \u003cem>and\u003c/em> a lawyer. Of course, in my current state, I can no longer afford either of them.\u003c/p>\n\u003cp>And this is why I am sitting here in the middle of the afternoon, drowning my sorrows in a top shelf cocktail with only a bartender and an $8 piece of ice to console me:\u003c/p>\n\u003cp>\"Should I \u003cem>not\u003c/em> be able to feel my mouth like this?\" I asked the woman who had recently finished jabbing my lips with a hypodermic needle and had since moved on to the slightly less sensitive area of my soon-to-be-smooth brow. At least that's what I meant to say. To my great shock, I simply could \u003cem>not\u003c/em> move my lips! The words I spoke came out sounding like gibberish. Not unlike my aesthetician, who muttered a string of mostly unintelligible words that sounded like something in the way of a vague apology when she looked closely at her handiwork after re-examining the vials of Botox and collagen she had apparently confused with each other.\u003c/p>\n\u003cp>\"Don't worry,\" she said, \"It don't last long. A couple of weeks.\" Apart from her demand to be paid up front, it was the one thing she said that I clearly understood.\u003c/p>\n\u003cp>That \u003cem>un\u003c/em>-American creature \u003cem>botoxed\u003c/em> my lips! I slapped my forehead in disbelief only to find the travel time from hand to head had been significantly shortened. Collagen! She then proceeded to click open the garage door of her \"office\" and motioned for me to leave. I should have know better than to trust any place of beauty business that smells of motor oil. And is completely devoid of mirrors.\u003c/p>\n\u003cp>I felt a bit nervous being out on the street in such a condition. Was my face hopelessly ruined? Was I now (temporarily, thank God!) some sort of freak? Would I frighten small children? The last part I was more or less fine with, since children typically frighten me, and the evening of such a score was the only solace I could take from my current state of being.\u003c/p>\n\u003cp>I did what any sensible person would do in this situation: I put on my most dramatic pair of \u003ca href=\"http://www.stylelist.com/blog/2009/03/03/nina-ricci-relaunches-the-classic-jackie-o-sunglasses-at-ilori/\">Jackie O sunglasses\u003c/a> ($250 from Nina Ricci we share the same birthday, you know. Jackie and I. I don't know about Nina.) and went for a cautious stroll. I gathered up enough courage to examined my new self in the nearest reflection which, as fortune would have it, was a streak-free plate glass window fronting the Christofle store on Grant Avenue. Christofle! A sign from heaven!\u003c/p>\n\u003cp>The damage was not as severe as I would have imagined. My forehead had turned into something akin to a fivehead, to be sure, but the sunglasses helped to disguise it. Besides, I thought, I'm a man. The brow-increase might just make me look as though I had extra brain capacity, with room to grow. And the lips? They drooped and were-- for the time being-- essentially useless, but the overall look was rather French and therefore exotic. I could \u003cem>absolutely\u003c/em> make this new look work for me.\u003c/p>\n\u003cp>I was, however, exhausted and just a tad on edge from my aesthetic experience. With the exception of those directly connected to my lips, every nerve in my body was afire. I needed a drink. A \u003cem>strong\u003c/em> one. But how on earth could I get that calming dose of alcohol into my system if I couldn't even manage to lift my upper lip?\u003c/p>\n\u003cp>Fortunately, Christofle thinks of everything! Though my speech was a terrible, slurry mess (remember, I \u003cem>did\u003c/em> look French, so I managed to pull that off beautifully), I managed to convey my needs to the shop girl by performing what I imagined to be the universal charade clues for the words \"drink\" and \"suck.\" She smiled and raised her eyebrows in a way I can no longer manage, disappeared for a moment, and returned with \u003cem>just\u003c/em> the thing I needed-- not one, but two sterling silver champagne straws from their Fidélio collection ($165 per pair). Two! I took this as a sign from God that, not only was I going to get my much-deserved drink, but that I was about to find that rich man to suck it all down with, to boot!\u003c/p>\n\u003cp>I didn't even wait for the girl to wrap my purchase. I headed for the nearest, nicest bar-- a restaurant bar; one with leather seats and flattering lighting, naturally-- and ordered what any young, handsome, cosmopolitan French-looking man would at two in the afternoon: that's right, a Cosmo! Not just \u003cem>any\u003c/em> Cosmo, mind you, but a Grey Goose Orange Cosmo, because I'm not stupid. Knowing instinctively that Grey Goose is a \u003cem>French\u003c/em> vodka, I would have pronounced it oh-\u003cem>rahnzh\u003c/em>, had my mouth been cooperative. Instead, I ingeniously wrote my order onto a cocktail napkin with my \u003ca href=\"http://www.montblanc.com/products/precious_white_metals_arabesque_azur.103047.php\">Mont Blanc Bohème Arabesque Pen\u003c/a> (don't even \u003cem>ask\u003c/em> how much that was), making certain that the \"n\" in Orange look as much like a French \"n\" as I could without being \u003cem>too\u003c/em> obvious.\u003c/p>\n\u003cp>\"I can tell you are a man of,\" the bartender paused a moment here, \"refined tastes. Perhaps you would like me to chill that down with the most beautiful, hand crafted ice that money can buy?