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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/denise-family.jpg\" align=\"left\">Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well. \u003c/p>\n\u003cp>Like many other Italian-American families, my mother made Gravy -- a rich tomato-based sauce with numerous cuts of meat -- each Sunday. It was almost always served with pasta, eggplant Parmesan, and other dishes and we ritually ate it each Sunday at around 2:00 p.m. (we had to eat earlier because we would then be full for hours). It wasn't until I was an adult that I realized how time consuming it was to make this enormous meal each week. My mom would start cooking by 7:00 a.m., first seasoning the meat for the meatballs and chopping the onions, parsley, and garlic. I would then come downstairs and eat a freshly cooked meatball for breakfast. \u003c/p>\n\u003cp>While she cooked, she would often reminisce about the long and wonderful Sunday Gravy dinners of her youth. These were spent at her Grandparents house in the Bronx and almost always had more than 20 people in attendance, with aunts, uncles, and cousins crowding around tables in the back garden or basement dining room table. When my parents moved from New York to California when I was four, the tradition of intergenerational family Sunday dinners ended for us. My mother continued the custom for the five of us in San Diego, making this enormous meal on her own each week. I loved those Sunday dinners, but often wished I had cousins and other relatives to play and eat with, as my mother had.\u003c/p>\n\u003cp>My love for Sunday Gravy faded once I became an adult and had to make gravy myself. Gravy's incredibly high fat content – it has pork butt, chuck roast, meatballs, \u003ca href=\"http://en.wikipedia.org/wiki/Braciole\">braciole\u003c/a>, and Italian sausage in the mix – places it in the \"special occasions\" category for me, not the \"weekly\" category. I also like to sleep in on Sundays while my husband makes us steel-cut Irish oats (which is probably healthier than a meatball for breakfast, although not as delightful). I think the main reason I gave up Sunday Gravy, however, is that I am too culturally removed not only from Italy, but from the even closer New York Italian American traditions of my mother's childhood. I also do not have a large local family community to create the experience that seems the natural partner of this meal, so making the extra effort required to keep this custom going for a family of four just seems insane. My mom and I occasionally make her Sunday Gravy recipe, which was passed down and tweaked generation after generation, but now only occasionally on Christmas or in larger family gatherings.\u003c/p>\n\u003cp>Although I am fine not eating Sunday Gravy each weekend, I realize that its absence is a reflection of how different family life is now than it was when my mother was a child. The sense of community my mother felt while gathered with her grandparents, uncles, aunts, and cousins nourished her more than the gravy itself, while the respect for traditional foods made from local ingredients is something she learned in her grandmother's kitchen, and then passed on later to me. I know, however, that although I love what Sunday Gravy represents, it's not really a part of my life anymore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am wondering if anyone else out there has family food traditions you'd like to share. If so, do you regularly take part in them, or have you also given them up? Why and do you have any regrets?\u003c/p>\n\u003cp>Note: Although I would love to include my mother's (and grandmother's and great grandmother's Sunday Gravy recipe) I have been told that it is a family secret and so it's off limits for publication. I've found a few Sunday Gravy recipes online and have listed them below. None of them seems equal to my mother's Neapolitan masterpiece, but I am a good Italian daughter and so therefore quite biased:\u003c/p>\n\u003cp>This site says the \u003ca href=\"http://www.cdkitchen.com/recipes/recs/56/Sopranos_Sunday_Gravy52124.shtml\">recipe is for the Soprano's Sunday Gravy\u003c/a>. \u003c/p>\n\u003cp>Here's a \u003ca href=\"http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17705,00.html%20\">Sunday gravy recipe from the Food Network\u003c/a> that seems the most authentic to me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntimes.com/recipes/pasta/274816,abooks28r.recipe\">The Chicago Sun Times lists this Sunday gravy recipe\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/member/views/1238710\">Epicurious lists this Sunday gravy recipe\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/denise-family.jpg\" align=\"left\">Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well. \u003c/p>\n\u003cp>Like many other Italian-American families, my mother made Gravy -- a rich tomato-based sauce with numerous cuts of meat -- each Sunday. It was almost always served with pasta, eggplant Parmesan, and other dishes and we ritually ate it each Sunday at around 2:00 p.m. (we had to eat earlier because we would then be full for hours). It wasn't until I was an adult that I realized how time consuming it was to make this enormous meal each week. My mom would start cooking by 7:00 a.m., first seasoning the meat for the meatballs and chopping the onions, parsley, and garlic. I would then come downstairs and eat a freshly cooked meatball for breakfast. \u003c/p>\n\u003cp>While she cooked, she would often reminisce about the long and wonderful Sunday Gravy dinners of her youth. These were spent at her Grandparents house in the Bronx and almost always had more than 20 people in attendance, with aunts, uncles, and cousins crowding around tables in the back garden or basement dining room table. When my parents moved from New York to California when I was four, the tradition of intergenerational family Sunday dinners ended for us. My mother continued the custom for the five of us in San Diego, making this enormous meal on her own each week. I loved those Sunday dinners, but often wished I had cousins and other relatives to play and eat with, as my mother had.\u003c/p>\n\u003cp>My love for Sunday Gravy faded once I became an adult and had to make gravy myself. Gravy's incredibly high fat content – it has pork butt, chuck roast, meatballs, \u003ca href=\"http://en.wikipedia.org/wiki/Braciole\">braciole\u003c/a>, and Italian sausage in the mix – places it in the \"special occasions\" category for me, not the \"weekly\" category. I also like to sleep in on Sundays while my husband makes us steel-cut Irish oats (which is probably healthier than a meatball for breakfast, although not as delightful). I think the main reason I gave up Sunday Gravy, however, is that I am too culturally removed not only from Italy, but from the even closer New York Italian American traditions of my mother's childhood. I also do not have a large local family community to create the experience that seems the natural partner of this meal, so making the extra effort required to keep this custom going for a family of four just seems insane. My mom and I occasionally make her Sunday Gravy recipe, which was passed down and tweaked generation after generation, but now only occasionally on Christmas or in larger family gatherings.\u003c/p>\n\u003cp>Although I am fine not eating Sunday Gravy each weekend, I realize that its absence is a reflection of how different family life is now than it was when my mother was a child. The sense of community my mother felt while gathered with her grandparents, uncles, aunts, and cousins nourished her more than the gravy itself, while the respect for traditional foods made from local ingredients is something she learned in her grandmother's kitchen, and then passed on later to me. I know, however, that although I love what Sunday Gravy represents, it's not really a part of my life anymore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am wondering if anyone else out there has family food traditions you'd like to share. If so, do you regularly take part in them, or have you also given them up? Why and do you have any regrets?\u003c/p>\n\u003cp>Note: Although I would love to include my mother's (and grandmother's and great grandmother's Sunday Gravy recipe) I have been told that it is a family secret and so it's off limits for publication. I've found a few Sunday Gravy recipes online and have listed them below. None of them seems equal to my mother's Neapolitan masterpiece, but I am a good Italian daughter and so therefore quite biased:\u003c/p>\n\u003cp>This site says the \u003ca href=\"http://www.cdkitchen.com/recipes/recs/56/Sopranos_Sunday_Gravy52124.shtml\">recipe is for the Soprano's Sunday Gravy\u003c/a>. \u003c/p>\n\u003cp>Here's a \u003ca href=\"http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17705,00.html%20\">Sunday gravy recipe from the Food Network\u003c/a> that seems the most authentic to me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntimes.com/recipes/pasta/274816,abooks28r.recipe\">The Chicago Sun Times lists this Sunday gravy recipe\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/member/views/1238710\">Epicurious lists this Sunday gravy recipe\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/greenbeans1.jpg\" alt=\"green beans\" align=\"left\">\u003c/p>\n\u003cp>\"\u003cem>You have to spend more money, because you have to live in this way ... We cannot say, 'OK, the price of pork rises and we won't eat it,' because that's impossible, because we need that for daily life. So the only thing is we have to make more money to cover the expense. That's why we work hard and we come back home late.\u003c/em>\"\u003cbr>\n-- publishing house editor in China.\u003c/p>\n\u003cp>If you've turned on the news in the past couple of weeks, chances are you've heard numerous reports of the rising costs of food worldwide. For example, prices of food in Haiti and Egypt have doubled in the past two years, and last week rioting over the food crisis occurred in both countries. Also, the poor in Yemen are now spending more than a quarter of their incomes on bread alone.\u003c/p>\n\u003cp>\u003cstrong>Worldwide high prices are coming from a zeitgeist of factors:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Oil and energy costs are rising.\u003c/li>\n\u003cli>Climate changes such as droughts affect crops.\u003c/li>\n\u003cli>Farmers are moving their crops from food to potentially more lucrative biofuel crops.\u003c/li>\n\u003cli>As citizens of countries such as China and India become more successful, their diets are changing and they are buying more food. They are eating more meat, which requires a much larger amount of grains.\u003c/li>\n\u003c/ul>\n\u003cp>Domestically, food prices are climbing as well. Food prices in March rose 1.2%, and the price base ingredients such as milk and eggs are increasing quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a> is covering the issue with a series of stories covering the food crisis. The series is doing a good job of giving me a clear picture of all the aspects involved. Tomorrow, NPR will focus on how the current crisis is revitalizing agriculture in some European communities.\u003c/p>\n\u003cp>\u003cstrong>April 11, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89545855\">World Bank Chief: Biofuels Boasting Food Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 12, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89583839\">Rising Food Prices Spark Growing Concern\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 13, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89598524\">Food, Fuel Demand Raise Corn, Soybean Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 14, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89612926\">Aid Groups Target Poor Nations as Food Prices Soar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 15, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89642147\">China's Food Prices Rise as Population, Wealth Grow\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEXT WEEK:\u003c/strong> Good news on Food Prices? Some say yes.\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/greenbeans1.jpg\" alt=\"green beans\" align=\"left\">\u003c/p>\n\u003cp>\"\u003cem>You have to spend more money, because you have to live in this way ... We cannot say, 'OK, the price of pork rises and we won't eat it,' because that's impossible, because we need that for daily life. So the only thing is we have to make more money to cover the expense. That's why we work hard and we come back home late.\u003c/em>\"\u003cbr>\n-- publishing house editor in China.\u003c/p>\n\u003cp>If you've turned on the news in the past couple of weeks, chances are you've heard numerous reports of the rising costs of food worldwide. For example, prices of food in Haiti and Egypt have doubled in the past two years, and last week rioting over the food crisis occurred in both countries. Also, the poor in Yemen are now spending more than a quarter of their incomes on bread alone.\u003c/p>\n\u003cp>\u003cstrong>Worldwide high prices are coming from a zeitgeist of factors:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Oil and energy costs are rising.\u003c/li>\n\u003cli>Climate changes such as droughts affect crops.\u003c/li>\n\u003cli>Farmers are moving their crops from food to potentially more lucrative biofuel crops.\u003c/li>\n\u003cli>As citizens of countries such as China and India become more successful, their diets are changing and they are buying more food. They are eating more meat, which requires a much larger amount of grains.\u003c/li>\n\u003c/ul>\n\u003cp>Domestically, food prices are climbing as well. Food prices in March rose 1.2%, and the price base ingredients such as milk and eggs are increasing quickly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Meat Cookies",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_cutter1.jpg\" alt=\"meat cookie cutter\" align=\"left\">\u003c/p>\n\u003cp>Breaking two cardinal rules in my kitchen--versatility and real-world functionality--my favorite new toy is silly, beautiful, and fun. It can only do one thing: make cookies in the shape of an obscure cut of lamb. A while back, while checking out the display cases at the excellent little butcher shop, \u003ca href=\"http://www.avedanos.com/\">Avendano's\u003c/a>, my friends spotted a batch of hand-crafted, limited-edition, copper cookie cutters. For some reason, they thought of me.\u003c/p>\n\u003cp>The packaging was gorgeous. Each form is hand-stitched to a card painted with a watercolor depiction of the actual cut of meat. I am now blessed with a \"Middle Cut Rib\" of lamb, which, to be honest, does not resemble any overly trimmed product that I’ve seen at most meat counters. My favorite part is the tiny tag, hanging off the cookie cutter like some exclusive designer label and engraved--by hand, of course--with the maker's phone number. \u003c/p>\n\u003cp>This past weekend, I finally had a chance to give it a try. Since royal icing is one of my least favorite foods, depicting meat with only cookie dough became the challenge. An old recipe (adapted from Vanilla Refrigerator Cookies in the 1976 edition of the \u003cem>Joy of Cooking\u003c/em>) and a bit of red food coloring leftover from making velvet cake came to rescue. I debated incorporating demi-glace or bouillon for meaty flavor, but decided to stay simple for the test run. Next time.\u003c/p>\n\u003cp>Here are some photos and notes from my first stab at meat cookies:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_dough1.jpg\" alt=\"meat cookie dough\">\u003cbr>\nThe red-colored dough, with a bits of white dough aka fat marbling left from the mixing. The color will lighten with baking, so make it darker than the final shade you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_shaping1.jpg\" alt=\"meat cookie shaping\">\u003cbr>\nWhile still warm and soft, shape the dough into a thick piece that roughly follows the contour of the cutter. Basically, you're making a lamb loin, or the meat before the butcher saws it into steaks or chops. Make it slightly smaller than the outline of the cutter, though, to allow for the fat layer...