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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/ricefritters.jpg\" alt=\"calas\">\u003c/p>\n\u003cp>You know you’re in a food town when the postcard racks stock recipe cards to mail back to your friends. It’s been a long, hot, humid and delicious weekend in New Orleans. \u003c/p>\n\u003cp>Pacing has been key, of course, from judging just how many blocks a human can walk under intense sun to learning how many meals one can pack into an average day. Thank goodness for brunch to add a nice bite between early breakfast (café au lait and beignets at Café du Monde) and late lunch (roast beef po'boys with extra gravy at Parasol's).\u003c/p>\n\u003cp>Elizabeth's was at the top of my list, for a single menu item: praline bacon. Suffice to say that shimmering, smoky bacon topped with a crust of brown sugar is a beautiful thing.\u003c/p>\n\u003cp>Their crispy, hot calas, however, shined as the true star of the meal. This humble fritter -- some leftover rice, a bit of natural yeast, a generous hand with the nutmeg, and a long night of flavorful fermenting –- was once a morning staple in the French Quarter. Women in the late 1800s once walked the streets with large, covered baskets on their heads calling \"Madame, mo gaingin calas! Beeelles calas…beeeeelles calas, tou cho, tou cho!\" Madame, I have calas! Fine calas, fine calas, very hot, very hot!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All you need to finish a still-hot batch of calas is a snowy sprinkling of powdered sugar. Creative chefs, though, have figured out that a crispy round of rice can be the foundation of many other good things, such as poached eggs or fresh strawberries, as well as a carrier of savory bits of wild rice, sausage, mushrooms or duck confit. For Sunday brunch, a \u003ca href=\"http://www.commanderspalace.com/new_orleans/index.php\">Commander's Palace\u003c/a> serves a single, large calas smothered with a Creole courtbouillon of Gulf seafood, perfectly poached eggs and Hollandaise sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/calas_commanderspalace1.jpg\" alt=\"calas at commanders palace\">\u003c/p>\n\u003cp>Calas depend on a simple batter created out out of need and ingenuity. Creole women had figured out how to make extra money with cooked rice. There are versions now that use dry yeast instead of natural fermentation, and some call for baking powder, a nod to time-pressed cooks. But for the traditional, distinctive flavor (something San Franciscans with their sourdough know well) letting the calas batter rise overnight is not optional. Danno has an excellent recipe on his blog, \u003ca href=\"http://www.nolacuisine.com/2006/09/25/calas-recipe/\">NOLA Cuisine\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/elizabeths.jpg\" alt=\"Elizabeths Restaurant\">\u003c/a>\u003c/p>\n\u003cp>For a taste of classic, ungilded calas, make your way to the Bywater for breakfast or brunch at Elizabeth's. This neighborhood joint, housed in a 100-year-old building next to the train tracks, has comfortable, relaxed dining rooms, and Heidi Trull's home-style, southern specials are a favorite of locals. Meat lovers should not miss the praline bacon nor the beef grillades, tender enough to eat with a spoon and served over creamy grits. A nice rendition of eggs Sardou, a New Orleans original with artichoke hearts, creamed spinach, and Hollandaise, and anything served with their flaky biscuits are also worth sharing. Try, if you can, to save room for dessert. Red velvet, chess pie, and \"ooey gooey cake\" all beckon enticingly from the glass display case.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">ELIZABETH'S\u003c/a>\u003cbr>\n601 Gallier Street (at Charles)\u003cbr>\nNew Orleans, LA 70117\u003cbr>\n(504) 944-9272\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/bacon1.jpg\" alt=\"praline bacon\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All you need to finish a still-hot batch of calas is a snowy sprinkling of powdered sugar. Creative chefs, though, have figured out that a crispy round of rice can be the foundation of many other good things, such as poached eggs or fresh strawberries, as well as a carrier of savory bits of wild rice, sausage, mushrooms or duck confit. For Sunday brunch, a \u003ca href=\"http://www.commanderspalace.com/new_orleans/index.php\">Commander's Palace\u003c/a> serves a single, large calas smothered with a Creole courtbouillon of Gulf seafood, perfectly poached eggs and Hollandaise sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/calas_commanderspalace1.jpg\" alt=\"calas at commanders palace\">\u003c/p>\n\u003cp>Calas depend on a simple batter created out out of need and ingenuity. Creole women had figured out how to make extra money with cooked rice. There are versions now that use dry yeast instead of natural fermentation, and some call for baking powder, a nod to time-pressed cooks. But for the traditional, distinctive flavor (something San Franciscans with their sourdough know well) letting the calas batter rise overnight is not optional. Danno has an excellent recipe on his blog, \u003ca href=\"http://www.nolacuisine.com/2006/09/25/calas-recipe/\">NOLA Cuisine\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/elizabeths.jpg\" alt=\"Elizabeths Restaurant\">\u003c/a>\u003c/p>\n\u003cp>For a taste of classic, ungilded calas, make your way to the Bywater for breakfast or brunch at Elizabeth's. This neighborhood joint, housed in a 100-year-old building next to the train tracks, has comfortable, relaxed dining rooms, and Heidi Trull's home-style, southern specials are a favorite of locals. Meat lovers should not miss the praline bacon nor the beef grillades, tender enough to eat with a spoon and served over creamy grits. A nice rendition of eggs Sardou, a New Orleans original with artichoke hearts, creamed spinach, and Hollandaise, and anything served with their flaky biscuits are also worth sharing. Try, if you can, to save room for dessert. Red velvet, chess pie, and \"ooey gooey cake\" all beckon enticingly from the glass display case.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elizabeths-restaurant.com/\">ELIZABETH'S\u003c/a>\u003cbr>\n601 Gallier Street (at Charles)\u003cbr>\nNew Orleans, LA 70117\u003cbr>\n(504) 944-9272\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/bacon1.jpg\" alt=\"praline bacon\">\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/24/2008/05/picnic.jpg\" alt=\"picnic.jpg\" align=\"left\">With the temps being on the chillier side these days, I was about to get all Dylan on yo' ass and announce, \u003ca href=\"http://www.bobdylan.com/songs/massacre.html\">\"If you wanta have a picnic, that's up t' you. But don't tell me about it, I don't wanta hear it, 'Cause, see, I just lost all m' picnic spirit. Stay in m' kitchen, have m' own picnic!\"\u003c/a> However, starting tomorrow the Bay Area mercury is going to fever up to the 80s, so it's finally time to slap on the SPF 30, grab some grub and a stadium blanket, and leave the San Franciscan layers at home.\u003c/p>\n\u003cp>Now, whether you pack cold fried chicken or lentil salad, whether you opt for a market-worn canvas tote or a full-loaded picnic basket, or whether you go to the beach or spread out in Golden Gate Park, I'm here to tell you about five indispensable picnic tools I can't do without.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.opinel.com/www-points_de_vente-78-UK.html\">Opinel\u003c/a> No. 9 carbon steel pocket knife:\u003c/strong> I used to bring my trusty, fifteen-year-old Swiss Army knife on picnics, but as much as I loved the cunningly stored plastic toothpick, my old backpacking tool just wasn't picnic practical. Gunk and crumbs got jammed in every crevice, and I never seemed to use any tool other than the corkscrew. Furthermore, both blades dulled quickly and I bent back way too many nails just trying to pull the bottle opener out!\u003c/p>\n\u003cp>Once my husband got this classic, French folding knife for Christmas, we realized it was just what we needed for any and all of our cheese slicing, sausage cutting, or radish slivering. The carbon steel blade takes eons to dull and the entire knife wonderfully lightweight. Over one hundred years old, these knives are as brilliant as they are beautiful. \u003ca href=\"http://www.heimerdingercutlery.com/catalog/category.cfm?Category=164\">($12.55)\u003c/a> (I might have to take up foraging just to have an excuse to buy the \u003ca href=\"http://www.opinel-musee.com/uk/idx_magasin-uk.htm\">super special mushroom knife\u003c/a>. But that's another post.)\u003c/p>\n\u003cp>\u003cstrong>GSI Lexan® Wineglasses:\u003c/strong> Elegant, stackable, and lightweight, I simply adore these wineglasses. I stumbled upon them at REI and couldn't get over their brilliance. In fact, I might have to go back for the corresponding \u003ca href=\"http://www.rei.com/product/664012\">Champagne flutes\u003c/a>. \u003ca href=\"http://www.rei.com/product/634314\">($5.95 per glass)\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Small Wooden Cutting Board:\u003c/strong> Lightweight and packable, mine measures 10x10, but Crate and Barrel has some even smaller than that. \u003ca href=\"http://www.crateandbarrel.com/family.aspx?c=210&f=25135&q=cutting+board&fromLocation=Search&DIMID=400001&SearchPage=2\">($8.95)\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>L'Occitane Verbena Towelettes:\u003c/strong> Isn't progress a wonderful thing? I remember when the only choice we had for après picnic clean-up reminded me way too much of changing my little sister's diapers. Thank god L'Occitane stepped in with their version of wipes, which they call \"towelettes,\" thus elevating the product even further. French and herbalicious, the towelettes clean, refresh, and aromatherapize you as you lie in the sun and digest your wine and cheese. You can also get \u003ca href=\"http://usa.loccitane.com/FO/Catalog/Product.aspx?prod=15LR015L7&cat=Search\">lavender flavored ones\u003c/a> and they even repel mosquitoes! \u003ca href=\"http://usa.loccitane.com/FO/Catalog/Product.aspx?prod=15LR015V7&cat=usg_bh_BodyLotions\">($8.00 for a pack of fifteen densely packed towelettes.)