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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n",
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"description": "It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The guests are gone, the dishes done, and there's yet another couple of days before Monday. I can't help staring out my window at all the lovely parking available in our quiet, turkey-sedated city, but I'm avoiding the shops for now. The weekend \u003ci>after\u003c/i> Thanksgiving is one my favorite times to stay in my pajamas and catch up on my reading. Forget award-winning novels or the latest treatise about the end of the world, though. For now, it's all about fun and fantasy while browsing lifestyle porn rags like \u003ca href=\"http://www.idonline.com/\">\u003cstrong>I.D. magazine\u003c/strong>\u003c/a>, blogs like \u003ca href=\"http://www.blavish.com/\">\u003cstrong>bLavish\u003c/strong>\u003c/a> and the websites of local companies such as \u003ca href=\"http://www.roseandradish.com/\">\u003cstrong>rose and radish\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>For those of you still putting off your holiday shopping binge, here's a short list of gifts for the lucky foodie in your life...\u003c/p>\n\u003cp>\u003cstrong>Drinks in Hand\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar1.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar2.jpg\">\u003c/p>\n\u003cp>Designer Jean-Marie Massaud created this ingenious, portable bar for the leather company, \u003ca href=\"http://www.frauusa.com/\">\u003cstrong>Poltrona Frau\u003c/strong>\u003c/a>. Modeled after a classic steam trunk, the portable mixing station stands only 46 inches high and has discrete wheels, saddle leather exterior (your choice of 90 colors), walnut-veneer folding shelves, and enough chrome and glass to make it glitter beneath the chandeliers. Call one of the showrooms in New York, Miami or Washington, D.C. to order. $10,400.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Global Service\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_plates.jpg\">\u003c/p>\n\u003cp>Munich-based \u003ca href=\"http://www.nymphenburg.com/\">\u003cstrong>Nymphenburg\u003c/strong>\u003c/a> commissioned English designer Barnaby Barford for limited-edition, signed tableware to add to their 2007 line-up. His Global Service collection consists of 14 porcelain plates, each showing a different section of the globe. Available in three soft hues: turquoise, green and beige. \u003ca href=\"http://www.tampopo.com/\">\u003cstrong>Dandelion\u003c/strong>\u003c/a> on Potrero Avenue might be able to reserve a set of the dinner plates for you, though they probably won't arrive from Germany before the year's end. $10,350 for the complete set.\u003c/p>\n\u003cp>\u003cstrong>My Coffee Maker's Bigger Than Yours\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_coffee.jpg\">\u003c/p>\n\u003cp>From Dacor in South San Francisco, you can get your very own \u003ca href=\"http://ww2.dacor.com/products/product_page.asp?ID=CM24P1_ACFS\">\u003cstrong>automatic coffee system\u003c/strong>\u003c/a> to install in your kitchen wall. Once it's hooked up to your plumbing system and programmed to your hot beverage specifications, it'll grind, brew, steam, froth, and dispense upon command. It even makes tea and hot chocolate, but my favorite part is the integrated storage for keeping cups and saucers warm. \u003ca href=\"http://www.siemens-home.com/Appliances-Kitchen-Cooking_Built-in-Coffee-Maker-System\">\u003cstrong>Siemens\u003c/strong>\u003c/a> also offers a built-in, fully programmable coffee system. Both companies request that you contact them for prices.\u003c/p>\n\u003cp>\u003cstrong>Grill Alert\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bbq.jpg\">\u003c/p>\n\u003cp>Melding high-tech with the high life, Oregon Scientific came up with a gadget that geeky grill masters of the world can use with pride: \u003ca href=\"http://www2.oregonscientific.com/shop/product.asp?cid=9&scid=99&pid=763\">\u003cstrong>a remote wireless temperature probe\u003c/strong>\u003c/a> to signal meat doneness. It speaks in five languages, can sense up to 572 degrees F before passing out and can be programmed for all the basic animals: beef, lamb, veal, hamburger, pork, turkey, chicken and fish. As long as you don't wander more than 330 feet away from your grill, you'll be able to hear its verbal alerts of almost ready, ready or overcooked. Batteries not included. $60.\u003c/p>\n\u003cp>\u003cstrong>Braising with Bling\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_diamondpan.jpg\">\u003c/p>\n\u003cp>This premium quality, gem-studded pan from \u003ca href=\"http://www.fissler.net/Harrods.181.0.html\">\u003cstrong>Fissler\u003c/strong>\u003c/a> made an exclusive appearance last month at \u003ca href=\"http://www.harrods.com/HarrodsStore/\">\u003cstrong>Harrod's\u003c/strong>\u003c/a> in London. The handles weigh in at just under one pound of solid gold and the diamonds number over 200. Your limited-edition pan will come complete with a high-class box made of rootwood and a document certifying exclusive quality. Fissler has already sent an application to the Guinness World Records' office for the \"most precious pot in the world.\" $203,000.\u003c/p>\n\u003cp>\u003cstrong>Sinking into Style\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_drain2.jpg\">\u003c/p>\n\u003cp>To help take the edge off kitchen chores, install one of these laser-cut drain covers in your sink. Brazilian-Isreali designer, Joana Meroz of \u003ca href=\"http://www.theornamentedlife.com\">\u003cstrong>Ornamented Life\u003c/strong>\u003c/a> appropriates flowered lace patterns to help evoke love and romance while you scrape and rinse. While you're at it, get a \u003ca href=\"http://www.theornamentedlife.com/index.php?option=com_content&task=view&id=27&Itemid=34\">\u003cstrong>nipple-shaped plug\u003c/strong>\u003c/a> to cover your new, pretty drain. $86.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Dinner Cruise\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_dining.jpg\" width=\"297\" height=\"198\">\u003c/p>\n\u003cp>There's a listing right now on \u003ca href=\"http://www.yachtshare.com/cgi-bin/displayaboatsmall?bid=5183\">\u003cstrong>Classic Yachts\u003c/strong>\u003c/a> for the \u003ci>Sierra Rose\u003c/i>, a 2005 Finney yacht on Lake Tahoe. Though it measures a modest 86 feet, the architects were able to fit in a helicopter landing pad and an on-deck hot tub. You'll be able to zip away from work and relax with comfort and ease. Of course, while you're at the lake, you won't need to sacrifice a good meal: \"The Kitchen is a gourmet cook's dream with granite countertops, three ovens, 4-burner Viking range with griddle, four under counter SubZero refrigerator and freezer drawers, ice maker, and two under-counter dishwashers...Storage is provided throughout the kitchen with mahogany-stained, raised-panel cabinets. Entertainment continues at the Stern, where a granite countertop extends from the kitchen through a large pass-through window to the Rear Terrace.\" Call for a private viewing. Asking $7,000,000.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What's on \u003ci>your\u003c/i> fantasy foodie wish list?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The guests are gone, the dishes done, and there's yet another couple of days before Monday. I can't help staring out my window at all the lovely parking available in our quiet, turkey-sedated city, but I'm avoiding the shops for now. The weekend \u003ci>after\u003c/i> Thanksgiving is one my favorite times to stay in my pajamas and catch up on my reading. Forget award-winning novels or the latest treatise about the end of the world, though. For now, it's all about fun and fantasy while browsing lifestyle porn rags like \u003ca href=\"http://www.idonline.com/\">\u003cstrong>I.D. magazine\u003c/strong>\u003c/a>, blogs like \u003ca href=\"http://www.blavish.com/\">\u003cstrong>bLavish\u003c/strong>\u003c/a> and the websites of local companies such as \u003ca href=\"http://www.roseandradish.com/\">\u003cstrong>rose and radish\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>For those of you still putting off your holiday shopping binge, here's a short list of gifts for the lucky foodie in your life...\u003c/p>\n\u003cp>\u003cstrong>Drinks in Hand\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar1.jpg\">\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bar2.jpg\">\u003c/p>\n\u003cp>Designer Jean-Marie Massaud created this ingenious, portable bar for the leather company, \u003ca href=\"http://www.frauusa.com/\">\u003cstrong>Poltrona Frau\u003c/strong>\u003c/a>. Modeled after a classic steam trunk, the portable mixing station stands only 46 inches high and has discrete wheels, saddle leather exterior (your choice of 90 colors), walnut-veneer folding shelves, and enough chrome and glass to make it glitter beneath the chandeliers. Call one of the showrooms in New York, Miami or Washington, D.C. to order. $10,400.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Global Service\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_plates.jpg\">\u003c/p>\n\u003cp>Munich-based \u003ca href=\"http://www.nymphenburg.com/\">\u003cstrong>Nymphenburg\u003c/strong>\u003c/a> commissioned English designer Barnaby Barford for limited-edition, signed tableware to add to their 2007 line-up. His Global Service collection consists of 14 porcelain plates, each showing a different section of the globe. Available in three soft hues: turquoise, green and beige. \u003ca href=\"http://www.tampopo.com/\">\u003cstrong>Dandelion\u003c/strong>\u003c/a> on Potrero Avenue might be able to reserve a set of the dinner plates for you, though they probably won't arrive from Germany before the year's end. $10,350 for the complete set.\u003c/p>\n\u003cp>\u003cstrong>My Coffee Maker's Bigger Than Yours\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_coffee.jpg\">\u003c/p>\n\u003cp>From Dacor in South San Francisco, you can get your very own \u003ca href=\"http://ww2.dacor.com/products/product_page.asp?ID=CM24P1_ACFS\">\u003cstrong>automatic coffee system\u003c/strong>\u003c/a> to install in your kitchen wall. Once it's hooked up to your plumbing system and programmed to your hot beverage specifications, it'll grind, brew, steam, froth, and dispense upon command. It even makes tea and hot chocolate, but my favorite part is the integrated storage for keeping cups and saucers warm. \u003ca href=\"http://www.siemens-home.com/Appliances-Kitchen-Cooking_Built-in-Coffee-Maker-System\">\u003cstrong>Siemens\u003c/strong>\u003c/a> also offers a built-in, fully programmable coffee system. Both companies request that you contact them for prices.\u003c/p>\n\u003cp>\u003cstrong>Grill Alert\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_bbq.jpg\">\u003c/p>\n\u003cp>Melding high-tech with the high life, Oregon Scientific came up with a gadget that geeky grill masters of the world can use with pride: \u003ca href=\"http://www2.oregonscientific.com/shop/product.asp?cid=9&scid=99&pid=763\">\u003cstrong>a remote wireless temperature probe\u003c/strong>\u003c/a> to signal meat doneness. It speaks in five languages, can sense up to 572 degrees F before passing out and can be programmed for all the basic animals: beef, lamb, veal, hamburger, pork, turkey, chicken and fish. As long as you don't wander more than 330 feet away from your grill, you'll be able to hear its verbal alerts of almost ready, ready or overcooked. Batteries not included. $60.\u003c/p>\n\u003cp>\u003cstrong>Braising with Bling\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_diamondpan.jpg\">\u003c/p>\n\u003cp>This premium quality, gem-studded pan from \u003ca href=\"http://www.fissler.net/Harrods.181.0.html\">\u003cstrong>Fissler\u003c/strong>\u003c/a> made an exclusive appearance last month at \u003ca href=\"http://www.harrods.com/HarrodsStore/\">\u003cstrong>Harrod's\u003c/strong>\u003c/a> in London. The handles weigh in at just under one pound of solid gold and the diamonds number over 200. Your limited-edition pan will come complete with a high-class box made of rootwood and a document certifying exclusive quality. Fissler has already sent an application to the Guinness World Records' office for the \"most precious pot in the world.\" $203,000.