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_fattrim1.jpg\" alt=\"meat cookie fattrim\">\u003cbr>\n...with some reserved, uncolored dough, build up a thin (or thick—your preference) layer of \"fat\" around the lamb loin. I started off with an offset spatula, and then figured out it's much easier just to flatten pieces of white dough between my palms and press then right into the red dough. Press down firmly on the dough to avoid air pockets, which will later become cracks and gaps. Any breaks later are easy to fix, though, with extra dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_sheetpan1.jpg\" alt=\"meat cookie sheetpan\">\u003cbr>\nAfter chilling for a few hours, I sliced the loin thinly with a chef's knife and transferred the cookies to a parchment lined sheet pan. Final shaping with the cutter happens right on the pan. (The two front cookies have been cut).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_trimmings1.jpg\" alt=\"meat cookie trimmings\">\u003cbr>\nSweet meat trimmings. I mushed them together into a log, chilled again, and then sliced into pretty, round, marbled cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_baked2.jpg\" alt=\"meat cookie baked\">\u003cbr>\nBe sure to cool the cookies completely on a wire rack before storing them in an airtight container. \u003c/p>\n\u003cp>Layered between parchment, the cookies traveled very well to a weekend picnic in the park. If there's a meat-lover in your life who happens to like baking or who deserves a batch of meat cookies...well, I think there's a gift out there waiting to be made.\u003c/p>\n\u003cp>\u003cstrong>Red Meat Refrigerator Cookies\u003c/strong>\u003cbr>\nMakes 12 large cookies, plus trimmings.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup butter, room temperature\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract \u003c/li>\n\u003cli>1 1/2 teaspoons lemon zest or 1/2 teaspoon lemon oil\u003c/li>\n\u003cli>1 teaspoon almond extract (optional)\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>2 – 4 teaspoons red food coloring\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Beat butter until creamy. Add sugar gradually and beat until pale and fluffy.\u003cbr>\n2. In a separate small bowl, lightly beat together the eggs, vanilla, lemon, and almond. Drizzle into the butter-sugar mixture and beat until smooth.\u003cbr>\n3. Sift together the flour, salt, and baking powder. Stir into the butter mixture.\u003cbr>\n4. Remove 1/4 of the dough to a separate bowl. Adding gradually, blend the red food coloring into the remaining dough. Leave the coloring slightly streaking, to keep the cookies tender and to mimic marbled meat.\u003cbr>\n5. Shape into logs or lamb loins. Chill thoroughly, or at least four hours.\u003cbr>\n6. Preheat oven to 400 degrees F. Working quickly, cut into 1/4-inch thick slices. Re-chill dough, if needed, to keep it firm. Arrange on parchment paper and bake just until lightly golden around edges, or 8-10 minutes. Transfer to a rack and let cool completely.\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/meatcookie_cutter1.jpg\" alt=\"meat cookie cutter\" align=\"left\">\u003c/p>\n\u003cp>Breaking two cardinal rules in my kitchen--versatility and real-world functionality--my favorite new toy is silly, beautiful, and fun. It can only do one thing: make cookies in the shape of an obscure cut of lamb. A while back, while checking out the display cases at the excellent little butcher shop, \u003ca href=\"http://www.avedanos.com/\">Avendano's\u003c/a>, my friends spotted a batch of hand-crafted, limited-edition, copper cookie cutters. For some reason, they thought of me.\u003c/p>\n\u003cp>The packaging was gorgeous. Each form is hand-stitched to a card painted with a watercolor depiction of the actual cut of meat. I am now blessed with a \"Middle Cut Rib\" of lamb, which, to be honest, does not resemble any overly trimmed product that I’ve seen at most meat counters. My favorite part is the tiny tag, hanging off the cookie cutter like some exclusive designer label and engraved--by hand, of course--with the maker's phone number. \u003c/p>\n\u003cp>This past weekend, I finally had a chance to give it a try. Since royal icing is one of my least favorite foods, depicting meat with only cookie dough became the challenge. An old recipe (adapted from Vanilla Refrigerator Cookies in the 1976 edition of the \u003cem>Joy of Cooking\u003c/em>) and a bit of red food coloring leftover from making velvet cake came to rescue. I debated incorporating demi-glace or bouillon for meaty flavor, but decided to stay simple for the test run. Next time.\u003c/p>\n\u003cp>Here are some photos and notes from my first stab at meat cookies:\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/meatcookie_dough1.jpg\" alt=\"meat cookie dough\">\u003cbr>\nThe red-colored dough, with a bits of white dough aka fat marbling left from the mixing. The color will lighten with baking, so make it darker than the final shade you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_shaping1.jpg\" alt=\"meat cookie shaping\">\u003cbr>\nWhile still warm and soft, shape the dough into a thick piece that roughly follows the contour of the cutter. Basically, you're making a lamb loin, or the meat before the butcher saws it into steaks or chops. Make it slightly smaller than the outline of the cutter, though, to allow for the fat layer...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_fattrim1.jpg\" alt=\"meat cookie fattrim\">\u003cbr>\n...with some reserved, uncolored dough, build up a thin (or thick—your preference) layer of \"fat\" around the lamb loin. I started off with an offset spatula, and then figured out it's much easier just to flatten pieces of white dough between my palms and press then right into the red dough. Press down firmly on the dough to avoid air pockets, which will later become cracks and gaps. Any breaks later are easy to fix, though, with extra dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_sheetpan1.jpg\" alt=\"meat cookie sheetpan\">\u003cbr>\nAfter chilling for a few hours, I sliced the loin thinly with a chef's knife and transferred the cookies to a parchment lined sheet pan. Final shaping with the cutter happens right on the pan. (The two front cookies have been cut).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_trimmings1.jpg\" alt=\"meat cookie trimmings\">\u003cbr>\nSweet meat trimmings. I mushed them together into a log, chilled again, and then sliced into pretty, round, marbled cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/meatcookie_baked2.jpg\" alt=\"meat cookie baked\">\u003cbr>\nBe sure to cool the cookies completely on a wire rack before storing them in an airtight container. \u003c/p>\n\u003cp>Layered between parchment, the cookies traveled very well to a weekend picnic in the park. If there's a meat-lover in your life who happens to like baking or who deserves a batch of meat cookies...well, I think there's a gift out there waiting to be made.\u003c/p>\n\u003cp>\u003cstrong>Red Meat Refrigerator Cookies\u003c/strong>\u003cbr>\nMakes 12 large cookies, plus trimmings.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup butter, room temperature\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract \u003c/li>\n\u003cli>1 1/2 teaspoons lemon zest or 1/2 teaspoon lemon oil\u003c/li>\n\u003cli>1 teaspoon almond extract (optional)\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>2 – 4 teaspoons red food coloring\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Beat butter until creamy. Add sugar gradually and beat until pale and fluffy.\u003cbr>\n2. In a separate small bowl, lightly beat together the eggs, vanilla, lemon, and almond. Drizzle into the butter-sugar mixture and beat until smooth.\u003cbr>\n3. Sift together the flour, salt, and baking powder. Stir into the butter mixture.\u003cbr>\n4. Remove 1/4 of the dough to a separate bowl. Adding gradually, blend the red food coloring into the remaining dough. Leave the coloring slightly streaking, to keep the cookies tender and to mimic marbled meat.\u003cbr>\n5. Shape into logs or lamb loins. Chill thoroughly, or at least four hours.\u003cbr>\n6. Preheat oven to 400 degrees F. Working quickly, cut into 1/4-inch thick slices. Re-chill dough, if needed, to keep it firm. Arrange on parchment paper and bake just until lightly golden around edges, or 8-10 minutes. Transfer to a rack and let cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Asparagus and Sweet Valley High",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/asp1.jpg\" alt=\"asparagus\">\u003c/p>\n\u003cp>Because I was such a picky eater as a kid and gagged over nearly everything, I can always recall precisely when my feelings toward certain foods took a turn for the better. Not only that, but I clearly remember how the food was prepared, and I know exactly what I read that piqued my interest in the hated food in the first place. Yes, reading makes me hungry for food I wouldn't otherwise touch with a ten-foot fork.*\u003c/p>\n\u003cp>I'm not talking about such usual suspects as Calvin Trillin, M.F.K. Fisher, or \u003cem>Eat Pray Love\u003c/em>, either. No, my inspirations were much weirder. For instance, \u003ca href=\"http://www.grubreport.com/blueplatespecial/jam.html\">\u003cem>Bread and Jam for Frances\u003c/em>\u003c/a> got me eating soft-boiled eggs when all I used to endure was scrambled; Gerald Durrell had me craving grilled tomatoes on toast; Dickens made me try plum pudding; and perhaps most importantly of all, \u003ca href=\"http://www.series-books.com/svh/svh.html\">Sweet Valley High\u003c/a> got me into asparagus.\u003c/p>\n\u003cp>It was in \u003cem>Power Play\u003c/em>. Wealthy and spoiled Lila Fowler is caught shoplifting to get her father's attention. The angelic, nosy, and -- as of this year -- \u003ca href=\"http://www.poundy.com/2008/03/28/sweet-valley-fresh-hell/\">\"perfect size 4\"\u003c/a> Elizabeth Wakefield manages to come to Lila's rescue. Because of this, Mr. and Lila Fowler take Elizabeth out to a fancy restaurant to thank her for being nosy and angelic and having a gold lavaliere. Never mind that Lila eventually went back to her rich-bitchy ways. Never mind that the main story is all about \"chubby\" Robin Wilson losing weight, gaining lip gloss, and making Bruce Patman walk into a door -- all I took away from that book was that Elizabeth had asparagus tips at the fancy restaurant. \u003c/p>\n\u003cp>\u003cem>Asparagus tips\u003c/em>. I kept turning the words over and over in my head. I wanted \u003cem>asparagus tips\u003c/em>. Except that I didn't really, did I? My older sister and I used to go around giggle-whispering, \"Asparag-ASS\" whenever that vegetable came up in polite conversation. (We thought we were so clever.) I remember wishing longingly that \"asparagus tips\" weren't a vegetable. That it meant something else entirely, preferably having to do with meat, Doritos, or cream cheese. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nevertheless, I finally tried it. I tried it roasted. I wallowed in the crispy, olive oil-saturated tips. I got primal and ate with my hands. I sucked the salt and pepper of my asparagussed fingertips. My longing was requited, and I was crushing hard. Asparagus is back in season and tonight I'm having my spring crush over for dinner. He needn't dress, it's nothing fancy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/asp2.jpg\" alt=\"asparagus with cheese\">\u003c/p>\n\u003cp>\u003cstrong>Simply Roasted Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 lb asparagus, tough ends snapped off\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003cbr>\n1/4 cup freshly grated Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400°\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Toss the asparagus with the olive oil, salt, and pepper. Roast for 8-10 minutes.\u003cbr>\n2. Serve cold with Parmigiano-Reggiano.\u003cbr>\n*(\u003cem>Conversely, Ramona Quimby made me despise tongue and Fig Newtons even to this day.\u003c/em>)\u003c/p>\n\n",
"disqusIdentifier": "925 http://blogs.kqed.org/bayareabites/2008/04/12/asparagus-and-sweet-valley-high/",
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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/asp1.jpg\" alt=\"asparagus\">\u003c/p>\n\u003cp>Because I was such a picky eater as a kid and gagged over nearly everything, I can always recall precisely when my feelings toward certain foods took a turn for the better. Not only that, but I clearly remember how the food was prepared, and I know exactly what I read that piqued my interest in the hated food in the first place. Yes, reading makes me hungry for food I wouldn't otherwise touch with a ten-foot fork.*\u003c/p>\n\u003cp>I'm not talking about such usual suspects as Calvin Trillin, M.F.K. Fisher, or \u003cem>Eat Pray Love\u003c/em>, either. No, my inspirations were much weirder. For instance, \u003ca href=\"http://www.grubreport.com/blueplatespecial/jam.html\">\u003cem>Bread and Jam for Frances\u003c/em>\u003c/a> got me eating soft-boiled eggs when all I used to endure was scrambled; Gerald Durrell had me craving grilled tomatoes on toast; Dickens made me try plum pudding; and perhaps most importantly of all, \u003ca href=\"http://www.series-books.com/svh/svh.html\">Sweet Valley High\u003c/a> got me into asparagus.\u003c/p>\n\u003cp>It was in \u003cem>Power Play\u003c/em>. Wealthy and spoiled Lila Fowler is caught shoplifting to get her father's attention. The angelic, nosy, and -- as of this year -- \u003ca href=\"http://www.poundy.com/2008/03/28/sweet-valley-fresh-hell/\">\"perfect size 4\"\u003c/a> Elizabeth Wakefield manages to come to Lila's rescue. Because of this, Mr. and Lila Fowler take Elizabeth out to a fancy restaurant to thank her for being nosy and angelic and having a gold lavaliere. Never mind that Lila eventually went back to her rich-bitchy ways. Never mind that the main story is all about \"chubby\" Robin Wilson losing weight, gaining lip gloss, and making Bruce Patman walk into a door -- all I took away from that book was that Elizabeth had asparagus tips at the fancy restaurant. \u003c/p>\n\u003cp>\u003cem>Asparagus tips\u003c/em>. I kept turning the words over and over in my head. I wanted \u003cem>asparagus tips\u003c/em>. Except that I didn't really, did I? My older sister and I used to go around giggle-whispering, \"Asparag-ASS\" whenever that vegetable came up in polite conversation. (We thought we were so clever.) I remember wishing longingly that \"asparagus tips\" weren't a vegetable. That it meant something else entirely, preferably having to do with meat, Doritos, or cream cheese. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nevertheless, I finally tried it. I tried it roasted. I wallowed in the crispy, olive oil-saturated tips. I got primal and ate with my hands. I sucked the salt and pepper of my asparagussed fingertips. My longing was requited, and I was crushing hard. Asparagus is back in season and tonight I'm having my spring crush over for dinner. He needn't dress, it's nothing fancy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/asp2.jpg\" alt=\"asparagus with cheese\">\u003c/p>\n\u003cp>\u003cstrong>Simply Roasted Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a side dish\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 lb asparagus, tough ends snapped off\u003cbr>\n2-3 tablespoons olive oil\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003cbr>\n1/4 cup freshly grated Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400°\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Toss the asparagus with the olive oil, salt, and pepper. Roast for 8-10 minutes.\u003cbr>\n2. Serve cold with Parmigiano-Reggiano.\u003cbr>\n*(\u003cem>Conversely, Ramona Quimby made me despise tongue and Fig Newtons even to this day.