\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.swiss-spice.com/index.php?article_id=56&clang=1\">Swiss Spice\u003c/a> salt and pepper shaker:\u003c/strong> Sleek, refillable, and humid-proof, this combined salt and pepper shaker is as adorable as it is useful. It packs flat -- unlike my old \u003ca href=\"http://www.thegreenoffice.com/component/page,shop.product_details/flypage,shop.flypage/product_id,23360/category_id,55947/option,com_virtuemart/Itemid,10/\">Morton favorites\u003c/a>, which are decidedly not moisture resistant -- and is just so darn adorable. \u003ca href=\"http://www.rei.com/product/752679\">($16.00)\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Small Wooden Cutting Board:\u003c/strong> Lightweight and packable, mine measures 10x10, but Crate and Barrel has some even smaller than that. \u003ca href=\"http://www.crateandbarrel.com/family.aspx?c=210&f=25135&q=cutting+board&fromLocation=Search&DIMID=400001&SearchPage=2\">($8.95)\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>L'Occitane Verbena Towelettes:\u003c/strong> Isn't progress a wonderful thing? I remember when the only choice we had for après picnic clean-up reminded me way too much of changing my little sister's diapers. Thank god L'Occitane stepped in with their version of wipes, which they call \"towelettes,\" thus elevating the product even further. French and herbalicious, the towelettes clean, refresh, and aromatherapize you as you lie in the sun and digest your wine and cheese. You can also get \u003ca href=\"http://usa.loccitane.com/FO/Catalog/Product.aspx?prod=15LR015L7&cat=Search\">lavender flavored ones\u003c/a> and they even repel mosquitoes! \u003ca href=\"http://usa.loccitane.com/FO/Catalog/Product.aspx?prod=15LR015V7&cat=usg_bh_BodyLotions\">($8.00 for a pack of fifteen densely packed towelettes.)\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.swiss-spice.com/index.php?article_id=56&clang=1\">Swiss Spice\u003c/a> salt and pepper shaker:\u003c/strong> Sleek, refillable, and humid-proof, this combined salt and pepper shaker is as adorable as it is useful. It packs flat -- unlike my old \u003ca href=\"http://www.thegreenoffice.com/component/page,shop.product_details/flypage,shop.flypage/product_id,23360/category_id,55947/option,com_virtuemart/Itemid,10/\">Morton favorites\u003c/a>, which are decidedly not moisture resistant -- and is just so darn adorable. \u003ca href=\"http://www.rei.com/product/752679\">($16.00)\u003c/a>\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/24/2008/05/smoothie-glasses.jpg\" alt=\"smoothies in glasses\" align=\"left\">Teaching kids to eat and drink healthfully requires much more than admonitions. After carting away the vending machines and abolishing the Big Gulps, we can't leave the kids empty-handed. Rachelle Boucher from \u003ca href=\"http://www.generationchefs.com/\">Generation Chefs\u003c/a> is working hard to fill the void. From the popular Pizza Smack-Downs at COPIA to her weekly cooking classes (free to high school students) in the beautifully outfitted kitchen at the \u003ca href=\"http://www.themyc.org/%20\">Marin Youth Center\u003c/a> (MYC a.k.a. \"Mike\") she's bringing fresh, whole, homemade food generously flavored with reaffirming messages and lots of common sense to a wide and diverse group of kids.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA visit to one of her cooking classes reveals her consummate skill in converting teens to the cause of healthy eating. Endowed with humor, warmth, and endless energy, she's a master of choreographing 25 wary bundles of apathy and hormones into productive teams of excited, skilled, fruit-and vegetable-loving cooks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-rachelle.jpg\" alt=\"Rachelle hefts up 20 pounds of refined sugar\">\u003cbr>\n\u003cem>Rachelle hefts up 20 pounds of refined sugar so the kids can see how much the average American teenager consumes every six weeks.\u003c/em>\u003c/p>\n\u003cp>Her class this past week highlighted our favorite fruit of the season--strawberries--along with one very shiny, red bike blender. The lesson for the day involved putting down sugary drinks and sipping fruit smoothies instead. In addition to fresh strawberries, melons, and bananas, the teen chefs could choose from a colorful array of juices, frozen fruit, yogurts, and natural flavorings. Most importantly, they learned that not a single grain of added sugar was needed to create a delicious drink.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-fruitjar.jpg\" alt=\"blender with fruit for smoothie\">\u003cbr>\n\u003cem>A rainbow of sweet goodness just before the pedal action.\u003c/em> \u003c/p>\n\u003cp>Mike Graham-Squire from the \u003ca href=\"http://www.yli.org/\">Youth Leadership Institute\u003c/a> joined the class to show the teens how to select ingredients, calculate food costs, determine servings sizes and overall yield, and--most importantly of all--operate the bike blender. As representatives of schools and local community organizations, the kids were also learning how smoothies can be a healthful, interactive, and effective fundraising tool at large events. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the Country of Marin's Nutrition Wellness Program, nutritionist Ellen Szakal taught the class how to read product labels to determine the number of teaspoons of sugar in each serving. A chart listing their favorite snacks and a hands--on exercise counting out a disconcertingly large pile of sugar cubes helped them understand just how much unnecessary sugar they were consuming each day.\u003c/p>\n\u003cp>It's a skill adults could use, too.\u003c/p>\n\u003cp>\u003cstrong>Calculating How Much Sugar Is In A Container\u003c/strong>\u003cbr>\nLooking at the Nutrition Facts label on the side of the package, find the number of grams of sugar. Then divide that number by 4. For example, ingesting 65 grams of sugar in a 20-ounce drink bottle (considered 1 serving) means swallowing 17 individual teaspoons of sugar.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-bike.jpg\" alt=\"Juice Peddler smoothie bike\">\u003cbr>\n\u003cem>So much youthful energy, it takes extra hands to hold the jar still.\u003c/em> \u003c/p>\n\u003cp>Berkeley-based \u003ca href=\"http://www.bikeblender.com/index.html\">Juice Peddler\u003c/a> sells kits for retrofitting bikes to become human-powered blenders. From the first-generation's endearingly clunky tricycle platform and antique hand-drill to the fifth-generation's sleek, high-density polyethylene design, the company has been at the forefront of DIY bike blender technology.\u003c/p>\n\u003cp>The kids took turns pedaling their fruit concoctions and proudly shared tastes of their icy treats with other teams. Lined up for judging, the smoothies created a rainbow of delicious fun: Monkey Melons, Fruit-A-Palooza, Pink Panther, Go Mango, Fruit-A-Licious, and Pink-A-Licous Strawberry.\u003c/p>\n\u003cp>I'm glad I didn't have to judge, as it would have been a tough call to pick just one winner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-pink.jpg\" alt=\"Sammy and Brittney confer on the formulation of their teams smoothie\">\u003cbr>\n\u003cem>Sammy and Brittney confer on the formulation of their team's smoothie.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Pinkalicious Strawberry Smoothie\u003c/strong>\u003cbr>\nThe members of Team Pinkalicious decided to celebrate the happy coincidence of their clothing colors with an appropriately hued smoothie.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 ounces strawberries, hulled\u003cbr>\n1 banana, chopped\u003cbr>\n1 cup frozen berry medley\u003cbr>\n1/2 cup yogurt\u003cbr>\n1/4 cup orange mango juice concentrate\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in the jar of a blender.\u003cbr>\n2. Blend until completely mixed.\u003cbr>\n3. Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Minted Strawberry Agua Fresca\u003c/strong>\u003cbr>\nAnother excellent recipe from Generation Chefs that highlights the current season's bumper crop.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups ice cubes\u003cbr>\n3 cups strawberries, hulled\u003cbr>\n2 small mint leaves, optional\u003cbr>\n1 1/2 cups cold water\u003cbr>\n1 1/2 tablespoons fresh lime or lemon juice\u003cbr>\n3 tablespoons sugar, or to taste\u003cbr>\n6 whole strawberries, split 3/4 up from the point, for garnish\u003cbr>\n6 mint sprigs, for garnish \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in a blender in the order listed.\u003cbr>\n2. Blend until completely mixed. Taste and adjust for sweetness or tartness as desired.\u003cbr>\n3. Pour into chilled glasses, garnish with mint sprigs, and slide a berry onto the rim of each glass.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-glasses.jpg\" alt=\"smoothies in glasses\" align=\"left\">Teaching kids to eat and drink healthfully requires much more than admonitions. After carting away the vending machines and abolishing the Big Gulps, we can't leave the kids empty-handed. Rachelle Boucher from \u003ca href=\"http://www.generationchefs.com/\">Generation Chefs\u003c/a> is working hard to fill the void. From the popular Pizza Smack-Downs at COPIA to her weekly cooking classes (free to high school students) in the beautifully outfitted kitchen at the \u003ca href=\"http://www.themyc.org/%20\">Marin Youth Center\u003c/a> (MYC a.k.a. \"Mike\") she's bringing fresh, whole, homemade food generously flavored with reaffirming messages and lots of common sense to a wide and diverse group of kids.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA visit to one of her cooking classes reveals her consummate skill in converting teens to the cause of healthy eating. Endowed with humor, warmth, and endless energy, she's a master of choreographing 25 wary bundles of apathy and hormones into productive teams of excited, skilled, fruit-and vegetable-loving cooks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-rachelle.jpg\" alt=\"Rachelle hefts up 20 pounds of refined sugar\">\u003cbr>\n\u003cem>Rachelle hefts up 20 pounds of refined sugar so the kids can see how much the average American teenager consumes every six weeks.\u003c/em>\u003c/p>\n\u003cp>Her class this past week highlighted our favorite fruit of the season--strawberries--along with one very shiny, red bike blender. The lesson for the day involved putting down sugary drinks and sipping fruit smoothies instead. In addition to fresh strawberries, melons, and bananas, the teen chefs could choose from a colorful array of juices, frozen fruit, yogurts, and natural flavorings. Most importantly, they learned that not a single grain of added sugar was needed to create a delicious drink.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-fruitjar.jpg\" alt=\"blender with fruit for smoothie\">\u003cbr>\n\u003cem>A rainbow of sweet goodness just before the pedal action.\u003c/em> \u003c/p>\n\u003cp>Mike Graham-Squire from the \u003ca href=\"http://www.yli.org/\">Youth Leadership Institute\u003c/a> joined the class to show the teens how to select ingredients, calculate food costs, determine servings sizes and overall yield, and--most importantly of all--operate the bike blender. As representatives of schools and local community organizations, the kids were also learning how smoothies can be a healthful, interactive, and effective fundraising tool at large events. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the Country of Marin's Nutrition Wellness Program, nutritionist Ellen Szakal taught the class how to read product labels to determine the number of teaspoons of sugar in each serving. A chart listing their favorite snacks and a hands--on exercise counting out a disconcertingly large pile of sugar cubes helped them understand just how much unnecessary sugar they were consuming each day.