\u003c/p>\n\u003cp>\u003cstrong>Sinking into Style\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_drain2.jpg\">\u003c/p>\n\u003cp>To help take the edge off kitchen chores, install one of these laser-cut drain covers in your sink. Brazilian-Isreali designer, Joana Meroz of \u003ca href=\"http://www.theornamentedlife.com\">\u003cstrong>Ornamented Life\u003c/strong>\u003c/a> appropriates flowered lace patterns to help evoke love and romance while you scrape and rinse. While you're at it, get a \u003ca href=\"http://www.theornamentedlife.com/index.php?option=com_content&task=view&id=27&Itemid=34\">\u003cstrong>nipple-shaped plug\u003c/strong>\u003c/a> to cover your new, pretty drain. $86.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Dinner Cruise\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/luxury_dining.jpg\" width=\"297\" height=\"198\">\u003c/p>\n\u003cp>There's a listing right now on \u003ca href=\"http://www.yachtshare.com/cgi-bin/displayaboatsmall?bid=5183\">\u003cstrong>Classic Yachts\u003c/strong>\u003c/a> for the \u003ci>Sierra Rose\u003c/i>, a 2005 Finney yacht on Lake Tahoe. Though it measures a modest 86 feet, the architects were able to fit in a helicopter landing pad and an on-deck hot tub. You'll be able to zip away from work and relax with comfort and ease. Of course, while you're at the lake, you won't need to sacrifice a good meal: \"The Kitchen is a gourmet cook's dream with granite countertops, three ovens, 4-burner Viking range with griddle, four under counter SubZero refrigerator and freezer drawers, ice maker, and two under-counter dishwashers...Storage is provided throughout the kitchen with mahogany-stained, raised-panel cabinets. Entertainment continues at the Stern, where a granite countertop extends from the kitchen through a large pass-through window to the Rear Terrace.\" Call for a private viewing. Asking $7,000,000.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What's on \u003ci>your\u003c/i> fantasy foodie wish list?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate + Whisky Tasting at WhiskyFest 2007",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bitter Sweet: The Price of Sugar",
"title": "Bitter Sweet: The Price of Sugar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected.\u003c/p>\n\u003cp>Today, sugar flows freely at every table. No longer spice or medicine, no more exotic or expensive than salt or pepper or clear tap water, sugar is now a basic and powerful commodity. It rarely concerns anyone who's not worried about calories, insulin or childrens' attention spans. With corn syrup currently wearing the black hat and ethanol a favorite of politicians, cane sugar has suddenly been rehabilitated. What sugar blues? \u003c/p>\n\u003cp>But Bill Haney and his documentary, \u003ca href=\"http://www.thepriceofsugar.com/trailer.shtml\">\u003cstrong>\u003ci>The Price of Sugar\u003c/i>\u003c/strong>\u003c/a> (opening this weekend at the Opera Plaza Cinema) are here to show us exactly what it takes to bring us that stuff of sweetness. \u003c/p>\n\u003cp>I know, you're already rolling your eyes or reaching for your mouse. Who wants to add sugar to the growing list of politicized food? Chocolate, coffee, corn, every fish and fowl and four-legged creature under the sun, and now this? Is nothing safe for the conscientious eater to enjoy?\u003c/p>\n\u003cp>If it makes you feel any better, know that centuries ago, cooks and diners were wrestling with these very same issues. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>\"EAST INDIA SUGAR not made by SLAVES\"\u003c/i>\u003c/p>\n\u003cp>In 1791, abolitionists in the United Kingdom declared a boycott on sugar from the West Indies, where sugar plantations flourished with the help of the burgeoning slave economy. Diaries from the period mention how troublesome it was to entertain guests who were boycotting sugar, while \u003ci>Punch\u003c/i> cartoonists poked fun at \"anti-saccharrite\" families that refused to offer sugar at teatime. There were valiant attempts to hold awareness-raising bake sales with cakes and cookies prepared without sugar or else only with sugar from India. (Thanksgiving cooks everywhere can empathize--how to fit the tofu next to the turkey?)\u003c/p>\n\u003cp>An ambitious little pamphlet, \"Address to the People of Great Britain on the Utility of Refraining from the Use of West Indian Sugar and Rum,\" written by Thomas Clarkson, set a publishing record for the time: 50,000 copies were distributed in the UK in only four months. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>On the back of this anti-slave sugar bowl: \"East India Sugar not made By Slaves. By Six families using East India, instead of West India Sugar, one Slave less is required.\"\u003c/i>\u003c/p>\n\u003cp>The slave-free sugar movement faced much greater opposition in the US, where rum was filling the new nation's coffers. While Clarkson and his followers helped turn the tide against slave labor in the UK (an estimated 300,000 British families boycotted West Indies sugar) American abolitionists had another century of fighting before slavery was outlawed in the US.\u003c/p>\n\u003cp>But here's the problem: Slave labor is not a thing of the past.\u003c/p>\n\u003cp>Ships no longer ply the Middle Passage, but we still have human trafficking in containers and vans. If trapping entire families on plantation land to work their whole lives, guarding them with rifles day and night, stringing barbed wire over their ceilings so they can't escape, paying with vouchers for the company store or not bothering to pay at all, and enjoying the full support of governments do not all add up to institutional bondage -- or slavery -- then someone needs to rewrite the dictionaries.\u003c/p>\n\u003cp>In the US, the major sugar-cane states are Florida, Louisiana and Texas. A long-growing crop with intensive irrigation requirements, heavy chemical inputs and back-breaking, hand-maiming occupational risks, sugar cane is not an easy crop to grow. Increasingly, American growers depend on a mechanized harvest (especially after a lawsuit was filed in the mid-1990s demanding that companies pay their guest workers the contracted $5.70 a ton rather than merely $3.70 a ton.) \u003c/p>\n\u003cp>However, environmental devastation is still a serious issue. As sugar cane is re-framed by politicians and growers as an eco-friendly source of energy here in California, we need to keep a closer watch on the discussion. Close ties to Washington help big sugar companies maintain generous subsidies, while import restrictions keep domestic sugar cane prices artificially high. \u003c/p>\n\u003cp>So yes, there's still a long way to go. Luckily for us, courageous and determined individuals continue to lead the way. Person by person, family by family, nation by nation...changes will happen.\u003c/p>\n\u003cp>\u003cstrong>THE PRICE OF SUGAR\u003c/strong>\u003cbr>Directed by Bill Haney\u003cbr>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">\u003cstrong>Landmark's Opera Plaza\u003c/strong>\u003c/a>\u003cbr>601 Van Ness Avenue\u003cbr>(415) 267-4893\u003c/p>\n\u003cp> The documentary really should be titled \"The Life and Work of Father Christopher Hartley\" since this Catholic priest, who compares himself to Mother Theresa, stars in the film. Father Hartley fought for years to improve the horrendous living and working conditions of undocumented Haitians on the sugar plantations of the Vincini family, powerful players in the Dominican Republic. The family has tried \u003ca href=\"http://www.latimes.com/entertainment/news/la-et-sugar19oct19,0,3021810.story?coll=la-tot-entertainment\">\u003cstrong>blocking the release of the film\u003c/strong>\u003c/a>, and both the crusading priest and the director have received death threats. The film depends more on slow motion and plaintive music than data or historical context to make its points. In the end, though, I came away with an understanding of the human side -- both the good and the bad -- of this complex issue.\u003c/p>\n\u003cp>\u003cstrong>SMALL STEPS TO GOOD SUGAR\u003c/strong>\u003c/p>\n\u003cp>There are no easy answers. The US produces 80% of the sugar it consumes, so international free-trade sugar, already a small fraction of the industry, is just one part of the solution. Domestic sugar's impact on ecosystems, energy production, public health and political power are other important considerations. \u003c/p>\n\u003cp>• \u003cstrong>Awareness and education\u003c/strong> are the first steps. Seeing the above documentary is one way to begin. There are many resources on the internet for anyone curious and committed. I've included a few links at the end of this post for those who'd like to read more. Taking on all the issues is overwhelming. Instead, choose subjects already close to you and learn how they relate specifically to sugar production and consumption.\u003c/p>\n\u003cp>• \u003cstrong>Spend your money wisely\u003c/strong> to express your desire for a better world. Do what you can when you can. Buying fair-trade sugar supports companies and cooperatives that meet international standards for worker rights and environmental sustainability. Go for little but consistent changes for the long haul. Our small individual acts really do add up. \u003c/p>\n\u003cp>• \u003cstrong>Spread the word.\u003c/strong> While you might not have a sugar bowl that speaks for you, there are many opportunities to influence others, whether it's the office manager who stocks your company's break room or the grocery store in your neighborhood or the bakery that's going to craft your wedding cake. Ask if fair-trade sugar is an option, and if it's not, ask why not.\u003c/p>\n\u003cp>• Finally, one of the most important things we can do is to \u003cstrong>fax or call our elected representatives\u003c/strong> to remind them that we want an agricultural industry in California that is environmentally sustainable and fair to its workers. The \u003ca href=\"http://www.foodsecurity.org/california/Farm_Bill.html#action\">\u003cstrong> California Coalition for Food and Justice\u003c/strong>\u003c/a> offers several different sample letters as well as a detailed tip sheet on how to meet your respresentatives in person. Join the coalition or sign up for their newsletter to keep in touch with food policy issues in California. You can adapt their language to your own specific concerns. Encourage your friends and family to write letters, too. \u003c/p>\n\u003cp>\u003ci>Look for these marks of fair trade certification on sugar that you buy.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>SUGAR LINKS\u003c/strong>\u003c/p>\n\u003cp>If you're interested in learning about the sugar cane industry, especially a little closer to home, here are some online resources:\u003c/p>\n\u003cp>• Sugar Knowledge International offers a basic description of how \u003ca href=\"http://www.sucrose.com/lcane.html\">\u003cstrong> cane sugar is processed\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Fair Trade Certified provides a fact sheet on \u003ca href=\"http://www.transfairusa.org/pdfs/fastfacts_sugar.pdf\">\u003cstrong>fair-trade sugar\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Read about the call for growing \u003ca href=\"http://westernfarmpress.com/news/farming_sugarcane_californias_triple/\">\u003cstrong>sugar cane in California's Imperial Valley\u003c/strong>\u003c/a> to provide energy and ethanol.\u003c/p>\n\u003cp>• Environmental Entrepreneurs estimates \u003ca href=\"http://www.e2.org/ext/doc/AB32BiofuelsV5.pdf\">\u003cbr>\n\u003cbr>\u003cstrong>how many megawatt-hours of electricity \u003c/strong>\u003c/a>might be converted from cane sugar fiber in California.\u003c/p>\n\u003cp>• The Center for Responsible Politics describes the electoral politics of sweeteners in \u003ca href=\"http://www.opensecrets.org/pubs/cashingin_sugar/sugar02.html\">\u003cstrong>\"Iron Triangle of Beet Sugar, Cane Sugar and Corn Syrup.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>• For a historical view of Big Sugar from, of all places, \u003ci>The American Conservative\u003c/i>, this \u003ca href=\"http://www.amconmag.com/2006/2006_06_05/article.html\">\u003cstrong>critique of guest worker programs for the US sugar industry\u003c/strong>\u003c/a> describes how growers take advantage of their workers.\u003c/p>\n\u003cp>• In its National Wetlands Newsletter, the Environmental Law Institute discusses how growing \u003ca href=\"http://home.san.rr.com/schwabach/Publications/Everglades%20Wetlands%20Newsletter%20article.pdf\">\u003cstrong>sugar cane in the Florida Everglades \u003c/strong>\u003c/a>affects the ecosystem and taxpayers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>• \u003ca href=\"http://www.altereco-usa.com/main.php\">\u003cstrong>Alter Eco\u003c/strong>\u003c/a>, based in San Francisco's Mission Bay, distributes fair-trade sugar. Their controversial financial model, melding the business structure of a corporation with the social mission of a nonprofit, helps them pursue their goal of mainstreaming free-trade products into supermarket chains.\u003c/p>\n\n",
