window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"andrewsimmons": {
"type": "authors",
"id": "5060",
"meta": {
"index": "authors_1716337520",
"id": "5060",
"found": true
},
"name": "Andrew Simmons",
"firstName": "Andrew",
"lastName": "Simmons",
"slug": "andrewsimmons",
"email": "adlsimmons@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Andrew is from Louisville, Kentucky. He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.",
"avatar": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Andrew Simmons | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/andrewsimmons"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302578
},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 112
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 112
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_5610": {
"type": "posts",
"id": "bayareabites_5610",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5610",
"score": null,
"sort": [
1249234490000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1249234490,
"format": "aside",
"disqusTitle": "Urban Farming: Getting Dirty, Eating Local",
"title": "Urban Farming: Getting Dirty, Eating Local",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n",
"disqusIdentifier": "5610 http://blogs.kqed.org/bayareabites/?p=5610",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 612,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1249234989,
"excerpt": "Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. Here are a few opportunities to learn, get your hands dirty and come away with some truly local produce. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. Here are a few opportunities to learn, get your hands dirty and come away with some truly local produce. ",
"title": "Urban Farming: Getting Dirty, Eating Local | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Urban Farming: Getting Dirty, Eating Local",
"datePublished": "2009-08-02T10:34:50-07:00",
"dateModified": "2009-08-02T10:43:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "urban-farming-getting-dirty-eating-local",
"status": "publish",
"path": "/bayareabites/5610/urban-farming-getting-dirty-eating-local",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5610/urban-farming-getting-dirty-eating-local",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_1874",
"bayareabites_2554",
"bayareabites_60"
],
"tags": [
"bayareabites_2524",
"bayareabites_2523",
"bayareabites_2522",
"bayareabites_2055",
"bayareabites_1336"
],
"label": "bayareabites"
},
"bayareabites_5550": {
"type": "posts",
"id": "bayareabites_5550",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5550",
"score": null,
"sort": [
1248880947000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1248880947,
"format": "aside",
"disqusTitle": "Thai Curry and Talking to Strangers",
"title": "Thai Curry and Talking to Strangers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n",
"disqusIdentifier": "5550 http://blogs.kqed.org/bayareabites/?p=5550",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1429,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1248881229,
"excerpt": "After acquiring 3 prize copper pots and the cookbook \"The Best of Vietnamese & Thai Cooking\" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After acquiring 3 prize copper pots and the cookbook "The Best of Vietnamese & Thai Cooking" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n",
"title": "Thai Curry and Talking to Strangers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thai Curry and Talking to Strangers",
"datePublished": "2009-07-29T08:22:27-07:00",
"dateModified": "2009-07-29T08:27:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thai-curry-and-talking-to-strangers",
"status": "publish",
"path": "/bayareabites/5550/thai-curry-and-talking-to-strangers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5550/thai-curry-and-talking-to-strangers",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_588",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_1116",
"bayareabites_2446",
"bayareabites_1573",
"bayareabites_1190"
],
"label": "bayareabites"
},
"bayareabites_5458": {
"type": "posts",
"id": "bayareabites_5458",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5458",
"score": null,
"sort": [
1248627833000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1248627833,
"format": "aside",
"disqusTitle": "Cooking a Whole Fish",
"title": "Cooking a Whole Fish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It probably comes down to the eyeballs. Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \u003c/p>\n\u003cp>But once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving to the cook than a filet. Personally, I've had a few rough moments with filets, salmon especially. Getting it to stop being raw and jellylike (heaven to some, creepy to me) at the thick end without turning the other, thinner end into salmon jerky is still sometimes beyond me. \u003c/p>\n\u003cp>A whole fish, by contrast, does not require split-second or split-screen timing. You can leave it in the oven for a few extra minutes while you wrestle with the corkscrew or work out a knotty point of Hogswarts school policy with your seven-year-old and you won't end up with a main course that looks like a string of little shrunken heads, as you would if you were making, say, shrimp-pineapple-and-cherry-tomato kebabs—a lovely idea, generally, but just a \u003cem>wee bit \u003c/em>demanding on the timing aspect. \u003c/p>\n\u003cp>There's also the grandeur of a whole fish, how it comes to the table looking lavish and extravagant, even if, pound for pound, it's actually much more economical to buy your beast whole. Get it gutted and scaled by your fishmonger, and there's little else you need to do. \u003c/p>\n\u003cp>It does help to have a good sharp knife around so you can make a few slashes on each side of the fish—three or four, depending on the size of the fish, down to the bone, so the fish will cook evenly without curling and the skin will crisp up. This also reveals the flesh so you can tell instantly if it's cooked all the way through, somewhere on the pearlescent side of just opaque, since it will continue cooking a little off the heat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/raw-fish500.jpg\" alt=\"whole raw fish - photo by Scott Hawkins\" title=\"whole raw fish - photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5470\">\u003cbr>\n\u003cem>Whole Raw Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Every sea kitten is happier—or at least tastier—for some very thin slices of lemon in the slits, along with a few sprigs of fresh herbs tarragon, summer savory, parsley, mint. Massage the whole fish with olive oil. Don't be stingy. This will make the skin much more delicious while also safeguarding the whole thing from drying out should you be distracted by the aforementioned cork-removal or Snape-and-Malfoy issues. \u003c/p>\n\u003cp>Now that we're having a little sunshine again, you might be feeling summery enough to fire up the grill. Grilling, especially a good, high-heat charcoal grill, gives a succulent, smoky, beach-in-Spain savor to oilier fish like mackerel and fresh sardines. Salmon, too, is lovely and dramatic on the grill. But you can fake it very well with a hot pan and a broiler, too, especially if you're cooking small, one-to-two person sized fish like branzino, tai snapper, or striped bass. \u003c/p>\n\u003cp>The lovely, lively \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061441481/kqedorg-20\">Big Sur Bakery Cookbook\u003c/a> offers a good trick for such faux-grilling, one that I used myself to great success this weekend. Do the aforementioned lemon-herb-olive oil anointing. Preheat the broiler. While it's heating, splash a little puddle of olive oil into a saute pan big enough to fit your fish. When the oil is good and hot, lay down your fish (watch out for splatters), reduce heat to medium-high and let it get good and browned on the bottom side, about 2 to 3 minutes. Turn off the heat and lift your fish, browned side down, onto the broiler pan. Broil about 8 to 10 inches from the heat for about 8 to 10 minutes, until just cooked through. That initial searing gets the bottom side cooked, without having to wrestle the fish mid-broil. \u003c/p>\n\u003cp>Present with a flourish, on a platter generous enough to make navigating the skeleton easy. Make sure you have a second plate handy, for depositing the head, tail, and assorted bones. Unless your friends are very familiar with the whole-fish concept, they probably would prefer not to be stared at reproachfully by the head of their dinner during the meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cooked-fish500.jpg\" alt=\"whole cooked fish - Photo by Scott Hawkins\" title=\"whole cooked fish - Photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5471\">\u003cbr>\n\u003cem>Whole Cooked Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Truly fresh fish, simply cooked, is a wonderful thing, and plenty of people just back from a week in Greece will rhapsodize about the beachside fish served so simply, just grilled, with a little olive oil and lemon and it didn't need anything else. But remember—they were on vacation. They were in Greece. They were sitting outside after several days of island hopping and/or hotel sex behind them. When you're staycationing, fish needs a sauce. \u003c/p>\n\u003cp>Anything herby and tangy is perfect for giving your fish a little bounce. Salsa goes wonderfully with fish, either a lovely, unexpected white-peach salsa, spiked with cilantro, minced red onion, and lime juice, or a juicy tomato salad jazzed up with fantastic heirloom tomatoes in all colors, a handful of corn kernels, loads of basil, chopped scallions and the most fragrant, olive-y olive oil you have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Italian salsa verde is also a good match. Make a thick slurry of finely chopped herbs—parsley, watercress, plus some combination of mint, basil and/or dill, with just a smidge of tarragon—with a clove of finely chopped garlic, some chopped capers, a couple of anchovies or a bit of anchovy paste, and olive oil. Some hard-boiled egg and a few chopped cornichons will turn it into something like a French sauce \u003ca href=\"http://en.wikipedia.org/wiki/Sauce_gribiche\">gribiche\u003c/a>. A little lemon juice and grated lemon peel will perk up the green color and balance the salt from the capers and anchovies. Or you can just uncork that bottle of wine, cut up a lemon, and bask in a few fog-free hours of the city's Mediterranean light. \u003c/p>\n\n",
"disqusIdentifier": "5458 http://blogs.kqed.org/bayareabites/?p=5458",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/26/cooking-a-whole-fish/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1020,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1248628243,
"excerpt": "Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \r\n\r\nBut once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving than a filet. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \r\n\r\nBut once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving than a filet. ",
"title": "Cooking a Whole Fish | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cooking a Whole Fish",
"datePublished": "2009-07-26T10:03:53-07:00",
"dateModified": "2009-07-26T10:10:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cooking-a-whole-fish",