\u003c/em>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a21DTB07I/AAAAAAAAAGk/AZS3Y-F1b24/s1600-h/HV.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a21DTB07I/AAAAAAAAAGk/AZS3Y-F1b24/s400/HV.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I usually try to buy local and organic foods, but am not always successful. Choosing to buy locally is often inconvenient, while buying organic can be expensive. Most grocery stores do not stock local foods, so I need to go to the farmer's market to purchase it, which eats up a Saturday morning. Organic food is now widely available in grocery stores, but is almost always more costly than non-organic purchases (sometimes more than twice as much). But when I see an article about how \u003ca href=\"http://www.nytimes.com/2008/03/30/opinion/30stutchbury.html\">pesticides are killing off bird populations\u003c/a>, or when there's another recall on beef, I feel that I need to make every effort to buy locally produced and organic foods for my family. As a parent who thinks a lot about the food my family eats and where it comes from, I have often wished to share this type of information with my children in an age-appropriate way. So I was excited when I recently learned about an organization in the Bay Area whose main focus is on teaching children about organic farming and environmental education.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/\">Hidden Villa\u003c/a>, which is a working organic and sustainable farm in Los Altos Hills, is dedicated to helping parents and teachers do just this. So when my daughters' classes scheduled a trip to Hidden Villa, I knew I absolutely had to chaperone so I could see their educational program up close.\u003c/p>\n\u003cp>Hidden Villa was founded in 1924 by Frank and Josephine Duveneck. With a vision of social justice, they turned their farm into a gathering place where people from all over the world could take part in \"discussion, reflection, and incubation of social reform.\" In 1937, they created a hostel to house their guests (the first hostel on the West Coast), and in 1945 created a multiracial summer camp amid protests. A trust for Hidden Villa was created in 1960, when it became a nonprofit organization.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3UTTB0-I/AAAAAAAAAG8/32LP3XV9c0Y/s1600-h/scarecrow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3UTTB0-I/AAAAAAAAAG8/32LP3XV9c0Y/s400/scarecrow.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to being an organic farm, Hidden Villa spends much of the school year providing \u003ca href=\"http://www.hiddenvilla.org/HVEEP.php\">educational programs\u003c/a> to elementary school children. The entire second grade for my daughters' school visited Hidden Villa this week, participating in their Farm and Wilderness Exploration program, which provided an open and honest look at real organic farming and food cycles. When we arrived, I was immediately taken with the serenity and beauty of the place, and, after a day's visit, impressed with the depth and diversity of the curriculum as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a2-TTB08I/AAAAAAAAAGs/ywL44OrXijg/s1600-h/pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a2-TTB08I/AAAAAAAAAGs/ywL44OrXijg/s400/pig.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On our tour, we met pigs, cows, goats, sheep, and chickens and learned not only what they eat and how they live, but also what people use them for. When we visited the pig sty, the kids were all able to pet the pigs and see them eat (with a lot of oohing and aahing about how cute they were), but this wasn't just a petting-zoo experience. After we interacted with the pigs, we were directed to a learning center outside the sty where Susan, our guide, led a discussion on the many things people make from pigs. In addition to the obvious chat about ham and pork chops, Susan showed the children a dog chew made out of pig skin, marshmallows made from gelatin (which I hate to admit has pig collagen in it), a fancy hair brush with bristles made of pig hair, and a leather water pouch made of pig skin. She also told the kids that Hidden Villa slaughters some of their pigs and that using the animals is part of what happens on a working farm. The information was straightforward, yet age-appropriate, and the kids accepted it very maturely, and made some thoughtful comments of their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a37TTB0_I/AAAAAAAAAHE/AQa6_Wqyg-Q/s1600-h/compost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a37TTB0_I/AAAAAAAAAHE/AQa6_Wqyg-Q/s400/compost.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Our tour also included an expedition to Hidden Villa's extensive vegetable gardens and green house. In the composting area, the children were given shovels to help a little with the farm work, while we talked about growing seasons and fertilization. We then wandered through the vegetable beds, where Susan pulled sorrel leaves, rhubarb spears, and herbs to make \"burritos\" of all the vegetables wrapped in lettuce for the kids. Not one child moaned about hating vegetables. Everyone was eager to taste the burritos and exclaimed how much they loved them. One of my daughters has been begging me to grow sorrel since we've returned home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3LjTB09I/AAAAAAAAAG0/v7YXo3dp3YY/s1600-h/garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3LjTB09I/AAAAAAAAAG0/v7YXo3dp3YY/s400/garden.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After our farm visit, we wandered into the wilderness area, which is the largest part of Hidden Villa, for a hike that included discussions on plant communities, food webs, predator and prey relationships, and good stewardship of the land in a friendly and accessible way. Susan taught the kids how to make face paint by rubbing river rocks together and sent each child on a short (and safe) hike alone to reflect on the individual aspects of the forest and the surrounding area. When I asked my daughters and a friend of theirs what they liked the most about the trip to Hidden Villa, they shouted \"the hike!\" – with all three mentioning the solo walk as the best part of their day.\u003c/p>\n\u003cp>The Farm and Wilderness educational program at Hidden Villa is meant for 2nd – 6th graders, with tours every Tuesday through Friday. They also have farm tours, which are shorter and don't include the wilderness hike, for Pre-K through 1st graders. Weekend tours are available for families. During the summer months, Hidden Villa emphasizes the Duveneck family's commitment for nurturing relationships between people of different cultural, religious, economic and racial backgrounds through their summer camp program. Both day and overnight camps are offered, always with an emphasis on caring for each other and the environment.\u003c/p>\n\u003cp>If you live on the Peninsula, you're close enough to participate in Hidden Villa's \u003ca href=\"http://www.hiddenvilla.org/csa.php\">Community Supported Agriculture (CSA) program\u003c/a>, which allows you to purchase a share of the harvest at the beginning of the season, and then receive a basket of vegetables once a week from May until Thanksgiving. Hidden Villa participates in this program so people can get to know the farmers who grow their food and visit the land that produces it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you are a teacher or parent interested in teaching your kids about food cycles and organic farming, I highly recommend a visit to Hidden Villa. To learn more about this great resource, visit their \u003ca href=\"http://www.hiddenvilla.org/\">web site\u003c/a> or call (650) 949-8650.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a21DTB07I/AAAAAAAAAGk/AZS3Y-F1b24/s1600-h/HV.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a21DTB07I/AAAAAAAAAGk/AZS3Y-F1b24/s400/HV.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I usually try to buy local and organic foods, but am not always successful. Choosing to buy locally is often inconvenient, while buying organic can be expensive. Most grocery stores do not stock local foods, so I need to go to the farmer's market to purchase it, which eats up a Saturday morning. Organic food is now widely available in grocery stores, but is almost always more costly than non-organic purchases (sometimes more than twice as much). But when I see an article about how \u003ca href=\"http://www.nytimes.com/2008/03/30/opinion/30stutchbury.html\">pesticides are killing off bird populations\u003c/a>, or when there's another recall on beef, I feel that I need to make every effort to buy locally produced and organic foods for my family. As a parent who thinks a lot about the food my family eats and where it comes from, I have often wished to share this type of information with my children in an age-appropriate way. So I was excited when I recently learned about an organization in the Bay Area whose main focus is on teaching children about organic farming and environmental education.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/\">Hidden Villa\u003c/a>, which is a working organic and sustainable farm in Los Altos Hills, is dedicated to helping parents and teachers do just this. So when my daughters' classes scheduled a trip to Hidden Villa, I knew I absolutely had to chaperone so I could see their educational program up close.\u003c/p>\n\u003cp>Hidden Villa was founded in 1924 by Frank and Josephine Duveneck. With a vision of social justice, they turned their farm into a gathering place where people from all over the world could take part in \"discussion, reflection, and incubation of social reform.\" In 1937, they created a hostel to house their guests (the first hostel on the West Coast), and in 1945 created a multiracial summer camp amid protests. A trust for Hidden Villa was created in 1960, when it became a nonprofit organization.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3UTTB0-I/AAAAAAAAAG8/32LP3XV9c0Y/s1600-h/scarecrow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3UTTB0-I/AAAAAAAAAG8/32LP3XV9c0Y/s400/scarecrow.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to being an organic farm, Hidden Villa spends much of the school year providing \u003ca href=\"http://www.hiddenvilla.org/HVEEP.php\">educational programs\u003c/a> to elementary school children. The entire second grade for my daughters' school visited Hidden Villa this week, participating in their Farm and Wilderness Exploration program, which provided an open and honest look at real organic farming and food cycles. When we arrived, I was immediately taken with the serenity and beauty of the place, and, after a day's visit, impressed with the depth and diversity of the curriculum as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a2-TTB08I/AAAAAAAAAGs/ywL44OrXijg/s1600-h/pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a2-TTB08I/AAAAAAAAAGs/ywL44OrXijg/s400/pig.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On our tour, we met pigs, cows, goats, sheep, and chickens and learned not only what they eat and how they live, but also what people use them for. When we visited the pig sty, the kids were all able to pet the pigs and see them eat (with a lot of oohing and aahing about how cute they were), but this wasn't just a petting-zoo experience. After we interacted with the pigs, we were directed to a learning center outside the sty where Susan, our guide, led a discussion on the many things people make from pigs. In addition to the obvious chat about ham and pork chops, Susan showed the children a dog chew made out of pig skin, marshmallows made from gelatin (which I hate to admit has pig collagen in it), a fancy hair brush with bristles made of pig hair, and a leather water pouch made of pig skin. She also told the kids that Hidden Villa slaughters some of their pigs and that using the animals is part of what happens on a working farm. The information was straightforward, yet age-appropriate, and the kids accepted it very maturely, and made some thoughtful comments of their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a37TTB0_I/AAAAAAAAAHE/AQa6_Wqyg-Q/s1600-h/compost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a37TTB0_I/AAAAAAAAAHE/AQa6_Wqyg-Q/s400/compost.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Our tour also included an expedition to Hidden Villa's extensive vegetable gardens and green house. In the composting area, the children were given shovels to help a little with the farm work, while we talked about growing seasons and fertilization. We then wandered through the vegetable beds, where Susan pulled sorrel leaves, rhubarb spears, and herbs to make \"burritos\" of all the vegetables wrapped in lettuce for the kids. Not one child moaned about hating vegetables. Everyone was eager to taste the burritos and exclaimed how much they loved them. One of my daughters has been begging me to grow sorrel since we've returned home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3LjTB09I/AAAAAAAAAG0/v7YXo3dp3YY/s1600-h/garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R_a3LjTB09I/AAAAAAAAAG0/v7YXo3dp3YY/s400/garden.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After our farm visit, we wandered into the wilderness area, which is the largest part of Hidden Villa, for a hike that included discussions on plant communities, food webs, predator and prey relationships, and good stewardship of the land in a friendly and accessible way. Susan taught the kids how to make face paint by rubbing river rocks together and sent each child on a short (and safe) hike alone to reflect on the individual aspects of the forest and the surrounding area. When I asked my daughters and a friend of theirs what they liked the most about the trip to Hidden Villa, they shouted \"the hike!\" – with all three mentioning the solo walk as the best part of their day.\u003c/p>\n\u003cp>The Farm and Wilderness educational program at Hidden Villa is meant for 2nd – 6th graders, with tours every Tuesday through Friday. They also have farm tours, which are shorter and don't include the wilderness hike, for Pre-K through 1st graders. Weekend tours are available for families. During the summer months, Hidden Villa emphasizes the Duveneck family's commitment for nurturing relationships between people of different cultural, religious, economic and racial backgrounds through their summer camp program. Both day and overnight camps are offered, always with an emphasis on caring for each other and the environment.\u003c/p>\n\u003cp>If you live on the Peninsula, you're close enough to participate in Hidden Villa's \u003ca href=\"http://www.hiddenvilla.org/csa.php\">Community Supported Agriculture (CSA) program\u003c/a>, which allows you to purchase a share of the harvest at the beginning of the season, and then receive a basket of vegetables once a week from May until Thanksgiving. Hidden Villa participates in this program so people can get to know the farmers who grow their food and visit the land that produces it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you are a teacher or parent interested in teaching your kids about food cycles and organic farming, I highly recommend a visit to Hidden Villa. To learn more about this great resource, visit their \u003ca href=\"http://www.hiddenvilla.org/\">web site\u003c/a> or call (650) 949-8650.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Engaging Food: Do you remember?",
"title": "Engaging Food: Do you remember?",