\"\u003c/p>\n\u003cp>The most beautiful ice money can buy? How could I refuse? Especially since, if I played my cards right, I would end up having another, richer man buying me round after round of luxury cocktails. I needed to be pampered. I needed to be taken care of. I \u003cem>needed\u003c/em> that ice! However, given my current inability to register any sort of emotion other than pouting disappointment on my face, I must have looked somewhat nonplussed, so the bartender added:\u003c/p>\n\u003cblockquote>\u003cp>\"According to their product page, 'The presence of minerals, additives and other pollutants found in artesian sources may contaminate the taste on premium liquors and drinks. That is why Gläce is made with purified water to ensure its tasteless quality.'\"\u003c/p>\u003c/blockquote>\n\u003cp>I was livid at the thought that, for all these years, my premium liquors were being \u003cem>contaminated\u003c/em> by additives and pollutants! Just the thought that I was \u003cem>innocently\u003c/em> putting such horrible things into my body made my forehead \u003cem>bulge\u003c/em> with rage. Though at the moment not fully able, I was both ready and \u003cem>willing\u003c/em> to pay for premium ice. At that point I was willing to pay \u003cem>anything\u003c/em> for tasteless quality.\u003c/p>\n\u003cp>He then asked for my patience as he removed a piece of that gorgeous 2.5' diameterice of crystalized, purified water from its elegant packaging and lowered it into my martini glass, stating that the ice \"sphere\" must be \"aged\" for a period of three to four minutes to \"acclimate to room temperature and cause a frost to form on the surface.\"\u003c/p>\n\u003cp>The bartender, sensitive to my needs as all good ones are, saw the alarm registering upon my face. How he managed to do so under the circumstances is a testament to his subtle powers of observation. He then said, \"Of course, if you don't want to wait that long (and who in his right mind would, after a day like \u003cem>I'd\u003c/em> had?), I could just pour your drink over it right now.\"\u003c/p>\n\u003cp>I sat for a brief moment looking at that beautiful orb of frozen water shining up at me like like a diamond. It was then that I christened my particular sphere the \"Hope Diamond,\" which was, apart from the \u003ca href=\"http://en.wikipedia.org/wiki/Koh-i-Noor\">Koh-i-Noor\u003c/a>, the biggest, most beautiful diamond I could think of. So \u003cem>what\u003c/em> if the Hope diamond is blue. So is water, which is what the damned ice \u003cdel datetime=\"2009-10-02T09:16:04+00:00\">cube\u003c/del> sphere is made of. So \u003cem>what\u003c/em> if the Hope diamond is famously cursed. Look at Liz Taylor! She once owned the thing and \u003cem>she\u003c/em> won two Oscars! And had 127 husbands! Apart from all that has happened to me today, I am feeling lucky. I am positively \u003cem>filled\u003c/em> with hope. Especially since a rather handsome gentleman in an expensive-looking suit has just seated himself at the bar, just across from me.\u003c/p>\n\u003cp>I gave the the bartender the international hand sign for \"Just pour me the fucking drink.\"\u003c/p>\n\u003cp>As he poured, he said, \"Just see what happens now.... watch the ice 'crackle' and 'spider' but not fall apart!\" I wish to \u003cem>God\u003c/em> he had warned me. My beautiful diamond crackled and spidered! I \u003cem>loathe\u003c/em> flaws of \u003cem>any\u003c/em> kind. Especially crackles, which are precisely what got me into this particular situation in the first place. My lovely Hope diamond was now hopelessly ruined, worthless.\u003c/p>\n\u003cp>Or \u003cem>was\u003c/em> it? Earlier that afternoon, I had thought my beautiful-but-(slightly)-aging face was ruined, but I \u003cem>survived\u003c/em>! I was strong. I realized that if I could make an outsized brow and paralytic lips work in my favor, than I could make this expensive, \"spidered\" chunk of ice work to my advantage. Like me, it hadn't broken apart-- it was still doing what it was meant to do and \u003cem>I\u003c/em> was doing the same!\u003c/p>\n\u003cp>I pulled a Christofle champagne straw from my Jack Spade Crown Twill Haversack messenger bag ($365). As I placed one end of the straw into the martini glass, I playfully nudged the ice about. I then lowered myself seductively towards the cocktail and carefully slipped the other end of the straw between my lips. It was then that I noticed the handsome man in the suit watching me. He smiled. If I didn't know any better, I might even say he looked shocked.\u003c/p>\n\u003cp>My plan was working!\u003c/p>\n\u003cp>\"Sterling silver champagne straws are sexy,\" I thought to myself. \"Luxury ice is sexy. \u003cem>I\u003c/em> am sexy. Now get to work!.\" I sucked at the straw a little harder, hoping to fill myself with a bit of extra liquid courage before making my next move.\u003c/p>\n\u003cp>I motioned the bartender towards me and, with a flick of my head in the direction of the suited man, I indicated that I would like to buy him a drink. Then by giving my head a sharp dip towards my glass, I signaled that I should very much like his drink to be cooled by a hunk of $8 ice. I complimented myself on having the forethought to remove the straw from my mouth before making that last gesture.\u003c/p>\n\u003cp>And then, slowly and seductively, I reached back into my bag, gently placed the second straw on the bar, and playfully patted the bar stool next to me. Who in their right mind could refuse an offer like that? I would have smiled at him if that were at all possible but, knowing full well how absolutely \u003cem>French\u003c/em> I looked, I was full of hope that the next round of drinks was going to be on him. If I played my cards right, he might just pick up the whole tab.\u003c/p>\n\u003cp>Or even pay off my landlord.