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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carrot Pudding",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/carrot-pudding.jpg\" alt=\"carrot-pudding\" width=\"350\" height=\"256\">I'd never thought much of the carrot in terms of dessert food. Before you ask the obvious \"But what about carrot cake?\" question, yes, I know it exists. I just choose not to acknowledge it any longer, thanks to my volunteering to bake that particular dessert for a friend's wedding several years ago. 150 people to feed and a Barbie-sized oven left me exhausted, but proud of the mission accomplished. I have since moved on. I don't think I'd even uttered the word \"carrot\" in years.\u003c/p>\n\u003cp>And then I went to a potluck dinner at a home I once partly owned, hosted by a man I used to live with, and a dog who used to know me.\u003c/p>\n\u003cp>The theme of the dinner was Cal/Asian, which gave people a lot of wiggle room with savory dishes, but not so much with dessert. Whole roasted petrale soles, rices dishes, green onion pancakes and a host of other items crowded the dining room table. Just off center, however, was a bowl of bright orange that caught my attention, as though I had just spotted Lucille Ball standing in the middle of some crowded Beijing shopping center smoking a Phillip Morris-- a beautiful standout, if a little out of place amid the beige-y, earthen tones.\u003c/p>\n\u003cp>\"I suppose I should have put that to the dessert buffet, but I didn't want to move the booze.\" was offered by a woman named Razili, who had brought the dish. In my brief assessment of her offering, I hadn't thought that it was a dessert.\u003c/p>\n\u003cp>She explained that it was a carrot pudding, or Gajar ka Halwa-- a specialty from Punjab, her family's place of origin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We changed it a little,\" she said. The milk, the cardamom, almonds for cashews.\u003c/p>\n\u003cp>It got me thinking about how, as Americans, we all inherit the dishes and traditions of our ancestors from their various distant origins. In my family for example, it's the cannoli. Every holiday, silver trays of the confections were placed on the table for dessert-- one studded with candied citron, the other with chocolate. While the older generations consumed the citron, the kids went for the chocolate. As the years passed and the older folks-- some of them actual Italians-- died off, so did the use of citron. The cannoli we make today are only with chocolate, to suit our Americanized tastes. They are still cannoli, just not ones my Sicilian great-grandmother would be likely to touch. They are still recognizable, but they bear the branding of adaptation, of assimilation.\u003c/p>\n\u003cp>I know my family isn't alone in this morphing trend. It's how we as a country traditionally have made anything \"foreign\" or \"other\" its own. Think pizza or nachos or just about anything Chinese. We take an idea from one place, adapt it to our own needs or desires (the blander version of something exotic perhaps, made with ingredients easily obtainable in our own markets), and the results are familiar, yet different.\u003c/p>\n\u003cp>That's how I saw \u003cem>Gajar ka Halwa\u003c/em> when it was described to me-- strangely familiar (carrots and almonds), yet exotically different (dessert?). Of course, when it was being described, Razili never called it by its Punjabi name. \"It's carrot pudding.\"\u003c/p>\n\u003cp>It was my favorite dish of the night. And, believe me, there were some great things on that table.\u003c/p>\n\u003cp>\u003cstrong>Carrot Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>That's what I'm calling it. The ingredients are hardly exotic, unless you think cardamom is fanciful. In that case, you most likely don't have Central European, Indian, or Persian ancestors, to name a few.\u003c/p>\n\u003cp>It's a remarkably easy dish to prepare (if you don't mind a lot of stirring), inexpensive, and really, really delicious. I've changed Razili's recipe slightly to suit my own tastes, but of course, that's to be expected, given the sub-theme of today's post.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups shredded carrot\u003cbr>\n2 cups whole milk\u003cbr>\n3 tablespoons of unsalted butter\u003cbr>\n1/3 cup of sugar\u003cbr>\n10 to 15 cardamom pods or a heavy pinch of ground cardamom powder\u003cbr>\n1/4 teaspoon almond extract\u003cbr>\nToasted sliced almonds for garnish. I candied mine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Melt butter in the bottom of a wide pan over medium heat. More surface area= faster cooking time, I promise. Add carrots and stir occasionally until soft and thoroughly cooked. About 5 minutes.\u003c/p>\n\u003cp>2. At the same time, heat milk in a saucepan or microwave, if you're that kind of person. I am, but mine broke and it's low on my priority list to replace it. Add cardamom pods to milk. Bring to a boil, then turn off the heat and let the cardamom steep. Stir occasionally to prevent the milk from forming a skin.\u003c/p>\n\u003cp>3. Remove cardamom pods from the milk. Add milk to the cooked carrots. Stir constantly to prevent burning. Continue this form of exercise until the all the milk has absorbed/evaporated. The carrot mixture should be a little wet. About 10 -15 minutes. Add sugar and stir for another 3 minutes or so, just until the sugar has melted and absorbed. Turn off heat and stir in almond extract.\u003c/p>\n\u003cp>4. Place in serving bowl, top with almonds slices and serve warm. Of course, it's still really good eaten cold out of the fridge at midnight as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do what you will, it's your tradition now.\u003c/p>\n\n",
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"excerpt": "I'd never thought much of the carrot in terms of dessert food. Before you ask the obvious \"But what about carrot cake?\" question, yes, I know it exists. I just choose not to acknowledge it any longer, thanks to my volunteering to bake that particular dessert for a friend's wedding several years ago. 150 people to feed and a Barbie-sized oven left me exhausted, but proud of the mission accomplished. I have since moved on. I don't think I'd even uttered the word \"carrot\" in years.\r\n\r\nAnd then I went to a potluck dinner at a home I onced partly owned, hosted by a man I used to live with, and a dog who used to know me.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/carrot-pudding.jpg\" alt=\"carrot-pudding\" width=\"350\" height=\"256\">I'd never thought much of the carrot in terms of dessert food. Before you ask the obvious \"But what about carrot cake?\" question, yes, I know it exists. I just choose not to acknowledge it any longer, thanks to my volunteering to bake that particular dessert for a friend's wedding several years ago. 150 people to feed and a Barbie-sized oven left me exhausted, but proud of the mission accomplished. I have since moved on. I don't think I'd even uttered the word \"carrot\" in years.\u003c/p>\n\u003cp>And then I went to a potluck dinner at a home I once partly owned, hosted by a man I used to live with, and a dog who used to know me.\u003c/p>\n\u003cp>The theme of the dinner was Cal/Asian, which gave people a lot of wiggle room with savory dishes, but not so much with dessert. Whole roasted petrale soles, rices dishes, green onion pancakes and a host of other items crowded the dining room table. Just off center, however, was a bowl of bright orange that caught my attention, as though I had just spotted Lucille Ball standing in the middle of some crowded Beijing shopping center smoking a Phillip Morris-- a beautiful standout, if a little out of place amid the beige-y, earthen tones.\u003c/p>\n\u003cp>\"I suppose I should have put that to the dessert buffet, but I didn't want to move the booze.\" was offered by a woman named Razili, who had brought the dish. In my brief assessment of her offering, I hadn't thought that it was a dessert.\u003c/p>\n\u003cp>She explained that it was a carrot pudding, or Gajar ka Halwa-- a specialty from Punjab, her family's place of origin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We changed it a little,\" she said. The milk, the cardamom, almonds for cashews.\u003c/p>\n\u003cp>It got me thinking about how, as Americans, we all inherit the dishes and traditions of our ancestors from their various distant origins. In my family for example, it's the cannoli. Every holiday, silver trays of the confections were placed on the table for dessert-- one studded with candied citron, the other with chocolate. While the older generations consumed the citron, the kids went for the chocolate. As the years passed and the older folks-- some of them actual Italians-- died off, so did the use of citron. The cannoli we make today are only with chocolate, to suit our Americanized tastes. They are still cannoli, just not ones my Sicilian great-grandmother would be likely to touch. They are still recognizable, but they bear the branding of adaptation, of assimilation.\u003c/p>\n\u003cp>I know my family isn't alone in this morphing trend. It's how we as a country traditionally have made anything \"foreign\" or \"other\" its own. Think pizza or nachos or just about anything Chinese. We take an idea from one place, adapt it to our own needs or desires (the blander version of something exotic perhaps, made with ingredients easily obtainable in our own markets), and the results are familiar, yet different.\u003c/p>\n\u003cp>That's how I saw \u003cem>Gajar ka Halwa\u003c/em> when it was described to me-- strangely familiar (carrots and almonds), yet exotically different (dessert?). Of course, when it was being described, Razili never called it by its Punjabi name. \"It's carrot pudding.\"\u003c/p>\n\u003cp>It was my favorite dish of the night. And, believe me, there were some great things on that table.\u003c/p>\n\u003cp>\u003cstrong>Carrot Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>That's what I'm calling it. The ingredients are hardly exotic, unless you think cardamom is fanciful. In that case, you most likely don't have Central European, Indian, or Persian ancestors, to name a few.\u003c/p>\n\u003cp>It's a remarkably easy dish to prepare (if you don't mind a lot of stirring), inexpensive, and really, really delicious. I've changed Razili's recipe slightly to suit my own tastes, but of course, that's to be expected, given the sub-theme of today's post.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups shredded carrot\u003cbr>\n2 cups whole milk\u003cbr>\n3 tablespoons of unsalted butter\u003cbr>\n1/3 cup of sugar\u003cbr>\n10 to 15 cardamom pods or a heavy pinch of ground cardamom powder\u003cbr>\n1/4 teaspoon almond extract\u003cbr>\nToasted sliced almonds for garnish. I candied mine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Melt butter in the bottom of a wide pan over medium heat. More surface area= faster cooking time, I promise. Add carrots and stir occasionally until soft and thoroughly cooked. About 5 minutes.\u003c/p>\n\u003cp>2. At the same time, heat milk in a saucepan or microwave, if you're that kind of person. I am, but mine broke and it's low on my priority list to replace it. Add cardamom pods to milk. Bring to a boil, then turn off the heat and let the cardamom steep. Stir occasionally to prevent the milk from forming a skin.\u003c/p>\n\u003cp>3. Remove cardamom pods from the milk. Add milk to the cooked carrots. Stir constantly to prevent burning. Continue this form of exercise until the all the milk has absorbed/evaporated. The carrot mixture should be a little wet. About 10 -15 minutes. Add sugar and stir for another 3 minutes or so, just until the sugar has melted and absorbed. Turn off heat and stir in almond extract.\u003c/p>\n\u003cp>4. Place in serving bowl, top with almonds slices and serve warm. Of course, it's still really good eaten cold out of the fridge at midnight as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do what you will, it's your tradition now.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining at Google: Part 2",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. Both were lip smacking.\u003c/p>\n\u003cp>In each café, the focus really did seem to be on using local and organic foods that are in season, and the cleanup was equally green. Each restaurant has an area where you return your trays, compost your compostables, recycle your recyclables, and plant your reusable plates and silverware on a conveyor belt to be washed in the back. I also noticed the trash seemed relatively empty, which was impressive given the number of people having lunch at the café where we dined.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \u003c/p>\n\n",