"status": "publish",
"path": "/bayareabites/5458/cooking-a-whole-fish",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It probably comes down to the eyeballs. Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \u003c/p>\n\u003cp>But once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving to the cook than a filet. Personally, I've had a few rough moments with filets, salmon especially. Getting it to stop being raw and jellylike (heaven to some, creepy to me) at the thick end without turning the other, thinner end into salmon jerky is still sometimes beyond me. \u003c/p>\n\u003cp>A whole fish, by contrast, does not require split-second or split-screen timing. You can leave it in the oven for a few extra minutes while you wrestle with the corkscrew or work out a knotty point of Hogswarts school policy with your seven-year-old and you won't end up with a main course that looks like a string of little shrunken heads, as you would if you were making, say, shrimp-pineapple-and-cherry-tomato kebabs—a lovely idea, generally, but just a \u003cem>wee bit \u003c/em>demanding on the timing aspect. \u003c/p>\n\u003cp>There's also the grandeur of a whole fish, how it comes to the table looking lavish and extravagant, even if, pound for pound, it's actually much more economical to buy your beast whole. Get it gutted and scaled by your fishmonger, and there's little else you need to do. \u003c/p>\n\u003cp>It does help to have a good sharp knife around so you can make a few slashes on each side of the fish—three or four, depending on the size of the fish, down to the bone, so the fish will cook evenly without curling and the skin will crisp up. This also reveals the flesh so you can tell instantly if it's cooked all the way through, somewhere on the pearlescent side of just opaque, since it will continue cooking a little off the heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/raw-fish500.jpg\" alt=\"whole raw fish - photo by Scott Hawkins\" title=\"whole raw fish - photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5470\">\u003cbr>\n\u003cem>Whole Raw Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Every sea kitten is happier—or at least tastier—for some very thin slices of lemon in the slits, along with a few sprigs of fresh herbs tarragon, summer savory, parsley, mint. Massage the whole fish with olive oil. Don't be stingy. This will make the skin much more delicious while also safeguarding the whole thing from drying out should you be distracted by the aforementioned cork-removal or Snape-and-Malfoy issues. \u003c/p>\n\u003cp>Now that we're having a little sunshine again, you might be feeling summery enough to fire up the grill. Grilling, especially a good, high-heat charcoal grill, gives a succulent, smoky, beach-in-Spain savor to oilier fish like mackerel and fresh sardines. Salmon, too, is lovely and dramatic on the grill. But you can fake it very well with a hot pan and a broiler, too, especially if you're cooking small, one-to-two person sized fish like branzino, tai snapper, or striped bass. \u003c/p>\n\u003cp>The lovely, lively \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061441481/kqedorg-20\">Big Sur Bakery Cookbook\u003c/a> offers a good trick for such faux-grilling, one that I used myself to great success this weekend. Do the aforementioned lemon-herb-olive oil anointing. Preheat the broiler. While it's heating, splash a little puddle of olive oil into a saute pan big enough to fit your fish. When the oil is good and hot, lay down your fish (watch out for splatters), reduce heat to medium-high and let it get good and browned on the bottom side, about 2 to 3 minutes. Turn off the heat and lift your fish, browned side down, onto the broiler pan. Broil about 8 to 10 inches from the heat for about 8 to 10 minutes, until just cooked through. That initial searing gets the bottom side cooked, without having to wrestle the fish mid-broil. \u003c/p>\n\u003cp>Present with a flourish, on a platter generous enough to make navigating the skeleton easy. Make sure you have a second plate handy, for depositing the head, tail, and assorted bones. Unless your friends are very familiar with the whole-fish concept, they probably would prefer not to be stared at reproachfully by the head of their dinner during the meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cooked-fish500.jpg\" alt=\"whole cooked fish - Photo by Scott Hawkins\" title=\"whole cooked fish - Photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5471\">\u003cbr>\n\u003cem>Whole Cooked Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Truly fresh fish, simply cooked, is a wonderful thing, and plenty of people just back from a week in Greece will rhapsodize about the beachside fish served so simply, just grilled, with a little olive oil and lemon and it didn't need anything else. But remember—they were on vacation. They were in Greece. They were sitting outside after several days of island hopping and/or hotel sex behind them. When you're staycationing, fish needs a sauce. \u003c/p>\n\u003cp>Anything herby and tangy is perfect for giving your fish a little bounce. Salsa goes wonderfully with fish, either a lovely, unexpected white-peach salsa, spiked with cilantro, minced red onion, and lime juice, or a juicy tomato salad jazzed up with fantastic heirloom tomatoes in all colors, a handful of corn kernels, loads of basil, chopped scallions and the most fragrant, olive-y olive oil you have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Italian salsa verde is also a good match. Make a thick slurry of finely chopped herbs—parsley, watercress, plus some combination of mint, basil and/or dill, with just a smidge of tarragon—with a clove of finely chopped garlic, some chopped capers, a couple of anchovies or a bit of anchovy paste, and olive oil. Some hard-boiled egg and a few chopped cornichons will turn it into something like a French sauce \u003ca href=\"http://en.wikipedia.org/wiki/Sauce_gribiche\">gribiche\u003c/a>. A little lemon juice and grated lemon peel will perk up the green color and balance the salt from the capers and anchovies. Or you can just uncork that bottle of wine, cut up a lemon, and bask in a few fog-free hours of the city's Mediterranean light. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5458/cooking-a-whole-fish",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_588",
"bayareabites_12"
],
"label": "bayareabites"
},
"bayareabites_5407": {
"type": "posts",
"id": "bayareabites_5407",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5407",
"score": null,
"sort": [
1248358639000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1248358639,
"format": "aside",
"disqusTitle": "A Dinner Party for Under $30: Chile Verde",
"title": "A Dinner Party for Under $30: Chile Verde",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde.jpg\" alt=\"chile verde\" title=\"chile verde\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5409\">\u003cbr>\nI love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?\u003c/p>\n\u003cp>I didn't plan to spend so little on this dinner party. When I went to the farmers' market and then the butcher I was shopping only to purchase the groceries I needed to make chile verde, \u003ca href=\"http://deniseskitchen.wordpress.com/2009/07/22/roasted-corn-and-pasilla-pepper-salad/\">a corn and pasilla pepper salad\u003c/a> and Mexican rice. I was in the mood for chile verde, a Mexican pork stew made with tomatillos, which is one of my favorite South-of-the-Border dishes. I thought it would be fun to sit in the backyard with friends while eating Mexican food and drinking cerveza. The fact that I spent so little on the meal was a bonus that I'll try to replicate in the future.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomatillos.jpg\" alt=\"tomatillos\" title=\"tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5410\">\u003c/p>\n\u003cp>If you've never tried chile verde, you are in for a treat when you finally taste it. Chile verde is one of those magical stews that melds together the distinct flavors of a regional area into a unique whole. The tomatillos, onions, and hot peppers roast slowly with the pork, creating a rich and slightly spicy gravy that clings to the succulent and falling apart meat. Served with warm corn tortillas, it's about as good as a stew can get, and inexpensive to boot.\u003c/p>\n\u003cp>Chile Verde is made using either pork shoulder or butt, which just happens to be one of the cheapest cuts of meat you can purchase. Because it’s a bit fatty and tough, it's a terrible choice for grilling or cooking quickly, but stew it for hours and you have one of the most luscious type of meat available. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pork shoulder is about $2.99 a pound and you only need 4 lbs for this recipe so your meat tab should be about $12. Add in the tortillas (less than $2 a pack), some rice (also less than $2 for 10 people), corn chips and fresh tomatoes to make homemade salsa (about $5), 2 cans of black beans as a side dish (about $2) and all the veggies needed for the chile verde plus a corn and pepper salad, and you've spent less than $30 for the meal. Obviously the prices of the fruits and vegetables will vary, but because it's summer, most are fairly inexpensive (for instance, I saw five ears of corn for a dollar at the farmers' market the other day).\u003c/p>\n\u003cp>A delicious yet inexpensive meal with friends: in this economy, that’s a combo I can appreciate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde-in-a-pot.jpg\" alt=\"chile verde in a pot\" title=\"chile verde in a pot\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5411\">\u003c/p>\n\u003cp>\u003cstrong>Chile Verde\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 9 - 10 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 lbs pork shoulder cut into 1-inch cubes\u003cbr>\n1 1/2 pounds tomatillos\u003cbr>\n2 large white or yellow onions\u003cbr>\n2 Serrano or Jalapeno peppers (depending on how spicy you want the dish. Serranos are hotter.)\u003cbr>\n1 cup chicken stock or water\u003cbr>\n2 Tbsp vegetable oil plus more for broiling vegetables\u003cbr>\n3 tsp cumin powder (or more if you'd like)\u003cbr>\n2 Tbsp dried oregano (or more if you'd like)\u003cbr>\n2 Tbsp flour\u003cbr>\n1/4 cup finely chopped cilantro\u003cbr>\nKosher or sea salt and black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut pork into 1-inch cubes. Sprinkle 1 1/2 tsp cumin, 1 Tbsp oregano, and 1 tsp salt onto the cubed meat and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seasoned-pork.jpg\" alt=\"seasoned pork\" title=\"seasoned pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5412\">\u003c/p>\n\u003cp>2. Sprinkle the flour over the meat and mix everything together so the flour and spices cling to the meat chunks. Set meat in the refrigerator until ready to use.\u003c/p>\n\u003cp>3. Place your oven on its broiler setting. While oven is heating, peal your onions and slice into 1/4-inch pieces. Dehusk your tomatillos and wash them thoroughly as well. Slice them into 1/4-inch slices as well. You can just slice the smaller tomatillos in half. Slice your Serrano or Jalapeno peppers in half. If you want to reduce some of the heat in the dish, take out the seeds and the inner whitish flesh as these are the real hot parts of the pepper.