\u003c/p>\n\u003cp>If he sits next to me, I won't speak a \u003cem>word\u003c/em>, but only because I can't. Instead, I will subtly mime to the bartender that I would like him to repeat his story about the Gläce spheres. If I could speak with any sort of clarity at all, I would certainly do so myself, alluding to my own, special tasteless qualities. The ones that allow me to enhance the specialness of other, richer men without diluting or polluting their strength or unique character. I'm good like that, you know. \u003c/p>\n\u003cp>Fortunately, I'm very good with my hands. More than once they have been called \"expressive\" and \"artistic\". I'll just maneuver that big hunk of ice around my glass and \u003cem>mesmerize\u003c/em> him with my technique. I don't need words to prove to anyone I'm tasteless. He'll get the picture. \u003c/p>\n\u003cp>And the bar tab.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-130.jpg\" alt=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" title=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7052\">\u003cbr>\n\u003ci>BlogHer Food '09 Keynote with Ree Drummond, David Lebovitz and Elise Bauer\u003c/i>\u003c/p>\n\u003cp>Founded in 2005, \u003ca href=\"http://www.blogher.com/\" target=\"_blank\">BlogHer's\u003c/a> mission is to create opportunities for women who blog to pursue exposure, education, community and economic empowerment. Today, it reaches more than 15 million women each month via a Web hub with a listing of over 22,000 blogs by women (ranging from topics on politics, news, and technology, to food, health and family), a publishing network of more than 2500 blog affiliates, and annual conferences like the inaugural \u003ca href=\"http://www.blogher.com/blogher_conference/conf/11/agenda/4%20\" target=\"_blank\">BlogHer Food '09\u003c/a> which took place Saturday, September 26th. \u003c/p>\n\u003cp>I felt giddy as a school girl as I ran my finger down the list of speakers lined up: \u003c/p>\n\u003cp>David Lebovitz, \u003ca href=\"http://www.davidlebovitz.com/%20\">David Lebovitz: Living the Sweet Life in Paris\u003c/a>\u003cbr>\nDiane Cu and Todd Porter, \u003ca href=\"http://www.whiteonricecouple.com/\">White on Rice Couple\u003c/a>\u003cbr>\nElise Bauer, \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes \u003c/a>\u003cbr>\nHeidi Swanson, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003cbr>\nHelen Dujardin, \u003ca href=\"http://www.mytartelette.com/\">Tartelette\u003c/a>\u003cbr>\nJaden Hair, \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>\u003cbr>\nMatt Armendariz, \u003ca href=\"http://mattbites.com/\">Matt Bites \u003c/a>\u003cbr>\nPim Techamuanvivit, \u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">Chez Pim/Menu for Hope \u003c/a>\u003cbr>\nRee Drummond, \u003ca href=\"http://thepioneerwoman.com/cooking/\">The Pioneer Woman Cooks \u003c/a>\u003cbr>\n...among others.\u003c/p>\n\u003cp>These are the blogs I turned to for inspiration and guidance when I first decided to create my own. These are the people I looked to and thought, yes, that is what I want to do! To carve out a little space of my own, building my own story with each scrap of experience, word, or crumb I shared with the world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I sat amongst 300 fellow food writers/bloggers, rapt with attention as our blog crushes talked about the trials and tribulations, joys and inspirations of food blogging, I felt a wonderful sense of community. Regardless of where we were from, what we liked to write about, how long we've been at it, we had at least one thing in common...food. And the inexplicable need to talk about it. \u003c/p>\n\u003cp>And talk we did. \u003c/p>\n\u003cp>The day was divided into three tracks: \u003cstrong>Visual\u003c/strong>, \u003cstrong>Vocation\u003c/strong>, and \u003cstrong>Values\u003c/strong>, with speakers represented from diverse backgrounds and perspectives.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-027.jpg\" alt=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" title=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7044\">\u003cbr>\n\u003ci>\"Developing Your Visual Voice\" -- Matt Armendariz and Heidi Swanson\u003c/i>\u003c/p>\n\u003cp>The Visual Track focused on food photography -- developing your visual voice, basic principles and techniques, and how to take your photography to a new level.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-051.jpg\" alt=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" title=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7046\">\u003cbr>\n\u003cem>\"Your blog is great...now what?\" -- Jaden Hair, Helen Dujardin and Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The Vocation Track delved into best practices on building a better blog, blogging as a profession, developing business relationships online and offline, and protecting yourself and your work. Bay Area Bites' very own, \u003cstrong>Amy Sherman\u003c/strong> from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a> moderated a panel in this track all about letting your blog lead the way to new opportunities. \u003c/p>\n\u003cp>BAB also represented on the Values Track, with \u003cstrong>Jen Maiser\u003c/strong>, the woman behind the \u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>, leading a discussion on \"The Politics of Food...and Food Blogs\" -- the very deliberate movement to change minds within and about the food industry. This track also explored \"How Food Blogs Can Save the World,\" with discussions on how bloggers can support issues they care about, and how to take that action offline as a volunteer or activist. \u003c/p>\n\u003cp>And, of course, there was food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-037.jpg\" alt=\"blogher-food-09-Rocco DiSpirito\" title=\"blogher-food-09-Rocco DiSpirito\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7045\">\u003cbr>\n\u003cem>Rocco and the lunching ladies\u003c/em>\u003c/p>\n\u003cp>While overcooked pasta for lunch left much to be desired for, it appeared that \u003ca href=\"http://www.roccodispirito.com/\">Rocco DiSpirito\u003c/a> did some damage control with his amped up charm, flying from table to table (dizzying as it may have been).