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"description": "In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected. Today, sugar flows freely at every table. No longer spice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In London's Victoria and Albert Museum is a small, silver sugar bowl from the late 1700s, complete with a tiny latch for a tiny lock. The mistress of the house would have kept the key herself, as sugar was far too precious to leave unprotected.\u003c/p>\n\u003cp>Today, sugar flows freely at every table. No longer spice or medicine, no more exotic or expensive than salt or pepper or clear tap water, sugar is now a basic and powerful commodity. It rarely concerns anyone who's not worried about calories, insulin or childrens' attention spans. With corn syrup currently wearing the black hat and ethanol a favorite of politicians, cane sugar has suddenly been rehabilitated. What sugar blues? \u003c/p>\n\u003cp>But Bill Haney and his documentary, \u003ca href=\"http://www.thepriceofsugar.com/trailer.shtml\">\u003cstrong>\u003ci>The Price of Sugar\u003c/i>\u003c/strong>\u003c/a> (opening this weekend at the Opera Plaza Cinema) are here to show us exactly what it takes to bring us that stuff of sweetness. \u003c/p>\n\u003cp>I know, you're already rolling your eyes or reaching for your mouse. Who wants to add sugar to the growing list of politicized food? Chocolate, coffee, corn, every fish and fowl and four-legged creature under the sun, and now this? Is nothing safe for the conscientious eater to enjoy?\u003c/p>\n\u003cp>If it makes you feel any better, know that centuries ago, cooks and diners were wrestling with these very same issues. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\"EAST INDIA SUGAR not made by SLAVES\"\u003c/i>\u003c/p>\n\u003cp>In 1791, abolitionists in the United Kingdom declared a boycott on sugar from the West Indies, where sugar plantations flourished with the help of the burgeoning slave economy. Diaries from the period mention how troublesome it was to entertain guests who were boycotting sugar, while \u003ci>Punch\u003c/i> cartoonists poked fun at \"anti-saccharrite\" families that refused to offer sugar at teatime. There were valiant attempts to hold awareness-raising bake sales with cakes and cookies prepared without sugar or else only with sugar from India. (Thanksgiving cooks everywhere can empathize--how to fit the tofu next to the turkey?)\u003c/p>\n\u003cp>An ambitious little pamphlet, \"Address to the People of Great Britain on the Utility of Refraining from the Use of West Indian Sugar and Rum,\" written by Thomas Clarkson, set a publishing record for the time: 50,000 copies were distributed in the UK in only four months. \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>On the back of this anti-slave sugar bowl: \"East India Sugar not made By Slaves. By Six families using East India, instead of West India Sugar, one Slave less is required.\"\u003c/i>\u003c/p>\n\u003cp>The slave-free sugar movement faced much greater opposition in the US, where rum was filling the new nation's coffers. While Clarkson and his followers helped turn the tide against slave labor in the UK (an estimated 300,000 British families boycotted West Indies sugar) American abolitionists had another century of fighting before slavery was outlawed in the US.\u003c/p>\n\u003cp>But here's the problem: Slave labor is not a thing of the past.\u003c/p>\n\u003cp>Ships no longer ply the Middle Passage, but we still have human trafficking in containers and vans. If trapping entire families on plantation land to work their whole lives, guarding them with rifles day and night, stringing barbed wire over their ceilings so they can't escape, paying with vouchers for the company store or not bothering to pay at all, and enjoying the full support of governments do not all add up to institutional bondage -- or slavery -- then someone needs to rewrite the dictionaries.\u003c/p>\n\u003cp>In the US, the major sugar-cane states are Florida, Louisiana and Texas. A long-growing crop with intensive irrigation requirements, heavy chemical inputs and back-breaking, hand-maiming occupational risks, sugar cane is not an easy crop to grow. Increasingly, American growers depend on a mechanized harvest (especially after a lawsuit was filed in the mid-1990s demanding that companies pay their guest workers the contracted $5.70 a ton rather than merely $3.70 a ton.) \u003c/p>\n\u003cp>However, environmental devastation is still a serious issue. As sugar cane is re-framed by politicians and growers as an eco-friendly source of energy here in California, we need to keep a closer watch on the discussion. Close ties to Washington help big sugar companies maintain generous subsidies, while import restrictions keep domestic sugar cane prices artificially high. \u003c/p>\n\u003cp>So yes, there's still a long way to go. Luckily for us, courageous and determined individuals continue to lead the way. Person by person, family by family, nation by nation...changes will happen.\u003c/p>\n\u003cp>\u003cstrong>THE PRICE OF SUGAR\u003c/strong>\u003cbr>Directed by Bill Haney\u003cbr>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">\u003cstrong>Landmark's Opera Plaza\u003c/strong>\u003c/a>\u003cbr>601 Van Ness Avenue\u003cbr>(415) 267-4893\u003c/p>\n\u003cp> The documentary really should be titled \"The Life and Work of Father Christopher Hartley\" since this Catholic priest, who compares himself to Mother Theresa, stars in the film. Father Hartley fought for years to improve the horrendous living and working conditions of undocumented Haitians on the sugar plantations of the Vincini family, powerful players in the Dominican Republic. The family has tried \u003ca href=\"http://www.latimes.com/entertainment/news/la-et-sugar19oct19,0,3021810.story?coll=la-tot-entertainment\">\u003cstrong>blocking the release of the film\u003c/strong>\u003c/a>, and both the crusading priest and the director have received death threats. The film depends more on slow motion and plaintive music than data or historical context to make its points. In the end, though, I came away with an understanding of the human side -- both the good and the bad -- of this complex issue.\u003c/p>\n\u003cp>\u003cstrong>SMALL STEPS TO GOOD SUGAR\u003c/strong>\u003c/p>\n\u003cp>There are no easy answers. The US produces 80% of the sugar it consumes, so international free-trade sugar, already a small fraction of the industry, is just one part of the solution. Domestic sugar's impact on ecosystems, energy production, public health and political power are other important considerations. \u003c/p>\n\u003cp>• \u003cstrong>Awareness and education\u003c/strong> are the first steps. Seeing the above documentary is one way to begin. There are many resources on the internet for anyone curious and committed. I've included a few links at the end of this post for those who'd like to read more. Taking on all the issues is overwhelming. Instead, choose subjects already close to you and learn how they relate specifically to sugar production and consumption.\u003c/p>\n\u003cp>• \u003cstrong>Spend your money wisely\u003c/strong> to express your desire for a better world. Do what you can when you can. Buying fair-trade sugar supports companies and cooperatives that meet international standards for worker rights and environmental sustainability. Go for little but consistent changes for the long haul. Our small individual acts really do add up. \u003c/p>\n\u003cp>• \u003cstrong>Spread the word.\u003c/strong> While you might not have a sugar bowl that speaks for you, there are many opportunities to influence others, whether it's the office manager who stocks your company's break room or the grocery store in your neighborhood or the bakery that's going to craft your wedding cake. Ask if fair-trade sugar is an option, and if it's not, ask why not.\u003c/p>\n\u003cp>• Finally, one of the most important things we can do is to \u003cstrong>fax or call our elected representatives\u003c/strong> to remind them that we want an agricultural industry in California that is environmentally sustainable and fair to its workers. The \u003ca href=\"http://www.foodsecurity.org/california/Farm_Bill.html#action\">\u003cstrong> California Coalition for Food and Justice\u003c/strong>\u003c/a> offers several different sample letters as well as a detailed tip sheet on how to meet your respresentatives in person. Join the coalition or sign up for their newsletter to keep in touch with food policy issues in California. You can adapt their language to your own specific concerns. Encourage your friends and family to write letters, too. \u003c/p>\n\u003cp>\u003ci>Look for these marks of fair trade certification on sugar that you buy.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>SUGAR LINKS\u003c/strong>\u003c/p>\n\u003cp>If you're interested in learning about the sugar cane industry, especially a little closer to home, here are some online resources:\u003c/p>\n\u003cp>• Sugar Knowledge International offers a basic description of how \u003ca href=\"http://www.sucrose.com/lcane.html\">\u003cstrong> cane sugar is processed\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Fair Trade Certified provides a fact sheet on \u003ca href=\"http://www.transfairusa.org/pdfs/fastfacts_sugar.pdf\">\u003cstrong>fair-trade sugar\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>• Read about the call for growing \u003ca href=\"http://westernfarmpress.com/news/farming_sugarcane_californias_triple/\">\u003cstrong>sugar cane in California's Imperial Valley\u003c/strong>\u003c/a> to provide energy and ethanol.\u003c/p>\n\u003cp>• Environmental Entrepreneurs estimates \u003ca href=\"http://www.e2.org/ext/doc/AB32BiofuelsV5.pdf\">\u003cbr>\n\u003cbr>\u003cstrong>how many megawatt-hours of electricity \u003c/strong>\u003c/a>might be converted from cane sugar fiber in California.\u003c/p>\n\u003cp>• The Center for Responsible Politics describes the electoral politics of sweeteners in \u003ca href=\"http://www.opensecrets.org/pubs/cashingin_sugar/sugar02.html\">\u003cstrong>\"Iron Triangle of Beet Sugar, Cane Sugar and Corn Syrup.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>• For a historical view of Big Sugar from, of all places, \u003ci>The American Conservative\u003c/i>, this \u003ca href=\"http://www.amconmag.com/2006/2006_06_05/article.html\">\u003cstrong>critique of guest worker programs for the US sugar industry\u003c/strong>\u003c/a> describes how growers take advantage of their workers.\u003c/p>\n\u003cp>• In its National Wetlands Newsletter, the Environmental Law Institute discusses how growing \u003ca href=\"http://home.san.rr.com/schwabach/Publications/Everglades%20Wetlands%20Newsletter%20article.pdf\">\u003cstrong>sugar cane in the Florida Everglades \u003c/strong>\u003c/a>affects the ecosystem and taxpayers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>• \u003ca href=\"http://www.altereco-usa.com/main.php\">\u003cstrong>Alter Eco\u003c/strong>\u003c/a>, based in San Francisco's Mission Bay, distributes fair-trade sugar. Their controversial financial model, melding the business structure of a corporation with the social mission of a nonprofit, helps them pursue their goal of mainstreaming free-trade products into supermarket chains.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>MAPPING TACO TRUCKS\u003c/p>\n\u003cp>The next time that craving for carne asada hits, check out this new \u003ca href=\"http://yumtacos.com/\">\u003cstrong>taco truck map\u003c/strong>\u003c/a> for the nearest snack stop near you. It's only a couple of days old, and already, the entire state of California is dotted with promising forks-and-spoons. Help the cause and add your own favorite source for tacos. Then, print out a map of a neighborhood near you and venture forth!\u003c/p>\n\u003cp>KOREAN BBQ TRUCK\u003c/p>\n\u003cp>For another take on ambulatory eating, keep an eye out for Seoul on Wheels. I first spotted Julia, a friendly princess hailing from \"the Province of Yummi,\" parked near my office in SoMa earlier this summer and, hardly believing the words splashed across her sparkling truck, crossed four lanes of rush hour traffic to see for myself.