\u003c/p>\n\u003cp>4. Drizzle some oil onto a baking sheet and set the onions on top. Flip the onions over so each side has a light coating of oil. Sprinkle with kosher or sea salt. Place pan under the broiler and cook until onions are browned. Be careful not to burn them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/roasted-tomatillos.jpg\" alt=\"roasted tomatillos\" title=\"roasted tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5413\">\u003c/p>\n\u003cp>5. Remove the onions from the pan and place them into a bowl. Drizzle a bit more oil onto the pan and lay the tomatillo and pepper slices on top. Season them with some salt and set under the broiler. Cook until they are soft and browned.\u003c/p>\n\u003cp>6. Place the cooked onions, tomatillos and peppers into a food processor and pulse until the mixture is blended thoroughly but still a bit chunky.\u003c/p>\n\u003cp>7. Heat 1 Tbsp oil in a large Dutch oven (I prefer one made out of cast iron as it distributes the heat evenly, but this is not necessary). When the oil is hot, evenly distribute a portion of your pork pieces into the pot. Be sure not to add them all at once, or even to crowd the pan, as overcrowding will make the meat steam and we want the pork to sear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seared-pork.jpg\" alt=\"seared pork\" title=\"seared pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5414\">\u003c/p>\n\u003cp>9. Sear the pork pieces on each side until they are slightly crispy and then remove them from the pan. Continue browning in batches until all the pork is seared, adding oil as needed. Note that you are not trying to cook the meat through at this point and that you actually want the inner portion of each cube should to remain uncooked. You are simply searing.\u003c/p>\n\u003cp>10. Once all the meat is browned, add your chicken stock or water to the pot and then scrape the bottom of the pan with a wooden spoon or spatula to release the delicious caramelized bits. This will really help to flavor your sauce. Add in the meat and tomatillo mixture along with the rest of your cumin and oregano. I like to crush the dried oregano in my palm before adding it, which helps release its flavors. Add some salt and pepper to taste and stir.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/simmering-chile.jpg\" alt=\"simmering chile\" title=\"simmering chile\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5415\">\u003c/p>\n\u003cp>11. At this point you can either set the covered pot in the oven for two hours at 350 degrees (but be sure you use an oven-proof pot and cover), or you can simmer the stew on the stove for 2 hours. Either way, the stew needs to now simmer covered. \u003c/p>\n\u003cp>12. After about 45 minutes of simmering, stir your stew and add more cumin, oregano, salt and pepper to taste. Recover the pot and place back in the oven or simmer further on the stove for at least another hour and 15 minutes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>13. When stew is thoroughly cooked, with the meat literally falling apart when you touch it and the gravy clinging onto the meat, check your seasoning (adding more salt or pepper if needed; the cumin and oregano should be fine at this point) and serve with warm corn tortillas.\u003c/p>\n\n",
"disqusIdentifier": "5407 http://blogs.kqed.org/bayareabites/?p=5407",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/23/a-dinner-party-for-under-30-chile-verde/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1228,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1248396869,
"excerpt": "I love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?",
"title": "A Dinner Party for Under $30: Chile Verde | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Dinner Party for Under $30: Chile Verde",
"datePublished": "2009-07-23T07:17:19-07:00",
"dateModified": "2009-07-23T17:54:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-dinner-party-for-under-30-chile-verde",
"status": "publish",
"path": "/bayareabites/5407/a-dinner-party-for-under-30-chile-verde",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde.jpg\" alt=\"chile verde\" title=\"chile verde\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5409\">\u003cbr>\nI love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that's a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?\u003c/p>\n\u003cp>I didn't plan to spend so little on this dinner party. When I went to the farmers' market and then the butcher I was shopping only to purchase the groceries I needed to make chile verde, \u003ca href=\"http://deniseskitchen.wordpress.com/2009/07/22/roasted-corn-and-pasilla-pepper-salad/\">a corn and pasilla pepper salad\u003c/a> and Mexican rice. I was in the mood for chile verde, a Mexican pork stew made with tomatillos, which is one of my favorite South-of-the-Border dishes. I thought it would be fun to sit in the backyard with friends while eating Mexican food and drinking cerveza. The fact that I spent so little on the meal was a bonus that I'll try to replicate in the future.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomatillos.jpg\" alt=\"tomatillos\" title=\"tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5410\">\u003c/p>\n\u003cp>If you've never tried chile verde, you are in for a treat when you finally taste it. Chile verde is one of those magical stews that melds together the distinct flavors of a regional area into a unique whole. The tomatillos, onions, and hot peppers roast slowly with the pork, creating a rich and slightly spicy gravy that clings to the succulent and falling apart meat. Served with warm corn tortillas, it's about as good as a stew can get, and inexpensive to boot.\u003c/p>\n\u003cp>Chile Verde is made using either pork shoulder or butt, which just happens to be one of the cheapest cuts of meat you can purchase. Because it’s a bit fatty and tough, it's a terrible choice for grilling or cooking quickly, but stew it for hours and you have one of the most luscious type of meat available. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pork shoulder is about $2.99 a pound and you only need 4 lbs for this recipe so your meat tab should be about $12. Add in the tortillas (less than $2 a pack), some rice (also less than $2 for 10 people), corn chips and fresh tomatoes to make homemade salsa (about $5), 2 cans of black beans as a side dish (about $2) and all the veggies needed for the chile verde plus a corn and pepper salad, and you've spent less than $30 for the meal. Obviously the prices of the fruits and vegetables will vary, but because it's summer, most are fairly inexpensive (for instance, I saw five ears of corn for a dollar at the farmers' market the other day).\u003c/p>\n\u003cp>A delicious yet inexpensive meal with friends: in this economy, that’s a combo I can appreciate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chile-verde-in-a-pot.jpg\" alt=\"chile verde in a pot\" title=\"chile verde in a pot\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5411\">\u003c/p>\n\u003cp>\u003cstrong>Chile Verde\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 9 - 10 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 lbs pork shoulder cut into 1-inch cubes\u003cbr>\n1 1/2 pounds tomatillos\u003cbr>\n2 large white or yellow onions\u003cbr>\n2 Serrano or Jalapeno peppers (depending on how spicy you want the dish. Serranos are hotter.)\u003cbr>\n1 cup chicken stock or water\u003cbr>\n2 Tbsp vegetable oil plus more for broiling vegetables\u003cbr>\n3 tsp cumin powder (or more if you'd like)\u003cbr>\n2 Tbsp dried oregano (or more if you'd like)\u003cbr>\n2 Tbsp flour\u003cbr>\n1/4 cup finely chopped cilantro\u003cbr>\nKosher or sea salt and black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut pork into 1-inch cubes. Sprinkle 1 1/2 tsp cumin, 1 Tbsp oregano, and 1 tsp salt onto the cubed meat and set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seasoned-pork.jpg\" alt=\"seasoned pork\" title=\"seasoned pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5412\">\u003c/p>\n\u003cp>2. Sprinkle the flour over the meat and mix everything together so the flour and spices cling to the meat chunks. Set meat in the refrigerator until ready to use.\u003c/p>\n\u003cp>3. Place your oven on its broiler setting. While oven is heating, peal your onions and slice into 1/4-inch pieces. Dehusk your tomatillos and wash them thoroughly as well. Slice them into 1/4-inch slices as well. You can just slice the smaller tomatillos in half. Slice your Serrano or Jalapeno peppers in half. If you want to reduce some of the heat in the dish, take out the seeds and the inner whitish flesh as these are the real hot parts of the pepper.\u003c/p>\n\u003cp>4. Drizzle some oil onto a baking sheet and set the onions on top. Flip the onions over so each side has a light coating of oil. Sprinkle with kosher or sea salt. Place pan under the broiler and cook until onions are browned. Be careful not to burn them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/roasted-tomatillos.jpg\" alt=\"roasted tomatillos\" title=\"roasted tomatillos\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5413\">\u003c/p>\n\u003cp>5. Remove the onions from the pan and place them into a bowl. Drizzle a bit more oil onto the pan and lay the tomatillo and pepper slices on top. Season them with some salt and set under the broiler. Cook until they are soft and browned.\u003c/p>\n\u003cp>6. Place the cooked onions, tomatillos and peppers into a food processor and pulse until the mixture is blended thoroughly but still a bit chunky.\u003c/p>\n\u003cp>7. Heat 1 Tbsp oil in a large Dutch oven (I prefer one made out of cast iron as it distributes the heat evenly, but this is not necessary). When the oil is hot, evenly distribute a portion of your pork pieces into the pot. Be sure not to add them all at once, or even to crowd the pan, as overcrowding will make the meat steam and we want the pork to sear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/seared-pork.jpg\" alt=\"seared pork\" title=\"seared pork\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5414\">\u003c/p>\n\u003cp>9. Sear the pork pieces on each side until they are slightly crispy and then remove them from the pan. Continue browning in batches until all the pork is seared, adding oil as needed. Note that you are not trying to cook the meat through at this point and that you actually want the inner portion of each cube should to remain uncooked. You are simply searing.\u003c/p>\n\u003cp>10. Once all the meat is browned, add your chicken stock or water to the pot and then scrape the bottom of the pan with a wooden spoon or spatula to release the delicious caramelized bits. This will really help to flavor your sauce. Add in the meat and tomatillo mixture along with the rest of your cumin and oregano. I like to crush the dried oregano in my palm before adding it, which helps release its flavors. Add some salt and pepper to taste and stir.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/simmering-chile.jpg\" alt=\"simmering chile\" title=\"simmering chile\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5415\">\u003c/p>\n\u003cp>11. At this point you can either set the covered pot in the oven for two hours at 350 degrees (but be sure you use an oven-proof pot and cover), or you can simmer the stew on the stove for 2 hours. Either way, the stew needs to now simmer covered. \u003c/p>\n\u003cp>12. After about 45 minutes of simmering, stir your stew and add more cumin, oregano, salt and pepper to taste. Recover the pot and place back in the oven or simmer further on the stove for at least another hour and 15 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>13. When stew is thoroughly cooked, with the meat literally falling apart when you touch it and the gravy clinging onto the meat, check your seasoning (adding more salt or pepper if needed; the cumin and oregano should be fine at this point) and serve with warm corn tortillas.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5407/a-dinner-party-for-under-30-chile-verde",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_1962",