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"content": "\u003cp>\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R9_zGx_a_II/AAAAAAAAACE/6esz1Uc_VXc/s320/champagne.jpg\" id=\"BLOGGER_PHOTO_ID_5179125394323471490\" border=\"0\">\u003c/p>\n\u003cp>When Catherine of Food Musings \u003cstrong>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2008/03/bling-bling.html\">announced her engagement\u003c/a>\u003c/strong> to Mr. Food Musings last week, she told us all what she ate for lunch right after the engagement. \"... I said yes. Then we went and ate lunch. He had a chicken taco and a veggie taco Nick's way and I had a taco salad with grilled fish. One day I might want to know that, so I'm writing it down.\"\u003c/p>\n\u003cp>Which got me to thinking: What about my other food blog friends? Having a predilection toward eating great food, did their engagements involve any special foods or meals?\u003c/p>\n\u003cp>The answers were wide ranging. Some didn't remember what they ate. One anonymous blogger who we all know and love said \"This is embarrassing but we can't remember what we ate after getting engaged. My strong guess is pizza but it is foggy.\"\u003c/p>\n\u003cp>In addition to being a great food and wine blogger, a wine instructor, and a writer, Derrick Schneider at \u003cstrong>\u003ca href=\"http://obsessionwithfood.com/\">An Obsession with Food\u003c/a>\u003c/strong> is also a puzzle designer. So it's no surprise that The French Laundry and puzzles figure into his engagement story.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I proposed to Melissa at The French Laundry, using a puzzle box from Japan to hold the ring. Of course, the way I tell it is that I made the reservations and thought, \"Huh. That would be a good place to propose.\" And, of course, I had two months to plan.\u003c/p>\n\u003cp>She didn't know I was proposing, though she always assumed she would. Just as we were heading out the door on March 2, I said, \"Oh, I almost forgot. I have a late Valentine's Day gift.\" I ran back and grabbed the box, which, being a wrapped puzzle box was not obviously ring-sized. She asked if she could open it; I suggested we wait until we were at dinner. We arrived in Yountville, and she asked if she could open it; I suggested that we wait until we were seated.\u003c/p>\n\u003cp>Melissa unwrapped the box and I said, \"Well, it's probably not what you think.\" The puzzle box was a heart in two pieces, and Melissa turned it over and over and admired its beauty. At which point, I said, \"Maybe you should try to open it.\" The solution was to put the two halves of the heart together (aw). So she did that, started to slide the top panel, and I said, \"So the next question is going to be...\" at which point she got it open and shouted out, \"Oh my God! Yes!\" The waiter brought us champagne, and we both had the full tasting menu, though Melissa says she doesn't remember it all that well.\u003c/p>\n\u003cp>This story from Bonnie Powell at \u003cstrong>\u003ca href=\"http://ethicurean.com/\">The Ethicurean\u003c/a>\u003c/strong> made me laugh out loud.\u003c/p>\n\u003cp>I do remember quite well. I proposed to Bart in a roundabout way on our fifth anniversary, which we celebrated by having dinner at the Ritz-Carlton in Half Moon Bay, staying nearby. When he made sure I was asking him to marry me, I took a deep breath and confirmed that I was. I was so relieved when he said yes that I ordered a dozen raw oysters to celebrate and ate them all -- he doesn't even like them. I'm slightly embarrassed to admit I then ordered and ate another dozen. And no I was not sick. I think we also had a bottle of champagne.\u003c/p>\n\u003cp>I heard some answers from our own Bay Area Bites authors. The first is from \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/05059313984995968950\">Kim Laidlaw\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>He took me out on a boat then to dinner at Piperade then a stroll on the pier next to the Ferry Building, where he popped the question. We stayed across the street at the Hotel Griffon, and just after we got engaged we returned to the hotel and drank my absolute favorite whisky: Glenkinchie Distiller's Edition. I think he'd also brought some Cowgirl Creamery Mt. Tam and probably some Bi-Rite ginger cookies too. But it's the whisky that stands out in my mind.\u003c/p>\n\u003cp>Fellow BAB author \u003cstrong>\u003ca href=\"http://grubreport.com/\">Stephanie Lucianovic\u003c/a>\u003c/strong> were engaged in Boston.\u003c/p>\n\u003cp>I don't remember what we ate the night we got engaged. I remember walking through Beacon Hill in Boston, and I remember the actual proposal, but the food itself eludes me. I know we went for a ridiculously expensive glass of champagne at the Four Seasons, because we had it in our naive heads that if we told them we just got engaged, they would, like, comp us or something. I think we looked at the menu and decided that all the bar bites were too pricey, so we headed over to the Ritz Carlton where my roommate was a club level concierge and ate whatever free bites she had sent up from the kitchens. It's possible she snagged plates of cheese, chocolate-dipped strawberries, truffles, and maybe some caviar.\u003c/p>\n\u003cp>Way more memorable for us was the celebratory engagement dinner my soon-to-be-in-laws sent us to at \u003cstrong>\u003ca href=\"http://www.laubergechezfrancois.com/\">L'Auberge Chez Francois\u003c/a>\u003c/strong> in the rolling green hills of Great Falls, Virginia. It was our first experience with the storied and elusive (we're talking almost nine years ago) amuse-bouche.\u003c/p>\n\u003cp>Virginia from \u003cstrong>\u003ca href=\"http://theperfectspotsf.com/home.html\">The Perfect Spot\u003c/a>\u003c/strong>, and her husband Dan, chose Foreign Cinema as their perfect spot.\u003c/p>\n\u003cp>If only I could recall what I ate... that is the state of engagement, I guess. We went to Foreign Cinema (it was our second year of living in SF) and though I do not remember our entrees, I do recall an excellent sweetbreads appetizer they used to have. And we had what was at the time my favorite Dark Chocolate Pot de Creme dessert. I also remember how they gave us free champagne and lots of congrats and attention.\u003c/p>\n\u003cp>Sean Timberlake from \u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a>\u003c/strong> wraps up our stories.\u003c/p>\n\u003cp>Fifteen years ago (!), DPaul and I went up to Tuolumne Meadows Yosemite for a weekend. We had discussed taking the relationship to the next level, but this was the weekend we made the decision.\u003c/p>\n\u003cp>That we were able to go to Tuolumne at all was thanks to a friend of ours who was the chef at the lodge up there that year. He was able to bump us up to the top of the wait list, and we luckily were able to land a cabin. The lodge has only 8-tops, so you sit with complete strangers. The night of our \"engagement,\" we were seated with some blue-bloods from Kensington, who happily gabbed our ears off. David, our chef friend, kept sending us tasters of every dish on the menu above and beyond what we ordered. I don't remember exactly what we ate, but I do remember the society lady to my right reaching across me and plucking tastes of things off our extra plates.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What about you? Do you remember what you ate when you were engaged?\u003c/p>\n\n",
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"description": "When Catherine of Food Musings announced her engagement to Mr. Food Musings last week, she told us all what she ate for lunch right after the engagement. "... I said yes. Then we went and ate lunch. He had a chicken taco and a veggie taco Nick's way and I had a taco salad with",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R9_zGx_a_II/AAAAAAAAACE/6esz1Uc_VXc/s320/champagne.jpg\" id=\"BLOGGER_PHOTO_ID_5179125394323471490\" border=\"0\">\u003c/p>\n\u003cp>When Catherine of Food Musings \u003cstrong>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2008/03/bling-bling.html\">announced her engagement\u003c/a>\u003c/strong> to Mr. Food Musings last week, she told us all what she ate for lunch right after the engagement. \"... I said yes. Then we went and ate lunch. He had a chicken taco and a veggie taco Nick's way and I had a taco salad with grilled fish. One day I might want to know that, so I'm writing it down.\"\u003c/p>\n\u003cp>Which got me to thinking: What about my other food blog friends? Having a predilection toward eating great food, did their engagements involve any special foods or meals?\u003c/p>\n\u003cp>The answers were wide ranging. Some didn't remember what they ate. One anonymous blogger who we all know and love said \"This is embarrassing but we can't remember what we ate after getting engaged. My strong guess is pizza but it is foggy.\"\u003c/p>\n\u003cp>In addition to being a great food and wine blogger, a wine instructor, and a writer, Derrick Schneider at \u003cstrong>\u003ca href=\"http://obsessionwithfood.com/\">An Obsession with Food\u003c/a>\u003c/strong> is also a puzzle designer. So it's no surprise that The French Laundry and puzzles figure into his engagement story.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I proposed to Melissa at The French Laundry, using a puzzle box from Japan to hold the ring. Of course, the way I tell it is that I made the reservations and thought, \"Huh. That would be a good place to propose.\" And, of course, I had two months to plan.\u003c/p>\n\u003cp>She didn't know I was proposing, though she always assumed she would. Just as we were heading out the door on March 2, I said, \"Oh, I almost forgot. I have a late Valentine's Day gift.\" I ran back and grabbed the box, which, being a wrapped puzzle box was not obviously ring-sized. She asked if she could open it; I suggested we wait until we were at dinner. We arrived in Yountville, and she asked if she could open it; I suggested that we wait until we were seated.\u003c/p>\n\u003cp>Melissa unwrapped the box and I said, \"Well, it's probably not what you think.\" The puzzle box was a heart in two pieces, and Melissa turned it over and over and admired its beauty. At which point, I said, \"Maybe you should try to open it.\" The solution was to put the two halves of the heart together (aw). So she did that, started to slide the top panel, and I said, \"So the next question is going to be...\" at which point she got it open and shouted out, \"Oh my God! Yes!\" The waiter brought us champagne, and we both had the full tasting menu, though Melissa says she doesn't remember it all that well.\u003c/p>\n\u003cp>This story from Bonnie Powell at \u003cstrong>\u003ca href=\"http://ethicurean.com/\">The Ethicurean\u003c/a>\u003c/strong> made me laugh out loud.\u003c/p>\n\u003cp>I do remember quite well. I proposed to Bart in a roundabout way on our fifth anniversary, which we celebrated by having dinner at the Ritz-Carlton in Half Moon Bay, staying nearby. When he made sure I was asking him to marry me, I took a deep breath and confirmed that I was. I was so relieved when he said yes that I ordered a dozen raw oysters to celebrate and ate them all -- he doesn't even like them. I'm slightly embarrassed to admit I then ordered and ate another dozen. And no I was not sick. I think we also had a bottle of champagne.\u003c/p>\n\u003cp>I heard some answers from our own Bay Area Bites authors. The first is from \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/05059313984995968950\">Kim Laidlaw\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>He took me out on a boat then to dinner at Piperade then a stroll on the pier next to the Ferry Building, where he popped the question. We stayed across the street at the Hotel Griffon, and just after we got engaged we returned to the hotel and drank my absolute favorite whisky: Glenkinchie Distiller's Edition. I think he'd also brought some Cowgirl Creamery Mt. Tam and probably some Bi-Rite ginger cookies too. But it's the whisky that stands out in my mind.\u003c/p>\n\u003cp>Fellow BAB author \u003cstrong>\u003ca href=\"http://grubreport.com/\">Stephanie Lucianovic\u003c/a>\u003c/strong> were engaged in Boston.\u003c/p>\n\u003cp>I don't remember what we ate the night we got engaged. I remember walking through Beacon Hill in Boston, and I remember the actual proposal, but the food itself eludes me. I know we went for a ridiculously expensive glass of champagne at the Four Seasons, because we had it in our naive heads that if we told them we just got engaged, they would, like, comp us or something. I think we looked at the menu and decided that all the bar bites were too pricey, so we headed over to the Ritz Carlton where my roommate was a club level concierge and ate whatever free bites she had sent up from the kitchens. It's possible she snagged plates of cheese, chocolate-dipped strawberries, truffles, and maybe some caviar.\u003c/p>\n\u003cp>Way more memorable for us was the celebratory engagement dinner my soon-to-be-in-laws sent us to at \u003cstrong>\u003ca href=\"http://www.laubergechezfrancois.com/\">L'Auberge Chez Francois\u003c/a>\u003c/strong> in the rolling green hills of Great Falls, Virginia. It was our first experience with the storied and elusive (we're talking almost nine years ago) amuse-bouche.\u003c/p>\n\u003cp>Virginia from \u003cstrong>\u003ca href=\"http://theperfectspotsf.com/home.html\">The Perfect Spot\u003c/a>\u003c/strong>, and her husband Dan, chose Foreign Cinema as their perfect spot.\u003c/p>\n\u003cp>If only I could recall what I ate... that is the state of engagement, I guess. We went to Foreign Cinema (it was our second year of living in SF) and though I do not remember our entrees, I do recall an excellent sweetbreads appetizer they used to have. And we had what was at the time my favorite Dark Chocolate Pot de Creme dessert. I also remember how they gave us free champagne and lots of congrats and attention.\u003c/p>\n\u003cp>Sean Timberlake from \u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a>\u003c/strong> wraps up our stories.\u003c/p>\n\u003cp>Fifteen years ago (!), DPaul and I went up to Tuolumne Meadows Yosemite for a weekend. We had discussed taking the relationship to the next level, but this was the weekend we made the decision.\u003c/p>\n\u003cp>That we were able to go to Tuolumne at all was thanks to a friend of ours who was the chef at the lodge up there that year. He was able to bump us up to the top of the wait list, and we luckily were able to land a cabin. The lodge has only 8-tops, so you sit with complete strangers. The night of our \"engagement,\" we were seated with some blue-bloods from Kensington, who happily gabbed our ears off. David, our chef friend, kept sending us tasters of every dish on the menu above and beyond what we ordered. I don't remember exactly what we ate, but I do remember the society lady to my right reaching across me and plucking tastes of things off our extra plates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>I couldn't have been more pleased when \u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong> opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes provocative and more often than not, fun. Most of the artwork is very affordable and there is just about something for everyone and every budget. In addition to folk art you will also find fine art, but I've yet to see anything stuffy or terribly intimidating.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s1600-h/Deliciousart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s320/Deliciousart.jpg\" border=\"0\">\u003c/a>\u003cbr>\nOne of the more enjoyable shows they have held every year is \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page7.html\">Delicious, art inspired by food and drink\u003c/a>\u003c/strong>. The show opens today and runs through April 13th, and there will be a reception this Saturday from 4 until 8 pm. This year there are over 70 artists participating and on display are oil paintings, pastels, prints, photographs, drawings, mixed media and even a paper sculpture from one of my favorite local artisans, \u003cstrong>\u003ca href=\"http://www.kamiartstudio.com/paperart-food1.htm\">Toshiko Kamiyama\u003c/a>\u003c/strong> who makes the most amazing realistic pieces like this one, all made out of paper.