\u003c/p>\n\u003cp>\u003ca href=\"http://tuttifoodie.com/\">TuttiFoodie\u003c/a> and \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> hit the sweet spot with its \u003ca href=\"http://www.chocolateadventurecontest.com/\">Chocolate Adventure Contest\u003c/a> demo with \u003cstrong>Elizabeth Falkner\u003c/strong>, Executive Chef of \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> and \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>. \u003c/p>\n\u003cp>The concept of the Chocolate Adventure Contest is to create an inventive recipe using Scharffen Berger chocolate and least one of their 17 listed \"adventure ingredients.\" Chef Faulkner demonstrated her confectionary prowess by using 11 of them in her \u003cstrong>Chocolate Adventure Box\u003c/strong>, layering all sorts of goodies like homemade pandan-flavored marshmallow, peanut butter, cumin, and corn nuts, among other things. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-083.jpg\" alt=\"blogher-food-2009-Elizabeth Falkner\" title=\"blogher-food-2009-Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7049\">\u003cbr>\n\u003cem>Chef Elizabeth Falkner gets sticky\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-055.jpg\" alt=\"blogher-food-2009-Chocolate Adventure Box\" title=\"blogher-food-2009-Chocolate Adventure Box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7047\">\u003cbr>\n\u003cem>Chocolate Adventure Box\u003c/em>\u003c/p>\n\u003cp>Now for the fun part…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-097.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7051\">\u003cbr>\n\u003cem>Dive in! (Gudrun from \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a> goes fishing)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-091.jpg\" alt=\"blogher-food-2009-scharffen berger chocolate adventure contest\" title=\"blogher-food-2009-scharffen berger chocolate adventure contest\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7050\">\u003cbr>\n\u003cem>Yeaup, really get in there (Photo credit: Amy Wilson, \u003ca href=\"http://www.streaminggourmet.com/\">Streaming Gourmet\u003c/a>) \u003c/em>\u003c/p>\n\u003cp>After we were sufficiently sugar-high, the Closing Keynote treated us to an open discussion with \u003cstrong>Elise Bauer\u003c/strong>, \u003cstrong>Ree Drummond\u003c/strong> and \u003cstrong>David Lebovitz\u003c/strong> -- three accomplished bloggers who have been at this a while. With very different styles and approaches to blogging, it was interesting to hear how they responded to similar challenges of sustaining momentum and avoiding burnout. It was also reassuring to hear that 1 post typically takes them anywhere from 4-6 hours to complete...and that it doesn't always come easy to them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-160.jpg\" alt=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" title=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7053\">\u003cbr>\n\u003cem>Party time: Todd Porter, Diane Cu and David Lebovitz\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>BlogHer Food '09\u003c/strong> was very much about community, support, and growth. More coverage on the conference can be found in the \u003ca href=\"http://www.blogher.com/groups/blogher-food-09-live-blogging\">live-blogging forums\u003c/a>, but for a quick recap, here are my 5 take-aways from the sessions:\u003c/p>\n\u003cp>•\tCreate opportunities -- Put yourself out there. Talk to people. Network. Step away from the computer.\u003c/p>\n\u003cp>•\tCome from a place of authenticity -- Sincerity goes a long way. \u003c/p>\n\u003cp>•\tIf a business is what you want, treat it like a business -- Have a plan, make goals, create a vision that will keep you inspired. \u003c/p>\n\u003cp>•\tShare more than just the sugar and the flour -- People want a person and a life behind the blog. Don’t be afraid to share your story. \u003c/p>\n\u003cp>•\tWriter's block and burn out -- Happens to the best. Remind yourself of what you want. Do what makes you happy. \u003c/p>\n\u003cp>At the end of the day though, the highlight was getting to meet so many kindred souls. The weird and beautiful thing about blogging is how well you get to know someone from a distance. It was a real pleasure meeting many bloggers I've been following for months, and in the end, I guess that's what it's really about. Human connection (over something good to eat). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-078.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7048\">\u003cbr>\n\u003cem>Joy, \u003ca href=\"http://gourmeted.com/\">Gourmeted\u003c/a>\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-130.jpg\" alt=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" title=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7052\">\u003cbr>\n\u003ci>BlogHer Food '09 Keynote with Ree Drummond, David Lebovitz and Elise Bauer\u003c/i>\u003c/p>\n\u003cp>Founded in 2005, \u003ca href=\"http://www.blogher.com/\" target=\"_blank\">BlogHer's\u003c/a> mission is to create opportunities for women who blog to pursue exposure, education, community and economic empowerment. Today, it reaches more than 15 million women each month via a Web hub with a listing of over 22,000 blogs by women (ranging from topics on politics, news, and technology, to food, health and family), a publishing network of more than 2500 blog affiliates, and annual conferences like the inaugural \u003ca href=\"http://www.blogher.com/blogher_conference/conf/11/agenda/4%20\" target=\"_blank\">BlogHer Food '09\u003c/a> which took place Saturday, September 26th. \u003c/p>\n\u003cp>I felt giddy as a school