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"excerpt": "Some of you may have read \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-050.jpg\" alt=\"Cannibal Pizza, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2958\">\u003cbr>\n\u003cem>Cannibal Pizza, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>The Frenchies have done it again. From the same owners as \u003ca href=\"http://www.chezpapasf.com/\">Chez Papa Resto\u003c/a>, \u003ca href=\"http://www.chezpapasf.com/bistrot/home.html\">Chez Papa Bistrot\u003c/a>, and \u003ca href=\"http://www.chezmamansf.com/\">Chez Maman\u003c/a>, \u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a> has hit the ground running -- delighting lucky Potrero residents with truly great pizza.\u003c/p>\n\u003cp>Seems like SF just can't get enough of the 'za. With stiff competition like \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>, and \u003ca href=\"http://www.littlestarpizza.com/\">Little Star Pizza\u003c/a> in the city, the heat is on…but \u003ca href=\"http://pizzanostrasf.com\">Pizza Nostra\u003c/a> holds its own with \u003cstrong>Pizzaiolo Giovanni Aginolfi\u003c/strong> at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year's \u003ca href=\"http://www.worldpizzachampions.com/italy.php\">World Pizza Championship\u003c/a>. One taste of his pie and you can see why. \u003c/p>\n\u003cp>Thin crust with just enough crisp and crunch. Smooth, chewy, flavorful dough -- made with tipo 00, of course. And an impressive range of gourmet toppings like prosciutto di Parma, lamb sausage merguez, and even a four cheese bianca made with sweet gorgonzola and pear. \u003c/p>\n\u003cp>The standout of the night that floored us and left us with that lusty, satiated, glow in our eyes was the \u003cstrong>Cannibal\u003c/strong> pizza. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n",
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"excerpt": "Pizza Nostra's Cannibal Pizza floored us, leaving us with that lusty, satiated, glow in our eyes. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-050.jpg\" alt=\"Cannibal Pizza, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2958\">\u003cbr>\n\u003cem>Cannibal Pizza, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>The Frenchies have done it again. From the same owners as \u003ca href=\"http://www.chezpapasf.com/\">Chez Papa Resto\u003c/a>, \u003ca href=\"http://www.chezpapasf.com/bistrot/home.html\">Chez Papa Bistrot\u003c/a>, and \u003ca href=\"http://www.chezmamansf.com/\">Chez Maman\u003c/a>, \u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a> has hit the ground running -- delighting lucky Potrero residents with truly great pizza.\u003c/p>\n\u003cp>Seems like SF just can't get enough of the 'za. With stiff competition like \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>, and \u003ca href=\"http://www.littlestarpizza.com/\">Little Star Pizza\u003c/a> in the city, the heat is on…but \u003ca href=\"http://pizzanostrasf.com\">Pizza Nostra\u003c/a> holds its own with \u003cstrong>Pizzaiolo Giovanni Aginolfi\u003c/strong> at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year's \u003ca href=\"http://www.worldpizzachampions.com/italy.php\">World Pizza Championship\u003c/a>. One taste of his pie and you can see why. \u003c/p>\n\u003cp>Thin crust with just enough crisp and crunch. Smooth, chewy, flavorful dough -- made with tipo 00, of course. And an impressive range of gourmet toppings like prosciutto di Parma, lamb sausage merguez, and even a four cheese bianca made with sweet gorgonzola and pear. \u003c/p>\n\u003cp>The standout of the night that floored us and left us with that lusty, satiated, glow in our eyes was the \u003cstrong>Cannibal\u003c/strong> pizza. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Garbanzo Beans",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/garbanzos450.jpg\" alt=\"green garbanzo beans\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2870\">\u003c/p>\n\u003cp>What does your food look like before it gets to you? I'm not talking about shady factory-farming practices or the difference between the sunny farm on that bag of spinach versus the vast monocropped acreage of the Central Valley. No, I'm talking about something more basic: how well do you do know how familiar foods grow? Close your eyes, and imagine a field growing okra, kiwi, peanuts, or rhubarb: what do you see? \u003c/p>\n\u003cp>Last year, visiting the \u003ca href=\"http://www.postfamilie.com\">Post Familie\u003c/a> winery in northwest Arkansas, I spied what I thought were tall, pretty flowers growing among the beans and tomatoes in the family garden. Up close, those six-foot-tall flowering stalks turned out to okra plants, with the sharply pointed pods curving back behind the wide petals. I didn't know until I became an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">UCSC's Farm & Garden program\u003c/a> that kiwis were harvested in the winter from thick, heavy vines, trellised like grapes. Or that asparagus spears push straight out of the bare ground, later unfurling into lacy, fernlike fronds that look like fairy-sized Christmas trees dappled with red berries. \u003c/p>\n\u003cp>You never know when a little bit of education will take you by surprise. I was taking a Sunday-afternoon stroll along Cortland Street, looking forward to the April 9 opening of Blue Elephant Thai in the old Tinderbox space, admiring Heartfelt's cute aprons and vintage glassware (\"have a lemonade party!\" suggested a cheery sign) and contemplating a daytime cocktail down in the secret garden of Wild Side West, only to be overtaken by a yen for Fiat Majani chocolates. When I lived in Bologna, I used to go around the corner to buy these suave hazelnutty squares, a specialty of the city; now, on the other side of another continent, they're still available around the corner, at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a>. \u003c/p>\n\u003cp>Butchery is Avedano's reason for living (whole carcasses broken down weekly, the latest issue of \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> on display, \"I Love You More than Bacon\" buttons by the register) but they're pretty savvy at filling out the menu with Italian chocolates, fresh baguettes, eggs from Soul Food Farm's happy hens, even a few baskets of well-polished potatoes and lemons. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. \u003c/p>\n\u003cp>Had I lived in Mexico, though, I'd know these as \u003ci>guasana\u003c/i>, a popular and very common snack, with a flavor somewhere between fava beans and green peas, with perhaps just a hint of down-South boiled peanut. Like edamame, they're typically steamed in the pod, then sucked out one bean at a time. According to \u003ca href=\"http://chowhound.chow.com/topics/291902\">Chowhound posters\u003c/a> in Jalisco and Guanajuato, home cooks buy huge bunches of the whole plant, then strip the pods from the stems before steaming them in salted water until bright green and tender. Street vendors steam the pods over braziers and sell them by the bag, the outsides sprinkled with lime, chili, and salt. Andy Griffin of Mariquita Farm wrote a \u003ca href=\"http://newfarm.rodaleinstitute.org/columns/CSA_journal/2004/1104/garbanzo.shtml\">rueful journal entry\u003c/a> a few years ago about his farm foreman's attempt to grow (and sell) fresh garbanzos to relocated Jaliscans expecting to pay Mexican prices for a California crop.\u003c/p>\n\u003cp>Mark Benedetto, a private vegan chef in San Francisco, identified my green handful without even needed to pop a pod. Seems he's been getting his green garbanzos, at $2/lb, from the Asian market at 22nd Avenue and Irving Street in the Sunset. He treats them like favas, nipping them from their pods, then steaming in lightly salted water. Once they'd lost their slightly chalky rawness, he tosses them in a pan with olive oil and a little minced garlic, rolling them around over medium heat until the garlic is just beginning to golden. Then, a quick buzz in the processor to a chunky puree, a little salt, pepper, and lemon juice--\"like hummus without the tahini,\" as he describes it--and he's got a gorgeous spring-green mash ready to be spread on warmed pita bread. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another idea, if you have a lot? Grind them to make falafel instead of the usual soaked-but-raw dried beans. Since only the outside of the balls fry (the insides steam), they'll keep a lot of their fresh, green-pea flavor.\u003c/p>\n\n",
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"excerpt": " But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/garbanzos450.jpg\" alt=\"green garbanzo beans\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2870\">\u003c/p>\n\u003cp>What does your food look like before it gets to you? I'm not talking about shady factory-farming practices or the difference between the sunny farm on that bag of spinach versus the vast monocropped acreage of the Central Valley. No, I'm talking about something more basic: how well do you do know how familiar foods grow? Close your eyes, and imagine a field growing okra, kiwi, peanuts, or rhubarb: what do you see? \u003c/p>\n\u003cp>Last year, visiting the \u003ca href=\"http://www.postfamilie.com\">Post Familie\u003c/a> winery in northwest Arkansas, I spied what I thought were tall, pretty flowers growing among the beans and tomatoes in the family garden. Up close, those six-foot-tall flowering stalks turned out to okra plants, with the sharply pointed pods curving back behind the wide petals. I didn't know until I became an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">UCSC's Farm & Garden program\u003c/a> that kiwis were harvested in the winter from thick, heavy vines, trellised like grapes. Or that asparagus spears push straight out of the bare ground, later unfurling into lacy, fernlike fronds that look like fairy-sized Christmas trees dappled with red berries. \u003c/p>\n\u003cp>You never know when a little bit of education will take you by surprise. I was taking a Sunday-afternoon stroll along Cortland Street, looking forward to the April 9 opening of Blue Elephant Thai in the old Tinderbox space, admiring Heartfelt's cute aprons and vintage glassware (\"have a lemonade party!\" suggested a cheery sign) and contemplating a daytime cocktail down in the secret garden of Wild Side West, only to be overtaken by a yen for Fiat Majani chocolates. When I lived in Bologna, I used to go around the corner to buy these suave hazelnutty squares, a specialty of the city; now, on the other side of another continent, they're still available around the corner, at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a>. \u003c/p>\n\u003cp>Butchery is Avedano's reason for living (whole carcasses broken down weekly, the latest issue of \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> on display, \"I Love You More than Bacon\" buttons by the register) but they're pretty savvy at filling out the menu with Italian chocolates, fresh baguettes, eggs from Soul Food Farm's happy hens, even a few baskets of well-polished potatoes and lemons. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. \u003c/p>\n\u003cp>Had I lived in Mexico, though, I'd know these as \u003ci>guasana\u003c/i>, a popular and very common snack, with a flavor somewhere between fava beans and green peas, with perhaps just a hint of down-South boiled peanut. Like edamame, they're typically steamed in the pod, then sucked out one bean at a time. According to \u003ca href=\"http://chowhound.chow.com/topics/291902\">Chowhound posters\u003c/a> in Jalisco and Guanajuato, home cooks buy huge bunches of the whole plant, then strip the pods from the stems before steaming them in salted water until bright green and tender. Street vendors steam the pods over braziers and sell them by the bag, the outsides sprinkled with lime, chili, and salt. Andy Griffin of Mariquita Farm wrote a \u003ca href=\"http://newfarm.rodaleinstitute.org/columns/CSA_journal/2004/1104/garbanzo.shtml\">rueful journal entry\u003c/a> a few years ago about his farm foreman's attempt to grow (and sell) fresh garbanzos to relocated Jaliscans expecting to pay Mexican prices for a California crop.\u003c/p>\n\u003cp>Mark Benedetto, a private vegan chef in San Francisco, identified my green handful without even needed to pop a pod. Seems he's been getting his green garbanzos, at $2/lb, from the Asian market at 22nd Avenue and Irving Street in the Sunset. He treats them like favas, nipping them from their pods, then steaming in lightly salted water. Once they'd lost their slightly chalky rawness, he tosses them in a pan with olive oil and a little minced garlic, rolling them around over medium heat until the garlic is just beginning to golden. Then, a quick buzz in the processor to a chunky puree, a little salt, pepper, and lemon juice--\"like hummus without the tahini,\" as he describes it--and he's got a gorgeous spring-green mash ready to be spread on warmed pita bread. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another idea, if you have a lot? Grind them to make falafel instead of the usual soaked-but-raw dried beans. Since only the outside of the balls fry (the insides steam), they'll keep a lot of their fresh, green-pea flavor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Is there a drink for every occasion and mood? When one reaches for the bottle for any given reason, Deborah Pardes of \u003ca href=\"http://getsmartradio.net/\">Get Smart Radio\u003c/a> wanted to know \"which one?\"\u003c/p>\n\u003cp>On April 1st, Pardes invited mixlogist Brian MacGregor of \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> and wine wiz Debbie Zachareas of \u003ca href=\"http://www.ferrybuildingmarketplace.com/ferry_plaza_wine_merchant.php\">Ferry Plaza Wine Merchant\u003c/a> to discuss \u003cem>The Heart of Drinking: The Psychology of Mixology and Enology\u003c/em> at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a>-- a place where, appropriately, the beverages of choice are much less about caffeine and more about alcohol in the darker hours of the day.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157616286179908&tags=podcast,wine,cocktails,getsmart\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>Taped before a live audience, the episode promised to get to the bottom of the issue-- and the bottle-- with a little help from a live audience and the lively Get Smartypants Band. Pardes kept the show moving along with questions from the audience, a few corny jokes, and a topical song here and there. Sort of like Dinah Shore, but minus the cooking segments, Tennessee accent, and three-camera technology. Like Miss Shore, the tone of the show was as bubbly as a bottle of good champagne, but didn't really get too deep into the Heart of Drinking. Instead, the show seemed more about Drinking with Heart than anything else, which seemed to suit the audience just fine.\u003c/p>\n\u003cp>As the show moved along, MacGregor and Zachareas discussed the appropriate wines and cocktails to accompany any number of moods and occasions as promised by the show's title.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For weddings, births, and other celebrations of hope and newness, the obvious answer was champagne. The bubbles rise to the level of our spirits. Funerals? That's another drink entirely, unless one is especially delighted by the deceased's passing. Browner liquids, such as scotch or bourbon were deemed appropriately somber and comforting.\u003c/p>\n\u003cp>What do you drink when you are happy? Is it the same thing you drink when you're sad or bored or trying to get laid? According to the audience, the answer was yes. To them, \u003ca href=\"http://www.tequila.net/\">tequila\u003c/a> was the answer to everything. Zachareas agreed, while MacGregor opted for a classic daquiri for a splash of sexiness. Sugar-rimmed beverages were listed, along with the obvious correlating jokes.\u003c/p>\n\u003cp>Near the end of the broadcast, or podblast as it was termed, the audience members were invited to take a quiz. Hands were raised, people were called upon to exhibit their listening comprehension skills, and prizes were won. I left the evening with a bag of white cheddar cheese-flavored Smartfood popcorn, one of Deborah Pardes' compact discs and a bellyful of Belgian beer.\u003c/p>\n\u003cp>But I came away with a bit more than that. When I got home from the show, I was forced to examine my own drinking preferences: the Friday tradition of dry gin Martinis, the warmth-giving of winter-drunk Manhattans, the cooling summertime Vespers and crisp white wines, the solace of a neat rye whiskey, the edge-blurring world-weariness of a good \u003ca href=\"http://michaelprocopio.wordpress.com/2009/01/15/the-negroni-bitter-sweet/\">Negroni\u003c/a>. I have my drinks that I reach for, whatever my mood.\u003c/p>\n\u003cp>And now I am thinking about the weekend ahead. What to drink to send off a friend moving back to Paris for a few months? A French 75 or two? What to have after chasing three children for an afternoon? Something strong, I should think. And what does one drink with an old soul after a day's urban hike? Something that screams San Francisco, perhaps. Something obscure. I haven't yet decided. And I don't have to.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think I'll just see where my mood takes me. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Is there a drink for every occasion and mood? When one reaches for the bottle for any given reason, Deborah Pardes of \u003ca href=\"http://getsmartradio.net/\">Get Smart Radio\u003c/a> wanted to know \"which one?\"\u003c/p>\n\u003cp>On April 1st, Pardes invited mixlogist Brian MacGregor of \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> and wine wiz Debbie Zachareas of \u003ca href=\"http://www.ferrybuildingmarketplace.com/ferry_plaza_wine_merchant.php\">Ferry Plaza Wine Merchant\u003c/a> to discuss \u003cem>The Heart of Drinking: The Psychology of Mixology and Enology\u003c/em> at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a>-- a place where, appropriately, the beverages of choice are much less about caffeine and more about alcohol in the darker hours of the day.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157616286179908&tags=podcast,wine,cocktails,getsmart\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>Taped before a live audience, the episode promised to get to the bottom of the issue-- and the bottle-- with a little help from a live audience and the lively Get Smartypants Band. Pardes kept the show moving along with questions from the audience, a few corny jokes, and a topical song here and there. Sort of like Dinah Shore, but minus the cooking segments, Tennessee accent, and three-camera technology. Like Miss Shore, the tone of the show was as bubbly as a bottle of good champagne, but didn't really get too deep into the Heart of Drinking. Instead, the show seemed more about Drinking with Heart than anything else, which seemed to suit the audience just fine.\u003c/p>\n\u003cp>As the show moved along, MacGregor and Zachareas discussed the appropriate wines and cocktails to accompany any number of moods and occasions as promised by the show's title.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For weddings, births, and other celebrations of hope and newness, the obvious answer was champagne. The bubbles rise to the level of our spirits. Funerals? That's another drink entirely, unless one is especially delighted by the deceased's passing. Browner liquids, such as scotch or bourbon were deemed appropriately somber and comforting.\u003c/p>\n\u003cp>What do you drink when you are happy? Is it the same thing you drink when you're sad or bored or trying to get laid? According to the audience, the answer was yes. To them, \u003ca href=\"http://www.tequila.net/\">tequila\u003c/a> was the answer to everything. Zachareas agreed, while MacGregor opted for a classic daquiri for a splash of sexiness. Sugar-rimmed beverages were listed, along with the obvious correlating jokes.\u003c/p>\n\u003cp>Near the end of the broadcast, or podblast as it was termed, the audience members were invited to take a quiz. Hands were raised, people were called upon to exhibit their listening comprehension skills, and prizes were won. I left the evening with a bag of white cheddar cheese-flavored Smartfood popcorn, one of Deborah Pardes' compact discs and a bellyful of Belgian beer.\u003c/p>\n\u003cp>But I came away with a bit more than that. When I got home from the show, I was forced to examine my own drinking preferences: the Friday tradition of dry gin Martinis, the warmth-giving of winter-drunk Manhattans, the cooling summertime Vespers and crisp white wines, the solace of a neat rye whiskey, the edge-blurring world-weariness of a good \u003ca href=\"http://michaelprocopio.wordpress.com/2009/01/15/the-negroni-bitter-sweet/\">Negroni\u003c/a>. I have my drinks that I reach for, whatever my mood.\u003c/p>\n\u003cp>And now I am thinking about the weekend ahead. What to drink to send off a friend moving back to Paris for a few months? A French 75 or two? What to have after chasing three children for an afternoon? Something strong, I should think. And what does one drink with an old soul after a day's urban hike? Something that screams San Francisco, perhaps. Something obscure. I haven't yet decided. And I don't have to.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think I'll just see where my mood takes me. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/palmiras-fish-005b.jpg\" alt=\"Palmira's fish recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2832\">\u003cbr>\n\u003cem>Palmira’s Pescada a la Vinagreta \u003c/em>\u003c/p>\n\u003cp>During my junior year of college I was fortunate enough to have the opportunity to study abroad. For a year I lived in the \"fat city\" of Bologna and discovered the joys of cooking (and stuffing myself silly). I also bought discount tickets to other European cities every chance I got.\u003c/p>\n\u003cp>One of those tickets happened to land me in the beautiful city of Barcelona, where art is life, dinner is grazing through tapas, and nightlife doesn’t get good 'til 3 am. \u003c/p>\n\u003cp>I stayed with Emily, a friend from school also studying abroad, who lived with a senora named Palmira. Palmira was a sweetheart and on my first night in, made a lovely supper of fried fish, topped with toasted pine nuts and a shower of fresh parsley. It was light, crispy, and had a subtle splash of acidity. \u003c/p>\n\u003cp>The dinner conversation was an interesting jumble of English, Spanish, Catalan, and Italian, but we did manage to get one thing straight: Palmira's recipe for \u003cstrong>Pescada a la Vinagreta\u003c/strong>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like much of the cooking I witnessed while abroad, this simple and satisfying dish is made with just a few fresh ingredients, and no strict measurements. The guidelines are there, the rest is the joy of cooking. \u003c/p>\n\u003cp>\u003cstrong>Palmira’s Pescada a la Vinagreta\u003c/strong>\u003cbr>\n\u003cem>(una receta de cocina fresco de Espana!)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nwhite fish fillet (hake, grouper, sole...really any white fish with a mild flavor)\u003cbr>\nparsley, chopped\u003cbr>\ngarlic, minced\u003cbr>\npine nuts\u003cbr>\nsalt\u003cbr>\nflour\u003cbr>\nwhite wine vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nWash, dry, and salt the fish. Coat it in flour, dusting off the excess.\u003c/p>\n\u003cp>Heat a few tablespoons of olive oil in a large pan over moderate heat. Fry the fish until browned on both sides. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With the remaining oil in the pan, on low flame, add the minced garlic, chopped parsley, pine nuts, and stir. When the nuts are toasted, add a splash of vinegar (enough to coat the bottom of the pan). Pour the mixture over the fish and serve immediately.\u003c/p>\n\n",