\u003c/p>\n\u003cp>It's a skill adults could use, too.\u003c/p>\n\u003cp>\u003cstrong>Calculating How Much Sugar Is In A Container\u003c/strong>\u003cbr>\nLooking at the Nutrition Facts label on the side of the package, find the number of grams of sugar. Then divide that number by 4. For example, ingesting 65 grams of sugar in a 20-ounce drink bottle (considered 1 serving) means swallowing 17 individual teaspoons of sugar.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothie-bike.jpg\" alt=\"Juice Peddler smoothie bike\">\u003cbr>\n\u003cem>So much youthful energy, it takes extra hands to hold the jar still.\u003c/em> \u003c/p>\n\u003cp>Berkeley-based \u003ca href=\"http://www.bikeblender.com/index.html\">Juice Peddler\u003c/a> sells kits for retrofitting bikes to become human-powered blenders. From the first-generation's endearingly clunky tricycle platform and antique hand-drill to the fifth-generation's sleek, high-density polyethylene design, the company has been at the forefront of DIY bike blender technology.\u003c/p>\n\u003cp>The kids took turns pedaling their fruit concoctions and proudly shared tastes of their icy treats with other teams. Lined up for judging, the smoothies created a rainbow of delicious fun: Monkey Melons, Fruit-A-Palooza, Pink Panther, Go Mango, Fruit-A-Licious, and Pink-A-Licous Strawberry.\u003c/p>\n\u003cp>I'm glad I didn't have to judge, as it would have been a tough call to pick just one winner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/smoothies-pink.jpg\" alt=\"Sammy and Brittney confer on the formulation of their teams smoothie\">\u003cbr>\n\u003cem>Sammy and Brittney confer on the formulation of their team's smoothie.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Pinkalicious Strawberry Smoothie\u003c/strong>\u003cbr>\nThe members of Team Pinkalicious decided to celebrate the happy coincidence of their clothing colors with an appropriately hued smoothie.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 ounces strawberries, hulled\u003cbr>\n1 banana, chopped\u003cbr>\n1 cup frozen berry medley\u003cbr>\n1/2 cup yogurt\u003cbr>\n1/4 cup orange mango juice concentrate\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in the jar of a blender.\u003cbr>\n2. Blend until completely mixed.\u003cbr>\n3. Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Minted Strawberry Agua Fresca\u003c/strong>\u003cbr>\nAnother excellent recipe from Generation Chefs that highlights the current season's bumper crop.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups ice cubes\u003cbr>\n3 cups strawberries, hulled\u003cbr>\n2 small mint leaves, optional\u003cbr>\n1 1/2 cups cold water\u003cbr>\n1 1/2 tablespoons fresh lime or lemon juice\u003cbr>\n3 tablespoons sugar, or to taste\u003cbr>\n6 whole strawberries, split 3/4 up from the point, for garnish\u003cbr>\n6 mint sprigs, for garnish \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Place all ingredients in a blender in the order listed.\u003cbr>\n2. Blend until completely mixed. Taste and adjust for sweetness or tartness as desired.\u003cbr>\n3. Pour into chilled glasses, garnish with mint sprigs, and slide a berry onto the rim of each glass.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Simple Sautéed Baby Artichokes",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/artfarro1.jpg\" alt=\"artichoke with farro\">\u003c/p>\n\u003cp>As a kid, the only green vegetable I willingly let into my mouth without making faces and disgusting noises was the artichoke. Knowing what I know now about the seasonality and regionality of food, I'm pretty impressed that my mother was able to get her hands on artichokes in Minnesota all those years ago. As a born and bred Californian, my mother loved artichokes just as much as we did. That said, I think she was motivated to stop the retchings, gaggings, and death rattles at the dinner table more than anything else.\u003c/p>\n\u003cp>I grew up scraping my eager teeth across the \"strip the leaves and dip them in hot melted butter\" globe variety, and it wasn't until I moved out to California that I really had any experience with delectable baby artichokes. These little suckers are now in season, but if you don't know how to strip and cook them, they can end up tough and bitter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art1a.jpg\" alt=\"baby artichoke whole\">\u003cbr>\nYou want the leaves to be tightly closed. The more open the leaves are, the more likely they are to have a choke. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art2a.jpg\" alt=\"peel artichoke stem outer skin\">\u003cbr>\nThe stems of artichokes are just as delicious as the artichokes themselves, but the tougher outer skin should be stripped down. Using a very sharp paring knife, carefully peel off the layer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art3a.jpg\" alt=\"artichoke clean stem\">\u003cbr>\nThis is what a clean stem looks like.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art4a.jpg\" alt=\"peel artichoke outer leaves\">\u003cbr>\nSnap off all the outer leaves until you get down to the tender pale green/yellow leaves. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art5a.jpg\" alt=\"cut artichoke in half lengthwise\">\u003cbr>\nTrim off the top of the leaves and cut the artichoke in half lengthwise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art6a.jpg\" alt=\"toss artichokes in acidulated water\">\u003cbr>\nBecause artichokes start to brown (oxidize) the moment you cut them, toss them in a bowl of acidulated water. That is, water that has lemon juice squeezed into it. \u003c/p>\n\u003cp>\u003cstrong>Sauteed Spring Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 2 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSpring onions, thinly sliced\u003cbr>\n1 lb baby artichokes\u003cbr>\n1/4 cup water\u003cbr>\nJuice from 1/4 lemon\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat the oil in a high-sided saucepan over medium heat. Add the onions, raise the heat to medium-high, and sauté the onions for about 2-3 minutes.\u003c/p>\n\u003cp>2. Add the artichokes, stirring to coat with the olive oil. Splash in the water and lemon juice and cover the pan. Stirring every so often, simmer until the base of the artichokes are tender when pierced with the tip of a knife, about 10 minutes. Add salt and pepper to taste and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Ideas:\u003c/strong>\u003cbr>\nYou can serve these artichokes as a side dish just as they are or with a little \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FIORES\">Fiore Sardo\u003c/a> grated on top, but I also like to combine them with farro and snipped chives, with pasta, or with roasted potatoes.\u003c/p>\n\n",
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"description": "As a kid, the only green vegetable I willingly let into my mouth without making faces and disgusting noises was the artichoke. Knowing what I know now about the seasonality and regionality of food, I'm pretty impressed that my mother was able to get her hands on artichokes in Minnesota all those years ago. As",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/artfarro1.jpg\" alt=\"artichoke with farro\">\u003c/p>\n\u003cp>As a kid, the only green vegetable I willingly let into my mouth without making faces and disgusting noises was the artichoke. Knowing what I know now about the seasonality and regionality of food, I'm pretty impressed that my mother was able to get her hands on artichokes in Minnesota all those years ago. As a born and bred Californian, my mother loved artichokes just as much as we did. That said, I think she was motivated to stop the retchings, gaggings, and death rattles at the dinner table more than anything else.\u003c/p>\n\u003cp>I grew up scraping my eager teeth across the \"strip the leaves and dip them in hot melted butter\" globe variety, and it wasn't until I moved out to California that I really had any experience with delectable baby artichokes. These little suckers are now in season, but if you don't know how to strip and cook them, they can end up tough and bitter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art1a.jpg\" alt=\"baby artichoke whole\">\u003cbr>\nYou want the leaves to be tightly closed. The more open the leaves are, the more likely they are to have a choke. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art2a.jpg\" alt=\"peel artichoke stem outer skin\">\u003cbr>\nThe stems of artichokes are just as delicious as the artichokes themselves, but the tougher outer skin should be stripped down. Using a very sharp paring knife, carefully peel off the layer.\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/24/2008/05/art3a.jpg\" alt=\"artichoke clean stem\">\u003cbr>\nThis is what a clean stem looks like.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art4a.jpg\" alt=\"peel artichoke outer leaves\">\u003cbr>\nSnap off all the outer leaves until you get down to the tender pale green/yellow leaves. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art5a.jpg\" alt=\"cut artichoke in half lengthwise\">\u003cbr>\nTrim off the top of the leaves and cut the artichoke in half lengthwise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/art6a.jpg\" alt=\"toss artichokes in acidulated water\">\u003cbr>\nBecause artichokes start to brown (oxidize) the moment you cut them, toss them in a bowl of acidulated water. That is, water that has lemon juice squeezed into it. \u003c/p>\n\u003cp>\u003cstrong>Sauteed Spring Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 2 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSpring onions, thinly sliced\u003cbr>\n1 lb baby artichokes\u003cbr>\n1/4 cup water\u003cbr>\nJuice from 1/4 lemon\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat the oil in a high-sided saucepan over medium heat. Add the onions, raise the heat to medium-high, and sauté the onions for about 2-3 minutes.\u003c/p>\n\u003cp>2. Add the artichokes, stirring to coat with the olive oil. Splash in the water and lemon juice and cover the pan. Stirring every so often, simmer until the base of the artichokes are tender when pierced with the tip of a knife, about 10 minutes. Add salt and pepper to taste and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Ideas:\u003c/strong>\u003cbr>\nYou can serve these artichokes as a side dish just as they are or with a little \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FIORES\">Fiore Sardo\u003c/a> grated on top, but I also like to combine them with farro and snipped chives, with pasta, or with roasted potatoes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Doritos Dilemma: Giving Kids Junk Food",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/doritos.jpg\" alt=\"doritos.jpg\">\u003c/p>\n\u003cp>I have a confession to make. For a couple of weeks in April, I allowed my daughters to place a little bag of Doritos in their lunch boxes. Many people will think I'm ridiculous for feeling this is something to confess to, but I know a lot of you out there struggle with the same feelings I have about junk food. I never thought I'd feed my kids processed food, but after a lot of thought, I came to the conclusion that a few Doritos were actually good for them.