\u003c/p>\n\u003cp>Eating the spicy pork later (she starts selling at 6:45 am!) I'd have to say that first rice bowl wasn't the best I've had. But she's been tweaking her recipes, and the long lines now at lunch time attest to a faithful, hungry, and patient following. Her generous servings of kimchee fried rice will keep you alert through the afternoon doldrums; just be sure you have plenty of mints in your desk drawer. Seoul on Wheels' \u003ca href=\"http://seoulonwheels.com/\">\u003cstrong>no-nonsense website\u003c/strong>\u003c/a> lists its regular parking locations and times. If you work or play south of Market, it's definitely worth a bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>MAPPING TACO TRUCKS\u003c/p>\n\u003cp>The next time that craving for carne asada hits, check out this new \u003ca href=\"http://yumtacos.com/\">\u003cstrong>taco truck map\u003c/strong>\u003c/a> for the nearest snack stop near you. It's only a couple of days old, and already, the entire state of California is dotted with promising forks-and-spoons. Help the cause and add your own favorite source for tacos. Then, print out a map of a neighborhood near you and venture forth!\u003c/p>\n\u003cp>KOREAN BBQ TRUCK\u003c/p>\n\u003cp>For another take on ambulatory eating, keep an eye out for Seoul on Wheels. I first spotted Julia, a friendly princess hailing from \"the Province of Yummi,\" parked near my office in SoMa earlier this summer and, hardly believing the words splashed across her sparkling truck, crossed four lanes of rush hour traffic to see for myself.\u003c/p>\n\u003cp>Eating the spicy pork later (she starts selling at 6:45 am!) I'd have to say that first rice bowl wasn't the best I've had. But she's been tweaking her recipes, and the long lines now at lunch time attest to a faithful, hungry, and patient following. Her generous servings of kimchee fried rice will keep you alert through the afternoon doldrums; just be sure you have plenty of mints in your desk drawer. Seoul on Wheels' \u003ca href=\"http://seoulonwheels.com/\">\u003cstrong>no-nonsense website\u003c/strong>\u003c/a> lists its regular parking locations and times. If you work or play south of Market, it's definitely worth a bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1486870917/in/set-72157601310090666/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applessmall-742426.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we near Halloween, my seasonal fruit larder is changing. Gone are peaches, plums and nectarines replaced by pomegranates, apples and persimmons. \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_88.php\">Twin Girls Farm\u003c/a>\u003c/strong> supply my pomegranates, and I choose apples from \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_23.php\">Devoto Gardens\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_31.php\">Flatland Flower Farm\u003c/a>\u003c/strong>. As usual, I turn to my fellow bloggers for recipes and creative ideas about this fall fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://elise.com/recipes/\">Elise's Simply Recipes\u003c/a>\u003c/strong> is normally my first stop on the Internet for recipes. \"Try the recipe from Elise's site,\" I often tell friends asking how to make pork this or beef that, \"I trust her recipes and they've always turned out for me.\" I've had the pleasure of tasting Elise's \u003cstrong>\u003ca href=\"http://www.elise.com/recipes/archives/000119apple_butter.php\">apple butter\u003c/a>\u003c/strong>, and am looking forward to trying the recipe for myself this year.\u003c/p>\n\u003cp>Jocelyn blogs about food at her site \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/\">Brownie Points\u003c/a>\u003c/strong> in Portland. I found a great recipe for \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/2006/02/18/apple-spice-pancakes/\">Apple Spice Pancakes with Pomegranate Syrup\u003c/a>\u003c/strong> on her site that I'd like to try. Local food blogger \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/\">Fatemeh\u003c/a>\u003c/strong> has an interesting recipe for \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2005/03/march_2005_pape.html\">Cocoa-Pomegranate Roast Chicken with Eggplant Stuffing\u003c/a>\u003c/strong> that looks like it would be great to serve to guests. And wrapping up the pomegranate recipes, Stacey at \u003cstrong>\u003ca href=\"http://www.justbraise.com/\">Just Braise\u003c/a>\u003c/strong> has a delicious looking recipe for \u003cstrong>\u003ca href=\"http://justbraise.blogspot.com/2006/01/bourbon-pomegranate-molasses-beef.html\">Bourbon-Pomegranate Molasses Beef Short Ribs with Broccoli Rabe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Here on Bay Area Bites, Shuna gave us her \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/11/06/persimmons-please/\">persimmon pudding\u003c/a>\u003c/strong> recipe a couple of years ago that looks tempting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other fall fruit recipes from the blogosphere include:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.davidlebovitz.com/archives/2005/11/persimmon_bread.html\">Persimmon Bread from David Lebovitz\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001509.html\">Curried Apple Couscous from 101 Cookbooks\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/10/going-old-schoo.html\">Cinnamon Vanilla Applesauce from the Eat Local Challenge blog\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chocolateandzucchini.com/archives/2004/03/apple_and_cumin_lentil_salad.php\">Apple and Cumin Lentil Salad from Chocolate & Zucchini\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://orangette.blogspot.com/2006/10/tokaji-for-your-tarte-tatin.html\">Tarte Tatin from Orangette\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.toomanychefs.com/archives/001640.php\">Roast Pork with Braised Fennel, Apples and Onions from Too Many Chefs\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://seattlebonvivant.typepad.com/seattle_bon_vivant/2005/11/quincepomegrana.html\">Quince-Pomegranate Cranberry Compote from Seattle Bon Vivant\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://cooksister.typepad.com/cook_sister/2007/02/pomegranate_pea.html\">Pomegranate, Pear, Fennel and Arugula Salad from Cook Sister\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.deliciousdays.com/archives/2005/12/20/late-night-culinary-entertainment/\">Monkfish on Wild Rocket & Pomegranate Seeds from Delicious Days\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://sourdoughmonkeywrangler.blogspot.com/2007/01/plentiful-persimmons.html\">Fuyu Korma from Sourdough Monkey Wrangler\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://habeasbrulee.com/2007/04/19/persimmon-mint-salsa/\">Persimmon Mint Salsa from Habeas Brulee\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1486870917/in/set-72157601310090666/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applessmall-742426.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we near Halloween, my seasonal fruit larder is changing. Gone are peaches, plums and nectarines replaced by pomegranates, apples and persimmons. \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_88.php\">Twin Girls Farm\u003c/a>\u003c/strong> supply my pomegranates, and I choose apples from \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_23.php\">Devoto Gardens\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_31.php\">Flatland Flower Farm\u003c/a>\u003c/strong>. As usual, I turn to my fellow bloggers for recipes and creative ideas about this fall fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://elise.com/recipes/\">Elise's Simply Recipes\u003c/a>\u003c/strong> is normally my first stop on the Internet for recipes. \"Try the recipe from Elise's site,\" I often tell friends asking how to make pork this or beef that, \"I trust her recipes and they've always turned out for me.\" I've had the pleasure of tasting Elise's \u003cstrong>\u003ca href=\"http://www.elise.com/recipes/archives/000119apple_butter.php\">apple butter\u003c/a>\u003c/strong>, and am looking forward to trying the recipe for myself this year.\u003c/p>\n\u003cp>Jocelyn blogs about food at her site \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/\">Brownie Points\u003c/a>\u003c/strong> in Portland. I found a great recipe for \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/2006/02/18/apple-spice-pancakes/\">Apple Spice Pancakes with Pomegranate Syrup\u003c/a>\u003c/strong> on her site that I'd like to try. Local food blogger \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/\">Fatemeh\u003c/a>\u003c/strong> has an interesting recipe for \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2005/03/march_2005_pape.html\">Cocoa-Pomegranate Roast Chicken with Eggplant Stuffing\u003c/a>\u003c/strong> that looks like it would be great to serve to guests. And wrapping up the pomegranate recipes, Stacey at \u003cstrong>\u003ca href=\"http://www.justbraise.com/\">Just Braise\u003c/a>\u003c/strong> has a delicious looking recipe for \u003cstrong>\u003ca href=\"http://justbraise.blogspot.com/2006/01/bourbon-pomegranate-molasses-beef.html\">Bourbon-Pomegranate Molasses Beef Short Ribs with Broccoli Rabe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Here on Bay Area Bites, Shuna gave us her \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/11/06/persimmons-please/\">persimmon pudding\u003c/a>\u003c/strong> recipe a couple of years ago that looks tempting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other fall fruit recipes from the blogosphere include:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.davidlebovitz.com/archives/2005/11/persimmon_bread.html\">Persimmon Bread from David Lebovitz\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001509.html\">Curried Apple Couscous from 101 Cookbooks\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/10/going-old-schoo.html\">Cinnamon Vanilla Applesauce from the Eat Local Challenge blog\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chocolateandzucchini.com/archives/2004/03/apple_and_cumin_lentil_salad.php\">Apple and Cumin Lentil Salad from Chocolate & Zucchini\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://orangette.blogspot.com/2006/10/tokaji-for-your-tarte-tatin.html\">Tarte Tatin from Orangette\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.toomanychefs.com/archives/001640.php\">Roast Pork with Braised Fennel, Apples and Onions from Too Many Chefs\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://seattlebonvivant.typepad.com/seattle_bon_vivant/2005/11/quincepomegrana.html\">Quince-Pomegranate Cranberry Compote from Seattle Bon Vivant\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://cooksister.typepad.com/cook_sister/2007/02/pomegranate_pea.html\">Pomegranate, Pear, Fennel and Arugula Salad from Cook Sister\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.deliciousdays.com/archives/2005/12/20/late-night-culinary-entertainment/\">Monkfish on Wild Rocket & Pomegranate Seeds from Delicious Days\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://sourdoughmonkeywrangler.blogspot.com/2007/01/plentiful-persimmons.html\">Fuyu Korma from Sourdough Monkey Wrangler\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://habeasbrulee.com/2007/04/19/persimmon-mint-salsa/\">Persimmon Mint Salsa from Habeas Brulee\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729247.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729243.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. \"Chamomile!\" \"Fennel!\" \"Coriander!\" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on cold Minnesota mornings. And now, with San Francisco skies waxing chill and nights that stretch dark and long like a Halloween cat flexing its supple spine, Pierce Pt. is once again of the season. \u003c/p>\n\u003cp>Once upon a time when I was a sweet young cheesemonger, Pierce Pt. was thick with herbs that scattered messily as a knife pulled through the encrusted round. It was a delicious mess, however, because I delighted in taking small white wedges and stamping them all over the plate, sticking up the herbs in a woodsy, furry collection. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794792.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Although it continues to be made with organic whole milk from the Straus Family dairy, today's Pierce Pt. is more restrained, refined, and graced with a delicate scattering of herbs that grow around the coastal climes of Tomales Bay. A quick spritz of a sweet and golden wine from Fetzer deepens the cheese's flavor and encourages the gilding of chamomile, fennel, bay, and coriander to cling fast to the natural, soft mold.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753613.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753611.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Delicately creamy, Pierce Pt.'s many levels of flavors unfold gently on your tongue. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Taste fall.\u003c/p>\n\n",