"bayareabites_12"
],
"tags": [
"bayareabites_985",
"bayareabites_2416",
"bayareabites_2418",
"bayareabites_180",
"bayareabites_616",
"bayareabites_2420",
"bayareabites_2419",
"bayareabites_2417"
],
"label": "bayareabites"
},
"bayareabites_5298": {
"type": "posts",
"id": "bayareabites_5298",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5298",
"score": null,
"sort": [
1247926679000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247926679,
"format": "aside",
"disqusTitle": "No wheat, no dairy, no problem",
"title": "No wheat, no dairy, no problem",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n",
"disqusIdentifier": "5298 http://blogs.kqed.org/bayareabites/?p=5298",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/18/no-wheat-no-dairy-no-problem/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 826,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1247883500,
"excerpt": "Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I decided right then that I wasn't going to live the rest of my life without the foods I love.\" ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. "I decided right then that I wasn't going to live the rest of my life without the foods I love." ",
"title": "No wheat, no dairy, no problem | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "No wheat, no dairy, no problem",
"datePublished": "2009-07-18T07:17:59-07:00",
"dateModified": "2009-07-17T19:18:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "no-wheat-no-dairy-no-problem",
"status": "publish",
"path": "/bayareabites/5298/no-wheat-no-dairy-no-problem",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5298/no-wheat-no-dairy-no-problem",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_50",
"bayareabites_1245",
"bayareabites_12"
],
"tags": [
"bayareabites_2397",
"bayareabites_2398",
"bayareabites_2399",
"bayareabites_2400",
"bayareabites_2396"
],
"label": "bayareabites"
},
"bayareabites_5266": {
"type": "posts",
"id": "bayareabites_5266",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5266",
"score": null,
"sort": [
1247756416000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247756416,
"format": "aside",
"disqusTitle": "Roasted Cream of Corn Chowder with Parsley Pistou",
"title": "Roasted Cream of Corn Chowder with Parsley Pistou",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003c/p>\n\u003cp>Poor corn. It's been pimped out to animal feed and fructose companies, making it top the most-wanted list of dietary no-nos. But real corn -- and by \"real\" I mean those delightful yellow and white cobs that come in green husks and not the mass-produced grain in monoculture fields -- is a summer treat. \u003c/p>\n\u003cp>Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I'm concerned.\u003c/p>\n\u003cp>Corn chowder is a favorite of mine. In the past, I have always just cooked the corn on the stove to make soup, but this time I wondered how everything would turn out if I roasted it first. I had to give it a try. Now keep in mind that this is a simple recipe. Unlike other corn chowders, which are usually made in the winter, this soup doesn't include root vegetables, like potatoes, or spices. Corn is now in season so I really wanted it to be the star and adding other ingredients meant it would have to share the stage. I therefore settled on just corn, bacon and onion along with stock and milk. The result was lovely: just-picked corn sweetness caramelized on the grill with a salty bacon accent. You could easily serve the soup just like this, but because I am growing parsley in my backyard, I decided to top everything off with an herb pistou to round out the flavors.\u003c/p>\n\u003cp>What, you may ask, is a pistou? It's just a fancy name for herbs blended with olive oil and seasonings. I often make a parsley pistou for my lentil soup, so whipped one up for the chowder. The result was more than I had hoped for. Like lime with jalapeno, or coffee with chocolate, the pistou heightened the corn's natural essence and elevated the flavor to a new level.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roasted cream of corn chowder with parsley pistou has now become one of my favorite summer dishes, with or without a fog bank. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-corn2.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5270\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Cream of Corn Chowder with Parsley Pistou\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 strips bacon\u003cbr>\n1/2 onion diced\u003cbr>\n3 large cobs of corn\u003cbr>\n1/2 cup half and half or whole milk\u003cbr>\n2 cups chicken stock\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat grill to high.\u003cbr>\n2. Place husked corn on direct heat and turn down the grill. If using a charcoal grill, place on indirect heat.\u003cbr>\n3. Grill for about 5 minutes a side or until the kernels start to brown. You may even hear a popping sound.\u003cbr>\n4. When corn is thoroughly cooked, remove it from the grill. Set aside to cool.\u003cbr>\n5. Chop bacon into small pieces and cook in a medium pan. Add the diced onions when the bacon is 2/3 cooked through. Continue cooking until bacon is crispy and onions cooked through.\u003cbr>\n6. Trim kernels from the cobs. I place my knife at a slight angle, which makes it easier to remove the kernels.\u003cbr>\n7. Place bacon and onions in a blender along with the corn, chicken stock and milk. Puree until the mixture reaches the consistency you desire. I like it mostly smooth, but with some small chunks. You can also use a hand blender.\u003cbr>\n8. Place the soup into a medium-sized pot and heat through.\u003cbr>\n9. Ladle into bowls and top with parsley pistou.\u003c/p>\n\u003cp>\u003cstrong>Parsley Pistou\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup parsley\u003cbr>\n1/2 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place parsley and olive oil in a blender and puree until the herb is fully integrated into the oil.\u003cbr>\n2. Add salt and pepper to taste.\u003c/p>\n\n",
"disqusIdentifier": "5266 http://blogs.kqed.org/bayareabites/?p=5266",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/16/roasted-cream-of-corn-chowder-with-parsley-pistou/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 669,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1247760561,
"excerpt": "Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I'm concerned.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I'm concerned.\r\n",
"title": "Roasted Cream of Corn Chowder with Parsley Pistou | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Roasted Cream of Corn Chowder with Parsley Pistou",
"datePublished": "2009-07-16T08:00:16-07:00",
"dateModified": "2009-07-16T09:09:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "roasted-cream-of-corn-chowder-with-parsley-pistou",
"status": "publish",
"path": "/bayareabites/5266/roasted-cream-of-corn-chowder-with-parsley-pistou",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/corn-chowder1.jpg\" alt=\"corn chowder\" title=\"corn chowder\" width=\"400\" height=\"288\" class=\"aligncenter size-full wp-image-5276\">\u003c/p>\n\u003cp>Poor corn. It's been pimped out to animal feed and fructose companies, making it top the most-wanted list of dietary no-nos. But real corn -- and by \"real\" I mean those delightful yellow and white cobs that come in green husks and not the mass-produced grain in monoculture fields -- is a summer treat. \u003c/p>\n\u003cp>Corn is at its best roasted on the grill where that direct intense heat makes the kernels sweeter. After eating our fill of grilled corn a few weeks ago, however, I wanted to try something a little different. Soup. Yes, I know. Soup is not a summer standard. But we live in the Bay Area, where hot days are followed by cool, foggy ones, so soup is an every-season dish as far as I'm concerned.\u003c/p>\n\u003cp>Corn chowder is a favorite of mine. In the past, I have always just cooked the corn on the stove to make soup, but this time I wondered how everything would turn out if I roasted it first. I had to give it a try. Now keep in mind that this is a simple recipe. Unlike other corn chowders, which are usually made in the winter, this soup doesn't include root vegetables, like potatoes, or spices. Corn is now in season so I really wanted it to be the star and adding other ingredients meant it would have to share the stage. I therefore settled on just corn, bacon and onion along with stock and milk. The result was lovely: just-picked corn sweetness caramelized on the grill with a salty bacon accent. You could easily serve the soup just like this, but because I am growing parsley in my backyard, I decided to top everything off with an herb pistou to round out the flavors.\u003c/p>\n\u003cp>What, you may ask, is a pistou? It's just a fancy name for herbs blended with olive oil and seasonings. I often make a parsley pistou for my lentil soup, so whipped one up for the chowder. The result was more than I had hoped for. Like lime with jalapeno, or coffee with chocolate, the pistou heightened the corn's natural essence and elevated the flavor to a new level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roasted cream of corn chowder with parsley pistou has now become one of my favorite summer dishes, with or without a fog bank. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-corn2.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5270\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Cream of Corn Chowder with Parsley Pistou\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 strips bacon\u003cbr>\n1/2 onion diced\u003cbr>\n3 large cobs of corn\u003cbr>\n1/2 cup half and half or whole milk\u003cbr>\n2 cups chicken stock\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat grill to high.\u003cbr>\n2. Place husked corn on direct heat and turn down the grill. If using a charcoal grill, place on indirect heat.\u003cbr>\n3. Grill for about 5 minutes a side or until the kernels start to brown. You may even hear a popping sound.\u003cbr>\n4. When corn is thoroughly cooked, remove it from the grill. Set aside to cool.\u003cbr>\n5. Chop bacon into small pieces and cook in a medium pan. Add the diced onions when the bacon is 2/3 cooked through. Continue cooking until bacon is crispy and onions cooked through.\u003cbr>\n6. Trim kernels from the cobs. I place my knife at a slight angle, which makes it easier to remove the kernels.\u003cbr>\n7. Place bacon and onions in a blender along with the corn, chicken stock and milk. Puree until the mixture reaches the consistency you desire. I like it mostly smooth, but with some small chunks. You can also use a hand blender.\u003cbr>\n8. Place the soup into a medium-sized pot and heat through.\u003cbr>\n9. Ladle into bowls and top with parsley pistou.\u003c/p>\n\u003cp>\u003cstrong>Parsley Pistou\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup parsley\u003cbr>\n1/2 cup olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place parsley and olive oil in a blender and puree until the herb is fully integrated into the oil.\u003cbr>\n2. Add salt and pepper to taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5266/roasted-cream-of-corn-chowder-with-parsley-pistou",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_515",