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"disqusTitle": "Eat Me, David, and Ezra: Web Crushes",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_2761\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/morbid-cat-toys.jpg\" alt=\"Via Eat Me Daily\" width=\"540\" height=\"411\" class=\"size-full wp-image-2761\">\u003cfigcaption class=\"wp-caption-text\">Via Eat Me Daily\u003c/figcaption>\u003c/figure>\n\u003cp>I spend entirely too much time on the Internet. Sometimes I'm working, sometimes I go into a Facebook Scramble trance, and other times, I am taking a look at what other food bloggers are doing.\u003c/p>\n\u003cp>There are, for better or for worse, a dizzying amount of food blogs out there. And most of them are, frankly, unappetizing. The sinister flash photography, the \"look-what-I-had-for-dinner\" sharing, the heavy reliance on the exclamation point, the word \"yummy\" or the suffix \"-icious.\" It's enough make me show you what-I-had-for-dinner. After I have eaten it.\u003c/p>\n\u003cp>And don't get me started on the number of cupcake blogs out there or I shall cry.\u003c/p>\n\u003cp>Fortunately, there are a few places of refuge: sites that sparkle like the Emerald City set against the background of a sky blackened by millions of flying, food blogging monkeys.\u003c/p>\n\u003cp>The following are my current web crushes, in no particular order. One is relatively famous and respected in the food world, one should be, and the other is just plain interesting. They are sites that always have me coming back for more. If you don't know them already, you should. Give them a little look-see. If you're anything like me, you'll be hooked instantly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2760\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/3384081937_7c851c91df_o.jpg\" alt=\"Photo by David Lebovitz\" width=\"500\" height=\"333\" class=\"size-full wp-image-2760\">\u003cfigcaption class=\"wp-caption-text\">Photo by David Lebovitz\u003c/figcaption>\u003c/figure>\n\u003cp>You probably already know him or, at least know of him. If you don't, you should. He's one of the most visible food bloggers around. And for very good reason. Lebovitz is a pastry wiz who made a name for himself right here in the Bay Area. Now an American in Paris, he shares his experience of living in a city that many Americans fantasized about without the irritating look-at-me-I'm-in-Paris tone of other writers, for which I am deeply grateful. In fact, \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/showgirl_cupcakes.html#more\">he can even mention cupcakes without upsetting me\u003c/a>. Of course, showgirls were a mitigating factor.\u003c/p>\n\u003cp>His recipes and food photography are solid and enticing, his writing style is concise and informative yet chatty and personable. David Lebovitz might heart \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/i_heart_neufchatel.html#more\">Neufchâtel\u003c/a>, but I heart his blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2759\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maple-cake-3.jpg\" alt=\"Photo-- Ezra Pound Cake\" width=\"500\" height=\"375\" class=\"size-full wp-image-2759\">\u003cfigcaption class=\"wp-caption-text\">Photo-- Ezra Pound Cake\u003c/figcaption>\u003c/figure>\n\u003cp>Several weeks ago, while trolling about the Internet, I found a food photography website. I couldn't tell you the name. What I can tell you is that, as I was thumbing through the thumbnails of dessert photos and whatnots, I discovered that most of the images I was clicking on were taken from the same food blog. Ezra Pound Cake. I clicked on over to the website, just kicking myself for not having thought up that name before this particular blogger did.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>. It's just plain brilliant. \u003ca href=\"http://www.ezrapoundcake.com/about\">Rebecca Crump\u003c/a>, the force behind the blog, describes the name as a \"Wheel of Fortune-style Before & After phrase, like Toby Keith Urban or Whitney Houston Texas.\" It spells out her own \"before\" and \"after\" as a writer-turned-baker. And, man, can she do both.\u003c/p>\n\u003cp>Filled with a recipes culled from her favorite websites and cook books, Crump tackles them with charm, wit, and a healthy dose of pop culture references. She is a blogger after my own heart, except with better photography, baking, and naming skills.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a> isn't budging from my blogroll.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2758\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/meat-bingo.jpg\" alt=\"Meat Bingo. Photo by Mike Zortman\" width=\"540\" height=\"361\" class=\"size-full wp-image-2758\">\u003cfigcaption class=\"wp-caption-text\">Meat Bingo. Photo by Mike Zortman\u003c/figcaption>\u003c/figure>\n\u003cp>I don't even know where to begin with this one. \u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a> is a fascinating group blog that started doing its thing in October 2008. Almost pointless to describe, this website is primarily devoted to food-related media: visual arts, television programming and commercials, cookbooks, print ads, and news-related items.\u003c/p>\n\u003cp>From Martha Stewart to meat bingo to frog blancmange, this site really has it going on. It is, however, not for the squeamish or, as they put it \"your mom (unless your mom is awesome).\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Meet me there for a daily dose of odd.\u003c/p>\n\n",
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"excerpt": "I spend entirely too much time on the Internet. Sometimes I'm working, sometimes I go into a Facebook Scramble trance, and other times, I am taking a look at what other food bloggers are doing.\r\n\r\nThere are, for better or for worse, a dizzying amount of food blogs out there. And most of them are, frankly, crap unappetizing. The sinister flash photography, the \"look-what-I-had-for-dinner\" sharing, the heavy reliance on the exclamation point, the word \"yummy\" or the suffix \"-icious.\" It's enough make me show you what-I-had-for-dinner. After I have eaten it.\r\n\r\nAnd don't get me started on the number of cupcake blogs out there or I shall cry.\r\n\r\nFortunately, there are a few places of refuge: sites that sparkle like the Emerald City set against the background of a sky blackened by millions of flying, food blogging monkeys.\r\n",
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"description": "I spend entirely too much time on the Internet. Sometimes I'm working, sometimes I go into a Facebook Scramble trance, and other times, I am taking a look at what other food bloggers are doing.\r\n\r\nThere are, for better or for worse, a dizzying amount of food blogs out there. And most of them are, frankly, crap unappetizing. The sinister flash photography, the "look-what-I-had-for-dinner" sharing, the heavy reliance on the exclamation point, the word "yummy" or the suffix "-icious." It's enough make me show you what-I-had-for-dinner. After I have eaten it.\r\n\r\nAnd don't get me started on the number of cupcake blogs out there or I shall cry.\r\n\r\nFortunately, there are a few places of refuge: sites that sparkle like the Emerald City set against the background of a sky blackened by millions of flying, food blogging monkeys.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_2761\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/morbid-cat-toys.jpg\" alt=\"Via Eat Me Daily\" width=\"540\" height=\"411\" class=\"size-full wp-image-2761\">\u003cfigcaption class=\"wp-caption-text\">Via Eat Me Daily\u003c/figcaption>\u003c/figure>\n\u003cp>I spend entirely too much time on the Internet. Sometimes I'm working, sometimes I go into a Facebook Scramble trance, and other times, I am taking a look at what other food bloggers are doing.\u003c/p>\n\u003cp>There are, for better or for worse, a dizzying amount of food blogs out there. And most of them are, frankly, unappetizing. The sinister flash photography, the \"look-what-I-had-for-dinner\" sharing, the heavy reliance on the exclamation point, the word \"yummy\" or the suffix \"-icious.\" It's enough make me show you what-I-had-for-dinner. After I have eaten it.\u003c/p>\n\u003cp>And don't get me started on the number of cupcake blogs out there or I shall cry.\u003c/p>\n\u003cp>Fortunately, there are a few places of refuge: sites that sparkle like the Emerald City set against the background of a sky blackened by millions of flying, food blogging monkeys.\u003c/p>\n\u003cp>The following are my current web crushes, in no particular order. One is relatively famous and respected in the food world, one should be, and the other is just plain interesting. They are sites that always have me coming back for more. If you don't know them already, you should. Give them a little look-see. If you're anything like me, you'll be hooked instantly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2760\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/3384081937_7c851c91df_o.jpg\" alt=\"Photo by David Lebovitz\" width=\"500\" height=\"333\" class=\"size-full wp-image-2760\">\u003cfigcaption class=\"wp-caption-text\">Photo by David Lebovitz\u003c/figcaption>\u003c/figure>\n\u003cp>You probably already know him or, at least know of him. If you don't, you should. He's one of the most visible food bloggers around. And for very good reason. Lebovitz is a pastry wiz who made a name for himself right here in the Bay Area. Now an American in Paris, he shares his experience of living in a city that many Americans fantasized about without the irritating look-at-me-I'm-in-Paris tone of other writers, for which I am deeply grateful. In fact, \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/showgirl_cupcakes.html#more\">he can even mention cupcakes without upsetting me\u003c/a>. Of course, showgirls were a mitigating factor.\u003c/p>\n\u003cp>His recipes and food photography are solid and enticing, his writing style is concise and informative yet chatty and personable. David Lebovitz might heart \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/i_heart_neufchatel.html#more\">Neufchâtel\u003c/a>, but I heart his blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2759\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maple-cake-3.jpg\" alt=\"Photo-- Ezra Pound Cake\" width=\"500\" height=\"375\" class=\"size-full wp-image-2759\">\u003cfigcaption class=\"wp-caption-text\">Photo-- Ezra Pound Cake\u003c/figcaption>\u003c/figure>\n\u003cp>Several weeks ago, while trolling about the Internet, I found a food photography website. I couldn't tell you the name. What I can tell you is that, as I was thumbing through the thumbnails of dessert photos and whatnots, I discovered that most of the images I was clicking on were taken from the same food blog. Ezra Pound Cake. I clicked on over to the website, just kicking myself for not having thought up that name before this particular blogger did.