girl as I ran my finger down the list of speakers lined up: \u003c/p>\n\u003cp>David Lebovitz, \u003ca href=\"http://www.davidlebovitz.com/%20\">David Lebovitz: Living the Sweet Life in Paris\u003c/a>\u003cbr>\nDiane Cu and Todd Porter, \u003ca href=\"http://www.whiteonricecouple.com/\">White on Rice Couple\u003c/a>\u003cbr>\nElise Bauer, \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes \u003c/a>\u003cbr>\nHeidi Swanson, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003cbr>\nHelen Dujardin, \u003ca href=\"http://www.mytartelette.com/\">Tartelette\u003c/a>\u003cbr>\nJaden Hair, \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>\u003cbr>\nMatt Armendariz, \u003ca href=\"http://mattbites.com/\">Matt Bites \u003c/a>\u003cbr>\nPim Techamuanvivit, \u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">Chez Pim/Menu for Hope \u003c/a>\u003cbr>\nRee Drummond, \u003ca href=\"http://thepioneerwoman.com/cooking/\">The Pioneer Woman Cooks \u003c/a>\u003cbr>\n...among others.\u003c/p>\n\u003cp>These are the blogs I turned to for inspiration and guidance when I first decided to create my own. These are the people I looked to and thought, yes, that is what I want to do! To carve out a little space of my own, building my own story with each scrap of experience, word, or crumb I shared with the world. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I sat amongst 300 fellow food writers/bloggers, rapt with attention as our blog crushes talked about the trials and tribulations, joys and inspirations of food blogging, I felt a wonderful sense of community. Regardless of where we were from, what we liked to write about, how long we've been at it, we had at least one thing in common...food. And the inexplicable need to talk about it. \u003c/p>\n\u003cp>And talk we did. \u003c/p>\n\u003cp>The day was divided into three tracks: \u003cstrong>Visual\u003c/strong>, \u003cstrong>Vocation\u003c/strong>, and \u003cstrong>Values\u003c/strong>, with speakers represented from diverse backgrounds and perspectives.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-027.jpg\" alt=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" title=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7044\">\u003cbr>\n\u003ci>\"Developing Your Visual Voice\" -- Matt Armendariz and Heidi Swanson\u003c/i>\u003c/p>\n\u003cp>The Visual Track focused on food photography -- developing your visual voice, basic principles and techniques, and how to take your photography to a new level.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-051.jpg\" alt=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" title=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7046\">\u003cbr>\n\u003cem>\"Your blog is great...now what?\" -- Jaden Hair, Helen Dujardin and Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The Vocation Track delved into best practices on building a better blog, blogging as a profession, developing business relationships online and offline, and protecting yourself and your work. Bay Area Bites' very own, \u003cstrong>Amy Sherman\u003c/strong> from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a> moderated a panel in this track all about letting your blog lead the way to new opportunities. \u003c/p>\n\u003cp>BAB also represented on the Values Track, with \u003cstrong>Jen Maiser\u003c/strong>, the woman behind the \u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>, leading a discussion on \"The Politics of Food...and Food Blogs\" -- the very deliberate movement to change minds within and about the food industry. This track also explored \"How Food Blogs Can Save the World,\" with discussions on how bloggers can support issues they care about, and how to take that action offline as a volunteer or activist. \u003c/p>\n\u003cp>And, of course, there was food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-037.jpg\" alt=\"blogher-food-09-Rocco DiSpirito\" title=\"blogher-food-09-Rocco DiSpirito\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7045\">\u003cbr>\n\u003cem>Rocco and the lunching ladies\u003c/em>\u003c/p>\n\u003cp>While overcooked pasta for lunch left much to be desired for, it appeared that \u003ca href=\"http://www.roccodispirito.com/\">Rocco DiSpirito\u003c/a> did some damage control with his amped up charm, flying from table to table (dizzying as it may have been).\u003c/p>\n\u003cp>\u003ca href=\"http://tuttifoodie.com/\">TuttiFoodie\u003c/a> and \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> hit the sweet spot with its \u003ca href=\"http://www.chocolateadventurecontest.com/\">Chocolate Adventure Contest\u003c/a> demo with \u003cstrong>Elizabeth Falkner\u003c/strong>, Executive Chef of \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> and \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>. \u003c/p>\n\u003cp>The concept of the Chocolate Adventure Contest is to create an inventive recipe using Scharffen Berger chocolate and least one of their 17 listed \"adventure ingredients.\" Chef Faulkner demonstrated her confectionary prowess by using 11 of them in her \u003cstrong>Chocolate Adventure Box\u003c/strong>, layering all sorts of goodies like homemade pandan-flavored marshmallow, peanut butter, cumin, and corn nuts, among other things. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-083.jpg\" alt=\"blogher-food-2009-Elizabeth Falkner\" title=\"blogher-food-2009-Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7049\">\u003cbr>\n\u003cem>Chef Elizabeth Falkner gets sticky\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-055.jpg\" alt=\"blogher-food-2009-Chocolate Adventure Box\" title=\"blogher-food-2009-Chocolate Adventure Box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7047\">\u003cbr>\n\u003cem>Chocolate Adventure Box\u003c/em>\u003c/p>\n\u003cp>Now for the fun part…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-097.