\u003c/p>\n\u003cp>Okay, they're not good for their health or digestive system (obviously), but they may just be good for their general ideas about food and food consumption. Many people will disagree with this statement, but hear me out.\u003c/p>\n\u003cp>When I first started packing my daughters' lunches in Kindergarten, I would include organic yogurt, tofu bologna and turkey sandwiches, apples slices or strawberries, cheese, and a slew of other healthy choices. They devoured these meals, each day returning with empty lunch boxes and happy faces. In first grade, they started to tell me about other kids' lunches. They started to become very opinionated about the visual buffet before them each lunch period. I got some ideas from the other moms, such as sending miso soup in a thermos and chopping up fresh mozzarella cheese with grape tomatoes for a side salad. Meanwhile, my daughters started to question the lunches some of their schoolmates brought each day. Why did some kids get bright orange chips in a bag while they never did, and what were those yellow plastic lunch trays with pizza and nachos in them (the answer was \u003ca href=\"http://www.kraftbrands.com/lunchables/\">Lunchables\u003c/a>, a mass-produced Kraft product advertised to look fun, with it's own game site marketed to unwitting kids)?\u003c/p>\n\u003cp>I explained what these things were, noting that everyone's food choices were a personal matter best discussed in their own families, while also making it clear that those food choices weren't mine. Meanwhile, I continued with my own school-lunch repertoire and thought all was fine and good until my daughters started reporting on who had \"unhealthy\" lunches. I quickly found out who had Lunchables, who had Ding Dongs, and who had Doritos in their backpacks. I started to feel uncomfortable with the sanctimonious tone my daughters used when ratting out their peers, and cringed when one said that my lunches were healthy because I loved them (which seemed to imply the kids with Lunchables were unloved). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And then, early this year, one of my daughters repeatedly told me about a few girls who would dangle Doritos in front of her face each day. When she told me about this, she said she wouldn't want the Doritos anyway because they weren't good for her, but I could see how much she wished she could eat just one of those bright orange chips. She was saying what she thought I wanted hear (that Doritos were bad), but inwardly craving the junk food she was seeing in other kids' lunches. When I asked her to honestly tell me if she wanted some, she admitted she did.\u003c/p>\n\u003cp>My first instinct was to say \"too bad,\" but then I decided that at 7 ½, she was old enough to be an active participant in her own food choices. I was also concerned that in my attempts to give my daughters a nutritious energy-filled meal at school and speak honestly with them about nutrition, I had instead somehow equated homemade sandwiches and cut up vegetables and fruit with being \"good,\" while at the same time transforming junk food into a \"forbidden fruit.\" I began to wonder if one day, maybe in high school or college, they would rebel by gorging themselves on Twinkies and Cap'n Crunch. \u003c/p>\n\u003cp>I was also concerned that I was raising them in a bubble of food elitism, where we were smug \u003ca href=\"http://blog.oup.com/2007/11/locavore/\">locavores\u003c/a> and everyone who ate otherwise was gastronomically bankrupt. Even worse, they seemed completely ignorant of the fact that healthy food is simply more expensive than processed food, and that much of the world is striving to get enough food to eat at all, let alone organic and locally raised. As I didn't want to get into a prolonged discussion about the farm bill with my two 7-year olds, I thought that in addition to trying to inform them about food with age-appropriate discussions, I would also help them learn to make their own nutritional decisions. Let them eat cake (or rather processed chips), while telling them what's in them (i.e., why they are such a bright orange and why they taste different than regular corn chips). They're smart girls and I thought it was time for them to start thinking about this stuff on their own. \u003c/p>\n\u003cp>It was through this reasoning that I found myself buying a box of small bagged Doritos. I looked at my daughters in the grocery store aisle and said, \"So, is this what you really want in your lunch?\" Both looked at me wide-eyed. \"Yes. We really really want them,\" they yelled with huge smiles. As I placed the Doritos into my cart, I tried not to frown. I hated buying this crap for my kids, but I also didn't want to create little eaters who feel superior about their cut red peppers while longingly eyeing other kids snacks. By taking away the stigma of processed foods, I was hoping to also take away the allure. I was hoping that the road to a lifetime of loving vegetables and slow food just might start with a small bag of Doritos once or twice a week.\u003c/p>\n\u003cp>\u003cstrong>Has anyone else out there struggled with their kid's desire to have junk food? If so, how did you handle it? \u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Update:\u003c/strong> I included the Doritos in my daughters' lunches for about two weeks. I never asked them if they wanted them. They had to initiate putting the bags in their lunch boxes themselves. This week, however, they seem to have forgotten that those little red bags even exist. When making their lunches in the morning, we have included the normal peanut butter and jam sandwiches, yogurt, cut up fruit and homemade popcorn, along with other standard choices. No one has asked for Doritos or even acknowledged that they're sitting in the pantry. I'm hoping that by making then accessible, they're no longer so appealing and therefore ancient history.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/doritos.jpg\" alt=\"doritos.jpg\">\u003c/p>\n\u003cp>I have a confession to make. For a couple of weeks in April, I allowed my daughters to place a little bag of Doritos in their lunch boxes. Many people will think I'm ridiculous for feeling this is something to confess to, but I know a lot of you out there struggle with the same feelings I have about junk food. I never thought I'd feed my kids processed food, but after a lot of thought, I came to the conclusion that a few Doritos were actually good for them.\u003c/p>\n\u003cp>Okay, they're not good for their health or digestive system (obviously), but they may just be good for their general ideas about food and food consumption. Many people will disagree with this statement, but hear me out.\u003c/p>\n\u003cp>When I first started packing my daughters' lunches in Kindergarten, I would include organic yogurt, tofu bologna and turkey sandwiches, apples slices or strawberries, cheese, and a slew of other healthy choices. They devoured these meals, each day returning with empty lunch boxes and happy faces. In first grade, they started to tell me about other kids' lunches. They started to become very opinionated about the visual buffet before them each lunch period. I got some ideas from the other moms, such as sending miso soup in a thermos and chopping up fresh mozzarella cheese with grape tomatoes for a side salad. Meanwhile, my daughters started to question the lunches some of their schoolmates brought each day. Why did some kids get bright orange chips in a bag while they never did, and what were those yellow plastic lunch trays with pizza and nachos in them (the answer was \u003ca href=\"http://www.kraftbrands.com/lunchables/\">Lunchables\u003c/a>, a mass-produced Kraft product advertised to look fun, with it's own game site marketed to unwitting kids)?\u003c/p>\n\u003cp>I explained what these things were, noting that everyone's food choices were a personal matter best discussed in their own families, while also making it clear that those food choices weren't mine. Meanwhile, I continued with my own school-lunch repertoire and thought all was fine and good until my daughters started reporting on who had \"unhealthy\" lunches. I quickly found out who had Lunchables, who had Ding Dongs, and who had Doritos in their backpacks. I started to feel uncomfortable with the sanctimonious tone my daughters used when ratting out their peers, and cringed when one said that my lunches were healthy because I loved them (which seemed to imply the kids with Lunchables were unloved). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then, early this year, one of my daughters repeatedly told me about a few girls who would dangle Doritos in front of her face each day. When she told me about this, she said she wouldn't want the Doritos anyway because they weren't good for her, but I could see how much she wished she could eat just one of those bright orange chips. She was saying what she thought I wanted hear (that Doritos were bad), but inwardly craving the junk food she was seeing in other kids' lunches. When I asked her to honestly tell me if she wanted some, she admitted she did.\u003c/p>\n\u003cp>My first instinct was to say \"too bad,\" but then I decided that at 7 ½, she was old enough to be an active participant in her own food choices. I was also concerned that in my attempts to give my daughters a nutritious energy-filled meal at school and speak honestly with them about nutrition, I had instead somehow equated homemade sandwiches and cut up vegetables and fruit with being \"good,\" while at the same time transforming junk food into a \"forbidden fruit.\" I began to wonder if one day, maybe in high school or college, they would rebel by gorging themselves on Twinkies and Cap'n Crunch. \u003c/p>\n\u003cp>I was also concerned that I was raising them in a bubble of food elitism, where we were smug \u003ca href=\"http://blog.oup.com/2007/11/locavore/\">locavores\u003c/a> and everyone who ate otherwise was gastronomically bankrupt. Even worse, they seemed completely ignorant of the fact that healthy food is simply more expensive than processed food, and that much of the world is striving to get enough food to eat at all, let alone organic and locally raised. As I didn't want to get into a prolonged discussion about the farm bill with my two 7-year olds, I thought that in addition to trying to inform them about food with age-appropriate discussions, I would also help them learn to make their own nutritional decisions. Let them eat cake (or rather processed chips), while telling them what's in them (i.e., why they are such a bright orange and why they taste different than regular corn chips). They're smart girls and I thought it was time for them to start thinking about this stuff on their own. \u003c/p>\n\u003cp>It was through this reasoning that I found myself buying a box of small bagged Doritos. I looked at my daughters in the grocery store aisle and said, \"So, is this what you really want in your lunch?