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>. It's just plain brilliant. \u003ca href=\"http://www.ezrapoundcake.com/about\">Rebecca Crump\u003c/a>, the force behind the blog, describes the name as a \"Wheel of Fortune-style Before & After phrase, like Toby Keith Urban or Whitney Houston Texas.\" It spells out her own \"before\" and \"after\" as a writer-turned-baker. And, man, can she do both.\u003c/p>\n\u003cp>Filled with a recipes culled from her favorite websites and cook books, Crump tackles them with charm, wit, and a healthy dose of pop culture references. She is a blogger after my own heart, except with better photography, baking, and naming skills.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a> isn't budging from my blogroll.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2758\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/meat-bingo.jpg\" alt=\"Meat Bingo. Photo by Mike Zortman\" width=\"540\" height=\"361\" class=\"size-full wp-image-2758\">\u003cfigcaption class=\"wp-caption-text\">Meat Bingo. Photo by Mike Zortman\u003c/figcaption>\u003c/figure>\n\u003cp>I don't even know where to begin with this one. \u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a> is a fascinating group blog that started doing its thing in October 2008. Almost pointless to describe, this website is primarily devoted to food-related media: visual arts, television programming and commercials, cookbooks, print ads, and news-related items.\u003c/p>\n\u003cp>From Martha Stewart to meat bingo to frog blancmange, this site really has it going on. It is, however, not for the squeamish or, as they put it \"your mom (unless your mom is awesome).\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Meet me there for a daily dose of odd.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crab Rangoon: Something from Something Else.",
"title": "Crab Rangoon: Something from Something Else.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n",
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"excerpt": "Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-rangoon.jpg\" alt=\"crab-rangoon\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-2638\">Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.\u003c/p>\n\u003cp>It was an oddly comfortable dinner. There was none of the awkwardness that typically accompanies former couples who find themselves momentarily placed in the situation of acting as partners again, even though the partnering has been limited to the dinner table. Dining-- especially from shared dishes-- is an activity that is unmistakeably intimate. I decided to not focus on the obvious questions like why on earth would he invite me to dinner to meet two of his oldest friends or why I had accepted the invitation. Rather, I decided to focus on his friends and the platters of seafood that had been so carefully placed in front of us.\u003c/p>\n\u003cp>His friends were smart, charming, and very enthusiastic. Dismay was expressed by his friend Lindsay over the prospect of eating raw oysters-- an activity in which she had never before engaged, but was willing to give them a chance, nevertheless. I ordered the smallest, sweetest ones on the menu, to make the exercise as easy as possible. She gave them a go, declared them good, and then immediately turned her attention to the one half of a Dungeness Crab carcass lying lifeless on the pile of ice that both separated and united us.\u003c/p>\n\u003cp>When she saw crab on the menu, her eyes went wide behind her glasses. When our waitress explained that there was only one half of a crab left in the restaurant, her eyes got even wider, as a mild panic set in. \"\u003cem>We want that crab\u003c/em>.\" There was no raised voice or exclamation point to end those four words, but the sense of urgency with which they were imparted caused our server to move more quickly than we were to see her do for the rest of the evening.\u003c/p>\n\u003cp>\"You don't understand,\" she told me, \"We live in \u003cem>Texas\u003c/em> now. You can't get fresh crab in Texas.\" Enough said. I decided not to wonder aloud if the crab was actually local.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I sat there staring at the cold, dead crab for a minute, remembering \u003ca href=\"http://michaelprocopio.wordpress.com/2009/02/05/a-fine-case-of-crabs/\">the two pounds of crab meat that lay ignored and shivering in my freezer\u003c/a> between the ice cream and bottle of Limoncello that had been equally forgotten. I looked back at Lindsay, who was so delighted by the sight of just a fraction of what I had taken for granted at home. I felt instantly shamed, and said as much when I offered her my share of the crab. It wasn't so much generosity as it was penance.\u003c/p>\n\u003cp>When I got home, I opened my freezer door to pay my respects to the crab meat. I waved at it briefly and offered it my apologies. Why had I been avoiding it? Why had I put two pounds of crab meat out of my head?\u003c/p>\n\u003cp>And then I understood. My expectations had been too high. When the crabs fell into my lap unexpectedly, I was excited, full of high hopes and grand plans. I wanted them to be shared in any number of fun ways with people I cared about, since one should never eat crab alone.\u003c/p>\n\u003cp>My crab-eating reality, however, was different from my crab-eating fantasies. I was sick with a stomach virus and working a lot. Circumstances had stacked themselves between myself and the crab. What was once alive and fresh and full of possibility wound up wrapped and thrown into a dark place to freeze over. Like so many other things.\u003c/p>\n\u003cp>And then, of course, I thought of the man who invited me to dinner. Our relationship was rather like the crab in my freezer-- something once regarded as a source of grand plans, the sweet meat of it hard to get at through the tough shell, but thoroughly worth the effort. A seasonal item with a very short shelf life. I'd wrapped that up tight and thrown into a dark, cold place where I didn't have to look at it along with the damned crab. \u003c/p>\n\u003cp>Well, I've taken the crab meat out of the freezer. It may no longer be fresh but it's still there and my feeling is that what is left should be put to good use-- it's just too precious a thing to let go to waste. Something good can and should be made of it.\u003c/p>\n\u003cp>It does, however, take a long time for something that cold to thaw.\u003c/p>\n\u003cp>\u003cstrong>Crab Rangoon\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/crab-meat1.jpg\" alt=\"crab-meat\" width=\"338\" height=\"350\" class=\"alignnone size-full wp-image-2640\">\u003c/p>\n\u003cp>I'm not quite certain why I chose to make this dish. I could have made something fresher, something that showed off the crab a little more. I suppose I just wanted to try something a little different this time around. And it suits me. It suits me just fine.\u003c/p>\n\u003cp>Crab Rangoon is dish whose origins and ingredients are as fanciful as its name. I very much doubt the current military government of Myanmar (formerly catalogued as Burma by English Colonials) would ever allow such a recipe into the country. Unless, perhaps, they changed its name to Crab Yangon, tortured it a bit (it is, of course, boiled in oil), and then slapped a uniform on it after it had been sufficiently \"retrained.\"\u003c/p>\n\u003cp>Nope, Crab Rangoon is a uniquely American concoction-- one that takes a little bit of this culture (wontons are Chinese), and a little bit of that one (A-1 Steak Sauce is English, cream cheese is a Northern European invention) and serves it up in a way that is universally acceptable (fried). Hopefully, none but the truly naive are fooled by the name.\u003c/p>\n\u003cp>There are two schools of thought relating to the genesis of Crab Rangoon. The first tells of its debut at the St. Louis World's Fair in 1904-- a year the city has never since exceeded in terms of global attention or \u003ca href=\"http://www.youtube.com/watch?v=5UJLIrT_ALs\">charm\u003c/a>. The claim is dubious-- more so than the other \"firsts\" of the Fair, like cotton candy, peanut butter, or the hamburger. I'm willing to give them Dr. Pepper and the ice cream cone, at most.\u003c/p>\n\u003cp>The second, most likely story is that the dish was created in Oakland, at the original Trader Vic's. According to their website, \"Trader Vic employed what was becoming the ever-present hallmark of all his food and beverage recipes: a light touch, meant to enhance but never disguise nor overpower the fine original taste of his main ingredients.\"\u003c/p>\n\u003cp>Given that this is a fried dish with cream cheese and, according to \u003ca href=\"http://seattletimes.nwsource.com/html/foodwine/2002820228_tvcrab22.html\">the original Trader Vic's recipe\u003c/a>, A-1 Steak Sauce and garlic salt, that's about as colorful as one of the one-legged Vic's legendary tall tales.\u003c/p>\n\u003cp>Fortunately, the dish is much easier to swallow than his stories.\u003c/p>\n\u003cp>This is an adapted, non-traditional recipe. I figured if Vic could come up with a \"Polynesian recipe\" and name it for a city nowhere near Polynesia, I could take a few liberties, too.\u003c/p>\n\u003cp>\u003cstrong>Makes about 30 pieces.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 pound fresh crab meat, preferably, but canned crab meat may certainly be substituted.\u003c/p>\n\u003cp>1/3 pound cream cheese at room temperature\u003c/p>\n\u003cp>4 tablespoons of finely chopped red onion, more or less according to your own tastes\u003c/p>\n\u003cp>1/2 teaspoon finely chopped garlic\u003c/p>\n\u003cp>1/4 teaspoon of salt\u003c/p>\n\u003cp>1 tablespoon or more of chopped cilantro\u003c/p>\n\u003cp>a few dashes of Worcestershire Sauce\u003c/p>\n\u003cp>as many wonton wrappers as you can fill\u003c/p>\n\u003cp>1 egg yolk, well beaten with a teaspoon of water\u003c/p>\n\u003cp>vegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine crab meat with cream cheese, onion, garlic, salt, Worcestershire sauce, and cilantro. I find mixing the ingredients with clean hands to be immensely satisfying. Refrigerate if not using immediately.\u003c/p>\n\u003cp>2. Heat at frying oil to 375 F. Give yourself some room-- do not stint on pot size and make sure the oil is at least three inches deep. Pre-heat oven to 200 F and line a baking sheet with paper towels for future oil drainage.\u003c/p>\n\u003cp>3. Working four wonton wrappers at a time, lightly moisten (\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/06/moist-towelette-dampen-your-spirits/\">sigh\u003c/a>) the edges of the wrappers with egg yolk. Place a heaping teaspoonful of crab mixture in the center of each. To shape into blossoms, seal each corner together and gather in the middle like so:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unfried-wontons.jpg\" alt=\"unfried-wontons\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2641\">\u003c/p>\n\u003cp>If a little bit of crab peaks out from the top, as illustrated above, don't worry-- they won't come apart. Pinch and twist the corners, making certain that you are making flowers and not swastikas. This is important.\u003c/p>\n\u003cp>4. Fry the wontons. You may do this in batches if you like or one at a time, since the frying time is fairly quick-- about 45 seconds, depending upon the true heat of the oil. The dual goal is to get the wrappers to a crisp, bubbly brown and to heat the filling through. The filling does not need to be horrendously molten. Place each wonton on the towel-lined baking sheet to drain. When frying has been completed, place your newly-born Crab Rangoon into the oven to keep warm.