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s1600-h/Kamiyama_-_Breakfast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s320/Kamiyama_-_Breakfast.jpg\" border=\"0\">\u003c/a>\u003cbr>\nYou can see photos from Delicious \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page5.php?RowIdx=12&ID2=IkmTY2\">here\u003c/a>\u003c/strong>. STUDIO Gallery has also recently launched another web site called \u003cstrong>\u003ca href=\"https://www.reallysf.com/\">Really SF\u003c/a>\u003c/strong> that has plenty of local art, from photographs to painting to maps to prints and it is all San Francisco or Bay Area themed. Online is fine, but do check out the Delicious show in person if you are in the area. And don't worry, there are plenty of places to eat in the neighborhood if the show stimulates your appetite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong>\u003cbr>\n718A Polk Street (between Clay & Washington)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n415.931.3130\u003c/p>\n\u003cp>\u003cstrong>Gallery Hours\u003cbr>\nWednesday, Thursday, Friday 11am - 8 pm\u003cbr>\nSaturday + Sunday 11 am - 6 pm\u003cbr>\nMonday + Tuesday by appointment\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn't have been more pleased when \u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong> opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes provocative and more often than not, fun. Most of the artwork is very affordable and there is just about something for everyone and every budget. In addition to folk art you will also find fine art, but I've yet to see anything stuffy or terribly intimidating.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s1600-h/Deliciousart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s320/Deliciousart.jpg\" border=\"0\">\u003c/a>\u003cbr>\nOne of the more enjoyable shows they have held every year is \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page7.html\">Delicious, art inspired by food and drink\u003c/a>\u003c/strong>. The show opens today and runs through April 13th, and there will be a reception this Saturday from 4 until 8 pm. This year there are over 70 artists participating and on display are oil paintings, pastels, prints, photographs, drawings, mixed media and even a paper sculpture from one of my favorite local artisans, \u003cstrong>\u003ca href=\"http://www.kamiartstudio.com/paperart-food1.htm\">Toshiko Kamiyama\u003c/a>\u003c/strong> who makes the most amazing realistic pieces like this one, all made out of paper.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s1600-h/Kamiyama_-_Breakfast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s320/Kamiyama_-_Breakfast.jpg\" border=\"0\">\u003c/a>\u003cbr>\nYou can see photos from Delicious \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page5.php?RowIdx=12&ID2=IkmTY2\">here\u003c/a>\u003c/strong>. STUDIO Gallery has also recently launched another web site called \u003cstrong>\u003ca href=\"https://www.reallysf.com/\">Really SF\u003c/a>\u003c/strong> that has plenty of local art, from photographs to painting to maps to prints and it is all San Francisco or Bay Area themed. Online is fine, but do check out the Delicious show in person if you are in the area. And don't worry, there are plenty of places to eat in the neighborhood if the show stimulates your appetite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong>\u003cbr>\n718A Polk Street (between Clay & Washington)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n415.931.3130\u003c/p>\n\u003cp>\u003cstrong>Gallery Hours\u003cbr>\nWednesday, Thursday, Friday 11am - 8 pm\u003cbr>\nSaturday + Sunday 11 am - 6 pm\u003cbr>\nMonday + Tuesday by appointment\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ma Petite Chou: For the Love of Cabbage",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/slaw-nuts.jpg\" alt=\"slaw-nuts.jpg\">\u003c/p>\n\u003cp>Cabbage. This word often brings up images of drippy boiled leaves and pungent smells. In \u003ca href=\"http://en.wikipedia.org/wiki/Charlie_and_the_Chocolate_Factory\">Charlie and the Chocolate Factory\u003c/a>, Charlie Bucket and his family were so poor they had to live off a diet of cabbage soup each day, the idea being that cabbage soup was just one of the miseries Charlie and his family had to endure before they retired to a life of nirvana at Willy Wonka's chocolate factory. Although I wouldn't want to eat cabbage every day, it's unfair to this lovely cruciferous vegetable, full of \u003ca href=\"http://www.aacr.org/home/public--media/news-releases/news-archives-2005.aspx?d=553\">antioxidants and cancer fighting agents\u003c/a>, to have such a bad reputation.\u003c/p>\n\u003cp>People in other parts of the world love cabbage. It is a staple across northern and central Europe, where it is the basis for German kraut and \u003ca href=\"http://polandpoland.com/bigos.html\">Polish bigos\u003c/a> (not to mention Russian borscht). The French also use cabbage in a variety of dishes, often braised. \u003ca href=\"http://www.koreanrestaurantguide.com/kimch/kimch_0.htm\">Kimchi\u003c/a>, a fermented cabbage dish, is a staple in Korean cuisine, and different types of cabbages are standard fare in China and other parts of Asia.\u003c/p>\n\u003cp>Although many of the international cabbage dishes I list above require cooking the cabbage for lengthy periods of time, these dishes are cooked according to time-tested methods to produce amazing regional cuisines. This is not how the poor cabbage has been treated in America. The simple and sad truth is that many Americans have had a tendency to overcook their vegetables. Most vegetables, even the sturdiest and crispest, lose their appeal (and a load of nutrients) when overcooked. Cabbage, however, just gets plain stinky if you cook it too long, especially if you are boiling or steaming it on its own. Although it can be fine cooked in a nice New England Boiled dinner (i.e., corned beef with cabbage), this hearty winter vegetable really shines when the life isn’t cooked out of it. So, for a home chef, the secret to delicious cabbage may be simply to barely cook it or not cook it at all.\u003c/p>\n\u003cp>Following are a couple of cabbage recipes my family loves. In both I use Savoy cabbage, but you could just as easily use Napa cabbage or a \"standard\" cabbage. The first is for a Fresh Kraut with Bratwurst where the cabbage is cooked just long enough to soften, but not any longer. The key to this recipe is to cut the cabbage into thin slices so you end up with small slivers that cook quickly. I first made this dish because my daughters both have an acute sense of smell and I didn't want them to be turned off by a cabbagy aroma. The result was a hit. Sautéed with olive oil, fresh onions, and fennel and then steamed with cider vinegar, it's a wonderful accompaniment to savory sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s1600-h/kraut_brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s320/kraut_brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The second dish is for a crisp cabbage and beet salad. With an Asian-inspired peanut dressing, it has a tangy flavor and a crunchy texture. Tangerine slices add a fresh burst of sweetness and roasted peanuts give it a slightly salty twist. Slicing up the cabbage is a breeze, and if you use the shredding attachment on your food processor, shredding the beets takes only a minute or two. Overall, this dish take less than ten minutes to assemble and is a great alternative to a regular lettuce salad, or a traditional cole slaw. It's a perfect light meal by itself, but would be great with roasted or fried chicken or pork.\u003c/p>\n\u003cp>There is a wonderful French phrase, \"ma petite chou,\" which is a term of endearment for someone who is much loved. The literal translation is \"my little cabbage.\" It seems perfect that a vegetable so sweet and healthful, yet hardy and reliable, should be the description for one's beloved in France. Maybe one day, once people stop cooking cabbage to death, Americans will come to love it just as much.\u003c/p>\n\u003cp>Fresh Kraut with Bratwurst\u003c/p>\n\u003cp>Makes 4-6 servings\u003c/p>\n\u003cp>Ingredients for Kraut\u003cbr>\n½ large white onion\u003cbr>\n1 fennel bulb\u003cbr>\n½ large Savoy cabbage\u003cbr>\n2 Tbsp olive oil\u003cbr>\n¼ cup cider vinegar\u003cbr>\n½ tsp celery seed\u003cbr>\n½ tsp salt\u003cbr>\nDash of black pepper\u003c/p>\n\u003cp>Ingredients for Bratwurst\u003cbr>\n5-6 bratwursts\u003cbr>\n1 Tbsp olive oil\u003cbr>\n3 large potatoes sliced into ¼-inch chunks\u003cbr>\nSalt\u003c/p>\n\u003cp>1. Place bratwurst and potatoes in a baking dish (I like to use my large cast iron pan)\u003cbr>\n2. Mix in olive oil and salt so the potatoes and sausages are thorough coated on all sides.\u003cbr>\n3. Bake at 400 degrees for 10 minutes.\u003cbr>\n4. Turn bratwurst and stir potatoes, bake for another five minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s1600-h/brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s320/brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. When bratwursts are almost ready, cut onion, fennel, and cabbage into thin slices.\u003cbr>\n6. Heat a large sauté pan on medium high and add olive oil to the pan once it’s hot.\u003cbr>\n7. Sauté onion for about five minutes, or until soft.\u003cbr>\n8. Add fennel and cook for another 3 minutes.\u003cbr>\n9. Add cabbage, being sure to spread the leaves out so they look shredded.\u003cbr>\n10. Add celery seed, salt, and pepper and then stir.\u003cbr>\n11. Add cider vinegar and immediately cover.\u003cbr>\n12. Lower heat to medium-low and cook cabbage for five minutes or until soft. Stir if heat seems too high as you don’t want to burn or char the vegetables.\u003cbr>\n13. Taste and add more salt or pepper if desired.\u003cbr>\n14. Serve alongside bratwurst.\u003c/p>\n\u003cp>Fresh Cabbage and Beet Slaw with an Asian Peanut Dressing\u003c/p>\n\u003cp>Makes 2-4 servings\u003c/p>\n\u003cp>Ingredients for Salad Dressing\u003cbr>\nSalad dressing\u003cbr>\n¼ cup rice wine vinegar\u003cbr>\n¼ cup vegetable oil\u003cbr>\n2 tsp soy sauce\u003cbr>\n2 Tbsp peanut butter (crunchy or creamy)\u003cbr>\n2 tsp honey\u003cbr>\n½ tsp minced ginger or ¼ tsp powdered ginger\u003cbr>\n1 tsp chopped mint\u003cbr>\n1 garlic clove smashed and chopped\u003cbr>\nGreen part of one green onion chopped\u003c/p>\n\u003cp>Ingredients for Salad\u003cbr>\n½ cabbage sliced\u003cbr>\n2 large or 4 small raw beets shredded\u003cbr>\n2 seedless tangerines divided\u003cbr>\n½ cup snow peas slivered\u003cbr>\n¼ cup roasted peanuts\u003c/p>\n\u003cp>1. Add all the salad dressing ingredients in a bowl and mix well, making sure to incorporate the peanut butter.\u003cbr>\n2. Slice the cabbage thinly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/cuttingcabbage1.jpg\" alt=\"cutting cabbage\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Peel the beets and then shred them. You can do this in a food processor using the shredding insert, or you can grate them by hand (warning: the latter will make your hands very red).\u003cbr>\n4. Sliver the snow peas.\u003cbr>\n5. Peel and divide the tangerines\u003cbr>\n6. Lay the cabbage on each plate, being sure to separate the leaves so they look shredded.\u003cbr>\n7. Top the cabbage with the shredded beets and slivered snow peas. (Note: Be sure not to mix the beets with the other vegetables as the beets will stain everything pink.)\u003cbr>\n8. Lay the tangerine slices on top.\u003cbr>\n9. Top with the peanuts.\u003cbr>\n10. Garnish with a sprig of mint.\u003cbr>\n11. Drizzle enough salad dressing on top to coat the vegetables, without drowning them.\u003cbr>\n12. Serve.\u003c/p>\n\n",
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"description": "Cabbage. This word often brings up images of drippy boiled leaves and pungent smells. In Charlie and the Chocolate Factory, Charlie Bucket and his family were so poor they had to live off a diet of cabbage soup each day, the idea being that cabbage soup was just one of the miseries Charlie and his",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/slaw-nuts.jpg\" alt=\"slaw-nuts.jpg\">\u003c/p>\n\u003cp>Cabbage. This word often brings up images of drippy boiled leaves and pungent smells. In \u003ca href=\"http://en.wikipedia.org/wiki/Charlie_and_the_Chocolate_Factory\">Charlie and the Chocolate Factory\u003c/a>, Charlie Bucket and his family were so poor they had to live off a diet of cabbage soup each day, the idea being that cabbage soup was just one of the miseries Charlie and his family had to endure before they retired to a life of nirvana at Willy Wonka's chocolate factory. Although I wouldn't want to eat cabbage every day, it's unfair to this lovely cruciferous vegetable, full of \u003ca href=\"http://www.aacr.org/home/public--media/news-releases/news-archives-2005.aspx?d=553\">antioxidants and cancer fighting agents\u003c/a>, to have such a bad reputation.\u003c/p>\n\u003cp>People in other parts of the world love cabbage. It is a staple across northern and central Europe, where it is the basis for German kraut and \u003ca href=\"http://polandpoland.com/bigos.html\">Polish bigos\u003c/a> (not to mention Russian borscht). The French also use cabbage in a variety of dishes, often braised. \u003ca href=\"http://www.koreanrestaurantguide.com/kimch/kimch_0.htm\">Kimchi\u003c/a>, a fermented cabbage dish, is a staple in Korean cuisine, and different types of cabbages are standard fare in China and other parts of Asia.\u003c/p>\n\u003cp>Although many of the international cabbage dishes I list above require cooking the cabbage for lengthy periods of time, these dishes are cooked according to time-tested methods to produce amazing regional cuisines. This is not how the poor cabbage has been treated in America. The simple and sad truth is that many Americans have had a tendency to overcook their vegetables. Most vegetables, even the sturdiest and crispest, lose their appeal (and a load of nutrients) when overcooked. Cabbage, however, just gets plain stinky if you cook it too long, especially if you are boiling or steaming it on its own. Although it can be fine cooked in a nice New England Boiled dinner (i.e., corned beef with cabbage), this hearty winter vegetable really shines when the life isn’t cooked out of it. So, for a home chef, the secret to delicious cabbage may be simply to barely cook it or not cook it at all.\u003c/p>\n\u003cp>Following are a couple of cabbage recipes my family loves. In both I use Savoy cabbage, but you could just as easily use Napa cabbage or a \"standard\" cabbage. The first is for a Fresh Kraut with Bratwurst where the cabbage is cooked just long enough to soften, but not any longer. The key to this recipe is to cut the cabbage into thin slices so you end up with small slivers that cook quickly. I first made this dish because my daughters both have an acute sense of smell and I didn't want them to be turned off by a cabbagy aroma. The result was a hit. Sautéed with olive oil, fresh onions, and fennel and then steamed with cider vinegar, it's a wonderful accompaniment to savory sausage.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s1600-h/kraut_brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s320/kraut_brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The second dish is for a crisp cabbage and beet salad. With an Asian-inspired peanut dressing, it has a tangy flavor and a crunchy texture. Tangerine slices add a fresh burst of sweetness and roasted peanuts give it a slightly salty twist. Slicing up the cabbage is a breeze, and if you use the shredding attachment on your food processor, shredding the beets takes only a minute or two. Overall, this dish take less than ten minutes to assemble and is a great alternative to a regular lettuce salad, or a traditional cole slaw. It's a perfect light meal by itself, but would be great with roasted or fried chicken or pork.\u003c/p>\n\u003cp>There is a wonderful French phrase, \"ma petite chou,\" which is a term of endearment for someone who is much loved. The literal translation is \"my little cabbage.\" It seems perfect that a vegetable so sweet and healthful, yet hardy and reliable, should be the description for one's beloved in France. Maybe one day, once people stop cooking cabbage to death, Americans will come to love it just as much.