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"content": "\u003cp>We've all heard the latest health advice: Avoid transfats. Eat more fruits and vegetables. You may notice those changes on grocery store shelves, but for many school children, their cafeteria lunch menus haven't caught up. This year, an effort to get healthy foods to the school lunch table is tied up in a much larger debate -- national farm policy.\u003c/p>\n\u003cp>\u003cstrong>What do you think should be in a school lunch?\u003c/strong> School lunch programs face major challenges. In addition to buying food, they must cover overhead and staffing. Often the products that bring most money come from vending machines.\u003c/p>\n\u003cp>What about demand? Should schools be responsible for changing the way kids eat, replacing the french fries with veggies? Tell us your thoughts by leaving a comment\u003cbr>.\u003cbr>\u003ca href=\"http://www.kqed.org/quest/radio/view/635\">\u003cstrong>Listen to the \"What's For Lunch\" Radio report\u003c/strong>\u003c/a> on QUEST.\u003c/p>\n\u003cp>Post by \u003cstrong>Lauren Sommer\u003c/strong> who reports for \u003cstrong>QUEST\u003c/strong> and \u003cstrong>Radio News\u003c/strong> at KQED-FM.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We've all heard the latest health advice: Avoid transfats. Eat more fruits and vegetables. You may notice those changes on grocery store shelves, but for many school children, their cafeteria lunch menus haven't caught up. This year, an effort to get healthy foods to the school lunch table is tied up in a much larger debate -- national farm policy.\u003c/p>\n\u003cp>\u003cstrong>What do you think should be in a school lunch?\u003c/strong> School lunch programs face major challenges. In addition to buying food, they must cover overhead and staffing. Often the products that bring most money come from vending machines.\u003c/p>\n\u003cp>What about demand? Should schools be responsible for changing the way kids eat, replacing the french fries with veggies? Tell us your thoughts by leaving a comment\u003cbr>.\u003cbr>\u003ca href=\"http://www.kqed.org/quest/radio/view/635\">\u003cstrong>Listen to the \"What's For Lunch\" Radio report\u003c/strong>\u003c/a> on QUEST.\u003c/p>\n\u003cp>Post by \u003cstrong>Lauren Sommer\u003c/strong> who reports for \u003cstrong>QUEST\u003c/strong> and \u003cstrong>Radio News\u003c/strong> at KQED-FM.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>It's been over two years since I \u003ca href=\"http://www.kqed.org/weblog/food/2005/04/pizza-maker.jsp\">first posted here\u003c/a> on BAB about the trials and tribulations of making pizza at home and yet not much has changed in my pizza world. I'm still the obnoxiously opinionated, obsessive pizza lover that I've always been, rarely without some kind of criticism. My standards are high, I know exactly what I like and don't like, and I'm quick to pass judgment. \u003c/p>\n\u003cp>But all that being said, I am still well aware of the fact that despite being a former professional baker and an avid cook, I have yet to replicate my perfect pizza at home. I know that I will never achieve greatness in a home oven, unable to make my oven soar to a blistering 900F, but I'd still like to get as close as I can to a delicious home-baked pizza. I've had lots of advice too, from baking it on a grill to turning on the broiler before baking. But I still feel that before I really start to experiment with the heat (beyond cranking my oven to the max at 500F and letting my pizza stone absorb all that heat for at least 30-60 minutes before I slide my hard-earned pizza in) I need to find a good crust recipe.\u003c/p>\n\u003cp>I've already got a great sauce recipe (the secret is \u003ca href=\"http://www.escalon.net/6in1.aspx\">6-in-1 tomatoes\u003c/a>, seriously), but the dough has alluded me for, well, my whole life. I've tried many different recipes, from \u003ca href=\"http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222\">Reinhardt's\u003c/a> to the one on the side of the \u003ca href=\"http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html\">Italian '00' flour\u003c/a> package to zillions of others, but I'm just never that impressed. Maybe it's me (I do have a terrible knack for being unable to follow a recipe because I always think I know better) or maybe it's just that I haven't found the perfect balance of ingredients.\u003c/p>\n\u003cp>All that being said, I decided to try the pizza dough recipe in \u003ca href=\"http://www.amazon.com/New-Best-Recipe-All-New-Recipes/dp/0936184744\">The New Best Recipe\u003c/a>, the cookbook from \u003ca href=\"http://www.cooksillustrated.com/\">Cook's Illustrated\u003c/a>. I've been using this cookbook for over a year now, and I have to say that nearly everything I've made from it has turned out, not only delicious, but one of the best examples of what I was making.\u003c/p>\n\u003cp>What I learned from my latest pizza experiment:\u003cbr>1) \u003ca href=\"http://www.kingarthurflour.com/shop/detail.jsp?id=3001\">Bread flour\u003c/a> is better than all-purpose or '00' flour. It helps keep the crust crisp and still chewy and moist.\u003cbr>2) A food processor works well for mixing a yeast dough (I've been using it for years for my pastry crust, but never for a yeasted dough. Proved me wrong).\u003cbr>3) Following a recipe won't hurt me.\u003cbr>4) My oven gets hotter than 500F. I think it maxed out at about 575F. A hot oven is critical to making a nice bubbly crisp crust. I even tried the broiler trick at the end that \u003ca href=\"http://www.extramsg.com/\">extramsg\u003c/a> once advised, and it works great.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sausage and Mushroom Pizza\u003cbr>*dough recipe adapted from The New Best Recipe (Cook's Illustrated)\u003c/p>\n\u003cp>For the dough\u003cbr>1/2 cup warm water (about 105F-100F)\u003cbr>1 envelope active dry or instant yeast\u003cbr>1 1/4 cups water, at room temperature\u003cbr>2 tablespoons extra-virgin olive oil, plus extra for oiling the bowl\u003cbr>4 cups bread flour, plus more for dusting the work surface\u003cbr>1 1/2 teaspoons salt\u003c/p>\n\u003cp>For the pizza topping\u003cbr>1/2 lb sweet Italian sausage\u003cbr>About 6 cremini mushrooms, sliced\u003cbr>About 1 1/2 cups prepared tomato sauce\u003cbr>1 lb fresh mozzarella, thinly sliced\u003cbr>About 6 fresh basil leaves, cut into thin slivers (except you will notice I forgot to get it at the store so it's not on my pizza, but I recommend it)\u003c/p>\n\u003cp>Makes about three 12-inch pizzas\u003c/p>\n\u003cp>To make the dough, in a bowl or measuring cup, sprinkle the yeast over the warm water and let stand until the yeast dissolves, about 5 minutes. Add the room temperature water and the oil and stir to combine.\u003c/p>\n\u003cp>I used a food processor, but you can also use a stand mixer or just a bowl and wooden spoon. If using the processor (which Cook's Illustrated recommends and frankly worked great for me) process the flour and salt together. With the motor running add the water and yeast mixture and process until the mixture comes together and forms a ball. \u003c/p>\n\u003cp>Turn out onto a lightly floured work surface and knead a few times to form a smooth round ball.\u003c/p>\n\u003cp>Put the dough into an oiled bowl, cover with plastic wrap, and let stand in a warm place for about 2 hours, until the dough doubles in size.\u003c/p>\n\u003cp>Meanwhile, in a frying pan, cook the sausage meat until browned. Remove to a bowl and set aside. Drain all but 1 tablespoon fat from the pan and add the mushrooms. Saute until just cooked and add to the sausage.\u003c/p>\n\u003cp>Position a rack in the lower third of your oven. Line the rack with unglazed ceramic tiles or put a pizza stone on the rack and preheat your oven to 500F for at least 30 minutes (this is important, the tiles or stone need time to get really hot and absorb all that heat; it's what will help make your crust crisper and chewier, like a professional pizza oven).\u003c/p>\n\u003cp>Divide the dough into 3 equal balls. Set two balls aside and cover with a damp kitchen towel. On a lightly floured work surface, flatten the ball into a disk and use your fingers to press it out until it's about 1/2-inch thick. Gently stretch the dough, rotating it as you stretch, until it's about 12-inches in diameter.\u003c/p>\n\u003cp>Lightly dust a pizza peel with semolina, cornmeal or flour. Place the dough round on the peel. Lightly brush the dough with olive oil. \u003c/p>\n\u003cp>Spread about 1/2 cup tomato sauce evenly on the dough, leaving a 1/2-inch border. Sprinkle about 1/3 of the sausage and mushroom mixture evenly over the top of the dough. Place about 1/3 of the mozzarella slices on top of the sausage. \u003c/p>\n\u003cp>Slide the pizza onto the hot pizza stone (or tiles). Bake for about 7 minutes or until the dough is golden brown and the toppings are sizzling. Eat!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Epilogue:\u003cbr>Mmmmmmmmmm. This pizza exceeded my expectations. It was crisp yet still moist and slightly chewy. A little thicker than I tend to like, but full of nice big bubbles. It browned nicely, just in time for the cheese to melt and get a few nice brown spots. It maybe needed a touch more salt, and would probably have been better if I'd let it rise overnight in the refrigerator (which gives it more flavor). But definitely one of the best pizzas I've made in a very long time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's been over two years since I \u003ca href=\"http://www.kqed.org/weblog/food/2005/04/pizza-maker.jsp\">first posted here\u003c/a> on BAB about the trials and tribulations of making pizza at home and yet not much has changed in my pizza world. I'm still the obnoxiously opinionated, obsessive pizza lover that I've always been, rarely without some kind of criticism. My standards are high, I know exactly what I like and don't like, and I'm quick to pass judgment. \u003c/p>\n\u003cp>But all that being said, I am still well aware of the fact that despite being a former professional baker and an avid cook, I have yet to replicate my perfect pizza at home. I know that I will never achieve greatness in a home oven, unable to make my oven soar to a blistering 900F, but I'd still like to get as close as I can to a delicious home-baked pizza. I've had lots of advice too, from baking it on a grill to turning on the broiler before baking. But I still feel that before I really start to experiment with the heat (beyond cranking my oven to the max at 500F and letting my pizza stone absorb all that heat for at least 30-60 minutes before I slide my hard-earned pizza in) I need to find a good crust recipe.\u003c/p>\n\u003cp>I've already got a great sauce recipe (the secret is \u003ca href=\"http://www.escalon.net/6in1.aspx\">6-in-1 tomatoes\u003c/a>, seriously), but the dough has alluded me for, well, my whole life. I've tried many different recipes, from \u003ca href=\"http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222\">Reinhardt's\u003c/a> to the one on the side of the \u003ca href=\"http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html\">Italian '00' flour\u003c/a> package to zillions of others, but I'm just never that impressed. Maybe it's me (I do have a terrible knack for being unable to follow a recipe because I always think I know better) or maybe it's just that I haven't found the perfect balance of ingredients.\u003c/p>\n\u003cp>All that being said, I decided to try the pizza dough recipe in \u003ca href=\"http://www.amazon.com/New-Best-Recipe-All-New-Recipes/dp/0936184744\">The New Best Recipe\u003c/a>, the cookbook from \u003ca href=\"http://www.cooksillustrated.com/\">Cook's Illustrated\u003c/a>. I've been using this cookbook for over a year now, and I have to say that nearly everything I've made from it has turned out, not only delicious, but one of the best examples of what I was making.\u003c/p>\n\u003cp>What I learned from my latest pizza experiment:\u003cbr>1) \u003ca href=\"http://www.kingarthurflour.com/shop/detail.jsp?id=3001\">Bread flour\u003c/a> is better than all-purpose or '00' flour. It helps keep the crust crisp and still chewy and moist.