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7051\">\u003cbr>\n\u003cem>Dive in! (Gudrun from \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a> goes fishing)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-091.jpg\" alt=\"blogher-food-2009-scharffen berger chocolate adventure contest\" title=\"blogher-food-2009-scharffen berger chocolate adventure contest\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7050\">\u003cbr>\n\u003cem>Yeaup, really get in there (Photo credit: Amy Wilson, \u003ca href=\"http://www.streaminggourmet.com/\">Streaming Gourmet\u003c/a>) \u003c/em>\u003c/p>\n\u003cp>After we were sufficiently sugar-high, the Closing Keynote treated us to an open discussion with \u003cstrong>Elise Bauer\u003c/strong>, \u003cstrong>Ree Drummond\u003c/strong> and \u003cstrong>David Lebovitz\u003c/strong> -- three accomplished bloggers who have been at this a while. With very different styles and approaches to blogging, it was interesting to hear how they responded to similar challenges of sustaining momentum and avoiding burnout. It was also reassuring to hear that 1 post typically takes them anywhere from 4-6 hours to complete...and that it doesn't always come easy to them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-160.jpg\" alt=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" title=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7053\">\u003cbr>\n\u003cem>Party time: Todd Porter, Diane Cu and David Lebovitz\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>BlogHer Food '09\u003c/strong> was very much about community, support, and growth. More coverage on the conference can be found in the \u003ca href=\"http://www.blogher.com/groups/blogher-food-09-live-blogging\">live-blogging forums\u003c/a>, but for a quick recap, here are my 5 take-aways from the sessions:\u003c/p>\n\u003cp>•\tCreate opportunities -- Put yourself out there. Talk to people. Network. Step away from the computer.\u003c/p>\n\u003cp>•\tCome from a place of authenticity -- Sincerity goes a long way. \u003c/p>\n\u003cp>•\tIf a business is what you want, treat it like a business -- Have a plan, make goals, create a vision that will keep you inspired. \u003c/p>\n\u003cp>•\tShare more than just the sugar and the flour -- People want a person and a life behind the blog. Don’t be afraid to share your story. \u003c/p>\n\u003cp>•\tWriter's block and burn out -- Happens to the best. Remind yourself of what you want. Do what makes you happy. \u003c/p>\n\u003cp>At the end of the day though, the highlight was getting to meet so many kindred souls. The weird and beautiful thing about blogging is how well you get to know someone from a distance. It was a real pleasure meeting many bloggers I've been following for months, and in the end, I guess that's what it's really about. Human connection (over something good to eat). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-078.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7048\">\u003cbr>\n\u003cem>Joy, \u003ca href=\"http://gourmeted.com/\">Gourmeted\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n",
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"excerpt": "Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003cstrong>Free Farm Stand\u003c/strong> is a joyful place. Anyone can come to pick up some free, locally grown organic produce, and all different people do: determined grandmothers and families pushing strollers, clusters of effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, neighborhood activists sharing recipes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food, Politics and Personal Responsibility",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/donut-eater.jpg\" alt=\"donut eater\" title=\"donut eater\" width=\"300\" height=\"393\" class=\"alignleft size-full wp-image-6820\">After a summer of hearing about death panels and tea baggers, it's nice to finally see the discussion on health care reform turn to nutritious eating and exercise. What's interesting to this arugula-eating liberal, however, is that this conversation has started on the conservative side of the table. After \u003ca href=\"http://www.whitehouse.gov/the_press_office/Remarks-by-the-President-to-a-Joint-Session-of-Congress-on-Health-Care/\">President Obama's speech on health care\u003c/a> last week, \u003ca href=\"http://boustany.house.gov/index.html\">Rep. Charles Boustany, R-La.\u003c/a>, a cardiovascular surgeon, gave the \u003ca href=\"http://edition.cnn.com/2009/POLITICS/09/09/transcript.boustany.gop.response/index.html\">GOP response\u003c/a>. While supplying the nation with his rebuttal to President Obama's speech, he mentioned what I found to be a very interesting plea to include a sense of personal responsibility for one's health into the dialogue. According to Representative Boustany, \"... insurers should be able to offer incentives for wellness care and prevention. That's something particularly important to me. I operated on too many people who could have avoided surgery if they'd made simply -- simply made healthier choices earlier in life.\"\u003c/p>\n\u003cp>This portion of the speech really surprised me. At face value, it makes sense that people should take responsibility for their own health and for insurers to offer incentives for healthy behavior. Yet eating well is more complex than deciding to have grilled vegetables for dinner instead of a double cheeseburger, particularly for those who are poor and without time and resources. It's no secret that unhealthy foods are simply cheaper and more prevalent than whole grains, fresh vegetables, and unprocessed meats. Think of McDonalds' popular dollar meals. Cheap meals are often the only food available for many Americans, and actual food choices are often nonexistent for people on constrained budgets.