"bayareabites_2389",
"bayareabites_2390",
"bayareabites_439"
],
"label": "bayareabites"
},
"bayareabites_5253": {
"type": "posts",
"id": "bayareabites_5253",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5253",
"score": null,
"sort": [
1247670510000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247670510,
"format": "aside",
"disqusTitle": "\"Steamed\" Sea Bass, Cantonese Style",
"title": "\"Steamed\" Sea Bass, Cantonese Style",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-009.jpg\" alt=\"cantonese steamed sea bass\" title=\"cantonese steamed sea bass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5255\">\u003cbr>\n\u003cem>Steamed Sea Bass, Cantonese Style\u003c/em>\u003c/p>\n\u003cp>I use \"steamed\" in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.\u003c/p>\n\u003cp>Before you shun me, just try it.\u003c/p>\n\u003cp>The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.\u003c/p>\n\u003cp>This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it's shockingly fast, easy, healthy and delicious. With the help of the ol' dinger you can have this dish done from start to finish in 15 minutes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Black Bean Garlic Sauce\u003c/strong> (which is delicious on pork ribs too) and \u003cstrong>Seasoned Soy Sauce for Seafood\u003c/strong> are the secret ingredients worth hunting down for this dish. \u003cstrong>Lee Kum Kee\u003c/strong> is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99. \u003c/p>\n\u003cp>Serve the fish over some white jasmine rice or soba noodles and you'll have a light, summer dinner ready in no time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-004.jpg\" alt=\"cantonese sea bass ingredients\" title=\"cantonese sea bass ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5254\">\u003cbr>\n\u003cem>Ingredients for Cantonese Sea Bass\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\"Steamed\" Sea Bass, Cantonese Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)\u003cbr>\nPinch of salt and white pepper\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n½ teaspoon black bean garlic sauce (Lee Kum Kee)\u003cbr>\n2-3 slices peeled ginger\u003cbr>\n2-3 pieces scallion\u003cbr>\n1 teaspoon soy sauce for seafood (Lee Kum Kee)\u003cbr>\n1 teaspoon vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse and pat dry fish.\u003cbr>\n2.\tSprinkle salt, white pepper, and cornstarch on both sides.\u003cbr>\n3.\tCoat all over with black bean garlic sauce.\u003cbr>\n4.\tJulienne the slices of ginger; place on top of fish.\u003cbr>\n5.\tRemove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish.\u003cbr>\n6.\tDrizzle the soy sauce and vegetable oil on top.\u003cbr>\n7.\tCover with plastic wrap and microwave for about 8 minutes. \u003c/p>\n\n",
"disqusIdentifier": "5253 http://blogs.kqed.org/bayareabites/?p=5253",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/15/steamed-sea-bass-cantonese-style/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 377,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1247635857,
"excerpt": "Have this ginger and scallion steamed sea bass ready in under 15 minutes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Have this ginger and scallion steamed sea bass ready in under 15 minutes.",
"title": "\"Steamed\" Sea Bass, Cantonese Style | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "\"Steamed\" Sea Bass, Cantonese Style",
"datePublished": "2009-07-15T08:08:30-07:00",
"dateModified": "2009-07-14T22:30:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "steamed-sea-bass-cantonese-style",
"status": "publish",
"path": "/bayareabites/5253/steamed-sea-bass-cantonese-style",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-009.jpg\" alt=\"cantonese steamed sea bass\" title=\"cantonese steamed sea bass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5255\">\u003cbr>\n\u003cem>Steamed Sea Bass, Cantonese Style\u003c/em>\u003c/p>\n\u003cp>I use \"steamed\" in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.\u003c/p>\n\u003cp>Before you shun me, just try it.\u003c/p>\n\u003cp>The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.\u003c/p>\n\u003cp>This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it's shockingly fast, easy, healthy and delicious. With the help of the ol' dinger you can have this dish done from start to finish in 15 minutes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Black Bean Garlic Sauce\u003c/strong> (which is delicious on pork ribs too) and \u003cstrong>Seasoned Soy Sauce for Seafood\u003c/strong> are the secret ingredients worth hunting down for this dish. \u003cstrong>Lee Kum Kee\u003c/strong> is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99. \u003c/p>\n\u003cp>Serve the fish over some white jasmine rice or soba noodles and you'll have a light, summer dinner ready in no time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-004.jpg\" alt=\"cantonese sea bass ingredients\" title=\"cantonese sea bass ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5254\">\u003cbr>\n\u003cem>Ingredients for Cantonese Sea Bass\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\"Steamed\" Sea Bass, Cantonese Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)\u003cbr>\nPinch of salt and white pepper\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n½ teaspoon black bean garlic sauce (Lee Kum Kee)\u003cbr>\n2-3 slices peeled ginger\u003cbr>\n2-3 pieces scallion\u003cbr>\n1 teaspoon soy sauce for seafood (Lee Kum Kee)\u003cbr>\n1 teaspoon vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse and pat dry fish.\u003cbr>\n2.\tSprinkle salt, white pepper, and cornstarch on both sides.\u003cbr>\n3.\tCoat all over with black bean garlic sauce.\u003cbr>\n4.\tJulienne the slices of ginger; place on top of fish.\u003cbr>\n5.\tRemove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish.\u003cbr>\n6.\tDrizzle the soy sauce and vegetable oil on top.\u003cbr>\n7.\tCover with plastic wrap and microwave for about 8 minutes. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5253/steamed-sea-bass-cantonese-style",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_2386",
"bayareabites_376",
"bayareabites_2388",
"bayareabites_2387",
"bayareabites_323"
],
"label": "bayareabites"
},
"bayareabites_5230": {
"type": "posts",
"id": "bayareabites_5230",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5230",
"score": null,
"sort": [
1247589354000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247589354,
"format": "aside",
"disqusTitle": "A Tale of Two Pizzas",
"title": "A Tale of Two Pizzas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n",
"disqusIdentifier": "5230 http://blogs.kqed.org/bayareabites/?p=5230",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/14/a-tale-of-two-pizzas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1379,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1247589385,
"excerpt": "You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "You might not have heard, but in Fall of 2008, Pizzeria opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. ",
"title": "A Tale of Two Pizzas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Tale of Two Pizzas",
"datePublished": "2009-07-14T09:35:54-07:00",
"dateModified": "2009-07-14T09:36:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-tale-of-two-pizzas",
"status": "publish",
"path": "/bayareabites/5230/a-tale-of-two-pizzas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5230/a-tale-of-two-pizzas",
"authors": [
"5060"
],
"categories": [
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_2234",
"bayareabites_2384",
"bayareabites_2385",
"bayareabites_443",
"bayareabites_786",
"bayareabites_2383"
],
"label": "bayareabites"
},
"bayareabites_5192": {
"type": "posts",
"id": "bayareabites_5192",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5192",
"score": null,
"sort": [
1247412877000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247412877,
"format": "aside",
"disqusTitle": "White Peach Lemonade",
"title": "White Peach Lemonade",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-5202\" title=\"white nectarines and lemons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" width=\"480\" height=\"360\">\u003c/p>\n\u003cp>Good morning, brunchers! What's in your glass? Let's see: mimosa, mimosa, bloody Mary, screwdriver, mimosa, Calistoga with lime, bloody Mary, and just coffee for you, thanks.\u003c/p>\n\u003cp>Oh, has it come to this? Can we not break out of the orange-juice rut, spread our wings and flap a little, veer a little to the right or left in our quest for a morning pick-me-up that lets you down easy. Personally, I like to be able to recall my name and address (and yours) post-frittata, rather than ending up in the Jacuzzi at 5pm with three pairs of new shoes and no idea how I got there.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.lamillcoffee.com/gourmet-coffee-gourmet-tea/experience/lamill-coffee-boutique-silverlake/\">LA Coffee Mill\u003c/a>, \u003cem>très chic\u003c/em> in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It's tangy and refreshing, very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.\u003c/p>\n\u003cp>Now Meyer lemons, which really should be growing in your backyard if you have one, and in your friends' backyards if not, make the most flagrantly, fragrantly delicious lemonade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But with white peaches and nectarines in full sugary swing now, you can one-up even Meyer lemonade by adding a little pale and luscious peach puree, turning your lemonade into a coral-colored quaff even better than a Bellini.\u003c/p>\n\u003cp>Anytime you buy white-fleshed stone fruit, you know a few of these dainty little princesses are going to get bruised on the way home. But hard knocks don't matter to a puree. Pit your peaches and throw them in the blender or food processor. (Or just thwap the heck out of them with a potato masher.) Drip the puree through a fine-mesh strainer into your lemonade, so you get all the lovely tequila-sunrise color with none of the skin.\u003c/p>\n\u003cp>A very good trick, when you have the time, is to skin off all that aromatic rind and infuse it into a sugar-water syrup. Use this lemony-sweet syrup to sweeten fresh lemon juice to taste. Finish with just enough water, sparkling or still, to make it drinkable over ice.\u003c/p>\n\u003cp>Even better, try rubbing a few heads of fresh lavender into your sugar, or infuse the blossoms into your lemon-rind syrup. If you're really lucky, all this—Meyer lemons, lavender, white peaches—could come from your own garden right now. Lavender white peach Meyer lemonade: effete, yes, but oh, oh, so good.\u003c/p>\n\u003cp>\u003cstrong>White Peach Lemonade\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>2/3 cup water\u003cbr>\n1/3 cup sugar, or to taste\u003cbr>\n1 tablespoon lavender flowers, optional\u003cbr>\n1 tablespoon honey, or to taste\u003cbr>\n3 to 4 lemons\u003cbr>\n2 to 3 white peaches or nectarines, pitted and chopped\u003cbr>\nWater\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel off the rind of your lemons in long strips. In a small saucepan over medium heat, dissolve sugar in water. When sugar is dissolved, add lemon rinds and lavender flowers, if using. Bring to a slow simmer and let bubble gently for 5 minutes.\u003c/p>\n\u003cp>2. Remove from heat and let cool. Meanwhile, juice your lemons. When syrup is cool, strain and add 3 tablespoons to lemon juice. (You can always add more later).\u003c/p>\n\u003cp>3. Puree peach chunks, honey, and lemon juice mixture in a food processor or blender. Pour through a fine-mesh strainer into a pitcher.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Add water until it's dilute enough to drink. Add more honey or lemon syrup as needed. Serve over ice.\u003c/p>\n\n",