\u003c/p>\n\u003cp>Best served immediately. And not piping hot, unless you actually are trying to give your guests mouth burns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve with Chinese mustard, Red Pepper sauce like Sriracha, or fish sauce. Whatever you like. It's your Crab Rangoon, make it work for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bragiole for Saint Paddy's Day",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bragiole.jpg\" alt=\"bragiole\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2617\">\u003c/p>\n\u003cp>While others were drinking green beer, making lamb stew, or boiling the pervasive corned beef and cabbage this week, I ignored all things Irish. My family was never one to celebrate St. Patrick's Day. As Italian Catholics, St. Patrick's Day was a minor religious holiday in my childhood house, and my proud Italian father couldn't comprehend how the nation turned it into a festive drinking day celebrating the Irish. This was particularly telling as he was never one to turn down a pint of beer, celebratory or not.\u003c/p>\n\u003cp>Half the time I forgot to wear green on St. Patrick's Day. Not surprising from the girl who brought meatball sandwiches for lunch, but a drag nonetheless as this meant I got pinched all day (a tradition, I am happy to say, that has been abandoned, at least at my daughters' elementary school). My family just didn't celebrate the day. We ate a normal dinner -- something like pasta with broccoli rabe followed by stuffed peppers. No corned beef for us. My mom just didn't cook Irish.\u003c/p>\n\u003cp>Ironically, my dad died on St. Patrick's Day two years ago. And then the day before the holiday this week, my maternal grandmother passed away. Now, what the nation celebrates as an excuse to drink beer and \"get their Irish on\" has become a time of reflection for me.\u003c/p>\n\u003cp>My father and grandmother were different in many ways, but one thing they could always agree on was food. Both were lifelong advocates of the southern Italian table. While my father never lifted a finger in the kitchen (he was a Sicilian male of the old school), he could correctly identify the vast range of regional dishes prepared, including what ingredients were used, and if they were fresh or not. My grandmother, on the other hand, was the quintessential Italian cook. Each day she prepared a Neopolitan dish that had been passed down from generation to generation. She got up around 4:00 a.m. each day, made a pot of coffee, and started cooking. Unfortunately, we were separated by 3,000 miles for most of my life (she in Long Island and me in California), so I didn't get to hang out with her in the kitchen as much as I would have liked. I have very fond memories of when we were together, however: her busy at the stove, talking with a New York accent sprinkled with Italian, and making the most heavenly dishes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard to get a recipe out of my grandmother. She was completely disconnected from the idea that food is often made using a list of ingredients with directions. Instead of actual recipes, I would receive a list of instructions that were more subjective than definite. She loved to write recipes (or at least her version of what a recipe is) down on note cards, which were full of comments like \"add some milk\" or \"pinch the dough until it's right.\" It would drive me nuts when I would ask \"how much milk?\" and she responded \"enough,\" as if that said it all. But when I was in the midst of making a dish, I found that \"enough\" was often a better direction than an exact measurement. She and my mom (who hands down recipes just like her mother) taught me to trust my instincts in the kitchen and that the look and feel of a mixture is what's important. My grandmother's recipes helped me learn more about technique, color, feel, and texture than any cookbook ever could. \u003c/p>\n\u003cp>So in honor of my father and grandmother, I made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole.\u003c/p>\n\u003cp>\u003cstrong>Bragiole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 bragiole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 pieces of thinly cut beef (either 1/4-inch bottom round slices or flank steak work well)\u003cbr>\n2 hard-boiled eggs chopped\u003cbr>\nMinced parsley and garlic (enough to sprinkle on the meat)\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Tenderize the meat so the pieces are nice and thin.\u003cbr>\n2. Season each piece with salt and pepper and then top with the egg and parsley.\u003cbr>\n3. Add a little garlic to each piece (not too much, but enough to flavor) and top with some freshly grated cheese.\u003cbr>\n4. Roll each piece of meat up and place a toothpick in each one so it stays closed.\u003cbr>\n5. Brown in olive oil and then cook in your gravy.\u003cbr>\n6. Simmer for at least an hour and serve.\u003c/p>\n\n",
"disqusIdentifier": "2576 http://blogs.kqed.org/bayareabites/?p=2576",
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"excerpt": "So in honor of my father and grandmother, I made \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole, using my grandmother's method for sharing a recipe.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bragiole.jpg\" alt=\"bragiole\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2617\">\u003c/p>\n\u003cp>While others were drinking green beer, making lamb stew, or boiling the pervasive corned beef and cabbage this week, I ignored all things Irish. My family was never one to celebrate St. Patrick's Day. As Italian Catholics, St. Patrick's Day was a minor religious holiday in my childhood house, and my proud Italian father couldn't comprehend how the nation turned it into a festive drinking day celebrating the Irish. This was particularly telling as he was never one to turn down a pint of beer, celebratory or not.\u003c/p>\n\u003cp>Half the time I forgot to wear green on St. Patrick's Day. Not surprising from the girl who brought meatball sandwiches for lunch, but a drag nonetheless as this meant I got pinched all day (a tradition, I am happy to say, that has been abandoned, at least at my daughters' elementary school). My family just didn't celebrate the day. We ate a normal dinner -- something like pasta with broccoli rabe followed by stuffed peppers. No corned beef for us. My mom just didn't cook Irish.\u003c/p>\n\u003cp>Ironically, my dad died on St. Patrick's Day two years ago. And then the day before the holiday this week, my maternal grandmother passed away. Now, what the nation celebrates as an excuse to drink beer and \"get their Irish on\" has become a time of reflection for me.\u003c/p>\n\u003cp>My father and grandmother were different in many ways, but one thing they could always agree on was food. Both were lifelong advocates of the southern Italian table. While my father never lifted a finger in the kitchen (he was a Sicilian male of the old school), he could correctly identify the vast range of regional dishes prepared, including what ingredients were used, and if they were fresh or not. My grandmother, on the other hand, was the quintessential Italian cook. Each day she prepared a Neopolitan dish that had been passed down from generation to generation. She got up around 4:00 a.m. each day, made a pot of coffee, and started cooking. Unfortunately, we were separated by 3,000 miles for most of my life (she in Long Island and me in California), so I didn't get to hang out with her in the kitchen as much as I would have liked. I have very fond memories of when we were together, however: her busy at the stove, talking with a New York accent sprinkled with Italian, and making the most heavenly dishes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard to get a recipe out of my grandmother. She was completely disconnected from the idea that food is often made using a list of ingredients with directions. Instead of actual recipes, I would receive a list of instructions that were more subjective than definite. She loved to write recipes (or at least her version of what a recipe is) down on note cards, which were full of comments like \"add some milk\" or \"pinch the dough until it's right.\" It would drive me nuts when I would ask \"how much milk?\" and she responded \"enough,\" as if that said it all. But when I was in the midst of making a dish, I found that \"enough\" was often a better direction than an exact measurement. She and my mom (who hands down recipes just like her mother) taught me to trust my instincts in the kitchen and that the look and feel of a mixture is what's important. My grandmother's recipes helped me learn more about technique, color, feel, and texture than any cookbook ever could. \u003c/p>\n\u003cp>So in honor of my father and grandmother, I made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole.\u003c/p>\n\u003cp>\u003cstrong>Bragiole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 bragiole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 pieces of thinly cut beef (either 1/4-inch bottom round slices or flank steak work well)\u003cbr>\n2 hard-boiled eggs chopped\u003cbr>\nMinced parsley and garlic (enough to sprinkle on the meat)\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Tenderize the meat so the pieces are nice and thin.\u003cbr>\n2. Season each piece with salt and pepper and then top with the egg and parsley.\u003cbr>\n3. Add a little garlic to each piece (not too much, but enough to flavor) and top with some freshly grated cheese.\u003cbr>\n4. Roll each piece of meat up and place a toothpick in each one so it stays closed.\u003cbr>\n5. Brown in olive oil and then cook in your gravy.\u003cbr>\n6. Simmer for at least an hour and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/hat-lady.jpg\" alt=\"hat lady\">\u003c/p>\n\u003cp>Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I'm not good with dates. And I'm not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-\u003cem>ish\u003c/em>.\u003c/p>\n\u003cp>And that makes me exceptionally happy.\u003c/p>\n\u003cp>Now, I bet you are wondering, \"Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?\"\u003c/p>\n\u003cp>Please let me explain...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nine years ago this month, I had never even heard of Purim until I received a phone call from my friend Tricia.\u003c/p>\n\u003cp>\"Are you free tonight?\" she asked. \"Want to go to a Purim party?\"\u003c/p>\n\u003cp>I said yes, of course. And then I asked, \"What the hell is a Purim party?\"\u003c/p>\n\u003cp>She admitted that she really had no idea. As a Mexican-Scottish agnostic, she wasn't exactly up on Jewish religious tradition. Her fiancé was, however, in his second year of Rabbinical school and she was boning up on her holidays. She told me that, unlike Yom Kippur, this was one of the \u003cem>fun\u003c/em> holidays, where people dressed up, ate, drank, and made a lot of noise. Being rather good at all of the above, I became rather excited about it-- especially when she told me we needed to go in costume.\u003c/p>\n\u003cp>I had approximately six hours to come up with costumes for the two of us to attend a party at a temple in which I'd never been, celebrating a holiday I never knew existed. I did a little research, called her back and said, \"Just show up here at six in a black turtleneck.\"\u003c/p>\n\u003cp>For those of you who still don't know what Purim is about, let me explain as briefly as possible.\u003c/p>\n\u003cp>\u003cstrong>Purim, for Dummies\u003c/strong>\u003c/p>\n\u003cp>Purim is a rather joyous holiday-- one celebrating the Jews' deliverance from extermination by the King of Persia's evil advisor, Haman. Haman despised the Jews because of their \u003cem>otherness\u003c/em>-- they refused to bow to him, the king, or anyone but their own God.