\u003c/p>\n\u003cp>Fresh Kraut with Bratwurst\u003c/p>\n\u003cp>Makes 4-6 servings\u003c/p>\n\u003cp>Ingredients for Kraut\u003cbr>\n½ large white onion\u003cbr>\n1 fennel bulb\u003cbr>\n½ large Savoy cabbage\u003cbr>\n2 Tbsp olive oil\u003cbr>\n¼ cup cider vinegar\u003cbr>\n½ tsp celery seed\u003cbr>\n½ tsp salt\u003cbr>\nDash of black pepper\u003c/p>\n\u003cp>Ingredients for Bratwurst\u003cbr>\n5-6 bratwursts\u003cbr>\n1 Tbsp olive oil\u003cbr>\n3 large potatoes sliced into ¼-inch chunks\u003cbr>\nSalt\u003c/p>\n\u003cp>1. Place bratwurst and potatoes in a baking dish (I like to use my large cast iron pan)\u003cbr>\n2. Mix in olive oil and salt so the potatoes and sausages are thorough coated on all sides.\u003cbr>\n3. Bake at 400 degrees for 10 minutes.\u003cbr>\n4. Turn bratwurst and stir potatoes, bake for another five minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s1600-h/brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s320/brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. When bratwursts are almost ready, cut onion, fennel, and cabbage into thin slices.\u003cbr>\n6. Heat a large sauté pan on medium high and add olive oil to the pan once it’s hot.\u003cbr>\n7. Sauté onion for about five minutes, or until soft.\u003cbr>\n8. Add fennel and cook for another 3 minutes.\u003cbr>\n9. Add cabbage, being sure to spread the leaves out so they look shredded.\u003cbr>\n10. Add celery seed, salt, and pepper and then stir.\u003cbr>\n11. Add cider vinegar and immediately cover.\u003cbr>\n12. Lower heat to medium-low and cook cabbage for five minutes or until soft. Stir if heat seems too high as you don’t want to burn or char the vegetables.\u003cbr>\n13. Taste and add more salt or pepper if desired.\u003cbr>\n14. Serve alongside bratwurst.\u003c/p>\n\u003cp>Fresh Cabbage and Beet Slaw with an Asian Peanut Dressing\u003c/p>\n\u003cp>Makes 2-4 servings\u003c/p>\n\u003cp>Ingredients for Salad Dressing\u003cbr>\nSalad dressing\u003cbr>\n¼ cup rice wine vinegar\u003cbr>\n¼ cup vegetable oil\u003cbr>\n2 tsp soy sauce\u003cbr>\n2 Tbsp peanut butter (crunchy or creamy)\u003cbr>\n2 tsp honey\u003cbr>\n½ tsp minced ginger or ¼ tsp powdered ginger\u003cbr>\n1 tsp chopped mint\u003cbr>\n1 garlic clove smashed and chopped\u003cbr>\nGreen part of one green onion chopped\u003c/p>\n\u003cp>Ingredients for Salad\u003cbr>\n½ cabbage sliced\u003cbr>\n2 large or 4 small raw beets shredded\u003cbr>\n2 seedless tangerines divided\u003cbr>\n½ cup snow peas slivered\u003cbr>\n¼ cup roasted peanuts\u003c/p>\n\u003cp>1. Add all the salad dressing ingredients in a bowl and mix well, making sure to incorporate the peanut butter.\u003cbr>\n2. Slice the cabbage thinly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/cuttingcabbage1.jpg\" alt=\"cutting cabbage\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Peel the beets and then shred them. You can do this in a food processor using the shredding insert, or you can grate them by hand (warning: the latter will make your hands very red).\u003cbr>\n4. Sliver the snow peas.\u003cbr>\n5. Peel and divide the tangerines\u003cbr>\n6. Lay the cabbage on each plate, being sure to separate the leaves so they look shredded.\u003cbr>\n7. Top the cabbage with the shredded beets and slivered snow peas. (Note: Be sure not to mix the beets with the other vegetables as the beets will stain everything pink.)\u003cbr>\n8. Lay the tangerine slices on top.\u003cbr>\n9. Top with the peanuts.\u003cbr>\n10. Garnish with a sprig of mint.\u003cbr>\n11. Drizzle enough salad dressing on top to coat the vegetables, without drowning them.\u003cbr>\n12. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whiskies of the World 2008: An Interview with Riannon Walsh",
"title": "Whiskies of the World 2008: An Interview with Riannon Walsh",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n",
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"description": "The 9th Annual Whiskies of the World Expo takes place in San Francisco on March 28th and 29th. Recently, I spoke with Riannon Walsh, the engaging and energetic founder and organizer of this popular Bay Area event. So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fish on Fridays",
"title": "Fish on Fridays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFdKEj0rI/AAAAAAAAAQA/-qh-MRrSHOo/s1600-h/sweatingfish.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFdKEj0rI/AAAAAAAAAQA/-qh-MRrSHOo/s320/sweatingfish.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Why is this fish sweating? He isn't. Fish can't sweat. They don't have sweat glands. But he does look rather distressed. Why does he look distressed? Because he was painted that way. He's not real.\u003c/p>\n\u003cp>If he did have the slightest understanding of human food ways, Fridays would be met with a great deal of anxiety indeed. There are more than \u003ca href=\"http://news.bbc.co.uk/1/hi/world/4243727.stm\">one billion Catholics\u003c/a> around the world.\u003c/p>\n\u003cp>And it's Lent.\u003c/p>\n\u003cp>My family was not the greatest model of a Catholic household. Neither son was an alter boy, holy days of obligation were not obligatory, and an experiment with Catholic school was an unmitigated disaster for my sister, ending with her prompt placement in a public school after her habit-wearing instructress was not-so-quietly removed in a piece of protective (for others) outerwear. So the story goes. But somehow, we always managed to eat fish on Fridays.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To my own horror, this invariably meant a tuna fish sandwich in my lunchbox, the smell of which permeated the plastic and even the skin of the accompanying brownish banana. I loathed this part of Lent. But, of course, Lent is about privation and penance. Lent is also about alms-giving, but try as I might, no one-- not even the poorest of my classmates-- wanted my tuna sandwich.\u003c/p>\n\u003cp>The one, bright, fish-related candle upon my Lenten cake was the occasional Friday foray to Anthony's Fish and Chips, a dark, wood panelled establishment housed in a mini-mall that smelled, unsurprisingly, of grease-- both from the fryer and from the heads of the old men that always seemed to be loitering around the place. My mother or sister would send themselves down the road to pick up a bright pink box filled with monoliths of battered cod and hot, steamy fried potatoes. Fish and Chips. It was the only seafood we ever saw as kids, barring the occasional shrimp cocktail. I loved it.\u003c/p>\n\u003cp>I had nearly forgotten how much I enjoyed fish and chips until it was suggested the other week that, while visiting friends in Redwood City, we all go have some for lunch.\u003c/p>\n\u003cp>We went to \u003ca href=\"http://www.yelp.com/biz/als-fish-and-chips-redwood-city\">Al's Fish n' Chips\u003c/a> on Roosevelt Boulevard, located in an unassuming mini-mall not unlike those of my suburban youth. It led me to question whether or not there was some sort of zoning law specifically targeting such establishments.\u003c/p>\n\u003cp>We ordered several items, but the fish and chips ($7.95 for a two-piece order) really stood out in my mind. It was (and I don't use this word often) perfect. A crisp, flavorful batter coating that complimented rather than competed with the tender, steamy cod inside. The chips were nearly the same. A tad thinner than the usual chunky chips associated with the dish, but still thick enough to produce both exterior crunch and inner steam. Everything we consumed there was fresh and really very good (the black beans? Yes, do try). I nearly wet myself with joy. And I cursed myself for not having my camera with me.\u003c/p>\n\u003cp>The following weekend, I rode up to Sausalito for a morning run to Heath Ceramics with my friend Mark. He suggested lunch at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> nearby. There was no need to twist my arm. No guessing what we ordered.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFRqEj0oI/AAAAAAAAAPo/5rKAypsRb4w/s1600-h/fishfnc.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFRqEj0oI/AAAAAAAAAPo/5rKAypsRb4w/s320/fishfnc.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I was a bit shocked at the sticker price-- $21.00 for beer-battered fish (3 pieces) and chips. It was, however, extremely good. I just had to tell myself that I was sitting in a restaurant in Sausalito and not in a suburban mini-mall. Perhaps the proximity of a bait and tackle shop adds incalculably more to property value than, say, a Tan n' Nails.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFSKEj0pI/AAAAAAAAAPw/4CQGdn-2Dqw/s1600-h/picadillymural.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFSKEj0pI/AAAAAAAAAPw/4CQGdn-2Dqw/s320/picadillymural.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The final stop on my cod binge was a place in my neighborhood I've wandered by for years-- \u003ca href=\"http://www.yelp.com/biz/piccadilly-fish-and-chips-san-francisco\">Piccadilly Fish n' Chips\u003c/a>. A fire knocked it out of commission a little while back but it has returned. I ordered the 2-piece fish and chips, of course, for $6.95. Since this is classic English takeaway, I did just that. What made me happiest was the fact that my order was wrapped in newspaper-- the SF Weekly. I stifled any impulse I had to engage in Cockney rhyming slang, since I was the only person in the place apart from the sweet woman making my fish who is, I believe, Korean. And I'm not a Cockney. I took away my take-away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFcaEj0qI/AAAAAAAAAP4/AZwKjNDDVNI/s1600-h/picadillytakeaway.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFcaEj0qI/AAAAAAAAAP4/AZwKjNDDVNI/s320/picadillytakeaway.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I arrived home, I found that the fish and chips had continued to steam as they snuggled in the Pink Section-- exactly what is supposed to happen. To my joy, the fish was still crispy, but not beer-battered; more tempura in style-- delicate, brittle and pock-marked. It was good. I ignored the small packets of tartar sauce and made my own impromptu condiment of mayonnaise, chopped sweet pickles and cider vinegar (since I didn't have the traditional malt vinegar handy). It worked in the pinch. Disappointing, however, were the chips. Rather soggy and bland. Of course, I am partly to blame. I was the first person in Piccadilly's door at 11:00 am and these were the first batch of chips of the day. I should have known better. The fish (and the price point) will bring me back.\u003c/p>\n\u003cp>All this battered cod and fries over the past few days. I'm actually not sick of it. Could you, my reading public (yes, all three of you) tell me of other, great places to go for a Friday Night Fish Fry? I'm all ears. And all stomach.\u003c/p>\n\u003cp>And now for the history lesson.\u003c/p>\n\u003cp>A Brief History of Fish and Chips\u003cbr>The potato has been known to the English since the late 16th century-- about the time that old canard about Sir Walter Raleigh introducing it to a grateful nation started making its rounds. According to \u003ca href=\"http://www.straightdope.com/mailbag/mfrenchfry.html\">The Straight Dope\u003c/a>, the Irish refused to plant them, since potatoes were not mentioned in the Bible. They have since eaten their words. It was the French, naturally, who invented pommes frites, in the 1840's.\u003c/p>\n\u003cp>Fish has, not surprisingly, been known to the English for a much longer time. They live on an island, after all. Frying the fish is believed to have become popular in England in the early mid-19th century, \u003ca href=\"http://en.wikipedia.org/wiki/Fish_and_chips\">even being mentioned in Oliver Twist by Charles Dickens\u003c/a>.\u003c/p>\n\u003cp>There is a bit of controversy as to where the inspired idea of combining fried fish with fried potatoes first occurred. A Mr. Lees opened a fish and chip shop in Mossley, Lancashire in 1863 while a Mr. Joseph Malin opened his London shoppe in 1860. Or 1865. No one is certain. \u003ca href=\"http://www.federationoffishfriers.co.uk/pages/did-you-know--81.htm\">The National Federation of Fish Friers\u003c/a> recognizes that both should share the Oscar. They ought to know, since an average of 300 million servings of fish and chips are served each year in Britain. That's six servings for every human.\u003c/p>\n\u003cp>Fish has \u003ca href=\"http://www.331fish.com/\">a rather entertaining website\u003c/a>, its map is drawn on a napkin.\u003c/p>\n\u003cp>350 Harbor Drive\u003cbr>Sausalito, CA 9465 (latitude and longitude also given)\u003cbr>415) 331-FISH\u003c/p>\n\u003cp>Open seven days a week\u003cbr>11:30 am- 4:30 pm for lunch\u003cbr>5:30 pm- 8:30 pm for dinner\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/piccadilly-fish-and-chips-san-francisco\">Piccadilly Fish and Chips\u003c/a>\u003cbr>1345 Polk Street (at Pine)\u003cbr>San Francisco, CA 94109\u003c/p>\n\u003cp>Open seven days a week\u003c/p>\n\u003cp>Monday- Thursday 11 am - 11 pm\u003cbr>Friday 11 am - midnight\u003cbr>Saturday 11 am - 11 pm\u003cbr>Sunday 1 pm - 11 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/als-fish-and-chips-redwood-city\">Al's Fish n' Chips\u003c/a>\u003cbr>2139 Roosevelt Avenue\u003cbr>Redwood City, CA 94061\u003cbr>650) 366-FISH\u003c/p>\n\u003cp>Open seven days a week\u003c/p>\n\u003cp>Monday - Thursday 11 am - 8 pm\u003cbr>Friday - 11 am - 8:30 pm\u003cbr>Saturday - 11 am - 8 pm\u003cbr>Sunday - 11 am - 7:30 pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* Oh. A food person's fun(ish) fact about Lent. Marie-Antoine Carême's last name means \"Lent\", derived from the Latin quadragesima. Go now, and impress your friends.\u003c/p>\n\n",