"disqusIdentifier": "5192 http://blogs.kqed.org/bayareabites/?p=5192",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 605,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1550601623,
"excerpt": "The \u003ca href=\"http://www.lamillcoffee.com/gourmet-coffee-gourmet-tea/experience/lamill-coffee-boutique-silverlake/\">LA Coffee Mill\u003c/a>, \u003cem>tres chic\u003c/em> in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It's tangy, refreshing, and very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The LA Coffee Mill, tres chic in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It's tangy, refreshing, and very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade. ",
"title": "White Peach Lemonade | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "White Peach Lemonade",
"datePublished": "2009-07-12T08:34:37-07:00",
"dateModified": "2019-02-19T10:40:23-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "white-peach-lemonade",
"status": "publish",
"path": "/bayareabites/5192/white-peach-lemonade",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-5202\" title=\"white nectarines and lemons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" width=\"480\" height=\"360\">\u003c/p>\n\u003cp>Good morning, brunchers! What's in your glass? Let's see: mimosa, mimosa, bloody Mary, screwdriver, mimosa, Calistoga with lime, bloody Mary, and just coffee for you, thanks.\u003c/p>\n\u003cp>Oh, has it come to this? Can we not break out of the orange-juice rut, spread our wings and flap a little, veer a little to the right or left in our quest for a morning pick-me-up that lets you down easy. Personally, I like to be able to recall my name and address (and yours) post-frittata, rather than ending up in the Jacuzzi at 5pm with three pairs of new shoes and no idea how I got there.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.lamillcoffee.com/gourmet-coffee-gourmet-tea/experience/lamill-coffee-boutique-silverlake/\">LA Coffee Mill\u003c/a>, \u003cem>très chic\u003c/em> in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It's tangy and refreshing, very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.\u003c/p>\n\u003cp>Now Meyer lemons, which really should be growing in your backyard if you have one, and in your friends' backyards if not, make the most flagrantly, fragrantly delicious lemonade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But with white peaches and nectarines in full sugary swing now, you can one-up even Meyer lemonade by adding a little pale and luscious peach puree, turning your lemonade into a coral-colored quaff even better than a Bellini.\u003c/p>\n\u003cp>Anytime you buy white-fleshed stone fruit, you know a few of these dainty little princesses are going to get bruised on the way home. But hard knocks don't matter to a puree. Pit your peaches and throw them in the blender or food processor. (Or just thwap the heck out of them with a potato masher.) Drip the puree through a fine-mesh strainer into your lemonade, so you get all the lovely tequila-sunrise color with none of the skin.\u003c/p>\n\u003cp>A very good trick, when you have the time, is to skin off all that aromatic rind and infuse it into a sugar-water syrup. Use this lemony-sweet syrup to sweeten fresh lemon juice to taste. Finish with just enough water, sparkling or still, to make it drinkable over ice.\u003c/p>\n\u003cp>Even better, try rubbing a few heads of fresh lavender into your sugar, or infuse the blossoms into your lemon-rind syrup. If you're really lucky, all this—Meyer lemons, lavender, white peaches—could come from your own garden right now. Lavender white peach Meyer lemonade: effete, yes, but oh, oh, so good.\u003c/p>\n\u003cp>\u003cstrong>White Peach Lemonade\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>2/3 cup water\u003cbr>\n1/3 cup sugar, or to taste\u003cbr>\n1 tablespoon lavender flowers, optional\u003cbr>\n1 tablespoon honey, or to taste\u003cbr>\n3 to 4 lemons\u003cbr>\n2 to 3 white peaches or nectarines, pitted and chopped\u003cbr>\nWater\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel off the rind of your lemons in long strips. In a small saucepan over medium heat, dissolve sugar in water. When sugar is dissolved, add lemon rinds and lavender flowers, if using. Bring to a slow simmer and let bubble gently for 5 minutes.\u003c/p>\n\u003cp>2. Remove from heat and let cool. Meanwhile, juice your lemons. When syrup is cool, strain and add 3 tablespoons to lemon juice. (You can always add more later).\u003c/p>\n\u003cp>3. Puree peach chunks, honey, and lemon juice mixture in a food processor or blender. Pour through a fine-mesh strainer into a pitcher.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Add water until it's dilute enough to drink. Add more honey or lemon syrup as needed. Serve over ice.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5192/white-peach-lemonade",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_1844",
"bayareabites_12"
],
"tags": [
"bayareabites_504",
"bayareabites_14738",
"bayareabites_218",
"bayareabites_3682"
],
"label": "bayareabites"
},
"bayareabites_5146": {
"type": "posts",
"id": "bayareabites_5146",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5146",
"score": null,
"sort": [
1247151625000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247151625,
"format": "aside",
"disqusTitle": "Stuffed Globe Squash and Eggplant",
"title": "Stuffed Globe Squash and Eggplant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n",
"disqusIdentifier": "5146 http://blogs.kqed.org/bayareabites/?p=5146",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/09/stuffed-globe-squash-and-eggplant/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1024,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1247156135,
"excerpt": "My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than "cool" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ",
"title": "Stuffed Globe Squash and Eggplant | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Stuffed Globe Squash and Eggplant",
"datePublished": "2009-07-09T08:00:25-07:00",
"dateModified": "2009-07-09T09:15:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "stuffed-globe-squash-and-eggplant",
"status": "publish",
"path": "/bayareabites/5146/stuffed-globe-squash-and-eggplant",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5146/stuffed-globe-squash-and-eggplant",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_95",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_2292",
"bayareabites_2372",
"bayareabites_546",
"bayareabites_2373",
"bayareabites_2371",
"bayareabites_1258"
],
"label": "bayareabites"
},
"bayareabites_5126": {
"type": "posts",
"id": "bayareabites_5126",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5126",
"score": null,
"sort": [
1247062660000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247062660,
"format": "aside",
"disqusTitle": "Paladar: Cuban Sando, I think I love you",
"title": "Paladar: Cuban Sando, I think I love you",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-022.jpg\" alt=\"Paladar - Sandwich Cubano\" title=\"Paladar - Sandwich Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5131\">\u003cbr>\n\u003cem>Sandwich Cubano\u003c/em>\u003c/p>\n\u003cp>Rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together.\u003c/p>\n\u003cp>Ah.MA.zing.\u003c/p>\n\u003cp>No, seriously. If I could marry a sandwich, this would be it. \u003c/p>\n\u003cp>Each bite of the \u003cstrong>Cubano\u003c/strong> gives you everything one could ever wish for in a sandwich. Meatiness. Meltiness. Crunch. Chew. An explosion of flavors in perfect harmony. Mee-ow. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's no wonder that this bright little Cuban café is always packed at lunchtime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-002.jpg\" alt=\"Paladar Cafe Cubano, San Francisco FiDi\" title=\"Paladar Cafe Cubano, San Francisco FiDi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5127\">\u003cbr>\n\u003cem>Paladar Café Cubano, San Francisco FiDi\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-008.jpg\" alt=\"Lunchtime at Paladar\" title=\"Lunchtime at Paladar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5128\">\u003cbr>\n\u003cem>Lunchtime at Paladar\u003c/em>\u003c/p>\n\u003cp>The Latin music keeps things lively -- as does the addictive \u003cstrong>Café con Leche\u003c/strong>, and the \u003cstrong>Mexican Coca-Cola\u003c/strong> made with real cane sugar, all 39 grams/serving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-011.jpg\" alt=\" Mexican Coca-Cola\" title=\" Mexican Coca-Cola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5129\">\u003cbr>\n\u003cem>Mexican Coca-Cola\u003c/em>\u003c/p>\n\u003cp>The regulars are stoked to be back -- on my first visit, I actually overheard a dapper gentleman in a panama hat and seersucker exclaim to no one in particular, \"Man! This place \u003cem>rocks\u003c/em>!\" as he salsa'd out the door.\u003c/p>\n\u003cp>And then there is the food -- warm, inviting, and satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-019.jpg\" alt=\"Picadillo, Paladar Cafe Cubano\" title=\"Picadillo, Paladar Cafe Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5130\">\u003cbr>\n\u003cem>Picadillo, Paladar Café Cubano\u003c/em>\u003c/p>\n\u003cp>Other than wanting to marry the \u003cstrong>Cuban Sandwich\u003c/strong>, you may also find yourself wanting to have babies with the \u003cstrong>Picadillo Cubano estilo Elena\u003c/strong>.\u003c/p>\n\u003cp>Niman ground beef, browned and seasoned with sautéed onions, garlic, tomatoes, peppers, green olives, raisins, and herbs, the result is an intensely aromatic Cuban version of an Italian ragu. The \u003cstrong>Picadillo\u003c/strong> is served with fluffy white rice and fried sweet plantains. \u003c/p>\n\u003cp>The sandwiches and mains are also served with a side of mixed greens. Nice touch. Sometimes it is drizzled with a heavenly coconut milk dressing, other times with a garlic aioli. \u003c/p>\n\u003cp>In Cuba, paladares are small family-run restaurants that serve home-cooking. While the space at Paladar Café Cubano may be small, the flavors are big. Big, bold, and comforting. This is food that makes you smile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.paladarcafecubano.com\">Paladar Café Cubano\u003c/a>\u003cbr>\n329 Kearny St\u003cbr>\n(between Bush St & Pine St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 398-4899 \u003c/p>\n\n",
"disqusIdentifier": "5126 http://blogs.kqed.org/bayareabites/?p=5126",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/08/paladar-cuban-sando-i-think-i-love-you/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 351,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1247036094,