\u003c/p>\n\u003cp>Fortunately, the king's favorite wife, Esther (who was the adopted daughter of Mordecai, a man who once saved the the king by revealing a plot against his life) was a Jew, though closeted at the request of her father. When Esther learned of Haman's plans to exterminate her people, she revealed herself as a Jew and argued that, should Haman have his way, both she (his favorite wife) and Mordecai (his savior) would be murdered as a result. Tables were turned, Haman was himself killed, and the Jews were allowed to exact reprisals upon Haman's people-- essentially freeing themselves from their famous Babylonian Captivity.\u003c/p>\n\u003cp>It's amazing how freeing coming out of the closet can be, whatever one's secret. In this case, quite literally.\u003c/p>\n\u003cp>\u003cstrong>Oh, It Needs a Hat\u003c/strong>\u003c/p>\n\u003cp>I was at a loss as to what to wear to the party. How many Esthers, Mordecais, and Hamans would show up? I imagined people with a poor grasp on historical costuming showing up in togas or basic burlap. Thanks to a little time and Googling, I came across several recipes for Purim cookies, or \u003cem>Hamantaschen\u003c/em>, which are supposed to represent Haman's hat or, as some would argue, ears.\u003c/p>\n\u003cp>As a literal-minded man who loves to put things on his head, I found the notion of making a hat-inspired cookie into a cookie-inspired hat rather delicious. I spent the rest of the afternoon making giant Hamantaschen headwear.\u003c/p>\n\u003cp>Dressed as The Hamantaschen Twins, Tricia and I were a hit at \u003ca href=\"http://www.shaarzahav.org/\">Temple Sha'ar Zahav\u003c/a>. After the noise-making and game show-themed events, the evening culminated in costume judging. We came in second place, much to our delight, beating out the less-inspiring costumes and, inexplicably, a woman wearing a giant vagina suit. I have since blotted from my memory the costume which stole our thunder.\u003c/p>\n\u003cp>We celebrated by strolling into the Castro wearing our hats. Most of the people on the street looked at us with utter confusion. A few people, however, smiled and gave us the thumbs up sign. \"Jews,\" we thought, \"They dig us.\"\u003c/p>\n\u003cp>We settled into a bar table at Harvey's, where I drank my first, second, third, fourth, and last ever Lemon Drop. Why? Because we were wearing big hats, that's why. We chatted up a table of gay softball players next to us. I was rather (unsuccessfully) fixated on one fellow there celebrating his birthday. Tricia was occupied by another, more interesting gentleman. When a drag queen handed us pencils and stapled sheets of copy paper, we realized it was trivia night, so we in our giant hats joined tables and forces with the jocks.\u003c/p>\n\u003cp>And, this time, there was no second place for us-- we won, even though none of us could name more than one porn star out of the many represented on our test papers. Fortunately, we were good at geography and disco hits of the 1970's.\u003c/p>\n\u003cp>I went home that evening rather high from all the contest-winning and Lemon Drops, but I came away with much more than that-- I met one of the best friends I've ever had that night chatting and playing trivia games, all the while savoring the time I was able to share with one of my oldest friends-- a girl who, at 13, I asked to go to Europe with me as gravely as any other shy boy might ask another girl to go to the prom.\u003c/p>\n\u003cp>And all thanks to our giant, conversation-starting Hamantaschen hats.\u003c/p>\n\u003cp>The hat was somewhat worse for wear by the time I gave it to my next door neighbor-- a Jew who loved playing dress up more than any straight man I've ever met. God only knows whatever became of it. Or him. Fortunately, the friendships are still around, however tattered and frayed by life and stress and distance they may have become at times. They are sometimes shelved, but they are always there. A little more glue or glitter or TLC, and they are as good as new-- more durable than any styrofoam, brown paper, and satin that a hot glue gun could ever put together. I'd be a fool to give those two away like I did that damned hat. I don't care how many cookies you offered me.\u003c/p>\n\u003cp>\u003cstrong>Hamantaschen\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unbaked-hamantaschen.jpg\" alt=\"unbaked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2504\">\u003c/p>\n\u003cp>In German, the word \u003cem>tasche\u003c/em> means \"pocket\", which is essentially what these cookies are all about-- there is a pocket made for jams or other pastes like those made of poppy seeds or prunes (lekvar). How they are meant to represent a hat worn by Haman, I have no idea. Three cornered hats were favored by European gentlemen of the 18th Century C.E., not Central Asian ones in the 6th Century B.C.E.. The European Jews of the 18th Century may not have had much of a knack for historically-appropriate head gear, but they did come up with a rather delicious cookie.\u003c/p>\n\u003cp>While trawling for recipes, I landed on the one that sounded the most delicious (to me)-- that of a very popular food blogger who shall not be cited here. There was something about her non-traditional use of both butter and (especially) cream cheese in the dough that told me these were the ones to bake.\u003c/p>\n\u003cp>They didn't turn out so well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/baked-hamantaschen.jpg\" alt=\"baked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2505\">\u003c/p>\n\u003cp>While they were as delicious and tender as I suspected they would be, I followed the recipe too blindly as I am wont to do whenever I bake anything new. I should have read all the comments attatched to the post before my baking venture to get a little more insight. For example, the dough should have been rolled more thinly, too much jam (even for this jam lover) in the center, the oven temperature was not high enough, and the baking time, which was suggested at 20 minutes, was more like 30. Oh, lots of problems, but that is another blog topic altogether. Sadly, the walls of these little Jerichos came tumbling down with the weight of all that bubbling confiture. Some of them looked remarkably like gaping wounds. But, like I said, they tasted rather good.\u003c/p>\n\u003cp>Of course, it could have been my own, simple lameness. But I very much doubt it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I should have stayed with \u003ca href=\"http://bitten.blogs.nytimes.com/2009/03/09/the-perfect-hamantaschen/\">Mark Bittman\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I'm not good with dates. And I'm not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-\u003cem>ish\u003c/em>.\r\n\r\nAnd that makes me exceptionally happy.\r\n\r\nNow, I bet you are wondering, \"Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?\"\r\n\r\nPlease let me explain...",
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"description": "Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I'm not good with dates. And I'm not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-ish.\r\n\r\nAnd that makes me exceptionally happy.\r\n\r\nNow, I bet you are wondering, "Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?"\r\n\r\nPlease let me explain...",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nine years ago this month, I had never even heard of Purim until I received a phone call from my friend Tricia.\u003c/p>\n\u003cp>\"Are you free tonight?\" she asked. \"Want to go to a Purim party?\"\u003c/p>\n\u003cp>I said yes, of course. And then I asked, \"What the hell is a Purim party?\"\u003c/p>\n\u003cp>She admitted that she really had no idea. As a Mexican-Scottish agnostic, she wasn't exactly up on Jewish religious tradition. Her fiancé was, however, in his second year of Rabbinical school and she was boning up on her holidays. She told me that, unlike Yom Kippur, this was one of the \u003cem>fun\u003c/em> holidays, where people dressed up, ate, drank, and made a lot of noise. Being rather good at all of the above, I became rather excited about it-- especially when she told me we needed to go in costume.\u003c/p>\n\u003cp>I had approximately six hours to come up with costumes for the two of us to attend a party at a temple in which I'd never been, celebrating a holiday I never knew existed. I did a little research, called her back and said, \"Just show up here at six in a black turtleneck.\"\u003c/p>\n\u003cp>For those of you who still don't know what Purim is about, let me explain as briefly as possible.\u003c/p>\n\u003cp>\u003cstrong>Purim, for Dummies\u003c/strong>\u003c/p>\n\u003cp>Purim is a rather joyous holiday-- one celebrating the Jews' deliverance from extermination by the King of Persia's evil advisor, Haman. Haman despised the Jews because of their \u003cem>otherness\u003c/em>-- they refused to bow to him, the king, or anyone but their own God.\u003c/p>\n\u003cp>Fortunately, the king's favorite wife, Esther (who was the adopted daughter of Mordecai, a man who once saved the the king by revealing a plot against his life) was a Jew, though closeted at the request of her father. When Esther learned of Haman's plans to exterminate her people, she revealed herself as a Jew and argued that, should Haman have his way, both she (his favorite wife) and Mordecai (his savior) would be murdered as a result. Tables were turned, Haman was himself killed, and the Jews were allowed to exact reprisals upon Haman's people-- essentially freeing themselves from their famous Babylonian Captivity.\u003c/p>\n\u003cp>It's amazing how freeing coming out of the closet can be, whatever one's secret. In this case, quite literally.\u003c/p>\n\u003cp>\u003cstrong>Oh, It Needs a Hat\u003c/strong>\u003c/p>\n\u003cp>I was at a loss as to what to wear to the party. How many Esthers, Mordecais, and Hamans would show up? I imagined people with a poor grasp on historical costuming showing up in togas or basic burlap. Thanks to a little time and Googling, I came across several recipes for Purim cookies, or \u003cem>Hamantaschen\u003c/em>, which are supposed to represent Haman's hat or, as some would argue, ears.\u003c/p>\n\u003cp>As a literal-minded man who loves to put things on his head, I found the notion of making a hat-inspired cookie into a cookie-inspired hat rather delicious. I spent the rest of the afternoon making giant Hamantaschen headwear.\u003c/p>\n\u003cp>Dressed as The Hamantaschen Twins, Tricia and I were a hit at \u003ca href=\"http://www.shaarzahav.org/\">Temple Sha'ar Zahav\u003c/a>. After the noise-making and game show-themed events, the evening culminated in costume judging. We came in second place, much to our delight, beating out the less-inspiring costumes and, inexplicably, a woman wearing a giant vagina suit. I have since blotted from my memory the costume which stole our thunder.\u003c/p>\n\u003cp>We celebrated by strolling into the Castro wearing our hats. Most of the people on the street looked at us with utter confusion. A few people, however, smiled and gave us the thumbs up sign. \"Jews,\" we thought, \"They dig us.\"\u003c/p>\n\u003cp>We settled into a bar table at Harvey's, where I drank my first, second, third, fourth, and last ever Lemon Drop. Why? Because we were wearing big hats, that's why. We chatted up a table of gay softball players next to us. I was rather (unsuccessfully) fixated on one fellow there celebrating his birthday. Tricia was occupied by another, more interesting gentleman. When a drag queen handed us pencils and stapled sheets of copy paper, we realized it was trivia night, so we in our giant hats joined tables and forces with the jocks.\u003c/p>\n\u003cp>And, this time, there was no second place for us-- we won, even though none of us could name more than one porn star out of the many represented on our test papers. Fortunately, we were good at geography and disco hits of the 1970's.