\u003cbr>2) A food processor works well for mixing a yeast dough (I've been using it for years for my pastry crust, but never for a yeasted dough. Proved me wrong).\u003cbr>3) Following a recipe won't hurt me.\u003cbr>4) My oven gets hotter than 500F. I think it maxed out at about 575F. A hot oven is critical to making a nice bubbly crisp crust. I even tried the broiler trick at the end that \u003ca href=\"http://www.extramsg.com/\">extramsg\u003c/a> once advised, and it works great.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sausage and Mushroom Pizza\u003cbr>*dough recipe adapted from The New Best Recipe (Cook's Illustrated)\u003c/p>\n\u003cp>For the dough\u003cbr>1/2 cup warm water (about 105F-100F)\u003cbr>1 envelope active dry or instant yeast\u003cbr>1 1/4 cups water, at room temperature\u003cbr>2 tablespoons extra-virgin olive oil, plus extra for oiling the bowl\u003cbr>4 cups bread flour, plus more for dusting the work surface\u003cbr>1 1/2 teaspoons salt\u003c/p>\n\u003cp>For the pizza topping\u003cbr>1/2 lb sweet Italian sausage\u003cbr>About 6 cremini mushrooms, sliced\u003cbr>About 1 1/2 cups prepared tomato sauce\u003cbr>1 lb fresh mozzarella, thinly sliced\u003cbr>About 6 fresh basil leaves, cut into thin slivers (except you will notice I forgot to get it at the store so it's not on my pizza, but I recommend it)\u003c/p>\n\u003cp>Makes about three 12-inch pizzas\u003c/p>\n\u003cp>To make the dough, in a bowl or measuring cup, sprinkle the yeast over the warm water and let stand until the yeast dissolves, about 5 minutes. Add the room temperature water and the oil and stir to combine.\u003c/p>\n\u003cp>I used a food processor, but you can also use a stand mixer or just a bowl and wooden spoon. If using the processor (which Cook's Illustrated recommends and frankly worked great for me) process the flour and salt together. With the motor running add the water and yeast mixture and process until the mixture comes together and forms a ball. \u003c/p>\n\u003cp>Turn out onto a lightly floured work surface and knead a few times to form a smooth round ball.\u003c/p>\n\u003cp>Put the dough into an oiled bowl, cover with plastic wrap, and let stand in a warm place for about 2 hours, until the dough doubles in size.\u003c/p>\n\u003cp>Meanwhile, in a frying pan, cook the sausage meat until browned. Remove to a bowl and set aside. Drain all but 1 tablespoon fat from the pan and add the mushrooms. Saute until just cooked and add to the sausage.\u003c/p>\n\u003cp>Position a rack in the lower third of your oven. Line the rack with unglazed ceramic tiles or put a pizza stone on the rack and preheat your oven to 500F for at least 30 minutes (this is important, the tiles or stone need time to get really hot and absorb all that heat; it's what will help make your crust crisper and chewier, like a professional pizza oven).\u003c/p>\n\u003cp>Divide the dough into 3 equal balls. Set two balls aside and cover with a damp kitchen towel. On a lightly floured work surface, flatten the ball into a disk and use your fingers to press it out until it's about 1/2-inch thick. Gently stretch the dough, rotating it as you stretch, until it's about 12-inches in diameter.\u003c/p>\n\u003cp>Lightly dust a pizza peel with semolina, cornmeal or flour. Place the dough round on the peel. Lightly brush the dough with olive oil. \u003c/p>\n\u003cp>Spread about 1/2 cup tomato sauce evenly on the dough, leaving a 1/2-inch border. Sprinkle about 1/3 of the sausage and mushroom mixture evenly over the top of the dough. Place about 1/3 of the mozzarella slices on top of the sausage. \u003c/p>\n\u003cp>Slide the pizza onto the hot pizza stone (or tiles). Bake for about 7 minutes or until the dough is golden brown and the toppings are sizzling. Eat!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Epilogue:\u003cbr>Mmmmmmmmmm. This pizza exceeded my expectations. It was crisp yet still moist and slightly chewy. A little thicker than I tend to like, but full of nice big bubbles. It browned nicely, just in time for the cheese to melt and get a few nice brown spots. It maybe needed a touch more salt, and would probably have been better if I'd let it rise overnight in the refrigerator (which gives it more flavor). But definitely one of the best pizzas I've made in a very long time.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It's that time of year again, the days start to get shorter, the sun no longer wakes me up before my alarm clock (now I actually have to start setting my alarm clock), and I must begin to convince myself that summer is on the way out. In fact, there is a distinct chill in the air, if only to remind me. Sigh. The weather is still nice. But the nice man at Frog Hollow told me we'd be lucky to have even another week of peaches (as I quickly add more to my shopping bag). I can't even find corn anymore. Cherries are sooooo last season. Strawberries are few and far between and I've heard they are not long for these parts. And tomatoes. Oh tomatoes. They are still here, and delicious as ever, but I know my time with them is limited. I am buying them almost on a daily basis now. They are part of nearly every meal I prepare.\u003c/p>\n\u003cp>But even though I am lamenting summer's dwindling bounty, a whole new crop of food is peaking and autumn treats are appearing. One of my favorites has appeared recently, my late-summer love The Cranberry Bean.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans.jpg\">\u003c/p>\n\u003cp>Those of us who know them tend to horde them. I see the occasional stuffed plastic bag with the tell-tale mottled pinky-red pods, firmly grasped in hand. Standing at the bin, I load up my bag as full as possible (knowing full well I'm going to have to lug it on Muni all the way home). But cranberry beans have such a limited season, it's worth it to buy all that you can. They are not only the most brilliant delicious creamy wonderful fresh legume on the planet (in my oh-so-humble opinion) but they freeze extremely well.\u003c/p>\n\u003cp>I really shouldn't be telling you all of this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But really they are so good that you should know about them. Creamy, plump, and full of fresh bean flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans2.jpg\">\u003c/p>\n\u003cp>And there are all kinds of ways to use them: simply boiled and dressed as Cucina Testa Rossa describes in her \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/09/haricots-ecosses-aka-cranberry-beans/\">previous post\u003c/a> from last September, tossed with pasta, drizzled with vinaigrette in a salad, or my hands-down favorite, a big steaming bowl of Pasta e Fagioli. This hearty bean, pasta, and vegetable soup is the perfect antidote to a rainy end-of-summer night. It almost makes you happy that winter is right around the corner.\u003c/p>\n\u003cp>\u003cstrong>Pasta e Fagioli\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/soup_final1.jpg\" alt=\"soup\">\u003c/p>\n\u003cp>2 slices thick-cut smoked bacon (like applewood smoked) or pancetta, chopped\u003cbr>Olive oil\u003cbr>1 yellow onion, diced\u003cbr>2 carrots, peeled and diced\u003cbr>2 stalks celery, diced\u003cbr>Salt and freshly ground black pepper\u003cbr>1 cup diced fresh tomatoes, peeled and seeded or 1 (regular size) can finely chopped tomatoes\u003cbr>About 4-6 cups chicken broth, preferably homemade\u003cbr>About 1 1/2 cups fresh cranberry beans, removed from pods (this equals approximately 1 lb unshelled beans in their pod)\u003cbr>Parmesan rind (Note: if you buy a chunk of fresh Parmesan, just cut off the rind and throw it into the soup while it's cooking)\u003cbr>About 1 cup small soup pasta, like ditalini or macaroni\u003c/p>\n\u003cp>\u003cstrong>To garnish\u003c/strong>\u003cbr>Fresh chopped basil\u003cbr>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beans_shelling.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cook the bacon in a stock pot until crisp, then remove to a plate and set aside. You can pour out the grease, but leave at least 1-2 tablespoons. Add olive oil if needed, then saute the onions, carrots, and celery until just tender. Season with salt and pepper. Add the tomatoes, broth, cranberry beans, and the Parmesan rind, if using. Simmer until the beans are tender, about an hour (give or take, it really depends on the freshness of your beans; start tasting them after about 45 minutes; you want them creamy but not mushy) . Add the pasta and cook just until al dente, about 7 minutes. Add the reserved bacon back to the soup. Serve with grated Parmesan and fresh basil.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of year again, the days start to get shorter, the sun no longer wakes me up before my alarm clock (now I actually have to start setting my alarm clock), and I must begin to convince myself that summer is on the way out. In fact, there is a distinct chill in the air, if only to remind me. Sigh. The weather is still nice. But the nice man at Frog Hollow told me we'd be lucky to have even another week of peaches (as I quickly add more to my shopping bag). I can't even find corn anymore. Cherries are sooooo last season. Strawberries are few and far between and I've heard they are not long for these parts. And tomatoes. Oh tomatoes. They are still here, and delicious as ever, but I know my time with them is limited. I am buying them almost on a daily basis now. They are part of nearly every meal I prepare.\u003c/p>\n\u003cp>But even though I am lamenting summer's dwindling bounty, a whole new crop of food is peaking and autumn treats are appearing. One of my favorites has appeared recently, my late-summer love The Cranberry Bean.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans.jpg\">\u003c/p>\n\u003cp>Those of us who know them tend to horde them. I see the occasional stuffed plastic bag with the tell-tale mottled pinky-red pods, firmly grasped in hand. Standing at the bin, I load up my bag as full as possible (knowing full well I'm going to have to lug it on Muni all the way home). But cranberry beans have such a limited season, it's worth it to buy all that you can. They are not only the most brilliant delicious creamy wonderful fresh legume on the planet (in my oh-so-humble opinion) but they freeze extremely well.\u003c/p>\n\u003cp>I really shouldn't be telling you all of this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But really they are so good that you should know about them. Creamy, plump, and full of fresh bean flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cranberry_beans2.jpg\">\u003c/p>\n\u003cp>And there are all kinds of ways to use them: simply boiled and dressed as Cucina Testa Rossa describes in her \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/09/haricots-ecosses-aka-cranberry-beans/\">previous post\u003c/a> from last September, tossed with pasta, drizzled with vinaigrette in a salad, or my hands-down favorite, a big steaming bowl of Pasta e Fagioli. This hearty bean, pasta, and vegetable soup is the perfect antidote to a rainy end-of-summer night. It almost makes you happy that winter is right around the corner.\u003c/p>\n\u003cp>\u003cstrong>Pasta e Fagioli\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/soup_final1.jpg\" alt=\"soup\">\u003c/p>\n\u003cp>2 slices thick-cut smoked bacon (like applewood smoked) or pancetta, chopped\u003cbr>Olive oil\u003cbr>1 yellow onion, diced\u003cbr>2 carrots, peeled and diced\u003cbr>2 stalks celery, diced\u003cbr>Salt and freshly ground black pepper\u003cbr>1 cup diced fresh tomatoes, peeled and seeded or 1 (regular size) can finely chopped tomatoes\u003cbr>About 4-6 cups chicken broth, preferably homemade\u003cbr>About 1 1/2 cups fresh cranberry beans, removed from pods (this equals approximately 1 lb unshelled beans in their pod)\u003cbr>Parmesan rind (Note: if you buy a chunk of fresh Parmesan, just cut off the rind and throw it into the soup while it's cooking)\u003cbr>About 1 cup small soup pasta, like ditalini or macaroni\u003c/p>\n\u003cp>\u003cstrong>To garnish\u003c/strong>\u003cbr>Fresh chopped basil\u003cbr>Grated Parmesan cheese\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beans_shelling.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cook the bacon in a stock pot until crisp, then remove to a plate and set aside. You can pour out the grease, but leave at least 1-2 tablespoons. Add olive oil if needed, then saute the onions, carrots, and celery until just tender. Season with salt and pepper. Add the tomatoes, broth, cranberry beans, and the Parmesan rind, if using. Simmer until the beans are tender, about an hour (give or take, it really depends on the freshness of your beans; start tasting them after about 45 minutes; you want them creamy but not mushy) . Add the pasta and cook just until al dente, about 7 minutes. Add the reserved bacon back to the soup. Serve with grated Parmesan and fresh basil.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valrhona: The Cultivation of Taste Seminar",