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"description": "Why is this fish sweating? He isn't. Fish can't sweat. They don't have sweat glands. But he does look rather distressed. Why does he look distressed? Because he was painted that way. He's not real. If he did have the slightest understanding of human food ways, Fridays would be met with a great deal of",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFdKEj0rI/AAAAAAAAAQA/-qh-MRrSHOo/s1600-h/sweatingfish.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFdKEj0rI/AAAAAAAAAQA/-qh-MRrSHOo/s320/sweatingfish.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Why is this fish sweating? He isn't. Fish can't sweat. They don't have sweat glands. But he does look rather distressed. Why does he look distressed? Because he was painted that way. He's not real.\u003c/p>\n\u003cp>If he did have the slightest understanding of human food ways, Fridays would be met with a great deal of anxiety indeed. There are more than \u003ca href=\"http://news.bbc.co.uk/1/hi/world/4243727.stm\">one billion Catholics\u003c/a> around the world.\u003c/p>\n\u003cp>And it's Lent.\u003c/p>\n\u003cp>My family was not the greatest model of a Catholic household. Neither son was an alter boy, holy days of obligation were not obligatory, and an experiment with Catholic school was an unmitigated disaster for my sister, ending with her prompt placement in a public school after her habit-wearing instructress was not-so-quietly removed in a piece of protective (for others) outerwear. So the story goes. But somehow, we always managed to eat fish on Fridays.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To my own horror, this invariably meant a tuna fish sandwich in my lunchbox, the smell of which permeated the plastic and even the skin of the accompanying brownish banana. I loathed this part of Lent. But, of course, Lent is about privation and penance. Lent is also about alms-giving, but try as I might, no one-- not even the poorest of my classmates-- wanted my tuna sandwich.\u003c/p>\n\u003cp>The one, bright, fish-related candle upon my Lenten cake was the occasional Friday foray to Anthony's Fish and Chips, a dark, wood panelled establishment housed in a mini-mall that smelled, unsurprisingly, of grease-- both from the fryer and from the heads of the old men that always seemed to be loitering around the place. My mother or sister would send themselves down the road to pick up a bright pink box filled with monoliths of battered cod and hot, steamy fried potatoes. Fish and Chips. It was the only seafood we ever saw as kids, barring the occasional shrimp cocktail. I loved it.\u003c/p>\n\u003cp>I had nearly forgotten how much I enjoyed fish and chips until it was suggested the other week that, while visiting friends in Redwood City, we all go have some for lunch.\u003c/p>\n\u003cp>We went to \u003ca href=\"http://www.yelp.com/biz/als-fish-and-chips-redwood-city\">Al's Fish n' Chips\u003c/a> on Roosevelt Boulevard, located in an unassuming mini-mall not unlike those of my suburban youth. It led me to question whether or not there was some sort of zoning law specifically targeting such establishments.\u003c/p>\n\u003cp>We ordered several items, but the fish and chips ($7.95 for a two-piece order) really stood out in my mind. It was (and I don't use this word often) perfect. A crisp, flavorful batter coating that complimented rather than competed with the tender, steamy cod inside. The chips were nearly the same. A tad thinner than the usual chunky chips associated with the dish, but still thick enough to produce both exterior crunch and inner steam. Everything we consumed there was fresh and really very good (the black beans? Yes, do try). I nearly wet myself with joy. And I cursed myself for not having my camera with me.\u003c/p>\n\u003cp>The following weekend, I rode up to Sausalito for a morning run to Heath Ceramics with my friend Mark. He suggested lunch at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> nearby. There was no need to twist my arm. No guessing what we ordered.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFRqEj0oI/AAAAAAAAAPo/5rKAypsRb4w/s1600-h/fishfnc.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFRqEj0oI/AAAAAAAAAPo/5rKAypsRb4w/s320/fishfnc.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I was a bit shocked at the sticker price-- $21.00 for beer-battered fish (3 pieces) and chips. It was, however, extremely good. I just had to tell myself that I was sitting in a restaurant in Sausalito and not in a suburban mini-mall. Perhaps the proximity of a bait and tackle shop adds incalculably more to property value than, say, a Tan n' Nails.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFSKEj0pI/AAAAAAAAAPw/4CQGdn-2Dqw/s1600-h/picadillymural.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFSKEj0pI/AAAAAAAAAPw/4CQGdn-2Dqw/s320/picadillymural.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The final stop on my cod binge was a place in my neighborhood I've wandered by for years-- \u003ca href=\"http://www.yelp.com/biz/piccadilly-fish-and-chips-san-francisco\">Piccadilly Fish n' Chips\u003c/a>. A fire knocked it out of commission a little while back but it has returned. I ordered the 2-piece fish and chips, of course, for $6.95. Since this is classic English takeaway, I did just that. What made me happiest was the fact that my order was wrapped in newspaper-- the SF Weekly. I stifled any impulse I had to engage in Cockney rhyming slang, since I was the only person in the place apart from the sweet woman making my fish who is, I believe, Korean. And I'm not a Cockney. I took away my take-away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFcaEj0qI/AAAAAAAAAP4/AZwKjNDDVNI/s1600-h/picadillytakeaway.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R8cFcaEj0qI/AAAAAAAAAP4/AZwKjNDDVNI/s320/picadillytakeaway.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I arrived home, I found that the fish and chips had continued to steam as they snuggled in the Pink Section-- exactly what is supposed to happen. To my joy, the fish was still crispy, but not beer-battered; more tempura in style-- delicate, brittle and pock-marked. It was good. I ignored the small packets of tartar sauce and made my own impromptu condiment of mayonnaise, chopped sweet pickles and cider vinegar (since I didn't have the traditional malt vinegar handy). It worked in the pinch. Disappointing, however, were the chips. Rather soggy and bland. Of course, I am partly to blame. I was the first person in Piccadilly's door at 11:00 am and these were the first batch of chips of the day. I should have known better. The fish (and the price point) will bring me back.\u003c/p>\n\u003cp>All this battered cod and fries over the past few days. I'm actually not sick of it. Could you, my reading public (yes, all three of you) tell me of other, great places to go for a Friday Night Fish Fry? I'm all ears. And all stomach.\u003c/p>\n\u003cp>And now for the history lesson.\u003c/p>\n\u003cp>A Brief History of Fish and Chips\u003cbr>The potato has been known to the English since the late 16th century-- about the time that old canard about Sir Walter Raleigh introducing it to a grateful nation started making its rounds. According to \u003ca href=\"http://www.straightdope.com/mailbag/mfrenchfry.html\">The Straight Dope\u003c/a>, the Irish refused to plant them, since potatoes were not mentioned in the Bible. They have since eaten their words. It was the French, naturally, who invented pommes frites, in the 1840's.\u003c/p>\n\u003cp>Fish has, not surprisingly, been known to the English for a much longer time. They live on an island, after all. Frying the fish is believed to have become popular in England in the early mid-19th century, \u003ca href=\"http://en.wikipedia.org/wiki/Fish_and_chips\">even being mentioned in Oliver Twist by Charles Dickens\u003c/a>.\u003c/p>\n\u003cp>There is a bit of controversy as to where the inspired idea of combining fried fish with fried potatoes first occurred. A Mr. Lees opened a fish and chip shop in Mossley, Lancashire in 1863 while a Mr. Joseph Malin opened his London shoppe in 1860. Or 1865. No one is certain. \u003ca href=\"http://www.federationoffishfriers.co.uk/pages/did-you-know--81.htm\">The National Federation of Fish Friers\u003c/a> recognizes that both should share the Oscar. They ought to know, since an average of 300 million servings of fish and chips are served each year in Britain. That's six servings for every human.\u003c/p>\n\u003cp>Fish has \u003ca href=\"http://www.331fish.com/\">a rather entertaining website\u003c/a>, its map is drawn on a napkin.\u003c/p>\n\u003cp>350 Harbor Drive\u003cbr>Sausalito, CA 9465 (latitude and longitude also given)\u003cbr>415) 331-FISH\u003c/p>\n\u003cp>Open seven days a week\u003cbr>11:30 am- 4:30 pm for lunch\u003cbr>5:30 pm- 8:30 pm for dinner\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/piccadilly-fish-and-chips-san-francisco\">Piccadilly Fish and Chips\u003c/a>\u003cbr>1345 Polk Street (at Pine)\u003cbr>San Francisco, CA 94109\u003c/p>\n\u003cp>Open seven days a week\u003c/p>\n\u003cp>Monday- Thursday 11 am - 11 pm\u003cbr>Friday 11 am - midnight\u003cbr>Saturday 11 am - 11 pm\u003cbr>Sunday 1 pm - 11 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/als-fish-and-chips-redwood-city\">Al's Fish n' Chips\u003c/a>\u003cbr>2139 Roosevelt Avenue\u003cbr>Redwood City, CA 94061\u003cbr>650) 366-FISH\u003c/p>\n\u003cp>Open seven days a week\u003c/p>\n\u003cp>Monday - Thursday 11 am - 8 pm\u003cbr>Friday - 11 am - 8:30 pm\u003cbr>Saturday - 11 am - 8 pm\u003cbr>Sunday - 11 am - 7:30 pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* Oh. A food person's fun(ish) fact about Lent. Marie-Antoine Carême's last name means \"Lent\", derived from the Latin quadragesima. Go now, and impress your friends.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tips for Getting Your Kids to Love Vegetables",
"title": "Tips for Getting Your Kids to Love Vegetables",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s1600-h/peas_closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s320/peas_closeup.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ever since Jessica Seinfeld’s book “\u003ca href=\"http://deceptivelydelicious.com\">Deceptively Delicious\u003c/a>” was a hit last year, I’ve been contemplating why people feel the need to hide vegetables in their children's meals. I need to say up front that the idea of hiding vegetables in food has always made me cringe. Although I would like to think my dislike for being \"deceptive\" is due to my belief that parents should always be honest with their children, I must admit my sensibility as a true vegetable lover is offended as well.\u003c/p>\n\u003cp>I am also confused as to why this book was such a big hit. I realize that the author is Jerry Seinfeld's wife, and that the exposure she received from her publisher is pretty impressive, but is there more to the story (\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2008/02/26/entertainment/e034740S58.DTL&hw=seinfeld+plagiarism&sn=002&sc=988\">other than another cookbook author suing both Seinfelds for plagiarism\u003c/a>)? My question is: why has the vegetable become persona non grata at the family dinner table?\u003c/p>\n\u003cp>I can think of many reasons why parents should avoid hiding vegetables in their kids' food. For one thing, if the veggies are hidden, kids have no idea they’re actually eating them. Although this may seem to be the point of masquerading them in the first place, it sets up a scenario where children grow up thinking they can live vegetable-free lives. Okay, maybe not vegetable free entirely, but if vegetables aren't a part of a child's regular daily food consumption, she (or he) won't acquire a taste for them and so won't necessarily want to eat them as an adult. Stealth recipes, as Ms. Seinfeld calls them, can eventually backfire. The trick of pureeing and chopping up vegetables so children don't notice them will only work for so long. At some point, those little smarties will figure it out and when they do, they'll get the message that vegetables are \"gross\" and inedible, worthy only of being smashed to bits and hidden in meat, pasta or cheese. I realize that many parents themselves aren't vegetables lovers, but instead of throwing in the towel and passing on an aversion to an essential food group, I suggest exploring new and different ways of eating and preparing vegetables with the kids.\u003c/p>\n\u003cp>With this in mind, here are some suggestions for serving vegetables in an open and honest way with your family. They may not all work for you, but the chances that one or two of these suggestions could make even a small impact is worth a try.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s1600-h/veggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s320/veggies.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1. Take your children with you to the store or \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a> to pick out the vegetables themselves. Show them the variety of vegetables available, as well as the vibrant colors and different textures. When you get home, your kids will be more excited about the vegetables they've chosen for the family dinner table and more likely to eat them.\u003c/p>\n\u003cp>2. Take your child to the farmer’s market and speak with the farmer or sales person about the vegetables that are currently in season. This will help your children to build a curiosity about where their food comes from.\u003c/p>\n\u003cp>3. Grow your own vegetables if you have a yard. And, even if you don't, try growing some small container plants like cherry tomatoes or peppers. After growing a vegetable for weeks to months, your child will be excited to get to pick it her or himself and, more importantly, eat it.\u003c/p>\n\u003cp>Note: Gardening doesn't have to be labor intensive. If you want to spend a lot of time in your yard, you can have a beautiful garden, but this isn't necessary. Just pick a few plants to grow and be sure to water them every couple of days.\u003c/p>\n\u003cp>4. Ask your child to help you cook. They can help you wash the vegetables, peel them, chop with supervision, and actually do some of the cooking. If your child feels a sense of pride about the meal your family is eating, he or she is more likely to want to eat it.\u003c/p>\n\u003cp>Idea: One way to do this, now that it's almost Spring, is to buy fresh English peas in the pod and spend time with your kids shelling them. This is a fun hands-on experience that my daughters love. Oh, and be sure to let them taste them raw.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s1600-h/maddiepea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s320/maddiepea.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Make vegetables fun by purchasing them in a new way.\u003c/p>\n\u003cp>Idea: Try buying purple potatoes or different colored carrots to spark your child's interest. In the Fall, you can also buy \u003ca href=\"http://www.wholefoodsmarket.com/products/produce/brusselssprouts.html\">Brussels sprouts\u003c/a> on the stalk. When my daughters were about four, they weren't thrilled with sprouts until we bought them this way; but, after an afternoon of plucking them off the stem and then pretending the stem was a scepter, they loved them. I now try to buy the sprouts on the stalk as often as I can. Buying Brussels sprouts has become an event instead of a hated side dish (I don't have a picture of Brussels sprouts on the stem here as they’re not in season, but check out those purple carrots!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s1600-h/maddiecarrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s320/maddiecarrots.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Respect that your child will not love every vegetable and allow them to name one or two that they prefer not to eat. Then ask them which vegetables they love and make a point to eat one of them that evening.\u003c/p>\n\u003cp>7. Try serving some vegetables raw with dip as part of your meal or as a snack. Great vegetables to use are carrots, peppers, cucumbers, snap peas, green beans, broccoli, and fennel.\u003c/p>\n\u003cp>8. Try cooking vegetables in a different way. Sometimes a child's aversion may be to the texture or preparation of a dish, rather than the vegetable itself.\u003c/p>\n\u003cp>Idea: Instead of steaming cauliflower, try chopping it up into small florets and roasting it with olive oil and butter topped with some fresh bread crumbs.\u003c/p>\n\u003cp>9. Serve vegetables every day so they become a natural part of the meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Be sure to eat your own plate of vegetables in front of your child so they see you enjoying them yourself. In this case, actions really do speak far louder than words.\u003c/p>\n\n",