\" Both looked at me wide-eyed. \"Yes. We really really want them,\" they yelled with huge smiles. As I placed the Doritos into my cart, I tried not to frown. I hated buying this crap for my kids, but I also didn't want to create little eaters who feel superior about their cut red peppers while longingly eyeing other kids snacks. By taking away the stigma of processed foods, I was hoping to also take away the allure. I was hoping that the road to a lifetime of loving vegetables and slow food just might start with a small bag of Doritos once or twice a week.\u003c/p>\n\u003cp>\u003cstrong>Has anyone else out there struggled with their kid's desire to have junk food? If so, how did you handle it? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update:\u003c/strong> I included the Doritos in my daughters' lunches for about two weeks. I never asked them if they wanted them. They had to initiate putting the bags in their lunch boxes themselves. This week, however, they seem to have forgotten that those little red bags even exist. When making their lunches in the morning, we have included the normal peanut butter and jam sandwiches, yogurt, cut up fruit and homemade popcorn, along with other standard choices. No one has asked for Doritos or even acknowledged that they're sitting in the pantry. I'm hoping that by making then accessible, they're no longer so appealing and therefore ancient history.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Inexpensive Family Meals",
"title": "Inexpensive Family Meals",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n",
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"description": "I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and Jennifer Maiser's recent articles on BAB helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\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://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_95327\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\" alt=\"Mint Julep\" width=\"283\" height=\"400\" class=\"size-full wp-image-95327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Julep \u003ccite>(Michael Procopio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of the \u003cdel datetime=\"2014-05-03T00:31:28+00:00\">134th\u003c/del> (141th updated 5/2/15) annual \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often like to pretend I am from the South--especially when I've been drinking bourbon. If I drink rum, I like to pretend I'm from the Midwest.\u003c/p>\n\u003cp>Ah, Magnolia. Ah, Churchill Downs. I’m certain that, had Sir Winston ever visited Kentucky, he would have downed several. Juleps, I mean. In case you didn’t know, the mint julep has been the official drink of the Kentucky Derby since 1938. Prior to 1938, I very much doubt anyone cared about officially recognizing official drinks.\u003c/p>\n\u003cp>The Julep, courtesy of \u003ca href=\"http://www.merriam-webster.com/dictionary/julep\">Merriam-Webster.com\u003c/a>: ju·lep\u003c/p>\n\u003cp>\u003cstrong>Pronunciation:\u003c/strong> \\ ‘jü-əp\\\u003c/p>\n\u003cp>\u003cstrong>Function:\u003c/strong> noun\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Etymology:\u003c/strong> Middle English, from Middle French, from Arabic julāb, from Persian gulāb, from gul rose + āb water (that’s rosewater, in case you weren’t following).\u003c/p>\n\u003cp>\u003cstrong>Date:\u003c/strong> 14th Century\u003c/p>\n\u003cp>1: a drink consisting of sweet syrup, flavoring, and water 2: a drink consisting of a liquor (as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.\u003c/p>\n\u003cp>For the purposes of todays post, we will focus on number two. Definition number two, that is.\u003c/p>\n\u003cp>I am a sucker for a good mint julep, and it isn't very often one comes across one– especially in California. When I was a young lad living in Los Angeles, my favorite bar/restaurant was called Ports. It had no sign, yet the habitués were congenial. I once asked my favored bartender to make me a julep, but he lacked the necessary fresh mint and therefore refused me. Two warm summer evenings later, I asked again for a Julep and he replied again in the negative. I then produced a large bunch of spearmint, presenting it to him as I would a nosegay. He accepted, sniffed, and made everyone at the bar a julep. And then we started dating.\u003c/p>\n\u003cp>Until I ran out of mint.\u003c/p>\n\u003cp>\u003cstrong>The Mint Julep\u003c/strong>\u003cbr>\nThought it may sometimes seem that the Persians pretty much invented everything, it’s the American South that may lay claim to the mint julep. Sometime during the 18th Century, white people living below the Mason-Dixon line started drinking this concoction of bourbon, ice, sugar, water, and mint. Henry Clay introduced the drink to the swamps of Washington, D.C. in the early 19th Century at the \u003ca href=\"http://washington.intercontinental.com/food-drink/round-robin-scotch-bar\">Round Robin Bar\u003c/a> in the Willard Hotel, months before the hotel was bought out by the InterContinental chain.\u003c/p>\n\u003cp>What I enjoy so much about the julep is that it is refreshing, incredibly easy to make, and yet not so simple. There are essentially five ingredients and twenty-seven thousand theories upon how to make one. For an excellent read on what is, what is not, and what might be considered a true mint julep, I encourage you to read Jason Wilson's story \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2008/04/29/ST2008042902338.html\">Juleps for the Derby? All Bets Are Off\u003c/a>. It made me a very, very happy fellow.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>About 8 fresh mint leaves, plus one attractive sprig for garnishing\u003cbr>\n1 teaspoon of superfine sugar (it dissolves better than table sugar)\u003cbr>\n3 ounces Kentucky bourbon\u003cbr>\na good splash of soda water\u003cbr>\nCrushed ice, and lots of it\u003cbr>\nPowdered Sugar, for dusting (I’d never done this until reading Wilson’s article, now it shall be forever part of my Julep schtick)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chill a tall Collins glass or silver julep cup in your freezer for a few minutes.\u003cbr>\n2. Combine mint, sugar, soda, and half of the bourbon in the bottom of the glass. Muddle gently.\u003cbr>\n3. Add a few spoonsful of crushed ice and stir. Fill the glass the rest of the way with ice, top off with the second half of the bourbon, garnish with mint, and dust with powdered sugar.\u003cbr>\n4. Drink immediately, but don’t grab the glass around the middle unless you wish to give yourself away as unrepentently Yankee.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>If you now have especially strong feelings about the mint julep, you might wish to join the \u003ca href=\"https://www.youtube.com/watch?v=2BZ6d-qtLC4\">Mint Julep Sisterhood\u003c/a>. Please watch this instructive video. NB: Granny Mae is wearing a snood, which means I must love her, in spite of her toothlessness.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Jw9zv36A0IQ]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have been suffering from the Vapors, I hope this has helped. Enjoy your Derby Day.\u003c/p>\n\n",
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"description": "In honor of the 134th (141th updated 5/2/15) annual Kentucky Derby, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_95327\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\" alt=\"Mint Julep\" width=\"283\" height=\"400\" class=\"size-full wp-image-95327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Julep \u003ccite>(Michael Procopio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of the \u003cdel datetime=\"2014-05-03T00:31:28+00:00\">134th\u003c/del> (141th updated 5/2/15) annual \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often like to pretend I am from the South--especially when I've been drinking bourbon. If I drink rum, I like to pretend I'm from the Midwest.\u003c/p>\n\u003cp>Ah, Magnolia. Ah, Churchill Downs. I’m certain that, had Sir Winston ever visited Kentucky, he would have downed several. Juleps, I mean. In case you didn’t know, the mint julep has been the official drink of the Kentucky Derby since 1938. Prior to 1938, I very much doubt anyone cared about officially recognizing official drinks.\u003c/p>\n\u003cp>The Julep, courtesy of \u003ca href=\"http://www.merriam-webster.com/dictionary/julep\">Merriam-Webster.com\u003c/a>: ju·lep\u003c/p>\n\u003cp>\u003cstrong>Pronunciation:\u003c/strong> \\ ‘jü-əp\\\u003c/p>\n\u003cp>\u003cstrong>Function:\u003c/strong> noun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Etymology:\u003c/strong> Middle English, from Middle French, from Arabic julāb, from Persian gulāb, from gul rose + āb water (that’s rosewater, in case you weren’t following).\u003c/p>\n\u003cp>\u003cstrong>Date:\u003c/strong> 14th Century\u003c/p>\n\u003cp>1: a drink consisting of sweet syrup, flavoring, and water 2: a drink consisting of a liquor (as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.\u003c/p>\n\u003cp>For the purposes of todays post, we will focus on number two. Definition number two, that is.\u003c/p>\n\u003cp>I am a sucker for a good mint julep, and it isn't very often one comes across one– especially in California. When I was a young lad living in Los Angeles, my favorite bar/restaurant was called Ports. It had no sign, yet the habitués were congenial. I once asked my favored bartender to make me a julep, but he lacked the necessary fresh mint and therefore refused me. Two warm summer evenings later, I asked again for a Julep and he replied again in the negative. I then produced a large bunch of spearmint, presenting it to him as I would a nosegay. He accepted, sniffed, and made everyone at the bar a julep. And then we started dating.\u003c/p>\n\u003cp>Until I ran out of mint.\u003c/p>\n\u003cp>\u003cstrong>The Mint Julep\u003c/strong>\u003cbr>\nThought it may sometimes seem that the Persians pretty much invented everything, it’s the American South that may lay claim to the mint julep. Sometime during the 18th Century, white people living below the Mason-Dixon line started drinking this concoction of bourbon, ice, sugar, water, and mint. Henry Clay introduced the drink to the swamps of Washington, D.C. in the early 19th Century at the \u003ca href=\"http://washington.intercontinental.com/food-drink/round-robin-scotch-bar\">Round Robin Bar\u003c/a> in the Willard Hotel, months before the hotel was bought out by the InterContinental chain.