"title": "Valrhona: The Cultivation of Taste Seminar",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2eUs-ZDI/AAAAAAAAAGg/H2f3H0ewBNM/s1600-h/tainori.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2eUs-ZDI/AAAAAAAAAGg/H2f3H0ewBNM/s320/tainori.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This week, I was invited to a Valrhona chocolate seminar at the Ritz-Carlton Hotel in San Francisco. Since I'd never been to a chocolate seminar, let alone the Ritz, and since someone was kind enough to invite me, I decided to go.\u003c/p>\n\u003cp>When I walked through the front door and into the lobby, I was greeted politely and pointed in the direction of the elevators, which took me down to the terrace on the second level. What I found there was a courtyard filled with tables piled with Valrhona information packets, cocoa pods and nibs, and perhaps the most sophisticated tent structure I've seen apart from a circus, which was what I half-seriously expected, only more tasteful. This is, after all, the Ritz-Calrton.\u003c/p>\n\u003cp>Inside the tent, I quickly found a seat near the front. I've never been one of those people comfortable sitting in the front row-- I don't want to be called upon unnecessarily-- so I took a seat in the second.\u003c/p>\n\u003cp>As I was claiming my spot, a woman dressed in third world fabric accessorized with an equally ethnic-looking woven headband rushed in to claim her seat at the front of the nearly empty tent. \"Oh! They're playing chocolate music!\" she said to no one in particular. Since I was the only other person in her general vicinity, I thought I should respond. When I asked her what she meant by \"chocolate music\", she slowed her pace and spoke to me very carefully. \"It's music from chocolate producing countries.\" An \"of course\" was, if not spoken, implied. I thought about how other music collections, compiled solely on the basis of a common national export might sell. Boron music probably wouldn't do so well. And I didn't want to know who would be interested in guano music.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At least I was clear on the day's theme.\u003c/p>\n\u003cp>While waiting for the seminar to begin, I chatted with some people I knew and then sat down to talk to my neighbor, who I didn't know-- an amateur chocolatier from Marin. When she mentioned how excited she was about her purchase of a new chocolate tempering machine, I knew I was in alien territory. \"You mean they have machines to do that?\" I asked, sadly in all seriousness. It was clear that what I knew about chocolate could fill a diaper. I've formulated opinions about chocolate in my life, to be certain-- which types and brands I prefer and why, but I've never given the art of making chocolate much thought. I knew, of course, that chocolate is derived from a pod that thrives in equatorial climates, but the rest was a complete blank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Es-Y7I/AAAAAAAAAFg/Y8yJg2dbaAU/s1600-h/cocoapod.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Es-Y7I/AAAAAAAAAFg/Y8yJg2dbaAU/s320/cocoapod.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Fortunately, that was about to change...\u003c/p>\n\u003cp>When the tent was filled and everyone had finally taken their seats, the audience was introduced to Pierre Costet, Valrhona's chief cacao sourcer and Vanessa Lemoine, their sensorial analysis expert. With the aid of headphones and simultaneous translators of both sexes, we were kept informed-- and entertained-- for nearly three hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2d0s-ZCI/AAAAAAAAAGY/cFg08NREPnM/s1600-h/spotthefrancophones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2d0s-ZCI/AAAAAAAAAGY/cFg08NREPnM/s320/spotthefrancophones.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There is entirely too much to recount for the purposes of this blog, so I will give you what I think were the highlights...\u003c/p>\n\u003cp>In a short, dramatic re-creation, Costet, wearing his field cap and wielding a knife, took us through the process of sourcing cacao beans, after which he handed a prop burlap sack to Lemoine for analysis. Not exactly Comédie Française material, but I enjoyed the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2eks-ZEI/AAAAAAAAAGo/8aY3RbULGzY/s1600-h/vanessaandwhatshisname.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2eks-ZEI/AAAAAAAAAGo/8aY3RbULGzY/s320/vanessaandwhatshisname.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After explaining the process of cacao analysis, which included extras holding up their assessments to the audience, Lemoine then handed the sack back to Costet who explained that, if the cacao was found suitable by Valrhona for making chocolate, it must then be determined if the source of the beans is stable. Stable? Equatorial countries are not typically known as stable sources of trade, whether the reasons be political instability (Ivory Coast), political hostility (Venezuela), or a proneness to uninviting weather phenomena (Malaysia). If the source is determined to be stable, Valrhona then proceeds to hammer out a deal with the new grower, opting to set prices directly rather than deal with middlemen and the fluctuations of a volatile cacao exchange. According to Valrhona, this leads to more money for the growers and, hopefully, higher wages for the laborers. In Venezuela, for example, plantation owners must pay wages competitive with those offered by the government-- they actually have to entice labor.\u003c/p>\n\u003cp>Our political correctness satisfied, we could now move on to what we all really came for, tasting chocolate...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1Zks-ZBI/AAAAAAAAAGQ/E_WJd_ZNkgo/s1600-h/IMG_1349.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1Zks-ZBI/AAAAAAAAAGQ/E_WJd_ZNkgo/s320/IMG_1349.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>We proceeded to examine les coulisses du Grand Chocolat. A coulisse is (not surprising given the nature of the day's lecture) a theatrical term. It refers to either the wings of a stage or the place where backgrounds are stored. Lemoine was determined to set the stage, to have in place the proper background, before we began to actually taste chocolate.\u003c/p>\n\u003cp>We were instructed to hold a series of liquids under our nose to examine its odor, which is taken directly into the nasal passage. Did I smell apple? Melon? Dog biscuit? Next, we sipped each the liquid, holding it in our mouths, which helped us detect its aroma, which we learned is information taken indirectly or post nasally. Apparently, 90% of what we think of as taste is actually aroma-- information received through the nose, not the tongue. It is little wonder then, I thought, that the French are so tasteful. Then I thought again. Aromatic would be the correct term.\u003c/p>\n\u003cp>True taste is detected by the tongue. Conventional Western wisdom long kept a short list of four true taste sensations (sweet, salty, bitter, acid) and only recently allowed a fifth umami) onto the team. According to Lemoine, there are more than 1,000. We tried a sixth distinct taste (licorice). I was disappointed we didn't get to discuss this point further, but I think that might have been a bit overwhelming.\u003c/p>\n\u003cp>How To Taste Chocolate:\u003c/p>\n\u003cp>1. Look at it. Is it dark or milky? Is there a sheen or a matte finish?\u003cbr>2. Hold the chocolate to your nose and take in its odor.\u003cbr>3. Break a piece between your fingers. Is there a sharp snap or is there some give? A good snap is a sign of good tempering.\u003cbr>4. Put a piece of the chocolate into your mouth and assess its texture.\u003cbr>5. Allow the chocolate to melt in your mouth. Press it against your palate with your tongue. More of the aroma will now be released. Unless there is something very wrong with you, you will begin to salivate due to the chocolate's acidity. As you wait for the tang to subside, pay special attention to the back of your tongue. Is bitterness detected? Please limit your thoughts to the chocolate, not your life. Or your neighbor.\u003cbr>6. Repeat as often as necessary.\u003c/p>\n\u003cp>This approach to tasting chocolate struck me as very similar to the way one approaches the tasting of wine. The information is processed in very much the same way and in the same order. Just as there are those among us who can pick out a Griotte- Chambertin in a blind wine tasting, there are people, like Lemoine, who could spot the Araguani in a crowd. Both, in their own spheres, are given the title Grand Cru. The Griotte-Chambertin is a true Grand Cru, with its own A.O.C. designation. Valrhona's \"Grand Cru\" is more of a pretention, but one that tells the public that this is serious chocolate-- chocolate identified by terroir (another allusion to wine), cacao varietal, and blending.\u003c/p>\n\u003cp>I must admit that a chocolate glaze poured over my brain at about the second hour. To read about the different chocolates we tasted, I am sending you over to \u003ca href=\"http://www.doriegreenspan.com/dorie_greenspan/2007/09/on-monday-when-.html\">Dorie Greenspan\u003c/a>, who took better notes on the subject than I did. She went to the seminar in New York the day prior.\u003c/p>\n\u003cp>All the chocolate we tasted was excellent, naturally, but the item I was most excited to try was basically chocolate detritus-- the cacao pulp. When fresh, as we tried it, the texture and flavor reminded me of a slightly underripe mango. The bean, unfermented and unroasted, was bitter and unpleasant. I wondered how anyone ever got the idea to turn this bitter little seed into something so utterly sensual and desirable as chocolate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Us-Y8I/AAAAAAAAAFo/gnevsQCL7Do/s1600-h/insidepod.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Us-Y8I/AAAAAAAAAFo/gnevsQCL7Do/s320/insidepod.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After the three hours of lecture and tasting, I was ready to stand up and stretch my legs. There were more Valrhona-related treats to be had, prepared by Yann Duytsche (who was plugging his book, Diversiones Dulces at the event)...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1ZEs-ZAI/AAAAAAAAAGI/V10JL5S7Bqs/s1600-h/IMG_1356.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1ZEs-ZAI/AAAAAAAAAGI/V10JL5S7Bqs/s320/IMG_1356.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>...and Valrhona USA's Derek Poirier. A tasting of five rather playful desserts, including a cocoa nibs foam with candied asparagus, Tainori jelly with tomato and basil, and an Abinao hot chocolate with Cramique brioche and aubergine jam (my hands down favorite)...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulzn0s-Y6I/AAAAAAAAAFY/0rCYx-CyL6M/s1600-h/chocolatebomba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulzn0s-Y6I/AAAAAAAAAFY/0rCYx-CyL6M/s320/chocolatebomba.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The confections were playful, to say the least. I was surprised at how well items like tomato and eggplant lent themselves to sweet dishes, but it all made sense to me upon the realization that they are classified as fruits. The green asparagus did nothing for me, but I enjoyed its culinary pretension.\u003c/p>\n\u003cp>Stephane Lacroix, sommelier at the Ritz-Carlton, paired a Muscat de Beaumes de Venise with the desserts. I'm afraid I am unable to remember the other wine he chose to pair with them because I was too busy imagining asking for my own private pairing with him. Apologies. Saturated with information, having had my fill of sweets, and with unsavory thoughts now filling my head, I thought it best to leave.\u003c/p>\n\u003cp>All in all, it was a very fun afternoon. I learned more about chocolate-- how it is sourced and processed, and how to approach tasting it-- than I ever thought I would. Critically or not, I'll let each piece melt on my tongue, let myself salivate for a while, and think of Vanessa Lemoine, and all the growers, roasters, sourcers, sensory analysists, and chocolatiers huddled together in every bite. Maybe not every time, that would be exhausting. But sometimes. I promise.