"excerpt": "Paladar's Cuban Sando: rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together. Ah.MA.zing.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Paladar's Cuban Sando: rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together. Ah.MA.zing.",
"title": "Paladar: Cuban Sando, I think I love you | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Paladar: Cuban Sando, I think I love you",
"datePublished": "2009-07-08T07:17:40-07:00",
"dateModified": "2009-07-07T23:54:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "paladar-cuban-sando-i-think-i-love-you",
"status": "publish",
"path": "/bayareabites/5126/paladar-cuban-sando-i-think-i-love-you",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-022.jpg\" alt=\"Paladar - Sandwich Cubano\" title=\"Paladar - Sandwich Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5131\">\u003cbr>\n\u003cem>Sandwich Cubano\u003c/em>\u003c/p>\n\u003cp>Rich, roasted, shredded Niman pork, boiled ham, melty Swiss, an even layer of sweet and tangy pickles, whole grain mustard, creamy mayo, and a buttery, crusty, fresh roll, hot pressed, melding it all together.\u003c/p>\n\u003cp>Ah.MA.zing.\u003c/p>\n\u003cp>No, seriously. If I could marry a sandwich, this would be it. \u003c/p>\n\u003cp>Each bite of the \u003cstrong>Cubano\u003c/strong> gives you everything one could ever wish for in a sandwich. Meatiness. Meltiness. Crunch. Chew. An explosion of flavors in perfect harmony. Mee-ow. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's no wonder that this bright little Cuban café is always packed at lunchtime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-002.jpg\" alt=\"Paladar Cafe Cubano, San Francisco FiDi\" title=\"Paladar Cafe Cubano, San Francisco FiDi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5127\">\u003cbr>\n\u003cem>Paladar Café Cubano, San Francisco FiDi\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-008.jpg\" alt=\"Lunchtime at Paladar\" title=\"Lunchtime at Paladar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5128\">\u003cbr>\n\u003cem>Lunchtime at Paladar\u003c/em>\u003c/p>\n\u003cp>The Latin music keeps things lively -- as does the addictive \u003cstrong>Café con Leche\u003c/strong>, and the \u003cstrong>Mexican Coca-Cola\u003c/strong> made with real cane sugar, all 39 grams/serving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-011.jpg\" alt=\" Mexican Coca-Cola\" title=\" Mexican Coca-Cola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5129\">\u003cbr>\n\u003cem>Mexican Coca-Cola\u003c/em>\u003c/p>\n\u003cp>The regulars are stoked to be back -- on my first visit, I actually overheard a dapper gentleman in a panama hat and seersucker exclaim to no one in particular, \"Man! This place \u003cem>rocks\u003c/em>!\" as he salsa'd out the door.\u003c/p>\n\u003cp>And then there is the food -- warm, inviting, and satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/paladar-019.jpg\" alt=\"Picadillo, Paladar Cafe Cubano\" title=\"Picadillo, Paladar Cafe Cubano\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5130\">\u003cbr>\n\u003cem>Picadillo, Paladar Café Cubano\u003c/em>\u003c/p>\n\u003cp>Other than wanting to marry the \u003cstrong>Cuban Sandwich\u003c/strong>, you may also find yourself wanting to have babies with the \u003cstrong>Picadillo Cubano estilo Elena\u003c/strong>.\u003c/p>\n\u003cp>Niman ground beef, browned and seasoned with sautéed onions, garlic, tomatoes, peppers, green olives, raisins, and herbs, the result is an intensely aromatic Cuban version of an Italian ragu. The \u003cstrong>Picadillo\u003c/strong> is served with fluffy white rice and fried sweet plantains. \u003c/p>\n\u003cp>The sandwiches and mains are also served with a side of mixed greens. Nice touch. Sometimes it is drizzled with a heavenly coconut milk dressing, other times with a garlic aioli. \u003c/p>\n\u003cp>In Cuba, paladares are small family-run restaurants that serve home-cooking. While the space at Paladar Café Cubano may be small, the flavors are big. Big, bold, and comforting. This is food that makes you smile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.paladarcafecubano.com\">Paladar Café Cubano\u003c/a>\u003cbr>\n329 Kearny St\u003cbr>\n(between Bush St & Pine St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 398-4899 \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5126/paladar-cuban-sando-i-think-i-love-you",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_2366",
"bayareabites_2368",
"bayareabites_2365",
"bayareabites_2367"
],
"label": "bayareabites"
},
"bayareabites_4880": {
"type": "posts",
"id": "bayareabites_4880",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "4880",
"score": null,
"sort": [
1246976268000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1246976268,
"format": "aside",
"disqusTitle": "Toot Toot Tootsie, Hello!",
"title": "Toot Toot Tootsie, Hello!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "4880 http://blogs.kqed.org/bayareabites/?p=4880",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 704,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1246600439,
"excerpt": "Tootsie's at Stanford Barn saved me from days of hospital food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tootsie's at Stanford Barn saved me from days of hospital food.",
"title": "Toot Toot Tootsie, Hello! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Toot Toot Tootsie, Hello!",
"datePublished": "2009-07-07T07:17:48-07:00",
"dateModified": "2009-07-02T22:53:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "toot-toot-tootsie-hello",
"status": "publish",
"path": "/bayareabites/4880/toot-toot-tootsie-hello",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/4880/toot-toot-tootsie-hello",
"authors": [
"5010"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_2333",
"bayareabites_14767",
"bayareabites_1708",
"bayareabites_2334"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 1332,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_5610",
"bayareabites_5550",
"bayareabites_5458",
"bayareabites_5407",
"bayareabites_5298",
"bayareabites_5266",
"bayareabites_5253",
"bayareabites_5230",
"bayareabites_5192",
"bayareabites_5146",
"bayareabites_5126",
"bayareabites_4880"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_2524": {
"type": "terms",
"id": "bayareabites_2524",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "compost",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "compost Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1822,
"slug": "compost",
"isLoading": false,
"link": "/bayareabites/tag/compost"
},
"bayareabites_2523": {
"type": "terms",
"id": "bayareabites_2523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening classes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1821,
"slug": "gardening-classes",
"isLoading": false,
"link": "/bayareabites/tag/gardening-classes"
},
"bayareabites_2522": {
"type": "terms",
"id": "bayareabites_2522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening workshops",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening workshops Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1820,
"slug": "gardening-workshops",
"isLoading": false,
"link": "/bayareabites/tag/gardening-workshops"
},
"bayareabites_2055": {
"type": "terms",
"id": "bayareabites_2055",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2055",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban farming",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1546,
"slug": "urban-farming",
"isLoading": false,
"link": "/bayareabites/tag/urban-farming"
},
"bayareabites_1336": {
"type": "terms",
"id": "bayareabites_1336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1168,
"slug": "volunteering",
"isLoading": false,
"link": "/bayareabites/tag/volunteering"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_1116": {
"type": "terms",
"id": "bayareabites_1116",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1116",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coconut rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coconut rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 999,
"slug": "coconut-rice",
"isLoading": false,
"link": "/bayareabites/tag/coconut-rice"
},
"bayareabites_2446": {
"type": "terms",
"id": "bayareabites_2446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "copper pots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "copper pots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1817,
"slug": "copper-pots",
"isLoading": false,
"link": "/bayareabites/tag/copper-pots"
},
"bayareabites_1573": {
"type": "terms",
"id": "bayareabites_1573",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1279,
"slug": "curry",
"isLoading": false,
"link": "/bayareabites/tag/curry"
},
"bayareabites_1190": {
"type": "terms",
"id": "bayareabites_1190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1049,
"slug": "thai-food",
"isLoading": false,
"link": "/bayareabites/tag/thai-food"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_985": {
"type": "terms",
"id": "bayareabites_985",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheap eats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheap eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 895,
"slug": "cheap-eats",
"isLoading": false,
"link": "/bayareabites/tag/cheap-eats"
},
"bayareabites_2416": {
"type": "terms",
"id": "bayareabites_2416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chile verde",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chile verde Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1796,
"slug": "chile-verde",
"isLoading": false,
"link": "/bayareabites/tag/chile-verde"
},
"bayareabites_2418": {
"type": "terms",
"id": "bayareabites_2418",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2418",
"found": true
},
"relationships": {},
"featImg": null,
"name": "inexpensive meals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "inexpensive meals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1798,
"slug": "inexpensive-meals",
"isLoading": false,
"link": "/bayareabites/tag/inexpensive-meals"
},
"bayareabites_180": {
"type": "terms",
"id": "bayareabites_180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 145,
"slug": "mexican",
"isLoading": false,
"link": "/bayareabites/tag/mexican"
},
"bayareabites_616": {
"type": "terms",
"id": "bayareabites_616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pork",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pork Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 581,
"slug": "pork",
"isLoading": false,
"link": "/bayareabites/tag/pork"
},
"bayareabites_2420": {
"type": "terms",
"id": "bayareabites_2420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pork butt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pork butt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1800,
"slug": "pork-butt",
"isLoading": false,
"link": "/bayareabites/tag/pork-butt"
},
"bayareabites_2419": {
"type": "terms",
"id": "bayareabites_2419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pork shoulder",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pork shoulder Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1799,
"slug": "pork-shoulder",
"isLoading": false,
"link": "/bayareabites/tag/pork-shoulder"
},
"bayareabites_2417": {
"type": "terms",