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"description": "Ever since Jessica Seinfeld’s book “Deceptively Delicious” was a hit last year, I’ve been contemplating why people feel the need to hide vegetables in their children's meals. I need to say up front that the idea of hiding vegetables in food has always made me cringe. Although I would like to think my dislike for",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s1600-h/peas_closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s320/peas_closeup.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ever since Jessica Seinfeld’s book “\u003ca href=\"http://deceptivelydelicious.com\">Deceptively Delicious\u003c/a>” was a hit last year, I’ve been contemplating why people feel the need to hide vegetables in their children's meals. I need to say up front that the idea of hiding vegetables in food has always made me cringe. Although I would like to think my dislike for being \"deceptive\" is due to my belief that parents should always be honest with their children, I must admit my sensibility as a true vegetable lover is offended as well.\u003c/p>\n\u003cp>I am also confused as to why this book was such a big hit. I realize that the author is Jerry Seinfeld's wife, and that the exposure she received from her publisher is pretty impressive, but is there more to the story (\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2008/02/26/entertainment/e034740S58.DTL&hw=seinfeld+plagiarism&sn=002&sc=988\">other than another cookbook author suing both Seinfelds for plagiarism\u003c/a>)? My question is: why has the vegetable become persona non grata at the family dinner table?\u003c/p>\n\u003cp>I can think of many reasons why parents should avoid hiding vegetables in their kids' food. For one thing, if the veggies are hidden, kids have no idea they’re actually eating them. Although this may seem to be the point of masquerading them in the first place, it sets up a scenario where children grow up thinking they can live vegetable-free lives. Okay, maybe not vegetable free entirely, but if vegetables aren't a part of a child's regular daily food consumption, she (or he) won't acquire a taste for them and so won't necessarily want to eat them as an adult. Stealth recipes, as Ms. Seinfeld calls them, can eventually backfire. The trick of pureeing and chopping up vegetables so children don't notice them will only work for so long. At some point, those little smarties will figure it out and when they do, they'll get the message that vegetables are \"gross\" and inedible, worthy only of being smashed to bits and hidden in meat, pasta or cheese. I realize that many parents themselves aren't vegetables lovers, but instead of throwing in the towel and passing on an aversion to an essential food group, I suggest exploring new and different ways of eating and preparing vegetables with the kids.\u003c/p>\n\u003cp>With this in mind, here are some suggestions for serving vegetables in an open and honest way with your family. They may not all work for you, but the chances that one or two of these suggestions could make even a small impact is worth a try.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s1600-h/veggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s320/veggies.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1. Take your children with you to the store or \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a> to pick out the vegetables themselves. Show them the variety of vegetables available, as well as the vibrant colors and different textures. When you get home, your kids will be more excited about the vegetables they've chosen for the family dinner table and more likely to eat them.\u003c/p>\n\u003cp>2. Take your child to the farmer’s market and speak with the farmer or sales person about the vegetables that are currently in season. This will help your children to build a curiosity about where their food comes from.\u003c/p>\n\u003cp>3. Grow your own vegetables if you have a yard. And, even if you don't, try growing some small container plants like cherry tomatoes or peppers. After growing a vegetable for weeks to months, your child will be excited to get to pick it her or himself and, more importantly, eat it.\u003c/p>\n\u003cp>Note: Gardening doesn't have to be labor intensive. If you want to spend a lot of time in your yard, you can have a beautiful garden, but this isn't necessary. Just pick a few plants to grow and be sure to water them every couple of days.\u003c/p>\n\u003cp>4. Ask your child to help you cook. They can help you wash the vegetables, peel them, chop with supervision, and actually do some of the cooking. If your child feels a sense of pride about the meal your family is eating, he or she is more likely to want to eat it.\u003c/p>\n\u003cp>Idea: One way to do this, now that it's almost Spring, is to buy fresh English peas in the pod and spend time with your kids shelling them. This is a fun hands-on experience that my daughters love. Oh, and be sure to let them taste them raw.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s1600-h/maddiepea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s320/maddiepea.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Make vegetables fun by purchasing them in a new way.\u003c/p>\n\u003cp>Idea: Try buying purple potatoes or different colored carrots to spark your child's interest. In the Fall, you can also buy \u003ca href=\"http://www.wholefoodsmarket.com/products/produce/brusselssprouts.html\">Brussels sprouts\u003c/a> on the stalk. When my daughters were about four, they weren't thrilled with sprouts until we bought them this way; but, after an afternoon of plucking them off the stem and then pretending the stem was a scepter, they loved them. I now try to buy the sprouts on the stalk as often as I can. Buying Brussels sprouts has become an event instead of a hated side dish (I don't have a picture of Brussels sprouts on the stem here as they’re not in season, but check out those purple carrots!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s1600-h/maddiecarrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s320/maddiecarrots.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Respect that your child will not love every vegetable and allow them to name one or two that they prefer not to eat. Then ask them which vegetables they love and make a point to eat one of them that evening.\u003c/p>\n\u003cp>7. Try serving some vegetables raw with dip as part of your meal or as a snack. Great vegetables to use are carrots, peppers, cucumbers, snap peas, green beans, broccoli, and fennel.\u003c/p>\n\u003cp>8. Try cooking vegetables in a different way. Sometimes a child's aversion may be to the texture or preparation of a dish, rather than the vegetable itself.\u003c/p>\n\u003cp>Idea: Instead of steaming cauliflower, try chopping it up into small florets and roasting it with olive oil and butter topped with some fresh bread crumbs.\u003c/p>\n\u003cp>9. Serve vegetables every day so they become a natural part of the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Be sure to eat your own plate of vegetables in front of your child so they see you enjoying them yourself. In this case, actions really do speak far louder than words.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s1600-h/dip4.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s320/dip4.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a higher status in the entertaining world. I have attended everything from cozy gatherings to large weddings where only small plates were served. This is always fine with me, as I love variety and a dinner made up of appetizers offers just that.\u003c/p>\n\u003cp>In honor of \u003ca href=\"http://oscars.com/\">Oscar \u003c/a>night Sunday, I wanted to share a couple of my own favorite quick and easy small plate recipes. Although I think I’ve only seen one movie up for the Best Picture award (this is the sad state of movie-going affairs in our house after our two favorite babysitters left for college), I see Sunday as an excuse to curl up on the couch with a couple of my favorite hors d'oeuvres and a glass of wine while my daughters comment on the red carpet fashions.\u003c/p>\n\u003cp>The first recipe is for a white cannellini bean dip. This is my standard appetizer when we have unexpected guests--I can make it in less than five minutes and always have all the ingredients on hand. It’s similar to hummus in texture, but has more Italian than Middle Eastern seasonings. You can make it with or without hot pepper sauce, so you can customize the spices to your own taste. I like to serve this dish with \u003ca href=\"http://en.wikipedia.org/wiki/Bruschetta\">bruschetta\u003c/a>, but crackers, pita chips, or bread sticks would work just as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s1600-h/datesonaplate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s320/datesonaplate2.jpg\" border=\"0\">\u003c/a>\u003cbr>\nThe second recipe was created by mistake. I wanted to try out a new appetizer recipe but forgot to look at it and write down the ingredients before I went to the store. I knew the general idea was stuffed dates, but that was it. After wandering around the store and picking out ingredients for the varied dishes I was making that evening for guests, I went home and saw that other than the dates, my groceries didn't include any of the required ingredients. After a good laugh with my husband about my inability to take a list with me to the grocery story, I immediately got to work to see if I could concoct something with what I had bought. I had some goat cheese on hand for a salad, but decided to use it instead as a stuffing for the dates because I thought the velvety rich texture would counteract the sweet denseness of the fruit. I had also gone to the deli section to buy \u003ca href=\"http://en.wikipedia.org/wiki/Prosciutto\">prosciutto \u003c/a>for sandwiches the next day. I had plenty, so decided to use a few slices in the hopes that the salty flavor of the cured ham would accent the other sweet and creamy flavors. After tasting one of my new creations, I realized each flavor was too distinct. In the hopes of melding the tastes of dates, cheese, and cured pork together, I set everything in a 350-degree oven for about five minutes. The result was what my friend Jeff called “pork candy”: goat cheese oozing into the sweet date meat with a crisp salty finish. Just the thing when watching those starlets ham it up on the red carpet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cannellini Bean Dip\u003c/p>\n\u003cp>Ingredients\u003cbr>\n1 can cannellini beans drained and rinsed\u003cbr>\n1/4 cup olive oil\u003cbr>\n1/2 - 3/4 teaspoon salt\u003cbr>\nDash of pepper\u003cbr>\n2 Tbsp chopped fresh parsley\u003cbr>\n2 Tbsp lemon juice\u003cbr>\nA few dashes of hot sauce\u003cbr>\n1/4 cup cooked or raw red onion\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Place all the ingredients in a food processor and puree.\u003cbr>\n2. Taste and add more salt, pepper, lemon juice or hot sauce as desired.\u003cbr>\n3. Place in a bowl and drizzle the top with olive oil and a sprig of parsley.\u003cbr>\n4. Serve with bruschetta, crackers, pita chips, or bread sticks.\u003c/p>\n\u003cp>Note: I am not a big fan of raw onion so I like to sauté the red onion in a drizzle of olive oil for a minute or two before I add it to the rest of the ingredients. If I get an exceptionally sweet onion, I’ll skip the sautéing process.\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\u003cp>Pork Candy (a.k.a. Stuffed Dates with Goat Cheese and Prosciutto)\u003c/p>\n\u003cp>Ingredients\u003cbr>\n12 fresh dates\u003cbr>\n2 ounces goat cheese\u003cbr>\n6 slices of prosciutto cut in half\u003cbr>\nOlive oil\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Pit dates and remove stems.\u003cbr>\n3. Spoon enough goat cheese into each date to fill the centers.\u003cbr>\n4. Wrap dates with between a quarter to a half slice of prosciutto each (depending on the size of the dates).\u003cbr>\n5. Lay stuffed and wrapped dates on a baking tray.\u003cbr>\n6. Drizzle with olive oil.\u003cbr>\n7. Bake for 5 minutes, or until prosciutto crisps up.\u003cbr>\n8. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s1600-h/dip4.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s320/dip4.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a higher status in the entertaining world. I have attended everything from cozy gatherings to large weddings where only small plates were served. This is always fine with me, as I love variety and a dinner made up of appetizers offers just that.\u003c/p>\n\u003cp>In honor of \u003ca href=\"http://oscars.com/\">Oscar \u003c/a>night Sunday, I wanted to share a couple of my own favorite quick and easy small plate recipes. Although I think I’ve only seen one movie up for the Best Picture award (this is the sad state of movie-going affairs in our house after our two favorite babysitters left for college), I see Sunday as an excuse to curl up on the couch with a couple of my favorite hors d'oeuvres and a glass of wine while my daughters comment on the red carpet fashions.\u003c/p>\n\u003cp>The first recipe is for a white cannellini bean dip. This is my standard appetizer when we have unexpected guests--I can make it in less than five minutes and always have all the ingredients on hand. It’s similar to hummus in texture, but has more Italian than Middle Eastern seasonings. You can make it with or without hot pepper sauce, so you can customize the spices to your own taste. I like to serve this dish with \u003ca href=\"http://en.wikipedia.org/wiki/Bruschetta\">bruschetta\u003c/a>, but crackers, pita chips, or bread sticks would work just as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s1600-h/datesonaplate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s320/datesonaplate2.jpg\" border=\"0\">\u003c/a>\u003cbr>\nThe second recipe was created by mistake. I wanted to try out a new appetizer recipe but forgot to look at it and write down the ingredients before I went to the store. I knew the general idea was stuffed dates, but that was it. After wandering around the store and picking out ingredients for the varied dishes I was making that evening for guests, I went home and saw that other than the dates, my groceries didn't include any of the required ingredients. After a good laugh with my husband about my inability to take a list with me to the grocery story, I immediately got to work to see if I could concoct something with what I had bought. I had some goat cheese on hand for a salad, but decided to use it instead as a stuffing for the dates because I thought the velvety rich texture would counteract the sweet denseness of the fruit. I had also gone to the deli section to buy \u003ca href=\"http://en.wikipedia.org/wiki/Prosciutto\">prosciutto \u003c/a>for sandwiches the next day. I had plenty, so decided to use a few slices in the hopes that the salty flavor of the cured ham would accent the other sweet and creamy flavors. After tasting one of my new creations, I realized each flavor was too distinct. In the hopes of melding the tastes of dates, cheese, and cured pork together, I set everything in a 350-degree oven for about five minutes. The result was what my friend Jeff called “pork candy”: goat cheese oozing into the sweet date meat with a crisp salty finish. Just the thing when watching those starlets ham it up on the red carpet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cannellini Bean Dip\u003c/p>\n\u003cp>Ingredients\u003cbr>\n1 can cannellini beans drained and rinsed\u003cbr>\n1/4 cup olive oil\u003cbr>\n1/2 - 3/4 teaspoon salt\u003cbr>\nDash of pepper\u003cbr>\n2 Tbsp chopped fresh parsley\u003cbr>\n2 Tbsp lemon juice\u003cbr>\nA few dashes of hot sauce\u003cbr>\n1/4 cup cooked or raw red onion\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Place all the ingredients in a food processor and puree.\u003cbr>\n2. Taste and add more salt, pepper, lemon juice or hot sauce as desired.\u003cbr>\n3. Place in a bowl and drizzle the top with olive oil and a sprig of parsley.\u003cbr>\n4. Serve with bruschetta, crackers, pita chips, or bread sticks.\u003c/p>\n\u003cp>Note: I am not a big fan of raw onion so I like to sauté the red onion in a drizzle of olive oil for a minute or two before I add it to the rest of the ingredients. If I get an exceptionally sweet onion, I’ll skip the sautéing process.\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\u003cp>Pork Candy (a.k.a. Stuffed Dates with Goat Cheese and Prosciutto)\u003c/p>\n\u003cp>Ingredients\u003cbr>\n12 fresh dates\u003cbr>\n2 ounces goat cheese\u003cbr>\n6 slices of prosciutto cut in half\u003cbr>\nOlive oil\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Pit dates and remove stems.\u003cbr>\n3. Spoon enough goat cheese into each date to fill the centers.\u003cbr>\n4. Wrap dates with between a quarter to a half slice of prosciutto each (depending on the size of the dates).\u003cbr>\n5. Lay stuffed and wrapped dates on a baking tray.\u003cbr>\n6. Drizzle with olive oil.\u003cbr>\n7. Bake for 5 minutes, or until prosciutto crisps up.\u003cbr>\n8. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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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/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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