\u003c/p>\n\u003cp>To find out more about Valrhona and their line of chocolates, please visit their website:\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.valrhona.com/\">Valrhona.com\u003c/a>\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/_KZHoi9aEvuk/Rul2eUs-ZDI/AAAAAAAAAGg/H2f3H0ewBNM/s1600-h/tainori.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2eUs-ZDI/AAAAAAAAAGg/H2f3H0ewBNM/s320/tainori.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This week, I was invited to a Valrhona chocolate seminar at the Ritz-Carlton Hotel in San Francisco. Since I'd never been to a chocolate seminar, let alone the Ritz, and since someone was kind enough to invite me, I decided to go.\u003c/p>\n\u003cp>When I walked through the front door and into the lobby, I was greeted politely and pointed in the direction of the elevators, which took me down to the terrace on the second level. What I found there was a courtyard filled with tables piled with Valrhona information packets, cocoa pods and nibs, and perhaps the most sophisticated tent structure I've seen apart from a circus, which was what I half-seriously expected, only more tasteful. This is, after all, the Ritz-Calrton.\u003c/p>\n\u003cp>Inside the tent, I quickly found a seat near the front. I've never been one of those people comfortable sitting in the front row-- I don't want to be called upon unnecessarily-- so I took a seat in the second.\u003c/p>\n\u003cp>As I was claiming my spot, a woman dressed in third world fabric accessorized with an equally ethnic-looking woven headband rushed in to claim her seat at the front of the nearly empty tent. \"Oh! They're playing chocolate music!\" she said to no one in particular. Since I was the only other person in her general vicinity, I thought I should respond. When I asked her what she meant by \"chocolate music\", she slowed her pace and spoke to me very carefully. \"It's music from chocolate producing countries.\" An \"of course\" was, if not spoken, implied. I thought about how other music collections, compiled solely on the basis of a common national export might sell. Boron music probably wouldn't do so well. And I didn't want to know who would be interested in guano music.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At least I was clear on the day's theme.\u003c/p>\n\u003cp>While waiting for the seminar to begin, I chatted with some people I knew and then sat down to talk to my neighbor, who I didn't know-- an amateur chocolatier from Marin. When she mentioned how excited she was about her purchase of a new chocolate tempering machine, I knew I was in alien territory. \"You mean they have machines to do that?\" I asked, sadly in all seriousness. It was clear that what I knew about chocolate could fill a diaper. I've formulated opinions about chocolate in my life, to be certain-- which types and brands I prefer and why, but I've never given the art of making chocolate much thought. I knew, of course, that chocolate is derived from a pod that thrives in equatorial climates, but the rest was a complete blank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Es-Y7I/AAAAAAAAAFg/Y8yJg2dbaAU/s1600-h/cocoapod.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Es-Y7I/AAAAAAAAAFg/Y8yJg2dbaAU/s320/cocoapod.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Fortunately, that was about to change...\u003c/p>\n\u003cp>When the tent was filled and everyone had finally taken their seats, the audience was introduced to Pierre Costet, Valrhona's chief cacao sourcer and Vanessa Lemoine, their sensorial analysis expert. With the aid of headphones and simultaneous translators of both sexes, we were kept informed-- and entertained-- for nearly three hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2d0s-ZCI/AAAAAAAAAGY/cFg08NREPnM/s1600-h/spotthefrancophones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2d0s-ZCI/AAAAAAAAAGY/cFg08NREPnM/s320/spotthefrancophones.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There is entirely too much to recount for the purposes of this blog, so I will give you what I think were the highlights...\u003c/p>\n\u003cp>In a short, dramatic re-creation, Costet, wearing his field cap and wielding a knife, took us through the process of sourcing cacao beans, after which he handed a prop burlap sack to Lemoine for analysis. Not exactly Comédie Française material, but I enjoyed the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2eks-ZEI/AAAAAAAAAGo/8aY3RbULGzY/s1600-h/vanessaandwhatshisname.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul2eks-ZEI/AAAAAAAAAGo/8aY3RbULGzY/s320/vanessaandwhatshisname.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After explaining the process of cacao analysis, which included extras holding up their assessments to the audience, Lemoine then handed the sack back to Costet who explained that, if the cacao was found suitable by Valrhona for making chocolate, it must then be determined if the source of the beans is stable. Stable? Equatorial countries are not typically known as stable sources of trade, whether the reasons be political instability (Ivory Coast), political hostility (Venezuela), or a proneness to uninviting weather phenomena (Malaysia). If the source is determined to be stable, Valrhona then proceeds to hammer out a deal with the new grower, opting to set prices directly rather than deal with middlemen and the fluctuations of a volatile cacao exchange. According to Valrhona, this leads to more money for the growers and, hopefully, higher wages for the laborers. In Venezuela, for example, plantation owners must pay wages competitive with those offered by the government-- they actually have to entice labor.\u003c/p>\n\u003cp>Our political correctness satisfied, we could now move on to what we all really came for, tasting chocolate...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1Zks-ZBI/AAAAAAAAAGQ/E_WJd_ZNkgo/s1600-h/IMG_1349.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1Zks-ZBI/AAAAAAAAAGQ/E_WJd_ZNkgo/s320/IMG_1349.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>We proceeded to examine les coulisses du Grand Chocolat. A coulisse is (not surprising given the nature of the day's lecture) a theatrical term. It refers to either the wings of a stage or the place where backgrounds are stored. Lemoine was determined to set the stage, to have in place the proper background, before we began to actually taste chocolate.\u003c/p>\n\u003cp>We were instructed to hold a series of liquids under our nose to examine its odor, which is taken directly into the nasal passage. Did I smell apple? Melon? Dog biscuit? Next, we sipped each the liquid, holding it in our mouths, which helped us detect its aroma, which we learned is information taken indirectly or post nasally. Apparently, 90% of what we think of as taste is actually aroma-- information received through the nose, not the tongue. It is little wonder then, I thought, that the French are so tasteful. Then I thought again. Aromatic would be the correct term.\u003c/p>\n\u003cp>True taste is detected by the tongue. Conventional Western wisdom long kept a short list of four true taste sensations (sweet, salty, bitter, acid) and only recently allowed a fifth umami) onto the team. According to Lemoine, there are more than 1,000. We tried a sixth distinct taste (licorice). I was disappointed we didn't get to discuss this point further, but I think that might have been a bit overwhelming.\u003c/p>\n\u003cp>How To Taste Chocolate:\u003c/p>\n\u003cp>1. Look at it. Is it dark or milky? Is there a sheen or a matte finish?\u003cbr>2. Hold the chocolate to your nose and take in its odor.\u003cbr>3. Break a piece between your fingers. Is there a sharp snap or is there some give? A good snap is a sign of good tempering.\u003cbr>4. Put a piece of the chocolate into your mouth and assess its texture.\u003cbr>5. Allow the chocolate to melt in your mouth. Press it against your palate with your tongue. More of the aroma will now be released. Unless there is something very wrong with you, you will begin to salivate due to the chocolate's acidity. As you wait for the tang to subside, pay special attention to the back of your tongue. Is bitterness detected? Please limit your thoughts to the chocolate, not your life. Or your neighbor.\u003cbr>6. Repeat as often as necessary.\u003c/p>\n\u003cp>This approach to tasting chocolate struck me as very similar to the way one approaches the tasting of wine. The information is processed in very much the same way and in the same order. Just as there are those among us who can pick out a Griotte- Chambertin in a blind wine tasting, there are people, like Lemoine, who could spot the Araguani in a crowd. Both, in their own spheres, are given the title Grand Cru. The Griotte-Chambertin is a true Grand Cru, with its own A.O.C. designation. Valrhona's \"Grand Cru\" is more of a pretention, but one that tells the public that this is serious chocolate-- chocolate identified by terroir (another allusion to wine), cacao varietal, and blending.\u003c/p>\n\u003cp>I must admit that a chocolate glaze poured over my brain at about the second hour. To read about the different chocolates we tasted, I am sending you over to \u003ca href=\"http://www.doriegreenspan.com/dorie_greenspan/2007/09/on-monday-when-.html\">Dorie Greenspan\u003c/a>, who took better notes on the subject than I did. She went to the seminar in New York the day prior.\u003c/p>\n\u003cp>All the chocolate we tasted was excellent, naturally, but the item I was most excited to try was basically chocolate detritus-- the cacao pulp. When fresh, as we tried it, the texture and flavor reminded me of a slightly underripe mango. The bean, unfermented and unroasted, was bitter and unpleasant. I wondered how anyone ever got the idea to turn this bitter little seed into something so utterly sensual and desirable as chocolate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Us-Y8I/AAAAAAAAAFo/gnevsQCL7Do/s1600-h/insidepod.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulz0Us-Y8I/AAAAAAAAAFo/gnevsQCL7Do/s320/insidepod.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After the three hours of lecture and tasting, I was ready to stand up and stretch my legs. There were more Valrhona-related treats to be had, prepared by Yann Duytsche (who was plugging his book, Diversiones Dulces at the event)...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1ZEs-ZAI/AAAAAAAAAGI/V10JL5S7Bqs/s1600-h/IMG_1356.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rul1ZEs-ZAI/AAAAAAAAAGI/V10JL5S7Bqs/s320/IMG_1356.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>...and Valrhona USA's Derek Poirier. A tasting of five rather playful desserts, including a cocoa nibs foam with candied asparagus, Tainori jelly with tomato and basil, and an Abinao hot chocolate with Cramique brioche and aubergine jam (my hands down favorite)...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulzn0s-Y6I/AAAAAAAAAFY/0rCYx-CyL6M/s1600-h/chocolatebomba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rulzn0s-Y6I/AAAAAAAAAFY/0rCYx-CyL6M/s320/chocolatebomba.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The confections were playful, to say the least. I was surprised at how well items like tomato and eggplant lent themselves to sweet dishes, but it all made sense to me upon the realization that they are classified as fruits. The green asparagus did nothing for me, but I enjoyed its culinary pretension.\u003c/p>\n\u003cp>Stephane Lacroix, sommelier at the Ritz-Carlton, paired a Muscat de Beaumes de Venise with the desserts. I'm afraid I am unable to remember the other wine he chose to pair with them because I was too busy imagining asking for my own private pairing with him. Apologies. Saturated with information, having had my fill of sweets, and with unsavory thoughts now filling my head, I thought it best to leave.\u003c/p>\n\u003cp>All in all, it was a very fun afternoon. I learned more about chocolate-- how it is sourced and processed, and how to approach tasting it-- than I ever thought I would. Critically or not, I'll let each piece melt on my tongue, let myself salivate for a while, and think of Vanessa Lemoine, and all the growers, roasters, sourcers, sensory analysists, and chocolatiers huddled together in every bite. Maybe not every time, that would be exhausting. But sometimes. I promise.\u003c/p>\n\u003cp>To find out more about Valrhona and their line of chocolates, please visit their website:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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