\u003cbr clear=\"all\">\u003cbr>\nInterestingly, the Centers for Disease Control and Prevention (CDC) recently released an obesity map of America. It's a depressing bit of data, but here you go:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/obesity-map.jpg\" alt=\"obesity map\" title=\"obesity map\" width=\"400\" height=\"233\" class=\"aligncenter size-full wp-image-6822\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">CDC's Obesity Trends\u003c/a>, which includes a breakdown of state by state percentages\u003c/em>\u003c/p>\n\u003cp>It's disheartening to see that the obese population in numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. For instance, both Republicans and Democrats have traditionally supported some serious corn and soy subsidies in \u003ca href=\"http://clerk.house.gov/evs/2008/roll315.xml\">the farm bill\u003c/a>, making cheap \u003ca href=\"http://www.epa.gov/oecaagct/ag101/cropmajor.html\">corn and soy-based products pervasive in the American food system\u003c/a>. Many nutritionists, doctors, and health professionals believe the prevalence of corn and soy in our diet has lead to those skyrocketing obesity rates in America. It doesn't seem fair to tell people they need to make \"healthier choices earlier in life\" without first changing the farm subsidy program so real food choices emerge. How about instead creating incentives for farmers to grow more nutritious crops so healthier foods are more affordable? \u003c/p>\n\u003cp>Another interesting feature of the CDC map is that the highest rates of obesity occur in traditionally conservative strongholds, including Mr. Boustany's home state of Louisiana, which has a 28.3% obesity rate compared to 23.7% for California. Mississippi's rate is a staggering 32.8%. Now I am not trying to claim that Democrats are healthier than Republicans. There are plenty of Republicans who run 10 miles a day and love tofu, and lots of Democrats who fry Snickers bars and drive if they are traveling more than 100 feet. It seems, however, that overall, states that favor conservative candidates are simply fatter (at least according to that pinko institution the CDC) than more liberal-leaning states. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So here's the question: in the name of better health care opportunities for all citizens (or even just those in Mr. Boustany's backyard), will Republicans embrace their own current plea for a healthier general public? Will they put their money where their mouth is and support a farm bill that evens the playing field for small family farms that want to grow something other than corn and soy? In the name of positive health care reform, will our Congressional leaders promote healthier school lunches, more money for food stamp recipients so they can purchase fresh vegetables instead of canned or frozen ones, and provide more money for public transportation options so people can get out of their cars and walk to bus stops, subways, and transit systems instead of driving? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although I have serious doubts that our food system will be revamped any time soon, I am more hopeful after reading \u003ca href=\"http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&sq=michael%20pollan&st=cse&adxnnl=1&scp=2&adxnnlx=1253131575-QxNnd4smB+6UH1VEI0OEXw\">an opinion piece by Michael Pollan in last week's New York Times\u003c/a>. In his essay, Mr. Pollan states \"Agribusiness dominates the agriculture committees of Congress, and has swatted away most efforts at reform. But what happens when the health insurance industry realizes that our system of farm subsidies makes junk food cheap, and fresh produce dear, and thus contributes to obesity and Type 2 diabetes? It will promptly get involved in the fight over the farm bill — which is to say, the industry will begin buying seats on those agriculture committees and demanding that the next bill be written with the interests of the public health more firmly in mind.\" I hope he's right.\u003c/p>\n\n",
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"excerpt": "It's disheartening to see that the obese population is numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. ",
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"description": "It's disheartening to see that the obese population is numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing "incentives for wellness care and prevention" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/donut-eater.jpg\" alt=\"donut eater\" title=\"donut eater\" width=\"300\" height=\"393\" class=\"alignleft size-full wp-image-6820\">After a summer of hearing about death panels and tea baggers, it's nice to finally see the discussion on health care reform turn to nutritious eating and exercise. What's interesting to this arugula-eating liberal, however, is that this conversation has started on the conservative side of the table. After \u003ca href=\"http://www.whitehouse.gov/the_press_office/Remarks-by-the-President-to-a-Joint-Session-of-Congress-on-Health-Care/\">President Obama's speech on health care\u003c/a> last week, \u003ca href=\"http://boustany.house.gov/index.html\">Rep. Charles Boustany, R-La.\u003c/a>, a cardiovascular surgeon, gave the \u003ca href=\"http://edition.cnn.com/2009/POLITICS/09/09/transcript.boustany.gop.response/index.html\">GOP response\u003c/a>. While supplying the nation with his rebuttal to President Obama's speech, he mentioned what I found to be a very interesting plea to include a sense of personal responsibility for one's health into the dialogue. According to Representative Boustany, \"... insurers should be able to offer incentives for wellness care and prevention. That's something particularly important to me. I operated on too many people who could have avoided surgery if they'd made simply -- simply made healthier choices earlier in life.