\u003c/p>\n\u003cp>What I enjoy so much about the julep is that it is refreshing, incredibly easy to make, and yet not so simple. There are essentially five ingredients and twenty-seven thousand theories upon how to make one. For an excellent read on what is, what is not, and what might be considered a true mint julep, I encourage you to read Jason Wilson's story \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2008/04/29/ST2008042902338.html\">Juleps for the Derby? All Bets Are Off\u003c/a>. It made me a very, very happy fellow.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>About 8 fresh mint leaves, plus one attractive sprig for garnishing\u003cbr>\n1 teaspoon of superfine sugar (it dissolves better than table sugar)\u003cbr>\n3 ounces Kentucky bourbon\u003cbr>\na good splash of soda water\u003cbr>\nCrushed ice, and lots of it\u003cbr>\nPowdered Sugar, for dusting (I’d never done this until reading Wilson’s article, now it shall be forever part of my Julep schtick)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chill a tall Collins glass or silver julep cup in your freezer for a few minutes.\u003cbr>\n2. Combine mint, sugar, soda, and half of the bourbon in the bottom of the glass. Muddle gently.\u003cbr>\n3. Add a few spoonsful of crushed ice and stir. Fill the glass the rest of the way with ice, top off with the second half of the bourbon, garnish with mint, and dust with powdered sugar.\u003cbr>\n4. Drink immediately, but don’t grab the glass around the middle unless you wish to give yourself away as unrepentently Yankee.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>If you now have especially strong feelings about the mint julep, you might wish to join the \u003ca href=\"https://www.youtube.com/watch?v=2BZ6d-qtLC4\">Mint Julep Sisterhood\u003c/a>. Please watch this instructive video. NB: Granny Mae is wearing a snood, which means I must love her, in spite of her toothlessness.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Jw9zv36A0IQ'\n title='//www.youtube.com/embed/Jw9zv36A0IQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have been suffering from the Vapors, I hope this has helped. Enjoy your Derby Day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shrimp Po-boy",
"title": "Shrimp Po-boy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/domilise_sign.jpg\" alt=\"Domilise sign\">\u003c/p>\n\u003cp>You know when you take a bite of something and you realize that this is a taste you are going to crave? Like salted caramel ice cream at \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/25/ice-cream-decadence-and-banana-splits/\">Bi-Rite Creamery\u003c/a>. It's usually something you can't get just anywhere. For me it often happens when I'm traveling somewhere and I won't easily find that taste again back home. Like the Middlewhite bacon sandwich at \u003ca href=\"http://www.stjohnbreadandwine.com/home/%20\">St. John's in London\u003c/a> (on homemade bread with homemade ketchup, don't knock it til you try it), which my husband and I often wistfully talk about. Or, more recently, the most perfect shrimp \u003ca href=\"http://www.gumbopages.com/food/samwiches/po-boys.html\">po-boy\u003c/a> from New Orleans.\u003c/p>\n\u003cp>A few weeks ago I went to New Orleans, a city I adore and which I've visited many times while growing up in Texas, but where I had not returned for at least 8 years. This was my first visit post-Katrina, and it ended up being one of the most meaningful, eye-opening, and intense experiences I've had while traveling (more on that in another post when I've had a chance to digest it all). For me, most of what makes New Orleans so special are the people who live there and their generous and kind spirit. With all that they've been through, they still carry on with the most positive attitude, full of Southern hospitality. It's obvious every time you go to a restaurant or a bar and they serve up some authentic New Orleans cuisine, welcoming, gracious, and always happy to have you there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/inside_domilises.jpg\" alt=\"inside Domilises\">\u003c/p>\n\u003cp>On the advice of a few locals, we headed over to \u003ca href=\"http://blog.nola.com/brettanderson/2007/10/domilises.html\">Domilise's Po-Boy & Bar\u003c/a> for one of the best po-boys in town. Tucked away in a residential area, we almost drove by the nondescript corner restaurant. It's all that you might expect from a divey po-boy shop, the deep fryer and sandwich station on one wall, the bar on the other, and a handful of tables scattered in between. The line moves swiftly, and then you have to jostle for a table before your name is called and your sandwich comes out. In keeping with the old-time Southern feel, the drinks on offer include bottled Barq's root beer and crème soda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were told that their specialty was the \"1/2 and 1/2 dressed.\" Huh? 1/2 fried shrimp, 1/2 fried oysters. \"Dressed\" means slathered with mayo, creole mustard, ketchup, and topped with shredded lettuce and pickles. There is nothing light or healthy here, so if you are looking for that, you should go elsewhere. \u003c/p>\n\u003cp>Not being a huge fan of fried oysters (I like mine raw), I went for the shrimp po-boy dressed (although my friend did order the 1/2 and 1/2, which only comes in a large size, and amazed us all by eating the whole thing). It was incredible, and we were not disappointed. I knew one bite in that I was done for. Fresh, crisp-fried shrimp that burst in your mouth with flavor, \u003ca href=\"http://library.thinkquest.org/22403/data/medium/species/shrimpgulf.html\">real Gulf shrimp\u003c/a> that you just can't get out here on the west coast. Light, airy crisp-on-the-outside French \u003ca href=\"http://neworleanscuisine.blogspot.com/2005/04/new-orleans-french-bread.html\">bread\u003c/a>--oozing with the perfect amount of condiments--held it all together. I knew that I would return to the Bay Area and think about that sandwich, and wish I could just pop on over to Domilise's and get another. I'm thinking about it right now actually. My friend Amy emailed me a week to the day that we went and reminded me of the sandwich, and how she wished she had one RIGHT NOW. It's going to be a problem, I can tell. \u003c/p>\n\u003cp>So I decided to try to reconstruct one from memory. It won't be the same. I don't have the sweet old guy behind the bar asking, \"What can I get you sweetie?\" Or the friendly folks around us smiling and chatting with us, or the smell of the fresh seafood being deep fried, or that perfect taste that I crave when it all came together one day in New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/shrimp_poboy.jpg\" alt=\"shrimp po-boy\">\u003c/p>\n\u003cp>\u003cstrong>A Dressed Shrimp Po-boy\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the shrimp:\u003cbr>\nPeanut oil for frying\u003cbr>\n3/4 cup all-purpose flour\u003cbr>\n1/2 cup cornflour\u003cbr>\n1 egg\u003cbr>\n1 1/2 lbs medium shrimp, peeled and deveined\u003c/p>\n\u003cp>For the sandwiches:\u003cbr>\n4 soft white French rolls (New Orleans style), split in half and warmed in the oven\u003cbr>\nMayo\u003cbr>\nCreole mustard\u003cbr>\nKetchup\u003cbr>\nAbout 2 cups shredded iceberg lettuce\u003cbr>\nDill pickle slices\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium saucepan, add enough oil so that it is 1/2-inch deep. Heat to 375 F. \u003c/p>\n\u003cp>2. Have ready three shallow bowls. In bowl #1, put about 1/2 cup flour. In bowl #2, crack the egg and whisk it until frothy. In bowl #3, stir together about 1/2 cup cornflour with about 1/4 cup flour. Rinse and dry the shrimp. Dredge them first in the flour, then in egg, then in the cornflour mixture.\u003c/p>\n\u003cp>3. Add the shrimp, in batches to avoid overcrowding, and fry just until golden brown. Set aside to drain on a paper-towel lined plate.\u003c/p>\n\u003cp>4. Spread each side of the bread with mayo, then creole mustard. Layer the fried shrimp, a squirt of ketchup, the lettuce, and then the pickle slices on the sandwich. Eat it up!\u003c/p>\n\u003cp>\u003cstrong>Domilise's Po-Boy & Bar\u003c/strong>\u003cbr>\n5240 Annunciation St.\u003cbr>\nNew Orleans, LA\u003cbr>\n504-899-9126\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Domilise's+Po-Boy+%26+Bar+new+orleans&ie=UTF8&cd=1&ll=29.92206,-90.107954&spn=0.016143,0.017788&z=16&iwloc=A\">map\u003c/a>\u003c/p>\n\u003cp>\u003cem>A small way that you can help:\u003c/em>\u003cbr>\n\u003ca href=\"http://www.southernfood.org/\">The Southern Food and Beverage Museum\u003c/a>, located in New Orleans, lost over half its collection of cookbooks in Katrina. They are trying to rebuild their collection through donations across the country. If you have cookbooks on the American South or cuisines and cultures that have influenced the cuisine of that region; community-based cookbooks or pamphlets; culinary histories; or any cuisine-based books that you think they might be interested in, please send them to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Southern Food & Beverage Museum\u003c/strong>\u003cbr>\nAttn: Liz Williams\u003cbr>\n1 Poydras Street, #169\u003cbr>\nNew Orleans, Louisiana 70130\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/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Small Bites: Postcards",
"title": "Small Bites: Postcards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-cherries.jpg\" alt=\"cherries postcard\">\u003cbr>\n\u003cem>Black Tartarian Cherries: \"Copyright 1910 – Edward M. Mitchell, San Francisco\"\u003c/em>\u003c/p>\n\u003cp>In celebration of \u003cstrong>National Postcard Week\u003c/strong>, which spans the first week in May in the US and UK, be sure to send out a few notes to your favorite folks. An actual piece of personal mail, let alone hand-written thoughts for someone you know and love, is the closest thing to a hug you can share long-distance.\u003c/p>\n\u003cp>A trick I learned a long time ago from a consummate correspondent: Buy a stack of cards, stamp them in advance, and keep them in a pretty box in a visible place with a pen right there next to them. If you're trying to stay in touch with someone specific—your grandfather in the nursing home, your friend from college, your flame across the country—address the cards in advance and shuffle them up. Then, all it'll take are two minutes and three sentences to remind someone that they're important to you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-potatoes.jpg\" alt=\"potatoes postcard\">\u003cbr>\n\u003cem>Michael Sowa's surreal \"Zum Kartoffellagerhaus.\"\u003c/em>\u003c/p>\n\u003cp>Yes, email is so convenient and links to weird news always provide a laugh. And, yes, Facebook offers a million ways to poke your friends. But for this one week, pickup a pen and send your thoughts on paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To help inspire you, I'm sharing a few food-related postcards from my own boxes. Some are waiting to be mailed out; others were sent to me from friends who know how much I like to cook and eat. Below you'll also find a few resources for tracking down interesting postcards, or, if you're feeling especially ambitious and creative, making your own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-seafood.jpg\" alt=\"seafood postcard\">\u003cbr>\n\u003cem>A card from Hong Kong.