"id": "bayareabites_2417",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2417",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatillos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatillos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1797,
"slug": "tomatillos",
"isLoading": false,
"link": "/bayareabites/tag/tomatillos"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_2397": {
"type": "terms",
"id": "bayareabites_2397",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2397",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1781,
"slug": "dairy-free",
"isLoading": false,
"link": "/bayareabites/tag/dairy-free"
},
"bayareabites_2398": {
"type": "terms",
"id": "bayareabites_2398",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2398",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food allergies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food allergies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1782,
"slug": "food-allergies",
"isLoading": false,
"link": "/bayareabites/tag/food-allergies"
},
"bayareabites_2399": {
"type": "terms",
"id": "bayareabites_2399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food sensitivities",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food sensitivities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1783,
"slug": "food-sensitivities",
"isLoading": false,
"link": "/bayareabites/tag/food-sensitivities"
},
"bayareabites_2400": {
"type": "terms",
"id": "bayareabites_2400",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2400",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Omnivore Books",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Omnivore Books Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1784,
"slug": "omnivore-books",
"isLoading": false,
"link": "/bayareabites/tag/omnivore-books"
},
"bayareabites_2396": {
"type": "terms",
"id": "bayareabites_2396",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2396",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1780,
"slug": "wheat-free",
"isLoading": false,
"link": "/bayareabites/tag/wheat-free"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_2389": {
"type": "terms",
"id": "bayareabites_2389",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2389",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn chowder",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn chowder Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1776,
"slug": "corn-chowder",
"isLoading": false,
"link": "/bayareabites/tag/corn-chowder"
},
"bayareabites_2390": {
"type": "terms",
"id": "bayareabites_2390",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2390",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1777,
"slug": "grilled-corn",
"isLoading": false,
"link": "/bayareabites/tag/grilled-corn"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_2386": {
"type": "terms",
"id": "bayareabites_2386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1773,
"slug": "chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/chinese-food"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_2388": {
"type": "terms",
"id": "bayareabites_2388",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2388",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microwave cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microwave cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1775,
"slug": "microwave-cooking",
"isLoading": false,
"link": "/bayareabites/tag/microwave-cooking"
},
"bayareabites_2387": {
"type": "terms",
"id": "bayareabites_2387",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2387",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sea bass",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sea bass Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1774,
"slug": "sea-bass",
"isLoading": false,
"link": "/bayareabites/tag/sea-bass"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_2234": {
"type": "terms",
"id": "bayareabites_2234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Asian Pearl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Asian Pearl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1663,
"slug": "asian-pearl",
"isLoading": false,
"link": "/bayareabites/tag/asian-pearl"
},
"bayareabites_2384": {
"type": "terms",
"id": "bayareabites_2384",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2384",
"found": true
},
"relationships": {},
"featImg": null,
"name": "business",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "business Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1771,
"slug": "business",
"isLoading": false,
"link": "/bayareabites/tag/business"
},
"bayareabites_2385": {
"type": "terms",
"id": "bayareabites_2385",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2385",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Halal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Halal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1772,
"slug": "halal",
"isLoading": false,
"link": "/bayareabites/tag/halal"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_786": {
"type": "terms",
"id": "bayareabites_786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recession",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recession Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 774,
"slug": "recession",
"isLoading": false,
"link": "/bayareabites/tag/recession"
},
"bayareabites_2383": {
"type": "terms",
"id": "bayareabites_2383",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2383",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the mission",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the mission Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1770,
"slug": "the-mission",
"isLoading": false,
"link": "/bayareabites/tag/the-mission"
},
"bayareabites_1844": {
"type": "terms",
"id": "bayareabites_1844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mocktails",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1432,
"slug": "mocktails",
"isLoading": false,
"link": "/bayareabites/category/mocktails"
},
"bayareabites_504": {
"type": "terms",
"id": "bayareabites_504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 469,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/tag/beverages"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_2292": {
"type": "terms",
"id": "bayareabites_2292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggplant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggplant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1706,
"slug": "eggplant",
"isLoading": false,
"link": "/bayareabites/tag/eggplant"
},
"bayareabites_2372": {
"type": "terms",
"id": "bayareabites_2372",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2372",
"found": true
},
"relationships": {},
"featImg": null,
"name": "globe sqash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "globe sqash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1762,
"slug": "globe-sqash",
"isLoading": false,
"link": "/bayareabites/tag/globe-sqash"
},
"bayareabites_546": {
"type": "terms",
"id": "bayareabites_546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leftovers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 511,
"slug": "leftovers",
"isLoading": false,
"link": "/bayareabites/tag/leftovers"
},
"bayareabites_2373": {
"type": "terms",
"id": "bayareabites_2373",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2373",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stuffed vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stuffed vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1763,
"slug": "stuffed-vegetables",
"isLoading": false,
"link": "/bayareabites/tag/stuffed-vegetables"
},
"bayareabites_2371": {
"type": "terms",
"id": "bayareabites_2371",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2371",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer squash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer squash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1761,
"slug": "summer-squash",
"isLoading": false,
"link": "/bayareabites/tag/summer-squash"
},
"bayareabites_1258": {
"type": "terms",
"id": "bayareabites_1258",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1258",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zucchini",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zucchini Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1101,
"slug": "zucchini",
"isLoading": false,
"link": "/bayareabites/tag/zucchini"
},
"bayareabites_2366": {
"type": "terms",
"id": "bayareabites_2366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuban sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuban sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1758,
"slug": "cuban-sandwich",
"isLoading": false,
"link": "/bayareabites/tag/cuban-sandwich"
},
"bayareabites_2368": {
"type": "terms",
"id": "bayareabites_2368",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FiDi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FiDi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1760,
"slug": "fidi",
"isLoading": false,
"link": "/bayareabites/tag/fidi"
},
"bayareabites_2365": {
"type": "terms",
"id": "bayareabites_2365",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2365",
"found": true
},
"relationships": {},
"featImg": null,
"name": "paladar cafe cubano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "paladar cafe cubano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1757,
"slug": "paladar-cafe-cubano",
"isLoading": false,
"link": "/bayareabites/tag/paladar-cafe-cubano"
},
"bayareabites_2367": {
"type": "terms",
"id": "bayareabites_2367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "picadillo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "picadillo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1759,
"slug": "picadillo",
"isLoading": false,
"link": "/bayareabites/tag/picadillo"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_2333": {
"type": "terms",
"id": "bayareabites_2333",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2333",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospital food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospital food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1738,
"slug": "hospital-food",
"isLoading": false,
"link": "/bayareabites/tag/hospital-food"
},
"bayareabites_14767": {
"type": "terms",
"id": "bayareabites_14767",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14767",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palo alto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palo alto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1736,
"slug": "palo-alto",
"isLoading": false,
"link": "/bayareabites/tag/palo-alto"
},
"bayareabites_1708": {
"type": "terms",
"id": "bayareabites_1708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stanford",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stanford Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1737,
"slug": "stanford",
"isLoading": false,
"link": "/bayareabites/tag/stanford"
},
"bayareabites_2334": {
"type": "terms",
"id": "bayareabites_2334",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tootsie's at stanford barn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tootsie's at stanford barn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1739,
"slug": "tootsies-at-stanford-barn",
"isLoading": false,
"link": "/bayareabites/tag/tootsies-at-stanford-barn"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}