\"\u003c/p>\n\u003cp>This portion of the speech really surprised me. At face value, it makes sense that people should take responsibility for their own health and for insurers to offer incentives for healthy behavior. Yet eating well is more complex than deciding to have grilled vegetables for dinner instead of a double cheeseburger, particularly for those who are poor and without time and resources. It's no secret that unhealthy foods are simply cheaper and more prevalent than whole grains, fresh vegetables, and unprocessed meats. Think of McDonalds' popular dollar meals. Cheap meals are often the only food available for many Americans, and actual food choices are often nonexistent for people on constrained budgets.\u003cbr clear=\"all\">\u003cbr>\nInterestingly, the Centers for Disease Control and Prevention (CDC) recently released an obesity map of America. It's a depressing bit of data, but here you go:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/obesity-map.jpg\" alt=\"obesity map\" title=\"obesity map\" width=\"400\" height=\"233\" class=\"aligncenter size-full wp-image-6822\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">CDC's Obesity Trends\u003c/a>, which includes a breakdown of state by state percentages\u003c/em>\u003c/p>\n\u003cp>It's disheartening to see that the obese population in numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. For instance, both Republicans and Democrats have traditionally supported some serious corn and soy subsidies in \u003ca href=\"http://clerk.house.gov/evs/2008/roll315.xml\">the farm bill\u003c/a>, making cheap \u003ca href=\"http://www.epa.gov/oecaagct/ag101/cropmajor.html\">corn and soy-based products pervasive in the American food system\u003c/a>. Many nutritionists, doctors, and health professionals believe the prevalence of corn and soy in our diet has lead to those skyrocketing obesity rates in America. It doesn't seem fair to tell people they need to make \"healthier choices earlier in life\" without first changing the farm subsidy program so real food choices emerge. How about instead creating incentives for farmers to grow more nutritious crops so healthier foods are more affordable? \u003c/p>\n\u003cp>Another interesting feature of the CDC map is that the highest rates of obesity occur in traditionally conservative strongholds, including Mr. Boustany's home state of Louisiana, which has a 28.3% obesity rate compared to 23.7% for California. Mississippi's rate is a staggering 32.8%. Now I am not trying to claim that Democrats are healthier than Republicans. There are plenty of Republicans who run 10 miles a day and love tofu, and lots of Democrats who fry Snickers bars and drive if they are traveling more than 100 feet. It seems, however, that overall, states that favor conservative candidates are simply fatter (at least according to that pinko institution the CDC) than more liberal-leaning states. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So here's the question: in the name of better health care opportunities for all citizens (or even just those in Mr. Boustany's backyard), will Republicans embrace their own current plea for a healthier general public? Will they put their money where their mouth is and support a farm bill that evens the playing field for small family farms that want to grow something other than corn and soy? In the name of positive health care reform, will our Congressional leaders promote healthier school lunches, more money for food stamp recipients so they can purchase fresh vegetables instead of canned or frozen ones, and provide more money for public transportation options so people can get out of their cars and walk to bus stops, subways, and transit systems instead of driving? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although I have serious doubts that our food system will be revamped any time soon, I am more hopeful after reading \u003ca href=\"http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&sq=michael%20pollan&st=cse&adxnnl=1&scp=2&adxnnlx=1253131575-QxNnd4smB+6UH1VEI0OEXw\">an opinion piece by Michael Pollan in last week's New York Times\u003c/a>. In his essay, Mr. Pollan states \"Agribusiness dominates the agriculture committees of Congress, and has swatted away most efforts at reform. But what happens when the health insurance industry realizes that our system of farm subsidies makes junk food cheap, and fresh produce dear, and thus contributes to obesity and Type 2 diabetes? It will promptly get involved in the fight over the farm bill — which is to say, the industry will begin buying seats on those agriculture committees and demanding that the next bill be written with the interests of the public health more firmly in mind.\" I hope he's right.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"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",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"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.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"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": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"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/",
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"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",
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}
},
"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": {
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"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",
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