\u003c/em>\u003c/p>\n\u003cp>One last quick note: On May 12, the postcard rate will go up to 27 cents. It's still, a bargain, though, for injecting a smile into someone's day, so go ahead and buy a couple books of the USPS's brand-new, colorful \u003ca href=\"http://shop.usps.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10152&storeId=10001&categoryId=11828&productId=37051&langId=-1\">tropical fruit stamps\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-fishing.jpg\" alt=\"fishing postcard\">\u003cbr>\n\u003cem>This linen postcard, showing two boys and their very big catch, is from my own collection of vintage travel cards.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.postcard.org/\">San Francisco Bay Area Post Card Club\u003c/a>\u003cbr>\nLocal history buffs will want to browse these online exhibits of delightful historical postcards to learn about \u003ca href=\"http://www.postcard.org/gallery03-1.htm\">\"Goats in San Francisco\"\u003c/a> or modern-day restaurant \u003ca href=\"http://www.postcard.org/gallery04.htm\">\"freecards\"\u003c/a>. Visit SFBAPCC's website to learn about their monthly meetings at Fort Mason or read their latest newsletter. The April \u003ca href=\"http://www.postcard.org/sfbapcc2008-04-s.pdf%20\">aviation issue\u003c/a> (pdf) includes a linen postcard showing the elegant tables in the Skyway Wing Room of San Francisco International Airport, with its expansive view of the ramps and runways during the cutting-edge \"air age\" of the 1950s and 60s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/estoniancafe.jpg\" alt=\"estoniancafe.jpg\">\u003cbr>\n\u003cem>Advertising for the Golden Gate International Exposition on Treasure Island in 1939. (From the postcard collection of \u003ca href=\"http://www.postcard.org/gallery02.htm\">Katheryn Ayres\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pomegranate Postcard Sale\u003c/strong>\u003cbr>\nOne of the foremost publishers of postcards and notecards is offering \u003ca href=\"http://pomegranate.stores.yahoo.net/100aspo.html\">a postcard blowout sale\u003c/a>. It's a mystery assortment of 100 cards—plenty to get you through the week and beyond.\u003c/p>\n\u003cp>\u003cstrong>MoMA Food Collection\u003c/strong>\u003cbr>\nVisit the online museum store of the Museum of Modern Art to purchase a box of \u003ca href=\"http://www.momastore.org/museum/moma/ProductDisplay_Food%20Postcard%20Box_10451_10001_37317_-1_11524_11631_null__\">postcards featuring food art\u003c/a> drawn from the paintings, drawings and prints in their collection. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-watermelon.jpg\" alt=\"watermelon postcard\">\u003cbr>\n\u003cem>A card from Singapore, one in a series of drawings from the Straits Settlements of the early 18th century.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Art Postcard\u003c/strong>\u003cbr>\nAlthough I'm emphasizing actual paper cards, I'd be remiss not to mention new ways of sending images with messages. This impressively extensive online \u003ca href=\"http://www.artpostcard.com/introduction.htm\">art postcard gallery\u003c/a> allows you to search by style of art, topic, artist's country, or keyword. Select an image, type your message, and your friend will receive your virtual postcard.\u003c/p>\n\u003cp>\u003cstrong>Handmade Postcards\u003c/strong>\u003cbr>\nFor the crafty among you, here are a few sites showing how to make your own gorgeous works of mail art. At the more involved end, see how leaves can be pressed into \u003ca href=\"http://hereandtherejapan.blogspot.com/2006/08/making-postcards.html\">still-wet pulp\u003c/a> to make elegant Japanese-style paper cards. On the much, much easier end, learn how to transform \u003ca href=\"http://www.photojojo.com/content/diy/postcards-from-your-photos/\">any photo\u003c/a> into a unique postcard in seconds. A wonderful way to reuse AND amuse is by appropriating food packaging, such as \u003ca href=\"http://jas.familyfun.go.com/arts-and-crafts?page=CraftDisplay&craftid=10471\">dried pasta boxes\u003c/a>, with their built-in, plastic-coated \"viewing frame,\" to make fun postcards. All you need are scissors, pen, and a postcard stamp. This last one would be an especially fun project with kids, but adults will enjoy these moments of creativity and connection, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-matcha.jpg\" alt=\"macha postcard\">\u003cbr>\n\u003cem>A cup of matcha on tatami mats. Japantown's gift shops have beautiful cards.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deltiology\u003c/strong>\u003cbr>\nIf you'd like to brush up on postcard history, spend some time reading about \u003ca href=\"http://www.emotionscards.com/museum/historyofpostcards.htm\">deltiology\u003c/a>, considered the third most popular collectible hobby in the world after stamps and coins (baseball, limited to the US, counts lower). Since that first postage stamp in 1840, these little missives have helped document our shifts in technology, travel, communications, and social networks.\u003c/p>\n\u003cp>\u003cstrong>Coco-note\u003c/strong>\u003cbr>\nNo piece about food and mail would be complete without a mention of that classic tourist gift: a whole coconut mailed intact from Hawaii. \u003ca href=\"http://www.coco-notes.com/\">Coco-notes\u003c/a> and \u003ca href=\"http://www.fortunecoconuts.com/\">Fortune Coconuts\u003c/a> are the modern incarnations of what surely the US postal service regrets ever allowing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-creolemeat.jpg\" alt=\"creolemeat postcard\">\u003cbr>\n\u003cem>Cindy sent this from Argentina to let me know that she was eating fine.\u003c/em>\u003c/p>\n\n",
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"description": "Black Tartarian Cherries: "Copyright 1910 – Edward M. Mitchell, San Francisco" In celebration of National Postcard Week, which spans the first week in May in the US and UK, be sure to send out a few notes to your favorite folks. An actual piece of personal mail, let alone hand-written thoughts for someone you know",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-cherries.jpg\" alt=\"cherries postcard\">\u003cbr>\n\u003cem>Black Tartarian Cherries: \"Copyright 1910 – Edward M. Mitchell, San Francisco\"\u003c/em>\u003c/p>\n\u003cp>In celebration of \u003cstrong>National Postcard Week\u003c/strong>, which spans the first week in May in the US and UK, be sure to send out a few notes to your favorite folks. An actual piece of personal mail, let alone hand-written thoughts for someone you know and love, is the closest thing to a hug you can share long-distance.\u003c/p>\n\u003cp>A trick I learned a long time ago from a consummate correspondent: Buy a stack of cards, stamp them in advance, and keep them in a pretty box in a visible place with a pen right there next to them. If you're trying to stay in touch with someone specific—your grandfather in the nursing home, your friend from college, your flame across the country—address the cards in advance and shuffle them up. Then, all it'll take are two minutes and three sentences to remind someone that they're important to you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-potatoes.jpg\" alt=\"potatoes postcard\">\u003cbr>\n\u003cem>Michael Sowa's surreal \"Zum Kartoffellagerhaus.\"\u003c/em>\u003c/p>\n\u003cp>Yes, email is so convenient and links to weird news always provide a laugh. And, yes, Facebook offers a million ways to poke your friends. But for this one week, pickup a pen and send your thoughts on paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To help inspire you, I'm sharing a few food-related postcards from my own boxes. Some are waiting to be mailed out; others were sent to me from friends who know how much I like to cook and eat. Below you'll also find a few resources for tracking down interesting postcards, or, if you're feeling especially ambitious and creative, making your own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-seafood.jpg\" alt=\"seafood postcard\">\u003cbr>\n\u003cem>A card from Hong Kong.\u003c/em>\u003c/p>\n\u003cp>One last quick note: On May 12, the postcard rate will go up to 27 cents. It's still, a bargain, though, for injecting a smile into someone's day, so go ahead and buy a couple books of the USPS's brand-new, colorful \u003ca href=\"http://shop.usps.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10152&storeId=10001&categoryId=11828&productId=37051&langId=-1\">tropical fruit stamps\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-fishing.jpg\" alt=\"fishing postcard\">\u003cbr>\n\u003cem>This linen postcard, showing two boys and their very big catch, is from my own collection of vintage travel cards.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.postcard.org/\">San Francisco Bay Area Post Card Club\u003c/a>\u003cbr>\nLocal history buffs will want to browse these online exhibits of delightful historical postcards to learn about \u003ca href=\"http://www.postcard.org/gallery03-1.htm\">\"Goats in San Francisco\"\u003c/a> or modern-day restaurant \u003ca href=\"http://www.postcard.org/gallery04.htm\">\"freecards\"\u003c/a>. Visit SFBAPCC's website to learn about their monthly meetings at Fort Mason or read their latest newsletter. The April \u003ca href=\"http://www.postcard.org/sfbapcc2008-04-s.pdf%20\">aviation issue\u003c/a> (pdf) includes a linen postcard showing the elegant tables in the Skyway Wing Room of San Francisco International Airport, with its expansive view of the ramps and runways during the cutting-edge \"air age\" of the 1950s and 60s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/estoniancafe.jpg\" alt=\"estoniancafe.jpg\">\u003cbr>\n\u003cem>Advertising for the Golden Gate International Exposition on Treasure Island in 1939. (From the postcard collection of \u003ca href=\"http://www.postcard.org/gallery02.htm\">Katheryn Ayres\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pomegranate Postcard Sale\u003c/strong>\u003cbr>\nOne of the foremost publishers of postcards and notecards is offering \u003ca href=\"http://pomegranate.stores.yahoo.net/100aspo.html\">a postcard blowout sale\u003c/a>. It's a mystery assortment of 100 cards—plenty to get you through the week and beyond.\u003c/p>\n\u003cp>\u003cstrong>MoMA Food Collection\u003c/strong>\u003cbr>\nVisit the online museum store of the Museum of Modern Art to purchase a box of \u003ca href=\"http://www.momastore.org/museum/moma/ProductDisplay_Food%20Postcard%20Box_10451_10001_37317_-1_11524_11631_null__\">postcards featuring food art\u003c/a> drawn from the paintings, drawings and prints in their collection. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-watermelon.jpg\" alt=\"watermelon postcard\">\u003cbr>\n\u003cem>A card from Singapore, one in a series of drawings from the Straits Settlements of the early 18th century.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Art Postcard\u003c/strong>\u003cbr>\nAlthough I'm emphasizing actual paper cards, I'd be remiss not to mention new ways of sending images with messages. This impressively extensive online \u003ca href=\"http://www.artpostcard.com/introduction.htm\">art postcard gallery\u003c/a> allows you to search by style of art, topic, artist's country, or keyword. Select an image, type your message, and your friend will receive your virtual postcard.\u003c/p>\n\u003cp>\u003cstrong>Handmade Postcards\u003c/strong>\u003cbr>\nFor the crafty among you, here are a few sites showing how to make your own gorgeous works of mail art. At the more involved end, see how leaves can be pressed into \u003ca href=\"http://hereandtherejapan.blogspot.com/2006/08/making-postcards.html\">still-wet pulp\u003c/a> to make elegant Japanese-style paper cards. On the much, much easier end, learn how to transform \u003ca href=\"http://www.photojojo.com/content/diy/postcards-from-your-photos/\">any photo\u003c/a> into a unique postcard in seconds. A wonderful way to reuse AND amuse is by appropriating food packaging, such as \u003ca href=\"http://jas.familyfun.go.com/arts-and-crafts?page=CraftDisplay&craftid=10471\">dried pasta boxes\u003c/a>, with their built-in, plastic-coated \"viewing frame,\" to make fun postcards. All you need are scissors, pen, and a postcard stamp. This last one would be an especially fun project with kids, but adults will enjoy these moments of creativity and connection, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-matcha.jpg\" alt=\"macha postcard\">\u003cbr>\n\u003cem>A cup of matcha on tatami mats. Japantown's gift shops have beautiful cards.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deltiology\u003c/strong>\u003cbr>\nIf you'd like to brush up on postcard history, spend some time reading about \u003ca href=\"http://www.emotionscards.com/museum/historyofpostcards.htm\">deltiology\u003c/a>, considered the third most popular collectible hobby in the world after stamps and coins (baseball, limited to the US, counts lower). Since that first postage stamp in 1840, these little missives have helped document our shifts in technology, travel, communications, and social networks.\u003c/p>\n\u003cp>\u003cstrong>Coco-note\u003c/strong>\u003cbr>\nNo piece about food and mail would be complete without a mention of that classic tourist gift: a whole coconut mailed intact from Hawaii. \u003ca href=\"http://www.coco-notes.com/\">Coco-notes\u003c/a> and \u003ca href=\"http://www.fortunecoconuts.com/\">Fortune Coconuts\u003c/a> are the modern incarnations of what surely the US postal service regrets ever allowing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/postcards-creolemeat.jpg\" alt=\"creolemeat postcard\">\u003cbr>\n\u003cem>Cindy sent this from Argentina to let me know that she was eating fine.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\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/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\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/24/2008/04/bee-lavender1.jpg\" alt=\"bee on lavender\">\u003c/p>\n\u003cp>I'm not sure my neural pathways for good ice cream and the future of agriculture have ever sparked simultaneously before, but a recent posting sure caught my attention. If you happen to know someone who recently received their Ph.D. in entomology, you can point them, too, toward Haagen-Dazs' recently established \u003ca href=\"http://entomology.ucdavis.edu/news/postdoctoralfellowship.html\"> fellowship in honey bee biology\u003c/a> at the University of California, Davis. For those who need more hands-on training, be sure to check out the advanced workshop later this month on \u003ca href=\"http://entomology.ucdavis.edu/courses/beeclasses/index.html\">queen bee insemination.\u003c/a>\u003c/p>\n\u003cp>I've had a special place in my heart for bees ever since 10th grade, when I sewed a poufy costume out of black and yellow felt, donned a pair of glittery oh-so-80s \u003ca href=\"http://80sactual.blogspot.com/2005/05/invasion-of-deelybobbersdeelyboppersbe.html\">deely boppers\u003c/a>, and performed the bee dance right there in front my Life Sciences classmates. My two best friends dutifully stood in opposite corners of the room, one holding a cheerful cardboard sun and the other a giant flower fluffed out of pink tissue paper. Meanwhile, I buzzed and wiggled my ass up and down the center aisle to demonstrate the figure-eight flow of a honey bee's information-laden \u003ca href=\"http://www.cals.ncsu.edu/entomology/apiculture/PDF%20files/1.11.pdf\">wag-tail dance\u003c/a> (pdf). Yes, I got an A for my earnest efforts. No, I never did find a date until I fled for college.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/bee-pink1.jpg\" alt=\"bee on pink flower\">\u003c/p>\n\u003cp>So, it was with special delight that I created a bee avatar and sent bee-mail at Haagen-Dazs' \u003ca href=\"http://helpthehoneybees.com/\">Help the Honey Bees\u003c/a> website. The pages have a charm often missing in both corporate and environmental education sites, let alone one that tries to inform consumers about \u003ca href=\"http://maarec.cas.psu.edu/ColonyCollapseDisorder.html\">Colony Collapse Disorder\u003c/a>, an obscure but very real crisis threatening bee populations, farmers' livelihoods, our country's food supply, and several of our state's leading businesses. (Almonds anyone?) In keeping with the sugary high of America's favorite dessert, the dire messages remain upbeat. Not even this cynic -- viral marketing and Nestle be damned -- could resist a parade of little buzzing bees holding up signs with hand-lettered slogans such as \"Save Our Hive\" and \"Act Now\" in order to move consumers to care for their plight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/honeycomb1.jpg\" alt=\"beehive\">\u003c/p>\n\u003cp>\u003cstrong>Other Honey Bee Resources\u003c/strong>\u003cbr>\nFor an excellent presentation on the lives of bees, full of passion and humor, watch honey bee expert \u003ca href=\"http://www.youtube.com/watch?v=O3xcUFCeak0\">Dennis vanEngelsdorp's appearance\u003c/a> at last year's Taste3 conference. (You can join the \u003ca href=\"http://www.taste3.com/past_events/videos\">2008 Taste3\u003c/a> gathering in nearby Napa if you happen to have $1,950 budgeted for continuing education on wine, food and art.)\u003c/p>\n\u003cp>Don’t forget Bug Day at the \u003ca href=\"http://www.randallmuseum.org/\">Randall Museum\u003c/a>. This Saturday, the \u003ca href=\"http://www.sfbee.org/index.html\">San Francisco Beekeepers' Association\u003c/a> will be there with their very own exhibit of live honey bees. Admission to this celebration of all things with six legs is free. You can buy a picnic lunch there or bring your own hamper of treats to enjoy on the museum's wonderful lawn with a view. I highly recommend this event for anyone from age 3 to 103. \u003c/p>\n\u003cp>If you've always wanted to keep your own hive, read this classic booklet on \u003ca href=\"http://www.beeguild.org/CA_Beekeeping_V2.pdf\"> beekeeping in California\u003c/a> (pdf).\u003c/p>\n\u003cp>Since I have no room for a hive on my fire escape, I content myself with a few pots of bee-luring flowers. This excellent guide on \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/\">urban bee gardens\u003c/a> created by a research group at the University of California offers specific advice for bee-lovers in the Bay Area.\u003c/p>\n\u003cp>And for those who just want to cut to the chase, \u003ca href=\"http://www.marshallshoney.com/default.aspx\">Marshall's Farm Honey\u003c/a> is the way to go. Remember that anything sweetened with honey rather than sugar depends much more on bee-power than fossil fuels.\u003c/p>\n\u003cp>What better way to enjoy the sweetness of our land?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/honey1.jpg\" alt=\"honey\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more info on Bees watch, listen and discuss KQED QUEST's \u003ca href=\"http://www.kqed.org/quest/television/view/434\">Better Bees: Super Bee and Wild Bee\u003c/a>.\u003c/p>\n\n",
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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/24/2008/04/honeycomb1.jpg\" alt=\"beehive\">\u003c/p>\n\u003cp>\u003cstrong>Other Honey Bee Resources\u003c/strong>\u003cbr>\nFor an excellent presentation on the lives of bees, full of passion and humor, watch honey bee expert \u003ca href=\"http://www.youtube.com/watch?v=O3xcUFCeak0\">Dennis vanEngelsdorp's appearance\u003c/a> at last year's Taste3 conference. (You can join the \u003ca href=\"http://www.taste3.com/past_events/videos\">2008 Taste3\u003c/a> gathering in nearby Napa if you happen to have $1,950 budgeted for continuing education on wine, food and art.)\u003c/p>\n\u003cp>Don’t forget Bug Day at the \u003ca href=\"http://www.randallmuseum.org/\">Randall Museum\u003c/a>. This Saturday, the \u003ca href=\"http://www.sfbee.org/index.html\">San Francisco Beekeepers' Association\u003c/a> will be there with their very own exhibit of live honey bees. Admission to this celebration of all things with six legs is free. You can buy a picnic lunch there or bring your own hamper of treats to enjoy on the museum's wonderful lawn with a view. I highly recommend this event for anyone from age 3 to 103. \u003c/p>\n\u003cp>If you've always wanted to keep your own hive, read this classic booklet on \u003ca href=\"http://www.beeguild.org/CA_Beekeeping_V2.pdf\"> beekeeping in California\u003c/a> (pdf).\u003c/p>\n\u003cp>Since I have no room for a hive on my fire escape, I content myself with a few pots of bee-luring flowers. This excellent guide on \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/\">urban bee gardens\u003c/a> created by a research group at the University of California offers specific advice for bee-lovers in the Bay Area.\u003c/p>\n\u003cp>And for those who just want to cut to the chase, \u003ca href=\"http://www.marshallshoney.com/default.aspx\">Marshall's Farm Honey\u003c/a> is the way to go. Remember that anything sweetened with honey rather than sugar depends much more on bee-power than fossil fuels.\u003c/p>\n\u003cp>What better way to enjoy the sweetness of our land?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/honey1.jpg\" alt=\"honey\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more info on Bees watch, listen and discuss KQED QUEST's \u003ca href=\"http://www.kqed.org/quest/television/view/434\">Better Bees: Super Bee and Wild Bee\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
"meta": {
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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}
},
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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