\u003c/p>\n\u003cp>I went home that evening rather high from all the contest-winning and Lemon Drops, but I came away with much more than that-- I met one of the best friends I've ever had that night chatting and playing trivia games, all the while savoring the time I was able to share with one of my oldest friends-- a girl who, at 13, I asked to go to Europe with me as gravely as any other shy boy might ask another girl to go to the prom.\u003c/p>\n\u003cp>And all thanks to our giant, conversation-starting Hamantaschen hats.\u003c/p>\n\u003cp>The hat was somewhat worse for wear by the time I gave it to my next door neighbor-- a Jew who loved playing dress up more than any straight man I've ever met. God only knows whatever became of it. Or him. Fortunately, the friendships are still around, however tattered and frayed by life and stress and distance they may have become at times. They are sometimes shelved, but they are always there. A little more glue or glitter or TLC, and they are as good as new-- more durable than any styrofoam, brown paper, and satin that a hot glue gun could ever put together. I'd be a fool to give those two away like I did that damned hat. I don't care how many cookies you offered me.\u003c/p>\n\u003cp>\u003cstrong>Hamantaschen\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unbaked-hamantaschen.jpg\" alt=\"unbaked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2504\">\u003c/p>\n\u003cp>In German, the word \u003cem>tasche\u003c/em> means \"pocket\", which is essentially what these cookies are all about-- there is a pocket made for jams or other pastes like those made of poppy seeds or prunes (lekvar). How they are meant to represent a hat worn by Haman, I have no idea. Three cornered hats were favored by European gentlemen of the 18th Century C.E., not Central Asian ones in the 6th Century B.C.E.. The European Jews of the 18th Century may not have had much of a knack for historically-appropriate head gear, but they did come up with a rather delicious cookie.\u003c/p>\n\u003cp>While trawling for recipes, I landed on the one that sounded the most delicious (to me)-- that of a very popular food blogger who shall not be cited here. There was something about her non-traditional use of both butter and (especially) cream cheese in the dough that told me these were the ones to bake.\u003c/p>\n\u003cp>They didn't turn out so well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/baked-hamantaschen.jpg\" alt=\"baked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2505\">\u003c/p>\n\u003cp>While they were as delicious and tender as I suspected they would be, I followed the recipe too blindly as I am wont to do whenever I bake anything new. I should have read all the comments attatched to the post before my baking venture to get a little more insight. For example, the dough should have been rolled more thinly, too much jam (even for this jam lover) in the center, the oven temperature was not high enough, and the baking time, which was suggested at 20 minutes, was more like 30. Oh, lots of problems, but that is another blog topic altogether. Sadly, the walls of these little Jerichos came tumbling down with the weight of all that bubbling confiture. Some of them looked remarkably like gaping wounds. But, like I said, they tasted rather good.\u003c/p>\n\u003cp>Of course, it could have been my own, simple lameness. But I very much doubt it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I should have stayed with \u003ca href=\"http://bitten.blogs.nytimes.com/2009/03/09/the-perfect-hamantaschen/\">Mark Bittman\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Confessions of a Girl Scout Cookie Hater",
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"content": "\u003cp class=\"MsoNormal\">\u003cimg class=\"alignnone size-full wp-image-2479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/girl-scout-cookies-in-the-trash.jpg\" alt=\"girl scout cookies in the trash\" width=\"400\" height=\"401\">\u003c/p>\n\u003cp class=\"MsoNormal\">It's Spring, which means it's \u003ca href=\"http://www.girlscouts.org/program/gs_cookies/cookie_history/\">Girl Scout cookie\u003c/a> season. Little Girl Scouts and Brownies everywhere are marching door to door selling boxes of Americana. If you live a few flights up or don't have any Girl Scouts in your neighborhood, you may have escaped the door-to-door sales period, but I would be surprised if you haven't encountered little green- or brown-vested girls somewhere else. Rosy-cheeked and armed with multi-hued boxes, they sit at card tables in front of your local hardware or grocery store, at parks, or near the door of your morning coffee spot ready to sell Thin Mints and Do-Si-Dos. You may even work with people who push cookies for their daughters at the office. The Girl Scouts and Brownies are everywhere this time of year, and many of us can't dodge buying a box or two (or ten). I mean, who can turn down a cute little 8-year old girl selling cookies to pay for the big end-of-year campout?\u003c/p>\n\u003cp class=\"MsoNormal\">So each year I find myself with boxes of Samoas, Lemon Chalet Cremes, and Tagalongs, to go with the ever popular Thin Mints and Do-Si-Dos. But here's the problem: I hate Girl Scout cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">Don’t get me wrong. I don't hate the Girls Scouts of America. Unlike the Boy Scouts, with their \u003ca href=\"http://en.wikipedia.org/wiki/Boy_Scouts_of_America_membership_controversies\">appalling homophobia issues\u003c/a>, the Girl Scouts are quite likable. The organization works to empower girls of all ages, which I think is great. My daughters were Brownies for a couple of years, and if the meeting time hadn't interfered with piano lessons, they would still be in their old troop hawking their own boxes of cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">My dislike of Girl Scout cookies has nothing to do with the Girl Scout organization itself and everything to do with the actual cookies. They're just not very good. Actually, they're awful. Whenever I see people look genuinely excited to get their boxes, I am confused. The chocolate in the Thin Mints and Samoas is waxy, while the Samoas themselves are so overtly sweet they make me nauseous. Trefoils are sort of like shortbread, but without the great buttery taste, so why bother? The Do-Si-Dos, which are peanut butter cookies, are probably the best of the bunch, but even they're a poor facsimile of what a real peanut butter cookie should taste like. And don't even get me started about the partially hydrogenated oils in every box.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"MsoNormal\">I have kept my feelings about Girl Scout cookies bottled up for years as detesting them seems tantamount to hating grandma and apple pie. But I need to be brave and stop living a lie. So I am shouting it from the rooftops (or rather my computer). I hate Girl Scout cookies! There is nothing tasty about them and I'm tired of pretending Thin Mints are a treat. If this organization is going to bombard us with cute kids selling plastic-wrapped confections, can't the cookies at least taste good?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp class=\"MsoNormal\">Maybe they really aren't all that bad and I'm just turning into a crabby old lady. The next thing you know I'll be screaming at the kids to get off my lawn. Okay, it felt good to get that off my chest. That said, I'm sure I'll be buying more boxes next year.\u003c/p>\n\n",
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"excerpt": "The Girl Scouts and Brownies are everywhere this time of year, and many of us can't dodge buying a box or two (or ten). I mean, who can turn down a cute little 8-year old girl selling cookies to pay for the big end-of-year campout? So each year I find myself with boxes of Samoas, Lemon Chalet Cremes, and Tagalongs, to go with the ever popular Thin Mints and Do-Si-Dos. But here's the problem: I hate Girl Scout cookies. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp class=\"MsoNormal\">\u003cimg class=\"alignnone size-full wp-image-2479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/girl-scout-cookies-in-the-trash.jpg\" alt=\"girl scout cookies in the trash\" width=\"400\" height=\"401\">\u003c/p>\n\u003cp class=\"MsoNormal\">It's Spring, which means it's \u003ca href=\"http://www.girlscouts.org/program/gs_cookies/cookie_history/\">Girl Scout cookie\u003c/a> season. Little Girl Scouts and Brownies everywhere are marching door to door selling boxes of Americana. If you live a few flights up or don't have any Girl Scouts in your neighborhood, you may have escaped the door-to-door sales period, but I would be surprised if you haven't encountered little green- or brown-vested girls somewhere else. Rosy-cheeked and armed with multi-hued boxes, they sit at card tables in front of your local hardware or grocery store, at parks, or near the door of your morning coffee spot ready to sell Thin Mints and Do-Si-Dos. You may even work with people who push cookies for their daughters at the office. The Girl Scouts and Brownies are everywhere this time of year, and many of us can't dodge buying a box or two (or ten). I mean, who can turn down a cute little 8-year old girl selling cookies to pay for the big end-of-year campout?\u003c/p>\n\u003cp class=\"MsoNormal\">So each year I find myself with boxes of Samoas, Lemon Chalet Cremes, and Tagalongs, to go with the ever popular Thin Mints and Do-Si-Dos. But here's the problem: I hate Girl Scout cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">Don’t get me wrong. I don't hate the Girls Scouts of America. Unlike the Boy Scouts, with their \u003ca href=\"http://en.wikipedia.org/wiki/Boy_Scouts_of_America_membership_controversies\">appalling homophobia issues\u003c/a>, the Girl Scouts are quite likable. The organization works to empower girls of all ages, which I think is great. My daughters were Brownies for a couple of years, and if the meeting time hadn't interfered with piano lessons, they would still be in their old troop hawking their own boxes of cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">My dislike of Girl Scout cookies has nothing to do with the Girl Scout organization itself and everything to do with the actual cookies. They're just not very good. Actually, they're awful. Whenever I see people look genuinely excited to get their boxes, I am confused. The chocolate in the Thin Mints and Samoas is waxy, while the Samoas themselves are so overtly sweet they make me nauseous. Trefoils are sort of like shortbread, but without the great buttery taste, so why bother? The Do-Si-Dos, which are peanut butter cookies, are probably the best of the bunch, but even they're a poor facsimile of what a real peanut butter cookie should taste like. And don't even get me started about the partially hydrogenated oils in every box.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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. ",
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"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.",
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"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>",
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"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?",
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"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",
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"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.",
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},
"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",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"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.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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